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Kelowna  

Paradox in the kitchen

The Canadian Culinary Championships return to Kelowna Feb. 2-3.

Eleven of the best chefs from across the country have competed to represent their regions, with the Gold Medal Plates grand finale at the Delta Grand Hotel.

Proceeds from the event benefit the Canadian Olympic Foundation. 

Castanet is featuring an exclusive series of bios on the competing chefs leading up the event.

ERIC GONZALEZ – L'ATELIER DE JOEL ROBUCHON, MONTREAL

With his own reputation well-established, Eric Gonzalez has all the qualities to honour Joel Robuchon.

He earned his first Michelin star when he was 27 and is a member of the prestigious Association des Maitres Cuisiniers de France, and a leader in gourmet circles in France and Quebec.

In Montreal, he directed the kitchens of several well-known establishments, including Auberge Saint-Gabriel. He also authored his own cookbook.

His cuisine is made up of paradoxes and contrasts, with combinations of the traditional and contemporary. Gonzalez has an uncommon ability to communicate his taste for the beautiful and delicious.

With L'Atelier de Joel Robuchon, he renders in a delectable manner the simply sublime signature of chef Robuchon. 



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