June 7 2019

Jeunes Chefs de la Chaîne des Rôtisseurs
Calgary Bailliage 2019

Ashley, Vice-Chargée de Presse

Photography Courtesy of Giselle Barretto

On June 7th 2019, six cooks from Calgary competed to see who would win the Jeunes Chefs de Rôtisseurs Competition for Calgary! This talented group of individuals ensured an exciting competition making the tasting judge’s decision who would reign supreme, very challenging.

The Calgary Bailliage sincerely thanks all competitors and judges, with a special salute to organizers Chef Max Labhardt, Vice-Conseiller Culinaire, and Chef Jan Hansen, Conseiller Culinaire of Canada, for another successful competition.

  The Jeunes Chefs for this year were:

Marion Rocafort, Fairmont Palliser
Nolan Moskaluk, Calgary Golf and Country Club
Sakura Button, Calgary Petroleum Club
Junell Mission, Yellow Door Bistro
Vy Tran, Calgary Winter Club
Stefan Aramand, The Glencoe 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:

  1. White Asparagus
  2. Fresh Morels
  3. Scallops
  4. Veal Tenderloin
  5. Dover Sole

And they’re off!


Our competitors presented the judges with their Appetizers:

A1 A2 A3 B5 B6 B7
·  Scallops with dover sole

·  Celery and carrot crisps

·  Sherry vinaigrette, shallots, garlic, oil, tarragon

·  Lemon Tuille

·  Duo of quinoa crusted scallop and pan fried Dover Sole

·  Lemon chervil beurre blanc

·  White asparagus

·  Side rillette with scallop mousse

·  Pickled celery and olive oil dressed endive

·  Potato wrapped dover sole

·  Seared scallops

·  Celery, endive, and white asparagus salad with charred lemon vinaigrette

·  Seared scallops and poached Dover Sole

·  Charred white asparagus


·   Scallop mousse

·   Carrot puree

·   Dover Sole ceviche

·   Belgium endive chiffonade

·   Black quinoa slow

·   Fresh julienne pears

·   Pickled morels


Next they were presented with the Main Courses:


A1 A2 A3 B5 B6 B7
·   Veal Tenderloin

·   Morels and Fiddleheads sautéed in garlic

·   Honey glazed carrots with thyme

·   Red skin potato puree with charred onion cups

·   Sherry reduction

·   Celery leaves

·  Medallion of veal tenderloin

·  Morel duxelles

·  Brandy and black pepper jus

·  Tourneed potato

·   Mushroom and morel duxelles stuffed veal tenderloin

·   White asparagus tips

·   Charred shallots

·   Carrot puree

·   Confit tomatoes

·   Seared veal tenderloin

·   Brown butter roasted morels and fiddleheads

·   Carrot and potato crepinette stuffed with parmesan

·   Mushroom duxelles

·   Carrot puree

·   Red wine veal jus

·   Parsley and pistachio crusted veal tenderloin

·   Morels

·   Potato pavé

·   Carrot chips

·   Sherry jus

·   Veal tenderloin roast

·   Charred onion ash

·   Veal mosaic

·   White asparagus puree

·   Roasted fiddleheads

·   Seared fingerling potatoes

·   Balsamic port sauce


Finally judges were presented with the Desserts:


A1 A2 A3 B5 B6 B7
·  Crème Brulee with B.C. berry sauce

·  Lemon cream Chantilly

·  Roasted pistachios

·  Caramel glass garnish

·  Basil chiffonade

· Pistachio jaconde cake

· Balsamic Chantilly

·  Cherry gel topped panna cotta

·  Dark chocolate ganache soil

·  Hard caramel garnish

·  Dark chocolate cherry mousse cake

·  Butter tuile

·  Pistachio sheet cake

·  Basil infused candied cherries

·  Cherry glaze

· Dark chocolate apple tart · Apple burrow’s

· Meringue

· Lemon gelée

· Sliced apple

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

From left to right displaying all three plates from all six competitors. Marion, Nolan, Sakura, Junell, Vy, and Stefan.

Competitors looking relived to be finished for the day, they all did an amazing job, making for an exceptional competition.

Finally, the reason we all gathered today, Chef Max announcing the winner:

The winner was Nolan. Bailie Toni-Marie Ion-Brown presented him with a gift certificate for him and a guest to attend a future Diner Amîcal.

As part of today’s celebrations, a commandeur pin was given to Chef Yoshi Chubachi, from Azuridge, for 10 years of dedication to the Chaîne de Rôtisseurs.

The Calgary Bailliage would like to congratulate Nolan Moskaluk representing the Calgary Golf and Country Club 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. 

Vive la Chaîne


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