Concours National des Jeunes Chefs Rôtisseurs Winnipeg 2021 Four of Canada’s best young chefs will battle it out at this year’s National Jeunes Chefs Rôtisseurs on Friday, October 22 at Red River College’s state-ofthe-art Paterson GlobalFoods Institute, Exchange District Campus. The competitors include: Bailliage
Competitor
Sponsor
Nova Scotia
Ethan Green
The Half Shell Oyster & Seafood, Lunenburg
Manitoba
Riley Spitula
Elmhurst Golf and Country Club, Winnipeg
Calgary
Jordan Beaton Alloy Dining, Calgary
Vancouver
Leah Patitucci Mission Hill Winery, Kelowna
The Culinary Arts Program helps students develop introductory, advanced, and specialty culinary skills to prepare them to meet the challenges of an increasingly sophisticated and demanding hospitality industry. The program also offers courses in communications, computer applications, and introductory supervisory skills.
The winner of the Chaîne des Rôtisseurs gold medal will earn the right to represent Canada at the 2022 Concours International des Jeunes Chefs Rôtisseurs. 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. Through hands-on learning opportunities and state-of-the-art instruction, students are prepared to become leaders in their fields — while also ensuring they can meet changing industry demands, and contribute to the province’s economic growth.
Red River College.
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The Red River kitchen is frantic with activity (2013).
The first year of Hospitality and Tourism Management is designed to prepare students to work in hospitality and tourism businesses by providing courses aimed at developing a fundamental business and customer service background. Students study through classroom-based course work and lab-based lunchtime fine dining service in Jane’s, a student-run restaurant. Students also obtain certifications in first aid and It’s Good Business.
2013 National Winner, and 2014 International Gold Medalist, Rupert Garcia hard at work in the Red River kitchen.
