Jeunes Chefs de la Chaîne des Rôtisseurs

Calgary Bailliage June 8, 2026

Ashley, Vice-Chargée de Presse

Photos taken by Giselle

On June 8, 2026 ten young chefs from Calgary competed in the Jeunes Chefs de Rôtisseurs Competition for Calgary! This talented group of individuals ensured a first-class event, making the tasting judge’s decision who would take home the trophy a tricky decision. This year the competition was held in the recently completed student kitchens in the John Ware building.

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

The Jeunes Chefs for this year were:

Cole – Glencoe Club

Devin – Modern Steak

Emily – Modern Steak

Erika – Petroleum Club

Karissa – Luca

Lily – Teatro

Mila – Bar Chouette

Ngawang – Petroleum Club

Taylor – Calgary Golf & Country Club

Temmy – Le Charme

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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 Duck

Whole Euro Bass

Oysters

Trout Roe

Yam

Savoy Cabbage

King Oyster Mushrooms

Pears

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And they’re off!

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Our competitors present the judges with their Appetizers:

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*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*

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Euro Bass and Oyster Croquette seared on a Yam Puree with Pickled Cabbage	Euro Bass ceviche served with a savoury oyster on top of pickled savoy cabage	Bass and oyster croquettes with yam purée, topped with trout roe, and dill cabbage slaw	Let cha Tigra Eure Bass sauce with oysters and Roe with Senid King oyster mushroom	Euro bass two ways Lemon salt cured and crispy skin seared on a cucumber and roasted red pepper salad with yogurt herb sauce, oysters, topped with trout roe
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Baked Euro Bass Trout Roe, oyster beurre blanc, lemon, Fried Onions, herb insalata	Chilled euro bass roulade, carrot brunoise, herb emulsion, tomato fondue and crispy skin with oysters.	Seared Euro Bass, with oyster puree, trout rose burre balance, tourned carrots	Mixed Seafood en crouté Dill cream sauce	Oyster mousseline stuffed euro Bass oyster, euro bass, trout roe, savoy cabbage Heavy cream, white wine reduction sauce, dill

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Next, they were presented with the Main Courses:

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Seared Duck Breast With a oyster mushroom and cabbage Stuffed vol-au-vent with trout roe, coriander demi and Carrot Puree	Pan seared stuffed chicken breast served with savoury yam fondant and scallop oyster mushrooms	Duck Breast with pear gastrique, panfried duck mousseline and roasted king oyster mushrooms	Duck with sauce and cabbage puré with Duck k prisled pancake	Duck Breast with farce roulade with yam puree, sauteed King oyster mushrooms, savoy cabbage, potato souffle and a red wine demi
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Seared Duck Breast Confit King oyster mushrooms Cabbage salad Yam Puree, Fondant Potato Jus	Pan seared duck breast, savoy cabbage wrapped duck leg, yam purée, sautéed king oyster mushrooms and a pan reduction sauce	Duck Wellington, with king oyster deuxelle, savoy cabbage, poultry jus, and yam purée	Savoy cabbage & oyster Mushroom Duck ballentine espanolé sauce, yam Duchess, Fresh carrots	“Duck Breast” Sweet yam puré, Pommé fondant, king oyster mushroom sauted w/ garlic Pear gastric

Finally, judges were presented with the Desserts:

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Chocolate Panna Cotta With a Citrus meringue, Caramelized Pears, and toasted almonds	Chocolate mousse pairing with a vibrant pear compote	Toasted Cinnamon marshmellow, with graham crumble, pear/mint coulis	Cream puff with poached wine pean felling and Yam sauce	White chocolate panna cotta, White wine poached pear tart with Chantilly cream, hazelnut crumble and pear puree
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Tart Chocolate Ganache Pear Compote Toasted hazelnuts	Pear infused pannacotta, hazelnut crumble and spun sugar	Vanilla pannacotta with poached pears and citrus kouli	Chocolate glazed poached pear Chantilly cream, cème Anglaise	“deconstructed tart” Lemon curd, crumble, candied pear, pear simple syrup

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The Calgary Bailliage would like to congratulate Mila from Bar Chouette for winning this event. The Bailliage would like to sincerely thank everyone for their efforts towards today, and making the competition such a huge success, we cannot do these things without you.

Thank you!

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We would also like to thank the food sponsors of todays event:

Calgary Winter Club

City Fish

SAIT

Worldwide Specialty Foods Ltd.

Judges:

David Tetrault

Ryan Woods

Michael Frayne

Paolo Montesines

Graham Smith

Erik Hansen

Thank you as well to Grant McIsaac, Rachelle Khan, Adriel Santa Maria, and Giselle.

Pictures: FOLDER CALLED: ‘ALL THE AMAZING SHOTS’, all the pictures

Thank you everyone for your amazing support at this event.

Vive la Chaîne!