On the second day of the Expo, the Culinary Stage transformed into a high-energy arena where chefs brought their creativity, precision and nerves of steel to a memorable challenge: the NEXT Culinary Legends Showdown. The previous day had set the tone for the chefs with a series of live demos and culinary showcases, where they shared techniques, explored Canadian flavours, and were introduced to new ideas shaping menus across the country.

Nine chefs faced off across three intense heats of three chefs each, cooking head-to-head to impress the three judges: Kelly Long of Western Canada’s Noble Premium Bison, Doug Stephen of Winnipeg’s Wow! Hospitality Concepts, and yours truly (again!). Chef Liana Robberecht was on the mic keeping the conversation going and everything in order. The top scorer from each heat advanced to the Final Showdown to compete for the Culinary Champion title and a $3,000 grand prize!

Each chef had to create two distinct dishes featuring Noble Bison tenderloin and USA Rice as the star ingredients, one for the heats and one if they advanced to the Final Showdown. A fully stocked pantry of prairie-inspired ingredients was available, and they could bring one personal pantry item to highlight their own culinary style, as well as their own knife roll and hand tools. They had 45 minutes to cook and 15 minutes to plate, working alone with no assistants.

SO WHAT WERE WE LOOKING FOR?

Marks out of twenty were given for: Creativity, innovation, and inspired use of the featured ingredients; swagger (the most fun to judge!), presentation - visual impact, plating, and clarity of concept; taste - balance, seasoning, and execution. Wow, did they deliver - bold, globally inspired dishes that showcased their technique and creativity, with each round bringing dramatic flair, refined craftsmanship, and moments that had the audience (and the judges!) on the edge of their seats.

Competing Chefs

Chef Abe Belmoufid, Calgary Golf & Country Club

Chef Andrea Harling, The Sweatered Hen

Chef Dean Fast, Rouge Restaurant

Chef Blair Lebsack, RGE RD

Chef Jacob Bestard, Copperhouse Eatery

Chef Jenny Kang, Orchard YYC

Chef Rupert Garcia, Alvin’s Jazz Club

Chef Sean Cutler, ONE18 Empire

Chef Tasmina Begum, Holistic Effect

OUR WINNERS ARE:

First Place for the $3,000 prize

Chef Tasmina Begum, Holistic Effect

Round 1: Pirari-Inspired Bison Tataki –Herb and edible flower crusted bison tenderloin with fungi ponzu, citrus carrot salad, and puffed rice: a refined expression of Canadian flavour through a Japanese lens, balancing umami, acidity, and texture in every bite.

Round 2: Crusted Bison Medallions with Coriander Parsnip Purée - crispy herb crusted bison with corianderspiced parsnip purée, beet and poblano chimichurri, and seared leek: a globally inspired dish that married bold spice with technical precision and visual artistry.

Second Place for the $1,500 prize

Chef Abe Belmoufid, Calgary Golf & Country Club

1. Spice-Crusted Noble Bison tenderloin with truffle saskatoon berry jus, USA rice hollandaise, beet flower and truffle tuille.

2. Bourbon Miso Maple Marinated Bison with roasted pears, parsnip purée, sriracha rice crêpe, and miso lemongrass stewed prawns.

Third Place for the $500 prize

Chef Rupert Garcia, Alvin’s Jazz Club

1. Bison “Poke Bowl” with tartare, pickled shallot and mustard seed, furikake rice, and pressed Saskatoon berries.

2. Bison Mosaic Tataki with USA rice and bison nori roll, pickled parsnip, spice mole sauce, and chili garlic oil.