Jeunes Chefs Rôtisseurs National Competition Halifax 2012

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1 Jeunes Chefs Rôtisseurs National Competition Halifax 2012 Canada s best young chefs battled it out at this year s National Jeunes Chefs Rôtisseurs competition on Friday, October 26th at the Nova Scotia Community College s state-of-the-art Akerly Campus. The winner of the Chaîne des Rôtisseurs gold medal earned the right to represent Canada at the 2013 Concours International des Jeunes Chefs Rôtisseurs in Istanbul, Turkey. At the induction ceremony of the Grand Chapitre du Canada, all competitors were inducted as members into la Chaîne des Rôtisseurs. The nine contestants were all regional winners, representing the following Bailliages and sponsoring restaurants: Toronto Ralph Barit En Ville Event Design & Catering Calgary Shane Rutled Calgary Golf & Country Club Manitoba Daniel Ardies St. Charles Golf & Country Club Halifax Brenan Madill Atlantica Hotel Halifax, Seasons by Atlantica Montreal Antoine Corriveau Restaurant Le St-Amour Edmonton Amanda Rose Kerswell Fantasyland Hotel, L2Grill Vancouver Tosh Agassiz Metropolitan Hotel Vancouver, Diva at the Met Okanagan Daniel Tipper Quail s Gate Estate Winery, Old Vines Restaurant Victoria Brent Lukoni Hotel Grand Pacific Using the contents of a very challenging black box, the young chefs were given four hours in which to create a menu and prepare and serve an appetizer, a main course and a dessert for four. Each chef s written menu had to be completed within the first half-hour, with three and a half hours allowed for preparation. In the black box, the competitors found the following compulsory items: whole lobster (2 x 1 lb); rainbow speckled trout; Northern Divine sturgeon caviar (1/2 oz.); Fox Hill yogurt; milk-fed veal tenderloin; Cosman and Whidden honey; doublesmoked bacon; lentils; celeriac, salsify, leek, Anjou pears and Gianduja chocolate. Non-compulsory items included various other vegetables, fruits, liquors and fresh herbs. Contestants were judged on taste, originality, creativity, presentation, portion size, nutrition, dress, kitchen cleanliness and timing by a team of professional and nonprofessional judges, under the watchful eye of Executive Chef Takashi Murakami, C.M., Conseiller Culinaire. This competition is unlike any other in the world, said David Tétrault, Bailli Délégué du Canada. It is a true black box for a specific age group of young chefs. It is difficult and it is stressful. It is judged at the international level by accomplished professional member chefs. The kitchen judges were: Patrick Hillis, Chef Rôtisseur, Toronto Claude Aucoin, Chef Rôtisseur, Halifax Bernard Mirlycourtois, Chef Rôtisseur, Winnipeg The dining room judges included: Valli Arlette, Argentier Honoraire, Calgary Jim Jaworski, Bailli Régional, Winnipeg Jane Ruddick, Bailli Régional Honoraire, Vancouver Helene Scott, Bailli Régional, Val d Okanagan Sam Seaver, Chef Rôtisseur, Toronto Cindy Findlay, Bailli Régional, Calgary Remy Richard, Chargé de Missions Honoraire, Halifax Christophe Luzeux, Vice-Conseiller Culinaire, Halifax Craig Flinn, Maître Rôtisseur, Halifax Beat Hegnauer, Bailli Régional Honoraire, Calgary Ian James, Chevalier, Halifax Patricia Koyich, Vice-Echanson, Calgary The winner of the gold medal and the Fulgence Charpentier trophy was Halifax s own regional winner Brenan Madill, from Atlantica Hotel Halifax, Seasons by Atlantica. The silver medal was presented to Antoine Corriveau from Restaurant Le St-Amour, Quebec, QC (Montreal Bailliage) while the bronze medallist was Tosh Agassiz, Metropolitan Hotel Vancouver, Diva at the Met. Kitchen judges Patrick Hillis, Claude Aucoin, and Bernard Mirlycourtois with Executive Chef Takashi Murakami, C.M., Conseiller Culinaire.

2 Tasting judges Jane Ruddick (left) and Cindy Findlay contemplate their scores. Tasting judge Remy Richard hard at work. The Jeunes Chefs Rôtisseurs competitors line up to hear the judges remarks. Tasting judge Valli Arlette makes a point to the young competitors. The plates on display.

3 Appetizer/Entrée Pan-seared trout and sturgeon caviar Poached and butter basted lobster Picked salsify and celery salad Parsley sauce and creamed leeks, dill yogurt Main course/plat principal Spiced rubbed veal tenderloin Curry and celeriac purée Butter and herb lentils Roasted tomatoes, carrots, rosemary veal jus Dessert/Dessert Gianduja chocolate pound cake Honey, cinnamon brown butter cake Spiced poached pear compote Lemon curd Chantilly cream Fresh fruit Winning appetizer Winning main course Winning dessert Sponsors of the Jeunes Chefs Competition

4 Brenan Madill Biography tion, and success, in his young career, fueled by his stated strong drive and innate passion for the Culinary Arts. Brenan s list of accomplishments from includes: Gold Medallist in 2012 National Canadian and Provincial Chaine de Rôtisseurs Jeunes Chefs Rôtisseurs Competitions; Gold Medallist in Atlantic Canada Apex Scattered Black Box Competition and selected Junior Chef of the Year - Atlantic Canada Apex Foodservice in April, 2012; Gold Medallist (in all three courses) Atlantic CCFCC Senior Chef Hot Salon Competition (as Core Pastry Member) in March 2012; Silver Medallist (two silver one gold) Atlantic CCFCC Senior Chef Hot Salon Competition (Core Junior Member) in February In 2010, Brenan received the Junior Chef of the Year Award - CCFCC Nova Scotia and was Gold Medallist in Nova Scotia Provincial CCFCC KRAFT Junior Chef s Challenge, earning the right to represent the province in Windsor Ontario at the national competition. As the winner of the Canadian National Jeunes Chefs Rôtisseurs competition, Brenan will now go on to represent Canada at the 2013 Concours International des Jeunes Chefs Rôtisseurs, to be held in Istanbul, Turkey, next September. Brenan Madill. A graduate of the NSCC Culinary Arts Program at the Akerley Campus in 2010 (with the highest academic standing in his graduating class) and recipient of the NSCC Board of Governors Award, Brenan Madill currently serves as Executive Sous Chef at the Atlantica Hotel in Halifax, Nova Scotia, working under the guidance of Executive Chef Luis Clavel, Maître Rôtisseur. Brenan previously studied Culinary Arts at NSCC s Bridgewater Campus from following his graduation from Charles P. Allen High School in Bedford, N.S. During his time at NCSS, Brenan also was fortunate to have had a co-op placement as line cook with Executive Chef Takashi Murakami, C.M., Conseiller Culinaire, at the St. Charles Golf & Country Club from May 2009 September In addition, Brenan took the time to experience the real world with a two year stint of full/part-time employment from January 2006 December 2008, serving as line cook/chef de partie/chef de cuisine at the Hilton Garden Inn Halifax Airport in Enfield, Nova Scotia under the direction of Executive Chef David Whalen. Brenan is no stranger to competi- Brenan Madill hard at work in the kitchen. Gold medallist Brenan Madill (centre), flanked by bronze medallist Tosh Agassiz (left) and silver medallist Antoine Corriveau (right) with the Fulgence Charpentier Trophy.

5 Northern Divine New Sponsor for 2013 National Jeunes Chefs Rôtisseurs Competition Attendees at the Friday evening welcome reception at the Citadel, part of our national meeting weekend, were served a special treat: Canadian caviar donated by the newest sponsor for the 2013 Jeunes Chefs Rôtisseurs Competition Northern Divine. Northern Divine Caviar, located in Sechelt on the beautiful Sunshine Coast of British Columbia, is a truly Canadian caviar crafted by Target Marine Hatcheries. The company was founded in 1994 and started raising sturgeon in The sturgeon are raised according to ethical food production processes using fresh water from the majestic mountains in the town known as the land between two waters. This locally raised, delicious caviar is plump and luscious with a clean, delicate flavour and finish. It is delivered fresh and rated among the top five caviars in the world by Travel & Leisure Magazine. Northern Divine caviar is Ocean Wise, sustainable and eco-friendly, making it a great choice for consumers who are concerned about their world and environment. Please support our Jeunes Chefs sponsors. Share & Savour Caviar for the Holidays - Celebrate with Northern Divine! Celebrate with a world class Ocean Wise sustainable Canadian caviar this holiday season. Impress your guests with our dark glossy pearls guaranteed to delight with their smooth buttery texture, nutty flavour and mild ocean spray taste. Celebrations and holidays are times to indulge and enjoy the finer things. We deliver fresh to your door when you order online. Make your party memorable with Northern Divine. To order call CAVIAR ( ) or visit