Jeunes Chefs Rôtisseurs Competition

Bailliage de l’Alberta a Calgary

Friday, June 6, 2014

Valli Arlette, Chargée de Presse

Eight eager young chefs arrived at the SAIT Culinary Arts Program kitchens in the John Ware Building to compete in the annual regional Jeunes Chefs Rôtisseurs Competition in Calgary. They all did a great job with a challenging black box containing pheasant, a live Dungeness crab, large scallops, white asparagus, and sweetbreads as required ingredients. In spite of a valiant effort, one competitor was too ill to complete the competition.

Vice-Conseiller Culinaire Jan Hansen organized the event with the able assistance of Chaine members Patricia Koyich and Simon Dunn. Students in the Professional Cooking program assisted with service.

The purpose of this competition is to encourage and promote the culinary expertise of young Chefs Rôtisseurs in the tradition of the Chaîne des Rôtisseurs by exposing them to a competitive environment with their peers. This competition offers the opportunity for the Jeunes Chefs to showcase their talents and creativity. Candidates who are successful at the regional and national level of competition go on to compete in an international arena. Points are awarded based on the young chefs’ performance in the kitchen, as well as the quality of their work on the plate, and on the palates of the tasting jury.

Members of our Bailliage were delighted to volunteer their time to judge the competition.

The winning competitor was Tyler Paquette from the Fairmont Banff Springs. He will represent our region at the National Commis Rotisseurs Competition here in Calgary in October, 2014.