Palais des Congrès, MONTRÉAL
Seared duck breast, radicchio, truffled pear & sunchoke: Showcasing how to utilize the whole duck, to give you maximum profit, how to use the pear and sunchoke in more ways than one, as well as the radicchio, giving you multiple dishes on a menu with minimal ingredients.
Chef Erica Karbelnik began cooking at a young age with her mom by her side, hosting weekly dinner parties and recipe testing. It was there, in her home kitchen, that sparked her passion for culinary arts.
At 17, chef Erica started cooking professionally. She worked as an apprentice under chef Mark McEwan at ONE Restaurant, which led to a full-time position.
Since, chef Erica has travelled across the globe, bringing flavours from each country into her cooking. She has gone back and forth from Toronto to Vancouver, working alongside some of Canada’s most recognized chefs, training in French Italian cuisine and specializing in handmade pasta.
Chef Erica competed alongside her husband and fellow chef, Josh Karbelnik, in Food Network Canada’s Top Chef Canada, where she took home the title and grand prize. During this competition, she honed into her Moroccan Israeli background bringing those flavours to the table and finding her stride in her cooking style.
Recently, Chef Erica represented Canada in the V1 Campeonato Mundial De Tapas in Spain against 15 of the world’s best for the chance to earn the title. She has also been named the Culinary Ambassador of NBA Courtside Restaurant where she will oversee its globally inspired menu created by Executive Chef Myles Sam.
Instagram: @ChefEricaK
Facebook: @ChefEricaK
TikTok: @ChefEricaK
Quickfire Challenge with SIAL Innovation products
Maximizing Profit and Flavor, Mastering Cost-Effective Cooking
