The National Young Chefs Competition

Concours National des Jeunes Chefs Rôt isseurs Winnipeg 2021

Three of Canada’s best young chefs will battle it out at this year’s National Jeunes Chefs Rôtisseurs competition on Friday, October 22 at the Red River College’s state-of-the-art Paterson GlobalFoods Institute, Exchange District Campus. The competitor’s include:

Bailliage Competitor Sponsor

Nova Scotia Ethan Green The Half Shell Oyster & Seafood, Lunenburg

Calgary Jordan Beaton Alloy Dining, Calgary

Vancouver Leah Patitucci Mission Hill Winery, Kelowna

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.

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. 32 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 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.

While a one year exit-certificate is available, it is recommended that students complete a diploma to be most competitive after graduation. In the second year of the program, students will select a major in one of two areas: Hotel and Restaurant Management focusing primarily on developing skills to work in the food and beverage and accommodation areas of the tourism industry or Tourism Management concentrating on building skills in a variety of business models in a variety of Tourism sub-sectors including attractions, events and tourism services.

Kitchen judges Takashi Ito; Bernard Mirlycourtois; Patrick Hillis; and Cameron Huley in 2013..

Professional Baking is designed to help students develop the skills required for employment in entrylevel baking/pastry positions within a wide variety of establishments, learning how to produce commercial quantities of breads, rolls, sweet dough, plain and sweet pastry, Danish and puff pastry, cookies, shortbreads, cakes and desserts.

Chef Murakami, C.M., National Conseiller Culinaire Homoraire in 2013.

Tha nks to our S ponsors: Wüsthof; Uni gl obe Lexus Travel a nd Ac a dian S turge on and C aviar Inc.

Want t o support Chaine Canada's Jeunes Chef Rôtisseur s Competition?

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Email David Tet rault , CEO at drt et rault @gmail.com