Concours National des Jeunes Chefs Rôtisseurs Winnipeg 2013

Concours National des Jeunes Chefs Rôtisseurs
Winnipeg 2013
Toronto
Calgary
Manitoba
Halifax
Ottawa
Edmonton
Vancouver
Okanagan
Victoria
Ben Lillico
Rupert Garcia
Chinnie Ramos
Jamie Kerr
Dominique Roy
Shannon McNainy
Westley Feist
Garrett Rotel
Brent Lukoni
Benchmark Restaurant, Niagara College
Calgary Golf & Country Club
Glendale Golf & Country Club
Atlantica Hotel Halifax, Seasons by Atlantica
Fairmont Château Montebello
Vons Steak & Oyster Bar
Vancouver Pinnacle Marriott Downtown
Mission Hill Family Estate Winery
Hotel Grand Pacific
Using the contents of a very challenging “black box,” the
young chefs were given four hours in which to create a
menu and prepare and serve an appetizer, a main course
and a dessert for four. Each chef’s written menu had to be
completed within the first half-hour, with three and a half
hours allowed for preparation. In the black box, the competitors found the following compulsory items: whole
Arctic char (1 kg); northern pike; golden caviar (30 g); beef
tenderloin (600 g); beef short rib (450 G); chanterelles; wild
rice; lentils; savoy cabbages, whole pears (4), blueberries,
and dark chocolate (200 g). Non-compulsory items included
various other vegetables, fruits, liquors and fresh herbs.
Contestants were judged on taste, originality, creativity,
presentation, portion size, nutrition, dress, kitchen
cleanliness and timing by a team of professional and nonprofessional judges, under the watchful eye of Executive
Chef Takashi Murakami, C.M., Conseiller Culinaire.
“This competition is unlike any other in the world,” said
David Tétrault, Bailli Délégué du Canada and president of
the international competition. “It is a true black box for a
specific age group of young chefs. It is difficult and it is
stressful. It is judged at the international level by accomplished professional member chefs.”
The dining room judges included:
Mel Miners, Vice-Argentier, Calgary
Susan Green, Conseiller Gastronomique, Commandeur
Keith Muller, Chef de Table, Manitoba
Beat Hegnauer, Bailli Régional Honoraire, Calgary
Klaus Leiendecker, Maître Rôtisseur, Winnipeg
Barry Saunders, Maître Rôtisseur, Winnipeg
Denise Friesen, Vice-Echanson Honoraire, Winnipeg
Lawrence Ellerby, Chevalier, Winnipeg
Computing of Results: Tom Pitt, Chef Rôtisseur, Winnipeg
The winner of the gold medal and the Fulgence
Charpentier trophy was Calgary’s regional winner Rupert
Garcia, from the Calgary Golf and Country Club,
Executive Chef Vincent Parkinson, Chancelier Honoraire.
The silver medal was presented to Winnipeg’s Chinnie
Ramos from Glendale Golf and Country Club while the
bronze medallist was Ben Lillico from Benchmark
Restaurant, Niagara College.
Photos courtesy of Barry Mallin Photography
Canada’s best young chefs battled it out at this year’s
National Jeunes Chefs Rôtisseurs competition on Friday,
October 25 at the Red River College’s state-of-the-art
campus. The winner of the Chaîne des Rôtisseurs gold
medal earned the right to represent Canada at the 2014
Concours International des Jeunes Chefs Rôtisseurs in
Durban, South Africa.
At the induction ceremony of the Grand Chapitre du
Canada, all competitors were inducted as members into la
Chaîne des Rôtisseurs. The nine contestants were all
regional winners, representing the following Bailliages and
sponsoring restaurants:
The kitchen is frantic with activity.
The kitchen judges were:
Patrick Hillis, Vice-Conseiller Culinaire, Toronto
Bernard Mirlycourtois, Vice-Conseiller Culinaire, Winnipeg
Cameron Huley, Maître Rôtisseur, Winnipeg
Takashi Ito, Vice-Conseiller Culinaire, Victoria.
Kitchen judges Takashi Ito; Bernard Mirlycourtois; Patrick Hillis; and Cameron Huley
with Executive Chef Takashi Murakami in the background.
Photos courtesy of Barry Mallin Photography
Takashi considers a score.
Tasting judges hard at work.
Bernard Mirlycourtois watches intently.
The Jeunes Chefs Rôtisseurs competitors line up to hear the judges’ remarks.
Appetizer/Entrée
Poached Arctic Char and Northern Pike Mousse
Golden Caviar Dressing, Petit Salda
Tomato Ice
Main course/Plat principal
Roasted Beef Tenderloin
Short Rib and Chanterelle Reduction, Braised
Cabbage
Pear-scented Carrot Purée
Dessert/Dessert
Wild Rice & Chocolate Conde
Blueberry Coulis, Black Pepper Sable, Lemon Curd
Citrus Tuile
(left to right) Kitchen judges Patrick Hillis, Vice-Conseiller Culinaire, Toronto; Cameron Huley, Maître Rôtisseur,
Winnipeg and Takashi Ito, Vice-Conseiller Culinaire, Victoria.
Photos courtesy of Barry Mallin Photography
Winning appetizer.
Winning main course.
Winning dessert.
Sponsors of the Jeunes Chefs Competition
Photos courtesy of Barry Mallin Photography
Rupert Garcia Biography
A graduate of Bishop McNally High School and the
Southern Alberta Institution of Technology (SAIT)
Professional Cooking Program in 2012, Rupert Garcia currently serves as Chef Entremetier at the Calgary Golf and
Country Club in Calgary, AB, working under the guidance of Executive Chef Vincent Parkinson, Chancelier
Honoraire. Rupert previously held the position of Chef
Garde Manger at the club. During his time at SAIT and
over the last year, Rupert was fortunate to experience a
variety of stages including the Chaîne des Rôtisseurs
dinner at SAIT (2011); the SAIT Harvest Dinner (2012); the
CCFCC Honour Society Dinner (2012) at the Atlantica
Hotel in Halifax, working under the guidance of
Executive Chef Luis Clavel, Maître Rôtisseur; and the
CCFCC Gala Dinner, World Trade Convention Center,
Halifax (2012).
Rupert is no stranger to competition, and success, in his
young career, fueled by his stated “strong drive and
innate passion for the Culinary Arts.” Rupert’s list of
accomplishments from 2012 – 2013 includes CCF
(Canadian Culinary Federation) Junior Chef Competition
Provincial Winner (2012); CCF Junior Chef Competition
National 1st Runner Up (2012); and becoming a CCF
Junior Chef Member.
As the winner of the Canadian National Jeunes Chefs
Rôtisseurs competition, Rupert will now go on to represent Canada at the 2014 Concours International des Jeunes
Chefs Rôtisseurs, to be held in Durban, South Africa next
September. As Rupert put it in an email to the Chaîne des
Rôtisseurs Executive: “The experience itself is the ultimate
prize, and being awarded to represent our country on the
next level is a great honour.”
Rupert Garcia.
Rupert Garcia hard at work in the kitchen.
Gold medallist Rupert Garcia (centre) with the Fulgence Charpentier trophy, flanked by (left to right) Susan Green;
silver medallist Chinnie Ramos; bronze medallist Ben Lillico; and Takashi Murakami.