Chefs from across British Columbia will meet in Victoria on November 19, 2015 to compete in the Gold Medal Plates in the hopes of winning the BC spot in the Canadian Culinary Championships held in Kelowna in February.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here is the scoop from Chef Brock Browes from Raudz in Kelowna.

Tell us about your restaurant?

RauDZ restaurant is local, fresh,  and comfortable farm to table cooking using the amazing products grown in the Okanagan.
Our other space is Micro Bar & Bites which is more international food, wine, beers and cocktails. The food ranges from small tapas to some large plate options.

Where do you eat in your city?

Waterfront Wines. Mark Filatow and his team cook amazing food!

What Ingredients do you always have on hand?

I love beets! All kinds, shapes and sizes. I don’t think I could ever get tired of eating beets!

What cookbook would you  suggest for a gift this year?

True North by Derek Dammann and Chris Johns.
Nose to Tail by Ferguson Henderson.

Any hints on what your dish will be for Gold Medal Plates?

None!