Concours National des Jeunes Chefs Rôtisseurs Winnipeg 2021
The Red River Kitchen action begins.
Red River College.
Site of the 2013 National Competition the last time the National meeting visited Winnipeg, the College is Manitoba’s largest institute of applied learning and research, with more than 200 full- and part-time degree, diploma and certificate options. These include Programs in the Culinary Arts; Hospitality and Tourism Management and Professional Baking and Pastry. The four contestants were all regional winners, representing the following Bailliages and sponsoring restaurants (from east to west):
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 halfhour, with three and a half hours allowed for preparation. In the black box, the competitors found the following compulsory items: Cornish Game Hen (2 pc); Foie Gras (250g); one whole Trout; Scallop (8 pc); Portobello mushrooms (3 pc); 200g Soybean; Jalapeno (2 pc); 250g Blueberries; 250 g Mascarpone and 100g Ruby Chocolate. Noncompulsory items included various vegetables, fruits, liquors and fresh herbs.
Nova Scotia Ethan Green The Half Shell Oyster and Seafood, Lunenburg Manitoba Riley Spitula Elmhurst Golf and Country Club, Winnipeg Calgary Dining, Calgary AB
Jordan Beaton-LaydenAlloy
Vancouver Leah Patitucci Mission Hill Family Estate, Kelowna BC \
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Photos courtesy of Barry Mallin Photography
Canada’s best young chefs battled it out at this year’s national Jeunes Chefs Rôtisseurs competition on Saturday, October 23 at Red River College’s state-ofthe-art Paterson GlobalFoods Institute, Exchange District Campus. The winner of the Chaîne des Rôtisseurs gold medal will earned the right to represent Canada at the 2022 Concours International des Jeunes Chefs Rôtisseurs in Mexico.
