Viva’s Food Ambassador Devan Rajkumar is so excited to be a part of The Underground Chef Cartel (UCC). The first episode is filming at Toronto’s Teppan Kenta (24 Wellesley St.) on Monday February 9th. Admission is $25 at the door – arrive as early as 6:00 p.m. to secure your spot. Admission includes appetizers, a drink ticket, raffle ticket and an opportunity to judge as the fourth judge (randomly selected from attendees).
So what’s the UCC?
“The cartel is an outlet for us to execute our culinary vision,” says Rajkumar. “Our aim is to venture into many different aspects of the culinary industry which includes, but is not limited to: pop up restaurants, battles and competitions, food writing, instructing, charity events and volunteer work. All while building a team of like-minded chefs.”
The battles allow up-and-coming chefs to demonstrate their skill set and hunger against other similar chefs or even more well-known and established chefs in the industry. “Either way, someone will win and someone will lose,” says Rajkumar.
The battle will begin promptly at 8:00 p.m.. Competing chefs Eric Wood and Deron Engbers have one hour to complete two dishes sharing the kitchen space, equipment, produce, pantry and a secret ingredient, which is announced five minutes prior to the battle. “There are no other rules. May the best chef win is our motto,” says Rajkumar.
The winner will be announced upon deliberation by the judges and the UCC will announce the winner and both chefs will have an opportunity to speak. Judges for the first battle are:
Abby Sharp (Avid Food Blogger, TV and Radio Host)
Tom Bielecki (Owner and Creator of Cafe Bar Pasta, food enthusiast)
Steve Gonzalez (Executive Chef and Owner of Valdez, former Top Chef contestant)
In closing of the battle portion of the event the competing chefs for the next battle will be announced. The restaurant will then be open for regular service, the DJ will be rocking and its party time.
This is a one of a kind event and the first of its kind in Toronto – a culinary mecca bursting with talented chefs, many of which flew under the radar, until now.
