Victoria Rinsma, a chef at Oakville’s highly acclaimed Hexagon Restaurant, has been selected as one of the 10 Canadian finalists for the 2024-2025 S.Pellegrino Young Chef Academy Competition.
As the only Oakville-based competitor, Rinsma is preparing to showcase her culinary talent in Toronto this October, with the opportunity to represent Canada at the global finale in Milan, Italy, next year.
"I was absolutely thrilled when I found out I was selected as a finalist," Rinsma told Oakville News. The competition saw entries from 1,000 young chefs from 15 countries who sent in a submission to compete which included the chef's signature dish.
Rinsma is among ten finalists who were selected from that pool and will compete on Oct. 23, 2024, at George Brown College in Toronto.
"It's a huge honour to be recognized among so many talented young chefs across Canada," she said. "This competition represents a significant milestone in my culinary journey, and I can't wait to showcase my passion and skills."
During the competition, contestants will produce their signature dish to be judged by the panel of chef judges. One chef will be named the winner and move on to the finale in Milan.
Rinsma credits her time at the restaurant for shaping her unique approach to cooking. "My signature dish is called 'Across the Sea and Home Again.' It’s a reflection of my culinary journey, inspired by my grandmother’s love for cooking, which has always been a guiding force in my life," said Rinsma.
In addition to Rinsma's recent achievement, Hexagon was recently recognized for winning a Michelin star, earning its place among top dining establishments.
Read more here: Oakville restaurant wins a Michelin star
"Working at Hexagon Restaurant has been incredibly influential for my culinary style. The focus on seasonal ingredients and innovative techniques has encouraged me to think creatively and embrace sustainability in my cooking," she continued.
"The team here values collaboration and experimentation, which has significantly shaped my approach to flavours and presentation, allowing me to develop my unique voice in the kitchen."
According to the Sanpellegrino Group, when evaluating submissions, experts assessed each dish based on three criteria: "technical skills, creativity, and a personal belief in the transformative power of gastronomy to make a positive change in society through food."
Says Rinsma, "What excites me the most about the S.Pellegrino Young Chef Academy Competition is the opportunity to connect with other passionate chefs and learn from esteemed judges like Normand Laprise and Nuit Regular."
"Their expertise inspires me to push my boundaries. As I prepare for the finals, I’m refining my dish, practicing my presentation, and focusing on the storytelling aspect to ensure that my culinary journey resonates with the judges. It’s all about making a meaningful impact through my food."