The culinary team from Hockley Valley Resort, under the direction of Executive Chef Tony Fernandes (FCFA/CG; AHCIMA), were the recent recipients of 8 medals and 2 trophies at the Annual Culinary Salon 2002 Awards that were held on May 4th in Toronto, as part of the Good Food Festival and Market at Exhibition Place.  With the presentation of these awards, the team from Hockley Valley Resort became the most decorated team from Ontario at the competition.

The Culinary Awards 2002 are hosted by the Escoffier Society of Toronto and are governed by the rules and criteria of the Canadian Federation of Chefs and Cooks.  The Escoffier Society is a non-profit organization dedicated to the promotion of professional chefs and cooks, working to ensure the constant evolution of Canadian culinary arts in the Greater Toronto region.

The team from Hockley Valley Resort presented 15 entries at the competition and were awarded a total of 8 medals (2 gold, 2 silver and 4 bronze), as well as receiving 2 trophies for outstanding presentation.

The Hockley Valley team consisted of:  Executive Sous Chef Reinhard Scheer-Hennings; Sous Chef Roshan Wanasingha; Senior Sous Chef Eric Steele; Sous Chef Mohammed Fyrouze Hannan; Sous Chef Nalin Dissanayake; First Cook Gautham Mekala; and First Cook Kailash Gundupalli.  The team were judged by a team of five judges, led by chief judge Shawn Whalen, and the judging was based on the following criteria:  first impression; techniques and skills; presentation and service; and nutrition/composition.

Sous Chef Roshan Wanasingha received a gold medal in the Plated Dessert category, as well as being awarded the trophy for Outstanding Plated Desert.  He was also the recipient of a bronze medal in the Individual Plated Appetizer category.

Sous Chef Mohammed Fyrouze Hannan was awarded a gold medal for Outstanding Showpiece (vegetable carving) and received the trophy for Outstanding Showpiece at the competition.  Chef Hannan was also awarded a bronze medal in the Casual Luncheon Category.

Sous Chef Nalin Dissanayake was awarded medals in each of the following categories:  a silver medal in the Showpiece category (vegetable carving); a silver medal in the Gala Dinner category (5-course menu); and a bronze medal in the Casual Luncheon category (3-course menu).

First Cook Gautham Mekala was awarded a bronze medal in the Casual Luncheon category (3-course menu).

Executive Chef Tony Fernandes credits his team for their hard work and preparation, “the boys worked extremely hard for three days prior to the competition in order to prepare their dishes to the high standards required”.  Chef Tony said “there was excellent work done by the competitors from the other hotels, so the awards received by our team were high praise, indeed!”  He also noted that the experience gained from a competition such as the Culinary Salon Awards inspires his team to continually work to attain the highest standards.

Robert Cass, Hockley Valley Resort`s Vice-President says,  “our Team at Hockley Valley Resort is extremely proud of our culinary team, led by Executive Chef Tony Fernandes, for their outstanding performance at Culinary Salon 2002….this accomplishment is simply an extension of the first class culinary experience they provide our guests each day.”

Hockley Valley Resort is an all-season resort that prides itself on exceeding customer expectations.  Nestled in over 300 acres of some of the most spectacular countryside in southern Ontario, this magnificent rural property boasts 104 elegantly appointed guest rooms, conference facilities for up to 200 people, a championship 18-hole Scottish links golf course, a full-service European Spa, skiing and snowboarding, and award-winning dining and banquet facilities. 

Hockley Valley Resort is extremely proud of its culinary team and the awards they have received at the Culinary Salon 2002 Awards.  Hockley Valley Resort, in receiving eight medals at the event, surpassed the five medals received by Team Canada at the competition. The awards received are recognition of Hockley Valley Resort`s continued commitment to the achievement of the highest culinary standards.

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