Bria Communities chefs served their A Game at the Century Group CookOff, and took home two of the top three honours!
The culinary showdown featured the chefs from popular local eateries like Browns Social House in Tsawwassen, Combine Café & Bar and Dominion Kitchen + Grill in Surrey, and the Head Chef of Civic Hotel, going up against their four Executive Chefs from each of Bria Communities’ seniors residences. The common denominator? Each is operated by Century Group a local development and real estate company.
Amid a group of talented chefs and cooks, Bria Communities’ team brought creativity, skill, and heart to create an unforgettable collection of dishes.
The Challenge: A Black Box Surprise
On September 3, each team received a black box filled with mystery ingredients: lamb shoulder, fennel, rosemary, shishito peppers, heirloom tomatoes, baby potatoes, and a shallot. With less than 24 hours to plan and prepare, the chefs were tasked with transforming these humble ingredients into winning plates.
The Showdown at Southlands
On September 4, The Red Barn in Southlands Tsawwassen buzzed with energy as the teams presented their creations to a distinguished panel of judges, including local celebrity Chef Rajeev Arora, Adam Mills of Four Winds Brewing, and Sue Snow of Snow Farms. Guests and supporters gathered to cheer on the chefs as they plated their visions.
Bria Chefs Take the Spotlight
Against a powerful group of restaurant professionals, Bria’s chefs rose to the challenge and claimed two of the top three spots:
🥉 Third Place—The Waterford with Potato-Crusted Scotch Lamb with Blistered Tomato & Shishito Friggitelli, Fennel Frond Pesto, Charred Onion Chantilly & Merlot Demi-Glace
🥈 Second Place—Sunridge Gardens: Executive Chef Roger LaRochelle and Cook Wendy Shields with their Herb-Smoked Lamb Shoulder with Blistered Shishito Pepper, Southlands Honey-Plum Gastrique, New Potato Chips and Charred Scallion Yogurt.
🥇 First Place – Civic Hotel’s Chef Adam Meagher & Sous Chef Rod Dela Cruz who captured the title of Century Group’s very first CookOff Champions with their Sous Vide Rosemary Smoked Lamb Leg Tajin featuring Fried Potato Pave, Pickled Fennel and Shallots, Marinated Cherry Tomatoes, LambJus, Charred Shishito and Green Onion Chimichurri and Fried Basil and Tomato Skins with Lemon Yogurt and Basil Oil.
More Than Just Bragging Rights
“This achievement is about more than winning a competition,” says Tanya Snow, director of Bria Communities and co-organizer of the event.
“It highlights the extraordinary culinary talent in our Bria Communities kitchens. I’m proud to see Bria chefs go head-to-head with these other talented chefs, and come out on top!”
The Wexford Executive Chef James Steel and Magnolia Gardens Executive Chef Scott Hieberts didn’t leave anything on the table with their exceptionally delicious and beautifully plated dishes.
Special thanks to Sysco Canada and Chef Works Canada for sponsoring this exciting event.
🎥 Want to see our chefs in action?
Watch the video now to catch the creativity, intensity, and celebration from this unforgettable event.
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