Congratulations to Red River College’s Chef Luc Jean, who took top honours at this week’s Gold Medal Plates competition, an exclusive culinary contest in which the city’s best chefs go head to head in support of Olympic athletes.

An instructor with RRC’s Culinary Arts program, Jean represented Jane’s — the College’s exclusive restaurant and training kitchen — at the event, which also drew competitors from some of Winnipeg’s most popular kitchens.

Held last night at the RBC Convention Centre, the event celebrated the best in local cuisine, pitting the city’s premiere chefs against each other in a bid for a spot at the championships, which take place next February in Kelowna.

Jean won the top spot on the podium thanks to his mouthwatering entry — a sous-vide of Manitoba pork tenderloin served with butternut squash, carrot and ginger puree, candied oranges, pork crackling and lime honey sauce.

He was joined at the event by 25 students from RRC’s Hospitality and Culinary Arts programs — seven of whom helped him prepare and serve his dish (plus 570 appetizers), and 13 of whom assisted the other competing chefs.

Jean’s competition included a pair of RRC grads: Michael Dacquisto (Food Evolution), and Norm Pastorin (The Grove).

Other competitors included Michael Schafer (Sydney’s at The Forks), Barry Saunders (Inn at The Forks), Edward Lam (Yujio), Eric Lee (Pizzeria Gusto), Tim Palmer (The Fairmont Winnipeg) and Rossi Fabrizio (Nicolino’s).

Net proceeds from the Gold Medal Plates go to the Canadian Olympic Foundation, which supports Canada’s Own the Podium program. To date, over $8.2 million has been raised.