Jeunes Chefs de la Chaine des Rotisseurs
Calgary Bailliage 2017
Jeff Merrin, Chargé de Presse
On June 9, 2017, eight cooks from around Alberta put their skills to the test to see who would be crowned the Jeunes Chefs for Alberta. The high calibre of these young culinarians made for a very exciting competition and put the taster’s skills to the test.
The Calgary Bailliage would like to give a very sincere thank you to all of the competitors, judges, and to the organizer Michael Dekker for another very successful competition.
The competition had eight competitors this year:
The Jeunes Chefs for this year were:
Alexandre Dechavez, Hotel Arts
Colton Syrota, The Ranchmen’s Club
David Ryc, The Fairmont Banff Springs
Jeffrey Gall, The Fairmont Banff Springs
Chelsea Bramer, Calgary Golf and Country Club
Christopher Shannon, The Post Hotel
Tierra Walter, Calgary Golf and Country Club
Cassandra Boyce, Hotel Arts
The competitors were required to produce an appetizer, main course, and a dessert from the following black box items:
BLACK BOX MANDATORY ITEMS
- Whole Duck
- Whole Trout
- Fresh Clams
- Fiddle Heads
- Salted Sea Asparagus
- Morel Mushrooms
- Banana
The Calgary Bailliage would like to congratulate David Ryc of the Fairmont Banff Springs 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 Chaine des Rotisseurs.