Jeunes Chefs de la Chaîne des Rôtisseurs

Calgary Bailliage 2023

Ashley, Vice-Chargée de Presse

Photography Courtesy of Giselle Barretto

On June 5 2023, five young chefs from Calgary, and one from Lake Louise competed in the Jeunes Chefs de Rôtisseurs Competition for Calgary! This talented group of individuals ensured a great day making the tasting judge’s decision who would take home the trophy, very interesting.

The Calgary Bailliage sincerely thanks all competitors and judges, with a special salute to Clint Morissette, Vice-Conseiller Culinaire, in making today a success.

The Jeunes Chefs for this year were:

Theoren Hack, Post Hotel
Owen Tracy, Glencoe Club
Kurt Martinez, Sky 360
Khoder Haymour, Hotel Arts
George Walton, Calgary Petroleum Club
Adriel Santa Maria, Calgary Winter Club

Competitors were required to produce an appetizer, main course, and a dessert for 4 people in 3.5 hours from the following black box items:

Whole Chicken
Whole Trout
Whole Lobster
Purple Yam
Corn Cob
Sorrel
Berries (not sure varietal yet)

And they’re off!

Plating:

Our competitors presented the judges with their Appetizers:

*Please note all menu spelling is taken directly from the competitors handwritten menu. They are not allowed to reference phones, cookbooks, etc for their menu writing*

A1	A2	A3	A4	A5	A6
Peruvian Trout Ceviche With purple yam and corn Chilled lobster broth	Seared Trout With green curry emulsion Yam fondant	Herbed Chicken Thigh Roulade With smooth corn chowder, tomato jam, roasted pistachios	Rainbow Trout Croudo With yogurt Leche de Tigre	Tomato Consommé Butter poached seafood rillette & concasse tomatos	Tartar of Rainbow Trout Corn ‘succotash’, dill yogurt, Sorrel pesto

Next they were presented with the Main Courses:

A1	A2	A3	A4	A5	A6
Ribbon Vegetable Wrapped Chicken With sorrel pistachio ragu, strawberry gastrique, lobster cream and yam puree	Stuffed Chicken Breast Lobster Mousse, carrot puree, charred corn	Rainbow Trout Stuffed with Sorrel & Caramelized Onion Poached lobster tail, purple yam fondant, carrot puree, mint gremolata	Seared Chicken With lobster and corn succotash·	Seared Chicken Confit yams, pickled carrot, fire roasted corn in chicken just with Sorrel oil	Chicken RouladPurple yam puree, chicken jus, poached lobster

Finally, judges were presented with the Desserts:

A1	A2	A3	A4	A5	A6
Spiced Yam Cake With crème patissiere, Strawberry compote, and candied nuts	Lemon Merignue Tart With strawberry puree	Strawberries Strawberry coulis, strawberries macerated, white chocolate fondant, ginger tuile, lime chantilly	Purple Yam Panna Cotta With strawberry chiffon	Lamon Syrup Soaked Pound Cake With smooth lemon curd, toasted meringue, fresh berries & mint	Strawberry Sponge Berry puree/gel, mint & basil cream, candied pistachios

Presenting their plates to the judges and making some tough decisions:

Displaying all three plates from all six competitors:

The competition having finished, everyone eagerly awaited the judge’s decision.

Clint had the honour of announcing the winner for today.

The winner was Adriel Santa Maria from the Calgary Winter Club. Bailie Joe Scorgie presented him with a gift certificate for him and a guest to attend a future Diner Amîcal.

The Calgary Bailliage would like to congratulate Adriel Santa Maria from the Calgary Winter Club for 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.