Q & A with HSCC Judge Chef Paul Shufelt, Century Hospitality Group
Paul Shufelt is the executive chef of Century Hospitality Group, leading seven of Edmonton’s most innovative kitchens and over 80 chefs. In October 2013, Paul took home the gold in the Edmonton Gold Medal Plates competition.
How many years have you been a judge for the HSCC?
This will be my third year judging this specific event.
What do you like about judging?
I like the opportunity to see what the next generation of young chefs are up to. It never ceases to amaze me how far ahead these kids are by comparison to where I was at their age. If we can continue to fuel their fire for cooking we have a bright future ahead.
What is the most challenging part of judging?
Perhaps the most difficult part of judging is trying to stay completely objective, focusing less on the specific traits or styles that I like, but judging the cook on the specific dish they put forward.
What do you wish students and teachers would focus on more in preparation for the HSCC?
Rather than spending their time focusing on elaborate garnishes, I would like to see the teachers and their students focus on nailing the basic techniques required for each dish. If a chicken breast is to be pan roasted then the skin should be nicely browned and crispy, but not burnt. Pureed potatoes should be velvety smooth and seasoned properly.
What has surprised you the most throughout your years of judging?
Perhaps what has surprised me most is the degree of skill these young students are coming with. Doing sugar work, making crackers and tuiles, they’re using techniques and skills that are leaps and bounds beyond what I could cook at their age. I commend them for their courage and creativity.
What advice would you give students going into this for the first time?
Practice, practice, practice, great skill comes from great training. If you truly want to succeed you must do the recipes over and over again, until it becomes second nature.
Q & A with HSCC Judge Chef Stanley Townsend, NAIT School of Hospitality and Culinary Arts
Stanley Townsend is the Program Chair for NAIT’s Culinary Arts Diploma Program where he also oversees special events and high school activities. He is the recipient of an Honorary Associate of Arts Degree from Northern Lights College and the Canadian Culinary Federation Edmonton’s 2010 President’s Award.
How many years have you been a judge for the HSCC?
Six years.
What do you like about judging?
Observing emerging talent and creativity.
What is the most challenging part of judging?
Placing professionalism ahead of personal opinions.
What do you wish students and teachers would focus on more in preparation for the HSCC?
Focus on cooking basics, keeping organized.
What has surprised you the most through your years of judging?
The ambition, passion and enthusiasm of aspiring cooks.
What advice would you give students going into this for the first time?
Follow the recipe exactly, develop a work plan.