Each year, we share a recap of the meals prepared during COOKSCAMP for two reasons: to provide you with a record of the delicious dishes you experienced and to express our gratitude to the volunteers who brought these meals to life. Every dish is a collaborative effort, created by our community for our community.
A Reflection from Chef Antonio Martin
Chef Antonio Martin, who led our opening lunch, the Filipino Silog, serves on our Steering Committee and was a Kitchen Chef throughout the two-and-a-half-day event. His words capture the spirit of COOKSCAMP:
Why is it important for me to be part of COOKSCAMP?
When one is passionate and committed to the noble pursuit of excellence in our chosen field, one has a moral obligation and ethical duty to be part of the solution, not the problem. Our present actions shape the future of our industry, which the next generation will inherit. Passion, action, and noble intention drive progress—and passion is progress.
Photo credits: Brad Kasselman @kasselmancreative
September 10th, 2025 – Welcome Lunch – Filipino Silog
Sponsored by Gordon Food Service
The BC Filipino Chef Community built on last year’s Kamayan Boodle Fight by presenting a vibrant Filipino “breakfast” for our welcome lunch. “Silog,” a portmanteau of “sinangag” (garlic fried rice) and “itlog” (fried egg), is typically paired with savory proteins. This hearty dish suits quick breakfasts, family dinners, weekend brunches, or late-night cravings. Served on banana leaves in the spirit of a boodle fight, the meal blended traditional staples with modern takes, reflecting each chef’s personal connection to Filipino cuisine and culture.
Chef Presenters:
TJ Conwi – Ono Vancouver
Mark Singson – MabuhayYVR
Derrick Sibayan – Holts Café
Andrew Alojado – LayuninYVR
Antonio Martin – Haven Kitchen + Bar
Menu:
Sinangag: Garlic fried rice
Itlog: Fried egg
Pork Tocino: Sweetened, cured pork shoulder
Inihaw na Bangus: Grilled milkfish
Tilapia: Stuffed with tomato, onion, and ginger, wrapped in banana leaves
Pompano: Deep-fried
Galunggong: Scad fish grilled over charcoal
Beef Tapa: Spanish-influenced beef sirloin cured with sugar, soy sauce, garlic, and fish sauce
Chicken Inasal: Marinated in lemongrass, garlic, annatto seeds, ginger, and Sprite, grilled over charcoal with garlic-annatto oil and chicken fat
Tortang Talong: Charcoal-roasted eggplant omelette with ground pork
Atchara Pickle: Green papaya pickled with coconut vinegar, carrot, ginger, red pepper, and garlic
Pulang Itlog at Kamatis: Salted duck egg with North Arm Farm heirloom tomatoes and red onions
Ultimate Sawsawan: A versatile dip of Filipino soy sauce, coconut vinegar, calamansi, garlic, bird chili, red onion, and brown sugar
Fresh Fruits: Cantaloupe, pineapple, watermelon
Condiments: Banana ketchup, calamansi, pinakurat (spiced Cebuano vinegar)
Standout Helpers:
Jim De Guzman (Ono)
Samm Zalameda (Wildlight)
Zay Zabolotney (Holt Renfrew)
Darnell Sanchez, Jet Lim, Thirdie Mabesa, Dan Palisoc (Haven crew): Assisted with kitchen setup, walk-in cleanup, welcome lunch, and final breakfast
Chef Janice Quinto: Supported the team despite presenting the next day
September 10th, 2025 – Dinner – Italian Cultural Dinner
Sponsored by Stile Brands and La Grotta Del Formaggio
Vision:
A feast celebrating Italian tradition and culture, crafted by inspired Canadian chefs using premium Italian ingredients and the finest British Columbia produce.
Chefs and Sponsors:
Paul Moran – Sixty Forty
Peter Zambri – Zambri’s
Luke Boswell – Bar Corso
Mark MacLoughlin – Il Caminetto
Salvatore Boccarossa – Passione Gelato
Carmen D’Onofrio Jr. – Stile Brands
Aqsa Chaudhry & Stephanie Bradburn – La Grotta Del Formaggio
Aperitivo Hour:
Salumi e Formaggio (La Grotta Del Formaggio): Cured meats, cheese, antipasti, olives
Drinks: Lambrusco, Amaro Spritz, Menabrea (Stile Brands)
Dinner (with wine pairings via Stile Brands):
Alex Tung & Luke Kennedy (Carne): Roasted pork loin and Bistecca alla Fiorentina with salsa verde (charred green onion, roasted garlic), Romantica Balsamico, Fonte de Foiano olive oil, and Parmigiano Reggiano
Paul Moran (Risotto): Carnaroli Risotto Quattro Formaggio with Parmesan, Burrata, Pecorino Romano, and Ricotta Salata
Peter Zambri (Pasta Secca): Spaghetti Aglio e Olio with Rustichella spaghetti, garlic, chili, Parmigiano Reggiano, and Partanna olive oil
Luke Boswell (Fresh Cheese): Stracciatella with Bar Corso bread, grilled radicchio agrodolce, De Robertis olive oil; Vitello Tonnato Gelato with seared veal and tonnato gelato
Mark MacLoughlin (Pasta Fresca): Celeriac tortellini with foraged chanterelles, truffle gatherer butter sauce, Savini Tartufi, Ricotta Salata, and Frantoio Carli olive oil
Salvatore Boccarossa (Gelato): Sicilian almond and candied orange gelato, blueberry sorbetto, North Arm Farm melon sorbetto
Contorni e Insalata: Salads and vegetable dishes featuring North Arm Farm produce and specialty Italian ingredients
September 11th, 2025- Global Female Chefs Breakfast
Chefs Involved:
Shabnam Yazdani (The Keg): Persian-inspired flavors
Hanna Shellard (Homer St, Wentworth Hospitality)
Kylie Evans (Folietta Restaurant, Wentworth Hospitality)
Irene Lopez Martin (Folietta Restaurant, Wentworth Hospitality): Bakers with heart and precision
Janice Quinto (ONO Catering): Filipino traditions
Taryn Barker (Little Butcher): Captain, Butcher Team Canada
Cheryl Chang (Nourish Eatery & Juicery): Weaving culture through food
Dishes Created:
Shabnam: Persian Halim
Hanna: Bannock
Hanna & Cheryl: Blueberry juniper sausage
Cheryl: Green onion pancakes
Kylie & Irene: Blueberry and nectarine streusel cakes
Janice: Filipino Tarong
Standout Helpers:
Jennifer Chow: A true gem whose contagious energy set the tone, volunteering for 5:30 AM prep without hesitation.
Nora: Meticulous and curious, she embraced new ingredients and joined 5:30 AM prep with enthusiasm.
Sam: A trooper with grit and positivity, always ready with a “Yes Chef” for 5:30 AM prep.
From Chef Cheryl Chang:
COOKSCAMP is about more than food—it’s about breaking barriers, building community, and lifting each other up in an often-isolating industry. Cooking alongside this incredible team of women proved that food is a vessel for connection, mentorship, and empowerment.
Our team, united despite only two virtual meetings, collaborated seamlessly, trusting each other’s intuition and communicating openly. We tackled challenges as a unit, ensuring everyone felt valued—especially the young cooks who volunteered. Hanna and I connected instantly, supporting the team to achieve our goals and more.
Leading an all-female team for the first time at COOKSCAMP was an honor. It sent a powerful message: we want female chefs and cooks here, and this space belongs to them. It fosters conversation, support, and friendship among women in this industry—something we need now more than ever.
September 11th, 2025 – Sustainability Seafood Lunch
Sponsored by Seafood Watch, Monterey Bay Aquarium
Featuring Sustainably Harvested Pacific Bluefin Tuna and West Coast Oysters
From Seafood Watch & Monterey Bay Aquarium:
Michael Aldonas
Talley Hite
Josh Madeira
Cooks and Chefs:
Joel Watanabe
James Walt
Malindi Taylor (Shucker Extraordinaire)
Ned Bell
Shoda Etsuo
Masata Onishi
Mark McLoughlin
Ying Gao
Kyle Lee
Graham MacDougal
Ross & Celeste Mah (Portage): Contributed NFLD Atlantic Bluefin for comparison
In the Prep Hall and Dish Room:
Peter Warszycki
Bernard Casavant
Vegetables and Salads:
North Arm Farm
Thumn Al-Rawe
Simon Martin (John Bishop Scholarship Winner)
On the Grills:
Luke Kennedy
Chris Andraza (Grilled oysters, tuna collars, and heads)
Joel Strike
Daniel Dawe
Antonio Martin
Ross Derrick
Luke Boswell
Fish and Fishers:
Josh Tucker (F/V Donna Louise, San Pedro Harbour, California): 3 Bluefin Tuna (112 lb, 124 lb, 130 lb)
Mark Urwin (46 South Fish Co, Kaitiaki Boat): 2 Albacore Tuna
Special Shout-Outs:
Robert Belcham
Shawna Gardham
CTS/CooksCamp Board and Organizing Committee
Jason Pleym (Two Rivers): Secured and transported three of only four Pacific Bluefin Tuna landed in California the prior week.
Johnny Bridge: Picked up two premium Wild Pacific Albacore Tuna from Mark Urwin at 46 South.
From Chef Ned Bell:
After extraordinary effort, we were fortunate to secure three Pacific Bluefin Tuna for COOKSCAMP. An impassioned, science-based presentation from Ned, Josh, and Michael from Seafood Watch, paired with Talley’s relaunch of the Restaurant Program, sparked meaningful conversations.
Every perfectly cooked grain of sushi rice, marinated BBQ’d tuna collar, slow-cooked Bluefin head, seared tataki, scraped Bluefin frame, and hand-rolled spicy tuna sushi cone made this collaboration unforgettable. Feeding 300 people Bluefin six ways was, hands down, the best collab I’ve experienced in decades.
COOKSCAMP is special. Every meal, conversation, and moment by the fire will stay with me for years. It’s my responsibility to share this magic and create space for young cooks. My professional bucket hasn’t felt this full in years.
September 11th, 2025 – Dinner – World’s Largest Family Meal
Chefs and Dishes:
Roger Sleiman:
Lebanese-style Chicken Meshweh with sumac, garlic, lemon, spices, and olive oil
Daniel Kim:
Fried Dungeness crab with lemongrass red curry sauce and charred corn
Coconut jasmine rice baked with Manila clams and ginger
Celeste Mah & Ross Larkin:
Roasted purple carrots with buffalo sauce (repurposed from Filipino lunch hot sauce)
Roasted peach and tomato salad with roasted garlic vinaigrette and burrata
Tuna head and tomato Panzanella salad with roasted shallots and yuzu vinaigrette
Hamid Salimian:
Turkish Lahmacun: Crisp flatbread topped with spiced minced beef, tomato, onion, garlic, parsley, and red pepper paste, served with fresh herbs, radish, and onions
Shish Kabobs: Beef skewers marinated with pomegranate purée, Turkish pepper paste, garlic, olive oil, and sumac, grilled for a smoky char
Grilled Offal: Beef hearts, kidneys, and liver seasoned with salt, dried Turkish pepper, and sumac
Brody White:
Smoked beef dinner sausage
Blood pudding
Liverwurst
Cory Pelan:
Beef consommé with braised head meat
Scott Jaeger:
South African Beef Bobotie with Okanagan apples, plum chutney, and aromatic rice
Thank you to every chef, volunteer, and attendee who made COOKSCAMP 2025 unforgettable. Your passion and dedication created a truly special experience, and we can’t wait to see you next year!
and of course THANK YOU to all of our Sponsors!!!
With gratitude,
The COOKSCAMP Team
Key Sponsors
