June 10, 2011

Jeunes Commis Rôtisseur Competition, June 10, 2011

The 2011 Jeunes Commis competition was again held at SAIT under the continuing support of our Bailli Regional, Cindy Findlay. The black box ingredients were chosen by Jan Hansen, Vice Conseiller Culinaire. They were all compulsory and consisted of:

Whole fresh duck
Whole fresh lobster
Fresh Malpeque oysters, six each
Cipollini onions
Fresh fennel
Fresh Mango
Fresh Morel mushrooms

Jury Members for the Commis Rôtisseur Competition were:

Chairman of the Competition/Jury:

Cindy Findlay, Bailli Regional
Jan Hansen,   Vice-Conseiller Culinaire

Our three professional kitchen judges enjoyed the task so much last year that they all returned for this year’s competition. They were:

Michael Allemeier,  Vice Conseiller Culinaire Honoraire
Simon Dunn,  Chef Rôtisseur
Beat Hegnauer, Bailli Regional Honoraire

Despite the new ruling that the International competition tasting jury is to be composed of only professional members, Canada has chosen to remain with a tasting jury composed of six professional and six non-professional members. We feel that this distribution not only allows the professionals to judge the execution of the menu from an industry perspective but also allows the non-professional members to judge it from the perspective of the paying customer.

 Valli Arlette,  Argentier Honoraire
Roger Baekeland, Echanson Honoraire
Jürgen Bahr, Vice Chancelier Argentier
Susan Bauerfind, Dame de la Chaîne
Carol Buchanan, Vice Consuellier Gastronmique
Yoshi Chubachi, Chef Grillardin
Michael Dekker, Rôtisseur
Max Labhardt, Chef Grillardin
Paul Mastalir,  Membre du Conseil d’Honneur
Mel Miners, Vice Charge de Presse
Felix Pfister, Maître Rôtisseur
Greg van Poppel, Maître Rôtisseur

Last year the tasting judges needed to speed up their tasting a certain amount, but this year, it was even tighter. Time between courses was similar to last year, but the dessert of the first flight was only on the table for about five minutes before the appetizer of the second flight arrived.

The 7 competitors were:

Shane Ball,  Chefs Table
Sean Cutler, Calgary Golf and Country Club
Carlo Lapuz,  Glencoe Club
James Stephen Pringle,  Hotel Arts, Raw Bar
Alexander Scott,  The Ranchmen’s Club
Steven Scott, Il Sogno
Quinnton Staple, Olives Restaurant and Lounge

I should note that two of the competitors returned to the competition from last year.

The high quality of our competitors was again reinforced, for when the judging was finished and the Jury retired to assess the judging sheets, again, the scores were extremely close and again the results were delayed by about a half hour, while the jury triple checked the scores.

In the end, and for the second year in a row, a protégé of Duncan Ly, Quinnton Staple emerged as the winner. His menu was:

Appetizer: Butter poached lobster tail with lobster salad and Malpeque oyster and fennel veloute
Main Course: Roast duck breast with braised cipollini onions, morel mushrooms, carrot puree, duck leg potato pave with natural jus
Dessert: Mango and banana buckle cake; White chocolate lime ice cream; Roasted honey and basil Panna Cotta with salted crumble and Mongo coulis

SAIT, its employees and Cindy Findlay, Bailli Régional each receive an accolade from our Bailliage for their continuing support of this competition. Without it, we would not have such a wonderful facility to hold our competition.

We wish to thank the Member Establishments for supporting their employees in this competition, for without their help and support, we would not have a challenging competition and a viable industry. Also included, is a tremendous thanks to the judges who travelled a great distance to participate in the judging and all who took time off from their daily activities to judge. These dedicated individuals deserve recognition for their commitment to the Chaîne and the Jeunes Commis competition.

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