(L-R): Chef Rob Rossi, Chef Nick auf der Maurer, Chef Steve Gonzalez. Credit: Jennifer Thompson

This is a throw-down, a show-down, hell no, they won’t slow down. 

And they didn’t. Three celebrity chefs took part in the UFC (Ultimate Food Challenge) for the Daily Bread Food Bank last night at George Brown College among a crowd of guests who paid $150 each to see them. Chef Nick auf der Mauer (Porchetta & Co.), Chef Steve Gonzalez (Top Chef Canada 2011, Origins), and Chef Rob Rossi (Bestellen Restaurant, Top Chef Canada 2011) created gourmet hors d’oeuvres using typical Daily Break food Bank Hamper Box ingredients during a 30-minute challenge.  While they went about preparing their dishes, trays of bite-sized morsels were being passed around. Some were special hors d’oeuvres designed by the celebrity chefs and others were a sampling of gourmet fare created by the Daily Bread Food Bank Catering Kitchen. Say what? Gourmet food from the Food Bank? 

 Porchetta grilled cheese, Chef Nick auf der Mauer. Credit: Pay Chen

Yes, the Catering Kitchen is a full-on professional kitchen and business available to cater your next meeting or event. The four-month program takes under-employed people and trains them to work in in a kitchen, giving them real skills to transfer into employment in serving or cooking.  The serving staff at the UFC were all grads or trainees of the program. Professional and friendly, you definitely want them at your next party.

 Venomambo Usurua, Trainee, Daily Bread Food Bank Catering Kitchen. Credit: Pay Chen

The Chefs not only had to impress judges Jennifer Bain from the Toronto Star, Roberto Martella of Grano Restaurant, Chef Bob Villeneuve from Campbell Canada and restauranteur John Maxwell, they had to wow the crowd with their Hamper Box creations. The kitchen staff recreated each of the hors d’oeuvres and allowed guests to vote for their favourite. Winning bragging rights and a shiny trophy as People’s Choice and first place from the judges was the most vocal of the contestants, Chef Steve Gonzalez with his potato cheese croquette with white kidney beans.

Chef Rob Rossi came in second place with his Kraft Dinner croquettes with a creamed corn and cheese sauce and Chef Nick auf de Mauer placed third with a sandwich made of fried chicken, homemade coleslaw, BBQ sauce and crispy chicken skin. 

With bellies full of good eats, wine and beer, the UFC managed to raise $130,000 dollars for Daily Bread Food Bank to help them continue their work in the community.

 House made smoked kabasa, Chef Rob Rossi. Credit: Pay Chen

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