Nearly $500K for car crash
Mounties won't be charged
Princess Anne visits BC
$36M for vaccine injury 
Canadians split on budget
Premier stands by pick
Car insurance fuels inflation
Santos ends comeback bid
Douglas C-54 plane crashes
Retail sales slip 
Rogers Q1 profit down 
US TikTok ban sent to Biden
Warriors snakebitten in loss
Iginla off to Europe
Rockets ink prospect
Perry teams with Lu Kala
Megan denies harassment
Alleged Tupac killer in court
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.
