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Report on The International Young Chefs Competition 2022
From October 5 to 9, young chefs from 17 countries, each sponsored by a professional Chaîne member, met in Mexico City, competing in the 46th Concours International des Jeunes Chefs Rôtisseurs. The competitors came from Australia, Austria, Belgium, Canada, Columbia, Croatia, Finland, Germany, Great Britain, Hungary, Mexico, Netherlands, New Zealand, Norway, Sweden, Turkey and USA.
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Lois Gilbert, Bailli of the Okanagan Bailliage and member of the International Jeunes Chefs Rôtisseurs Competition Committee, provided a report on the young chefs’ experiences during their stay in Mexico: “Mexico Bailli Delegue, Thierry Blouet, Marco Alberran: Chargé de Presse, and the Mexico City Bailliage, Guy Santoro: Bailli, Nadia Luna: Sommelier and Pilar Roth: Chargée de Missions created a unique program for the competitors, companions and judges as well as international and local guests.
Attendees gather at Azul Historico.
The competitors first tour was to Xochimilco, a UNESCO World Heritage Site in an area on the edge of the lake were the Aztecs settled centuries ago. This area is comprised of many canals populated by “chinampa”, or floating gardens were the crops are grown.
Group portrait with Leah second from right, front row.
Farmers rely on the constant source of water and the rich volcanic soil for their crops. Access to the plots are by “trajineras” or colourful gondolas as there are no roads, electricity or running water. Chef Alex and his team who are reviving the traditional Aztec method of cooking hosted us. The lunch provided was an eye opener for all as to how sophisticated a meal could be all cooked over fire and without amenities. The flavours were different than what we would expect from modern Mexican food that has a Spanish influence.
Leah and Executive Chef Cameron Huley, Conseiller Culinaire du Canada.
The second tour was a walking tour of the old city where we were able to see the Spanish influence in the architecture of the palace and churches. We also had the opportunity to view the new excavation site in the square, which revealed an old Aztec settlement. Each evening we were treated to amazing restaurants that allowed the competitors to better understand the local ingredients.
Lois Gilbert, Okanagan Bailli and member of the JCR International Committee presents gift to Leah.
This year’s black box had a change to the percentage the competitors had to use. In previous years, competitors had to use 50% of each mandatory item. This year, the committee changed the percentage to 25%. Fresh whole Soulard duck was the protein advised to the competitors one month in advance.
Leah views the black box. Mandatory ingredients consisted of 8 river prawns, 12 oysters, 700 gm Canada Beef New York Strip and 2 cut short ribs (4 pieces). The latter two items both had to be served in the same course. The mandatory fruit and vegetables were 300 gm. Topinambour (Jerusalem artichokes), one whole pineapple and 120 gm. California raisinsm with a large array of non-mandatory items available. The competition allows the young chefs 30 minutes to write their menu. Then three and a half hours to serve their first course followed by 15 minutes until their main and a final 15 minutes to their dessert.”
And we’re underway.
Leah “starts he engines”.
The competition was live-streamed.
The action heats up at the competition.
The winners for the 2022 Competition were:
Gold Medal Tonje Svee, Bailliage of Norway Silver Medal Otto Hietamies, Bailliage of
Finland Bronze Medal Joshua Ross, Bailliage of New
Zealand
Congratulations to first place winner Tonje Svee of Norway for also achieving the highest marks in the kitchen.
This year the Chaîne des Rôtisseurs awarded cash prizes to the top three medallists. The Winner received 1500 euro, the Runner-up 1000 euro and Third Place 500 euro. In addition, the Gold Medalist received the Arthur Bolli Memorial Trophy, as well as a 5 week intermediate course at Cordon Bleu Paris and a large set of knives and tools from Wüsthof Manufacturing. The Silver Medalist received the Gaston-Landry Panuel Award and a Wüsthof 3piece knife set while the Bronze Medal winner was awarded the Jean Valby Trophy and a Wüsthof 2piece knife set. An additional gift of a bottle of 1800 Mileno Tequila was also provided to the winners.
For many young chefs, this is the culmination of at least a year of dedicated work, in addition to the preparation required to qualify for their local, national and regional competitions. The international competition is a challenging one. Some competitors arrived with companions to assist in the translation of their menus from their native tongue to English.
Such competitions rely on the expertise and unbiased fairness of both the Kitchen Judges and the Tasting Judges. Thank you to all our judges who attended from the four corners of the world. We are grateful to le Cordon Bleu, Paris represented by Ilena Gomez, Head Quality Management and Academic Programs Cordon Bleu Mexico, Wüsthof Manufacturing, Germany and Chef’s-Hat Canada. These are our perpetual sponsors, and we are very grateful for their generous contributions to the competition.
We would also like to thank Canada Beef for their generous donations as well as local sponsors California Raisins, California Milk and Idaho Potato Commission. Competitions of this size also cannot be successful without the volunteers from the host Bailliage who worked tirelessly behind the scenes. Thank You All!
Next year we will celebrate the 47th International Final in Istanbul, Turkey.
Leah has long been pursuing her passion in the kitchen. From a young age Leah knew what career path she wanted to follow. Leah got her first taste of a professional kitchen at an early age at Vancouver’s Hawksworth Restaurant as an Apprentice Cook while still in high school.
Leah Patitucci.
She then moved on to Blackbird Bistro serving as Garde Manger. Graduating with her Dogwood Diploma (Honours with distinction) from West Vancouver Secondary School, in eleventh and twelfth grade Leah was able to participate in the ACE-it program through VCC and the West Vancouver School District, allowing her to spend afternoons earning the first step to her Red Seal and get the foundation that every cook needs to succeed. She continued on to achieve her Red Seal from Vancouver Community College (as well as being recognized as VCC Student of the Year)
Leah selects an item.
Through the programs, Leah also had the opportunity to be a support member of Culinary Team Canada and go the 2016 IKA Culinary Olympics in Germany as a Pastry support member.
While completing her Red Seal, Leah worked as Pastry Cook/ Baker at Temper Chocolate and Pastries, moving on from there to The Pear Tree Restaurant - spending the best part of three years as Line Cook/ Pastry Cook under the mentorship of Vancouver Conseiller Culinaire, Executive Chef Scott Jaeger. During this time, she also had the opportunity to be a Core Team Member of Junior Culinary Team Canada. This started Leah’s ascent to a more polished cook and competitor, “Working under Chef Jaeger, I really got to learn a more refined and technical approach to cooking.” She also won Vancouver’s Regional Competition and participated in the 2018 National Competition in Edmonton. In July 2020, Lean joined Mission Hill Family Estate in Kelowna, BC as Chef de Partie at the Terrace Restaurant. No stranger to competition, Leah is currently the Captain of Culinary Youth Team Canada most recently participating in the 2020 Culinary Olympics. In 2019, she finished first in the Skills Canada World Selection event going on to finish 13th on the World stage in Skills Worlds Competition. Leah also took top place in the 2018 Skills BC Competition and Skills Canada Competition building on her participation in earlier Skills BC Competitions in 2017 and 2015.
Leah is feeling more driven and inspired than ever. She will continue to train under the guidance of numerous mentors and talents across Canada. “It was such an honour to be able to represent Canada on the world stage. I am so thankful for the incredible support network of industry professionals who have given their time and efforts to allow me to achieve success and who continue to push me to learn new things every day.”
Leah’s Menu 46th Concours International des Jeunes Chefs Rôtisseurs
Appetizer River Praw n and Oyster T errin e with fresh o ys ters, m arinated artichok e and tom ato salad, avocado pur ee.
Ma in Cour se Seared Strip Lion and Braised Short Rib Served with Potato confit, c arrot puree, soubis foam , raisin jus.
Dessert Caram elized Cho colate M ousse Alm ond sponge cak e, pineapple sorbet, fresh fruit
