CHARLOTTETOWN, P.E.I. — When Nick Chindamo is stressed, he cooks.
“As soon as I pick up my knife, I’m in my zone, man.”
He was in his zone all weekend, which paid off as he took second place Sunday in the Garland Canada International Chef Challenge. It was part of this year’s P.E.I. International Shellfish Festival in Charlottetown.
Twelve chefs from across Canada and the U.S. duked it out for the top prize of $10,000 from Sept. 19 to 22.
Chindamo, who cooks at the Inn at Bay Fortune, was happy with his final dish. While he’s disappointed he didn’t keep the title on P.E.I., it won’t keep him from pushing harder at future competitions, he said.
“I know I did well because I made it this far.”
This was his second cooking competition ever – the first was the Garland competition in Toronto earlier this year, which he won. The key to success is staying true to yourself, he said.
“For me, I like to make a story out of everything I do. Everything I cook.”
The final battle against chef David Viana, who prepared the winning meal, was intense. Chindamo and the New Jersey chef had a similar style, and after following his work throughout the festival, Chindamo had no problems losing to Viana.
“He’s the guy I didn’t want to go up against in the first place,” he laughed.
Viana has been cooking for 16 years. He’s always had a passion for shellfish, so climbing his way to the top at the festival wasn’t a chore.
“The climb was fun, actually,” he said. “I try not to get stressed out in these situations and enjoy the moment.”
He cooks at the Heirloom Kitchen in Old Bridge, N.J. He’s competed before, notably on season 16 of the TV show "Top Chef", where he earned eighth place.
He was dubbed the Quickfire King for his speedy performances on the show’s 30-minute quickfire challenges, he said.
“That was pretty intense.”
Going head-to-head against Chindamo in the finals took the pressure off for him. If Chindamo won, Viana would have completely understood, he said.
“I admire Nick greatly. I think he’s a passionate young chef who brings a lot to the table, as far as skill and thoughtfulness goes.”
There was a lot of collaboration and camaraderie among all chefs over the weekend, Viana said.
“I think it’s needed; it’s appreciated. It makes these events more fun.”
