Who knew that the Sturgeon Foundation held their cooks to the highest Red Seal standard? After this weekend everyone who attends Morinville’s inaugural Battle of the Food Trucks will.
Part of the revamped Morinville and District Chamber of Commerce trade show, this weekend’s event will pit five local meals on wheels in a battle for succulence supremacy.
Among the local dignitaries invited to judge the competition, is Ken Ryks, a Red Seal chef who for the past six and a half years has been cooking healthy, and tasty, meals for the residents of the Heritage Place Lodge in Morinville.
Ryks has over 30 years of cooking experience. He began his journey into the culinary arts while attending summer camp as a child – he was more interested in lending a hand in the kitchen than participating in some of the activities.
He cooked for a year after high school before attending college. He came back to cooking throughout his adult life, acting as a prep cook at a pizza parlour, owning a catering business.
Fifteen years ago, Ryks decided he had accumulated enough knowledge and experience to challenge the Red Seal exam.
Red Seal is one of the highest certification levels a cook can receive in Canada.
“At the time I just took it as a challenge, I didn’t realize it would open the doors that it did,” said Ryks.
After achieving his certification, Ryks was able to apply to the Ironwood Estates. The St. Albert retirement home requires its chefs to have the Red Seal stamp of approval – a direction the Sturgeon Foundation is also heading.
The move shows the foundation’s commitment to quality, said Bill Eaves, the head of Sturgeon Foundation food services working group.
“It’s our foundation goal for all of our areas to have Red Seal chefs in the not-so-distant future,” he said. “Having chefs that are properly trained allows us to do a lot more scratch cooking.”
Ryks said his Red Seal certification definitely helps when it comes time to plan healthy, complete meals for the older population he serves. But it’s his passion for cooking and his caring nature that makes him strive to have a positive impact on their overall experience at the lodge.
“I’ve had some say the only thing we have left to live for is food,” he said. “It’s a little dramatic maybe, but there are a lot of things they can’t do because of age and mobility.”
This is Ryks’ first time acting as a judge in a culinary competition. He will be using his own personal standards to judge Friday’s meals – taste, use of fresh ingredients and presentation.
The Sturgeon Foundation is also acting as a sponsor for the Battle of the Food Trucks.
“I thought what a great way to showcase that we have Red Seal chefs and that food services are an important aspect of what we deliver for our residents,” said Jackie Fowler, public relations manager for the Sturgeon Foundation.
The event takes place over two days, during the Morinville and District Chamber of Commerce trade show at the Ray McDonald Sports Centre. Friday will see a panel of local judges score each truck’s signature dish starting at noon. Saturday’s event will have the public judging their favourites.
Participating food trucks are: Dedo’s, Casa12doce, Jackie'O Street Treats Donuts, Soner's Donair and Kebabs and Cuisine on Wheels.
