Chef Benet Hunt Nabs Last Spot On Top Chef Canada
There was a twist on this year’s Top Chef Canada, as the last spot in the competition wasn’t decided until the first episode when Chefs Paul Kim, Chef Alexei Boldireff and Chef Benet Hunt went head to head to decide who’d go on to the final competition. After a grueling match, Chef Hunt was chosen to go forward and we caught up with him after the episode aired.
Congratulations Chef Hunt, can you tell us a little about Ayden Kitchen and Bar and the food and beverage program there?
At Ayden we focus on seasonal ingredients and try to put a slight twist on humble comfort food using world flavours. Dale, Brian (head chef) and myself have all spent large amounts of our career in other countries, Brian and I both being British. The Beverage program is headed up by Chris Cho, always a well-rounded menu with diverse interesting cocktails, beers and wine!
What do you think was the main factor that contributed to you being chosen to be the by the chefs to compete?
I guess I had the better dish on the day, both Alexei and Paul are great chefs.
What unique traits do you think you bring to Top Chef Canada?
I think the main unique traits I have are my knowledge of world flavours. I lived in Australia, India and Thailand for periods of time before living in London and then coming to Canada. I have also worked in a number of world-class restaurants for great chefs so I guess that can’t hurt!
Did you get any tips from Top Chef winner Dale MacKay?
Dale was actually filming a show in Korea during the Top Chef Canada taping. I think his biggest tip is to just be yourself and cook how you cook and you’ll be fine!
What ingredient did you hope to get in the competition and what one would you prefer not too? (realize this is after the show ended, so think back, not the actual ingredients you did or didn’t get…can’t spoil it!)
I love to cook meat and it’s something I’ve done so much of, it never gets old for me. I’d love to cook some game meats.
As for things I don’t want to cook I’ll put my hand to most things, chocolate work and pastry making isn’t my forte but I’ll never shy away from it!
Where do you eat in Saskatoon when you are not hard at work?
I love Sticks and Stones for a bowl of ramen, karaage, steam buns and some casual cocktails. Such good Korean and Japanese food!
Little Grouse on the Prairie for some fresh pasta and some of the best meatballs you’ll ever eat!
Hearth is always a good bet for a casual neighbourhood spot food is always on point.
13 Pies for pizza and late night drinks, so good!
What are your tips for up and coming chefs when they’re competing?
For up and coming chefs that want to compete I’d say just go for it and don’t worry about the outcome just get yourself out there and enjoy it!
Fondest and worst food memory?
Fondest – Roast dinners with my family. I grew up on a sheep and cattle farm so there was always roasted joints of meat and potatoes plus my mum and sister are great cooks so that helped!
Worst- Being made to eat cold mutton fat as a child by my grandparents before I left the table, something I will never forget but they were great people and it was just how it was when they were young… still don’t let my mum hear the end of it though!
2. BENET BIO from Corus Entertainment on Vimeo.
Images courtesy of Food Network Canada
