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Toronto Chef Stephen Perrin Wins Big at the 2015 World Food Championships — the Largest Food Sport Competition in the World!

Posted on November 10, 2015 at 12:59 pm


Toronto Chef Stephen Perrin Wins Big at the 2015 World Food Championships — the Largest Food Sport Competition in the World!

Perrin takes home top prize in Food Fight Night kick-off event
and 2nd overall in Pasta

(Toronto, November 10, 2015)Stephen Perrin, Executive Chef of Toronto’s Substance Food Group, took top honour in the BBQ Food Fight Night competition and second place overall in the Pasta category, one of the nine core categories at the 2015 World Food Championships (WFC) and his most notable achievement during the event.

The WFC, which took place November 3 – 10 in Kissimmee, Florida, is the world’s largest Food Sport competition featuring a full week of public events and over 1,100 professional chefs from 17 countries competing for a chance at the first place title. Over $350,000 in prizes were awarded. In order to compete at the WFC, chefs must win one of the qualifying events throughout the year. This ensures only the best chefs worldwide are in attendance.

The Substance Food Group is comprised of four highly successful restaurants in Ontario – Terra in Thornhill, Sarpa in Richmond Hill, Rusty’s in Collingwood and the recently opened Francobollo Posto Italiano in Toronto.

Perrin’s dish that won him second place in the Pasta category, garnering him a score of 96.6 out of 110 was: tortellini stuffed with Mangalista pork, black truffle, sage, and ricotta with foie gras and green pistachio truffle crema, Iberico ham crisp, grana-pistachio-truffle frico and shaved fresh black truffle (photo attached). The dish will be featured on the menu at Terra, Sarpa and Francobollo restaurant beginning in 2016.

“This is the best dish I’ve ever made in my entire career,” said Perrin. “I’m truly looking forward to being able to share this dish with my customers.”

In addition to Pasta, Perrin competed in Food Fight Night, the kick-off event to the 2015 WFC. The win secures Perrin a position in the 2016 WFC. Perrin’s winning dish was: triple seared USDA ‘prime’ beef tenderloin with lobster, corn, bacon, jalapeño, and smoked cheddar stone ground grits, fennel chimichurri and red wine jus. A version of this recipe will be added to the menu at Rusty’s beginning in 2016.

Perrin continues to make waves in the culinary world with his fresh approach to cooking and fine dining. Perrin’s overall cooking philosophy is to use the best and the freshest ingredients possible, keep it simple, and allow the natural quality of the ingredients to shine.

For more information visit:
Social media links:
Twitter: @SubstanceFood
Instagram: SubstanceFoodGroup

About the Substance Food Group
Constantly developing new and unique restaurant concepts and seizing opportunities to make them a reality, the Substance Food Group continues to expand. No matter what the concept, clientele rely on the Substance Food Group brand to deliver a consistent and positive dining experience for any occasion that has them coming back again and again. The Group is led by President and Partner Ian Chase, Executive Chef and Proprietor Stephen Perrin and Matire d’ and Partner Michael De Tommaso.

About World Food Championships
World Food Championships, the world’s largest annual Food Sport event, invites the champions from the biggest and best food competitions around the world into a single high-stakes culinary showdown for $350,000+ in cash and prizes. Following a tournament-style format across multiple iconic food categories, the WFC culminates with a $100,000 Final Table faceoff where category champions brave potential elimination in front of a live audience and a panel of accomplished culinary judges. World Food Championships is owned and produced by Nashville-based MMA Creative.

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Media Contacts:
Vanessa Andres, Holmes PR

Jackie Koffman, Holmes PR