Victoria Rinsma: an interview with S.Pellegrino Young Chef Academy’s Canadian finalist
Victoria Rinsma is the sous-chef at Hexagon, a restaurant in Oakville, Ontario, which recently received its first Michelin star. Last week, she won the Canadian final of the prestigious S.Pellegrino Young Chef Academy competition held in Toronto. She will therefore represent Canada at the extraordinary international competition in Milan this year!
A young chef to watch for
Victoria grew up in Pickering, a small town just east of Toronto. She comes from a humble family where cooking brought everyone together. Her love for cooking comes from her grandmother, a wonderful cook. Originally from Newfoundland, her grandmother cooked simply and with love. Victoria’s grandmother and mother both loved to cook, and together, three generations spent a lot of time in the kitchen. “When I was little, my mom often tells me that I would pretend to cook in front of the TV, stirring pots of water as if I were on a cooking show!”
In her early years of high school, Victoria decided she wanted to pursue a career in cooking. She enrolled in a culinary program, competed in several contests, and worked at her school’s restaurant.
The young chef then spent a year in Ireland to complete her studies and take part in several culinary competitions. Upon her return, she was hired as a private chef for a summer.
The Journey to Hexagon
“I had heard about Hexagon at culinary school and followed their Instagram page with excitement. I ended up going there for my 24th birthday, and I loved it! It was one of the best experiences of my life. I was talking with Raf (Rafa Covarrubias, the chef at Hexagon), and he invited me to do an internship, then offered me a position a month later. I started as a cook in 2018, then became a chef de partie, and eventually sous-chef,” says Victoria.
“What I love about my job is the constant learning, the family atmosphere in our small team—it makes us close to our guests. We offer refined cuisine, and our clients become like an extension of our family, with whom we share our passion. And along the same lines, what I love most about cooking is being able to share my love of gastronomy with others. I love people’s passion, their desire to learn,” she continues.
S.Pellegrino Young Chef Academy: a High-Caliber Competition
“Participating in this competition was an intense experience. We were all there for the same reasons, everyone was talented, and we developed strong connections. It’s an honour to have been chosen, and this experience will be unforgettable for me,” says the winner.
Victoria Rinsma won the competition with her dish Across the Sea and Back Home. To create her dish, she reflected on her journey and the people who inspired her. This dish is an ode to her grandmother and her love of cooking. It also reflects the delicacy of fish, the diversity of Canadian terroirs, and the influence of Mexican cuisine introduced by her mentor, Rafa. “It was inspired by my grandmother’s deep love of cooking, passed on to me from a young age, and by reflections on my culinary career,” explains Victoria.
Judge Jason Bangerter shared that two of the four Quebecois chefs were among the top three finalists, but Victoria won because “we couldn’t suggest any improvements to the dish. It was simple but perfect.”
The S.Pellegrino Award for Social Responsibility went to Sébastien Rémillard for his dish The Evolution of My Life; the Acqua Panna Award for Connection in Gastronomy was awarded to Clement Cavoret for his dish Deerly Not Wasted; and the Fine Dining Lovers Food for Thought Award was won by Mary Louise Isabelle Yap for her duck sinigang with tamarind consommé.
Victoria Rinsma looks forward to sharing her dish and story with everyone in Milan. “This experience is incredible, of the highest caliber. I’m both excited and nervous to be part of such an event,” she says.
We’ll be following the international competition closely! We’re very proud to have her representing Canada. Go Victoria, go!
Written by Jean-Philippe Tastet
Photography by Alison Slattery
