Too many cooks aren't a problem for chow

Volunteering can change your life and open doors you never thought possible. For example, take Darryl Chow, manager of corporate partnerships, corporate and foundation relations. His devotion to raising funds for cancer research landed him a spot in a charity cook-off with the city’s top chefs, hosted by the renowned provocative chef, Gordon Ramsay.

The Chef’s Challenge is a culinary fundraising event for Mount Sinai Hospital’s research and care of women fighting breast and ovarian cancer. Five hundred participants were required to raise a minimum of $2,500 each to attend the event and the top 50 fundraisers earned the privilege of showing off their culinary talents in the ultimate battle onstage at the Carlu with an allstar lineup of celebrity Toronto chefs: David Rocco, Lynn Crawford, Massimo Capra, Mark McEwan, Jamie Kennedy and of course ... Gordon Ramsay.

Chow‘s team, led by Lynn Crawford, won the competition and became the first-ever Chef’s Challenge champions.

“To say the experience was a dream come true couldn’t be further from the truth,” said Chow. “I could never have dreamed of such an experience. It was completely over the top.”

Chow, who has been fundraising and volunteering for most of his life, was keen to qualify for the event.

“Before I found out about this opportunity, I found out about somethingelse. Some very dear friends of mine are battling hard against cancer right now. It’s real, it’s relevant and it’s scary.”

He sent out emails to friends and contacts about his personal goal of $3,500 for the competition. Within 48 hours he reached that goal and eventually raised $7,000. His effort contributed to the $1.1 million that was raised.

Chow said the Carlu was transformed into a massive cooking arena on the night of the event. Contestants were divided into five teams going head to head. Before the actual competition, however, he and his fellow contestants were taken through a boot camp that was filmed.

“After [Gordon Ramsay’s] requisite talk-to-the-camera moment, he turns his attention to us. We’re about to be subjected to Chef Ramsay’s Boot Camp — whereby each team will be divided into three groups: first-course team must be proficient with fish; second-course team, beef; third-course team, dessert. After a quick team discussion, I (and two others) get nominated for fish. Ramsay drops a few f-bombs here and there for posterity and we’re straight into competition.”

The three courses would all be served to the judges as part of the main competition.

“I’m on stage with 14 others; we are told our Boot Camp challenge is to fillet a whole trout — skinned and deboned. Time allotted: five minutes. And … cue the apprentices! In marches a line of student chefs carrying trays of fresh whole trout, cutting boards and knives. We’re all given our fish and final
instruction not to F*** it up — literally. Chef Ramsay gives the nod and we’re off!

“At first I stall — trying to remember the proper classical technique. Fifteen seconds roll by and I hear someone shout, ‘Darryl — use your knife!!!’ Right. I make a strong incision just behind the gill plate, make my 45, quick twist and have the knife resting perfectly flat along the backbone of the trout. Easy. Draw the blade in uniform strokes down towards the tail … a clean cut! Flip it over … I hear Chef Crawford this time — ‘take the belly off!!!’ — which I slice clean in one go. I find myself with two beauty fillets — all that’s left is the skin.”

During the actual competition, each course had to be delivered on time for judging by a select panel of celebrity judges. The meal was scored on taste, presentation and ability to work in the intensity of Ramsay’s kitchen So what was it that put his team over the top?

“According to the judge, the red pepper sauce was a standout at the judging table. It was called out as the element of the Lynn Crawford team that stood out among the rest. I made that sauce, so I was pumped.”

Chow said he’s been cooking for as long as he can remember, making his first dish of dumplings for his mom as a child.

“I love food; I’ve been cooking for a long time. As I got a little bit older and moved out, it was just one of these aspects of life that I gravitated towards.”

He’s currently enrolled at George Brown College’s chef’s school, taking his chef’s certificate at night. He also serves on the food advisory committee at the University of Toronto.

While he doesn’t plan on becoming a chef anytime soon, Chow said for now he’ll settle for having bragging rights.

Provided by University of Toronto