Jeunes Chefs de la Chaîne des Rotisseurs
Calgary Bailliage 2021
Ashley, Vice-Chargée de Presse
The last 15 months or so have been….challenging, to say the least. Then it came time to decide how the Calgary Bailliage could run a Jeunes Chefs competition during a pandemic. Various establishments were contacted, a list of competitors was generated, two judges were named and by July 2, 2021 we announced who would be going onto Nationals.
The Calgary Bailliage sincerely thanks all competitors and judges, with a special salute to our organizer Chef Max Labhardt, Vice-Conseiller Culinaire for a successful competition.
The Jeunes Chefs for this year were:
Kayden Roberts, Sheraton Suites
Jordan Beaton, Alloy
Junell Mission, Yellow Door Bistro
Liam Candline, Fairmont Banff Springs
Shane Eden, Fairmont Banff Springs
Competitors were required to produce an appetizer, main course, and a dessert for 2 people in 3.5 hours from the following black box items:
- Sirloin Tip
- Fresh Morels
- Whole Quail
- Shrimps 16/20
- Yams
They also had some non-mandatory items in their black boxes:
- Ground Pork
- Pears
- Seasonal Berries
- Arborio
- Parmesan
- Prosciutto
The black box was delivered the morning of that competitor’s specific cooking day, no sneaking a peek here, everything was kept a surprise, trying, to stay as true to a traditional competition as possible.
The establishment was also sent a list of general pantry items that the competitor should have access to in order to create their courses.
And they’re off!
Our competitors presented the judges with their Appetizers:
| A1 | A2 | A3 | A4 | A5 |
| · Tagliatelle with Sirloin Tip · Roasted Pears and Fried Proscuitto |
· Shrimp Ceviché · Tomatos, Shallots, Lemon |
· Prawn & Morel Mousse · Stuffed Quail Breast · Brown Butter Yam Purée · Yam Fondant · Prosciutto Crisp |
· Grilled Quail with Morel Mushroom Risotto · Asparagus and Prosciutto |
· Quail with Lemon and Fresh Herbs · Chicken Morel Velouté |
Next they were presented with the Main Courses:
| A1 | A2 | A3 | A4 | A5 |
| · Roast Quail with Risotto · Sautée Prawns and Yam Purée |
· Land and Sky · Sirloin & Quail · Yam Rissotto · Roasted Morel Mushrooms · Red Wine Sauce · Thyme Sauce |
· Soy Marinated Coulotte de Boeuf · Chared Scallion Pavé · Beef Tare Jus · Butter Poached Asparagus · Carrot Purée |
· Sirloin Steak with Carrots, Yam, Shrimp, Mushroom Cream Sauce | · Sirloin Roast with Red Wine, Carrots, Yams and Tiger Shrimp |
Finally judges were presented with the Desserts:
| A1 | A2 | A3 | A4 | A5 |
| · Mixed Berry Crumble with Honey and Yam Chantilly | · Chocolate Strawberry · Chocolate Brownie · Strawberry Coulis · Chocolate Mousse · Seasonal Berries |
· Strawberry Custard & Chocolate Terrine · Lemon Tuile · Pecan Genoise · Chocolate Mousse · Pecan Crumb |
· Pound Cake with caramelized Pears and Berry Chantilly | · Bruleéd Pound Cake with Strawberry, Lemon Curd, Pears with Fresh Chantilly |
On July 1, 2021 Chef Kenneth and Chef Max met, tallied the judging scores, and announced the winner for Calgary’s Jeunes Chefs competition.
Jordan will be officially presented with his trophy at the dinner hosted by Alloy on July 25.
***Masks were not worn in this picture as the law in Alberta had changed since the competition finished.***
A huge thank you as well to Gino from Italian Centre Shop in Calgary for helping with the black box.
The Calgary Bailliage would like to congratulate Jordan Beaton representing Alloy on winning this event. The Bailliage would also like to thank all of the establishments represented by these young culinarians for the support they provided to all of the participants and their continued dedication to culinary excellence and the Chaîne des Rôtisseurs, we are really excited to see most of these competitors back next year.
Vive la Chaîne