Dec 2024 La Chaine in Canada

LA CHAINE in Canada

Calgary –National Meeting 2024 in Review

PROFESSIONAL SPOTLIGHTS -

DR. JANE RUDDICK AND NUTCHA PHANTHOUPHENG

BRUNO MARTI, C.M., O.B.C.

AWARDED INTERNATIONAL GOLD MEDAL

PAST CANADIAN EVENTS –FROM COAST-TO-COAST

Sydney Hamelin Takes Silver at 2024 International Young Chefs Competition

National Conseil & Bailli Updates 2024 Canadian National Young Chefs Competition Results Canadian Foundation Year-End Update

BailliageduCanada—ChapîtreduCanada Réunionnationale2024enrevue (Torontodu17au19octobre2024)

Professionnelsenvedette–LesChefsdela 63eRéunionNationaleCanadienne

Rôtisseurs

SydneyHamelinremportel'argentauConcours internationaldesjeuneschefs!

InternationaldesJeunesSommeliers2024

LESNOUVELLESBrunoMarti,C.M.,O.B.C. Récompenséparlamédailled'orinternationale

Professionnelsenvedette-Dr.JaneRuddick

MisesàjourdesConseilsetBaillinationaux

LESNOUVELLESDavidTetraultetTony CataneseNominationsinternationales

Professionnelsenvedette–Nutcha Phanthoupheng

MiseàjourdelaFondationChaineCanada

LaChaîne—d'unOcéanàl'autre

https://canada.chainedesrotisseurs.com/

NotefromtheBailliDélégué

TonyNCatanese,FCPA,FCA,CBV

BailliDéléguéduCanada MembreduConseildAdministration

GreetingsfromyourBailliDélégué,

As2024drawstoaclose,IfindmyselfreflectingonhowblessedIamtobeconnectedtoan organizationthatallowsmetoenjoyavarietyofwonderfulfinediningexperienceswithfriendswho shareasimilarpassionforfood,wineandcamaraderie.

Thispastyear,Ihavehadthepleasureofmeetingwellover100newandprospectivemembersat variousinductionevents.Often,thesenewmemberstellme:‘HowisitthatIhavenotheardofla Chainebefore’?LaChaineisinfact,awell-keptsecret.Ifeelluckytohavemether!

With12activeanduniqueBailliagesfromCoast-to-Coast,Iamhappytoreportthingsaregoingwell. YourBoard,BaillisandlocalLeadershavebeenverybusyputtingonsomegreatevents.Iencourage youtoreviewthearticlesinthisNewsletterandsavoura‘taste’ofthecuisineandcamaraderieenjoyed byallwhoattendedtheseandothereventsoverthepast6months.

WearecomingoffofaverysuccessfulCanadianGrandChapître(or63rd)whereattendeefromacross CanadaandabroadcelebratedCalgary’s50thAnniversaryasaBailliage.Forthosewhomissedit,the articlesinthisNewsletterwillgiveyouasenseofthewonderfulmemoriesthatweremadebyall. IamhappytoreportthatSydneyHamelin,our2024InternationalJCRCompetitionrepresentative placed2ndoveralland1stinthekitchenscorecategoryattheBudapestcompetition.Wearesoproud ofSydney’saccomplishmentsasaSilverMedalist

Lookingforwardto2025,yourleadershipgroupwillcontinuetofocusonmembershipgrowth,withan emphasisonattractingyouthmembers.WealsohaveopportunitiestoestablishnewBailliagesin regionswhereaBailliagecurrentlydoesnotexist.Itwillbeabusyyear!Asaresult,Iwillagainremind ourmembers,ifyouhaveaninterestinservingonlocalCouncilsand/orknowofindividualswhowould enjoylaChaine,pleasedonothesitatetoletmeoryourlocalBailliknow.

IwishyouandyourfamiliesawonderfulHolidaySeasonandaHealthyandProsperous2025!

AsAlways…VivelaChaîne!Vivelacamaraderie!

(October17-19,2024)

TheBailliagedel’AlbertaàCalgarywas pleasedtocelebrateits50thAnniversary whilehostingthe63rdAnnualGrand ChapîtreduCanadafromOctober17-19, 2024withtheNationalCouncil,visiting provincialandregionalBaillisandconfrèresfrom acrossCanadaandaroundtheworldenjoyingan action-packedweekendofevents.Theorganizing committeecompiledanoutstandingarrayof amazingculinaryadventuresculminatinginthe awardsceremonyonSaturdayOctober19priorto theGalaDinner.

Wethankthemfortheireffortsandalsothankallof thesponsorsforthecompetitionsandGrand Chapîtreweekendevents-withouttheirsupportthis eventwouldnotbepossible.

LocatedintherollingfoothillsofCanada'sRocky Mountains,nearlyfivemillionvisitorscomefrom acrossCanadaandaroundtheworldeachyearto explore,experienceandenjoy.Calgaryisa destinationlikenoother:amixofdynamicbig-city energy,cheerfulwesternhospitalityandwondrous naturalbeauty.

CalgarySkylinePhotocourtesyofKellyHofer

Anurbancentresurroundedonallsidesbyscenic Canadianvistas,Calgary’sdiversityasatravel destinationisitsgreateststrength.Itsnaturalsetting, inthefoothillsoftheRockyMountainswherethe BowandElbowriversmeet,isanareaofrich grasses,clearrivers,andwarm,moistwinds.A spectacularcitytovisitanytimeofyear,Calgary's small-townwarmthcoupledwiththevibranturban ambiencemakesforwonderfulcontrasts.Knownfor itssunnyskies,Albertareceivesmorehoursof sunshineyearlythananyotherprovinceinCanada.

Youdon’thavetoleavethecitytogetatasteof Calgary’sheritage.Themuseumsandhistorical sitesalltellthestoryofafrontiertownturnedprairie metropolis.

Filledwithsandstoneheritagebuildingsset alongsidemodernskyscrapers,Calgaryisavibrant citythatcombinesthebestofallworlds.It’s cosmopolitanbutcasual;outdoorsy,buturban. There’smorethanenoughtokeepitspopulationof over1.6millionpeoplebusyyearround.You’llfind culturalattractions,festivals,restaurants,live performances,specialtyshopsandtrendy nightspots.Downtownisacosmopolitan dreamscapewithnumerousskyscrapers,massive shoppingcentresandsophisticatedrestaurants.A windingriverseparatesdowntownfromKensington Road,whereyouwillfindquaintshops,thrivingarts andlovelycafes.Sitbackontheoutdoorbenches andenjoythewarmChinookwindswhentheyroll intotown.Strollalongriversidepathways,orvisit oneofthemanyareaattractions.

PhotocourtesyofCalinCharles

FortCalgary.PhotocourtesyofCalgaryTourism.

Calgary’sStevensAvenue.PhotocourtesyofCalgaryTourism.

TownofBanff.

TheeventbeganThursdayeveningwithChaîne Dine-AroundsofferedbythreeChaînemembers: TeatroRistorante,WilderInstitute/CalgaryZooand Alloy.

TeatroRistorante

Teatro,or‘theatre’inItalian,payshomagetothe restaurantslocationintheheartofCalgaryartsand theatredistrict.Celebratingover30yearsin2024, TeatrohasbeenservingcontemporaryItalian cuisineinafinediningatmosphere.Housedinthe historicDominionBankHeritagebuildingbuiltin 1911,Teatrohasanampleamountofcharacterand charmtooffer.Completewithclassicalpillars, elaborateornamentation,beautifulimportedFrench gates,andloftyinteriors,attendeesfeltlikethey havebeentransportedtoaforeigndestination.

ChiefOperatingOfficerandDirectorofCulinary MatthewBatey,ConseillerGastronomiquedu CanadaHonorairecraftedanoutstandingmenu, skillfullypreparedbyCorporateExecutiveChef CamiloKobekandaccompaniedbywinescarefully selectedbyTaylorSimpson,Sommelier,that featuredthelocalandorganicproducersthathave madeTeatrofamous.

RonOverend,BailliProvincialHonoraireCaribbean(USA)andMembre

LesleydeNardifromWinnipegandIsabellaOverend,BailliProvincial Caribbean(USA).

TonyCatanese,BailliDéléguéduCanadawithChiefOperatingOfficer andDirectorofCulinaryMatthewBatey,ConseillerGastronomiquedu CanadaHonoraire.

TaylorSimpson,Sommelieroutlinesawineselection.

SusanBauerfind,CalgaryVice-ChargéedeMissionandTonyCatanese flankTeatroCorporateExecutiveChefCamiloKobek.

ChaînedesRôtisseursDine-Around TeatroRistorante

WinterSquashSalad Roastedbutternutsquash,pickledkabocha, stracciatella

2022AntonioloErbalucedeCaluso,Piedmont,Italy

LobsterMushroomRisotto Pecorino,lobster,parsley 2022LinguaFranca‘Avni’Chardonnay, WillametteValley,Oregon

DuckBreast Beetpuree,grilledbrassicas,anisejus, pommedauphine 2019Jean-LucJamet‘Terrasses’Côte-Rôtie, RhôneValley,France

TiramisuAllaMirella Berlonifamilyrecipe NVValdepino‘Isabela’Cream,Jerez,Spain

CalgaryZoo-EnmaxConservatory

Twenty-fiveNationalMeetingguestsfromCalgary, Winnipeg,NovaScotiaandBarbadosreceiveda tasteoftheextraordinaryattheWilderInstitute/ CalgaryZoodiningintheheartofthezoo.

Setagainstalivingbackdropofcaptivatingcolours intheENMAXConservatory,thelargesingletable wasplacedinthisgardenoasisfilledwithrareand at-riskplantspeciesthatareasequallysignificantto theworld’svulnerablebiodiversityastheyareto lookat!

Thelargesingletable.

Foundedin1929,theWilderInstitute/CalgaryZoois oneoftheoldestcharitiesinAlbertaandthemost visitedzooinCanada.For95years,thezoohas beenthebackdropforremarkableexperiences throughoutthe125-acre,one-of-a-kinddestination. FromDestinationAfricaandWildCanadato ExplorationAsiaandbeyond,avisittakesyouona journeythroughawildworldofdiscovery.

RenownedExecutiveChefKennethTitcomb,Grand OfficierMaîtreRôtisseurenrichesthezoowithhis vastexpertiseandculinaryartistry.UnderChef Kenneth'sleadership,thezoo'saward-winning culinaryteamseamlesslytransportedvisitorsto exoticlocalesthroughinspiredanddelectable cuisines,invitingthemtoembarkonajourneyof culinaryexplorationanddelight.

ChaînedesRôtisseursDine-Around CalgaryZoo-EnmaxConservatory

Reception

FreshlyShuckedBlackberryPointOysters ThaiinspiredCocktailSauce,VodkaPepperHerb Mignonette,Lemon&Tabasco

BromeLakeDuckConfit WildRice&MandarinBlini,CranberryGingerCompote,Zoo GrownMicroGreens

AlbertaAAAFreeRangeBeefTartar Cow’sFromagerieSpecial5-yearSmokedCheddarCheese Tuille

DomaineCarnerosBrutByTaittingerOR ZooInspiredCocktailbyJaclyn

Menu

MiniSweetPumpkinSoup CurryandGingerScented,MapleSyrupCrèmeFraîche& NasturtiumPeddles

FilletOfSteelheadTrout SoyGingerInfusedStock,AgriaPotatoPuréescentedwith Wasabi&Herbs NestorianPeddles&ZooFlowers

HerbRoastedRackofAlbertaLamb&Navarinof Shoulder

KalamataOlive&GoatCheeseRisotto, MedleyofAutumnMarketVegetables

Fromage Saint-Agur&Gruyère, ApricotsGelée,Figs,GrapesandRainCoastCrisps

Dessert ValrhonaChocolateOliveOilTimbaleCake KirschMarinatedCherries&Gelato

DarkRoastCoffeeorTeaBoxSelection

Withafarm-to-tablephilosophy,emphasisisplaced onsustainablysourcedingredients.Aselectionof produceservedthroughouttheuniqueeventvenues isgrownrightatthezoo!Andwhenitcan’tbegrown athome,specialcareistakentoensurethatwhatis broughtindoesn’tnegativelyimpactwildlifeorthe communitiesfromwhichitcomes.Aftersavoringa mouthfulofoneofChefKenneth'smasterfully crafteddishes,you’resuretobecravingmore!

AccordingtoattendeeLindaRobinson,“Chef KennethTitcombandhisculinary&serviceteamhit it‘outofthepark’attheCalgaryZooWilderInstitute Dinearound”withacarefullycuratedfivecourse menuandaccompanyingwines.ChefTitcombwas ablyassistedbySous-ChefTJCharoenpan; AssistantPastryChefDevonLockhartandMaîtred’ JaclynAllan.

ALLOY

Bringingcreativityandpassionfromtheirrespective MediterraneanandLatinheritages,Chef/OwnersUri HeilikandRogelioHerrerainvitedattendeesto escapetoauniqueexperienceinfinedining. Inspiredbytheirbackgroundsandtravels,their influenceswereintroducedtoAsianflavoursand sensibilitiestocreateasixcoursemenuand atmosphereatAlloythatrepresentedaharmonious culinaryadventure.

ChaînedesRôtisseursDine-Around Alloy

BeefTataki

Ponzumarinatedcucumbers,limesoy, toastedsesameoil,crispypotatoes

NavyBlueJunmaiDai-Ginjo,OkuNoMatsuSakeBrewery. Est.1716

ArcticChar

Crab,saffron&redpepperrisotto,sauteedgreensItalian herbssalmoriglio

DomaineBerger-RiveChardonnay2022,Burgundy,France

DuckBreast

Chaatmasala,mintraita,pomegranate&babykale, eggplantchips

LeHautMedocdeBranaire-Ducru2016,Bordeaux,France

PalateCleanser

Tangerinesorbet,thaibasil,redchilies

LambSirloin

Smokedsalsaroja,roastedbutternutsquash, sweetpotatorosti

MagistrateSpringMountainCabernetSauvignon2016, NapaValley,California

Chocolateganache

Whitechocolate,darkchocolate,sugarpuffs,raspberry ElysiumBlackMuscat2018,California

FridayWelcomeReception–CalgaryPetroleumClub

OnFridayevening,anextraordinaryWelcome Receptionfeaturingadelectableseriesoffood stationsandafineselectionofwineswasheldat TheCalgaryPetroleumClubhostedbyGMToniMarieIon-Brown,ChancelierduCanadaand ExecutiveChefJoannaAstudillo,MaîtreRôtisseur.

Rootedinhistory,theCalgaryPetroleumClubisa dynamicplacetodine,meetandtoconnectfor businessandpersonalengagements.Withadiverse membershipbase,weareaworld-classfacility offeringaccesstoCalgary’sbestamenitiesand services.Fromcorporateeventstoprivateparties, we’rehometogourmetfood,inspiringleadership andextraordinaryservice.Establishedin1948,the clubhasgrownandevolvedintothepremierclubfor Calgarybusiness.Withanaverageof125events perweek,itisahubofactivityandtheplacewhere Calgarybusinessleadersgather.

Calgary50thAnniversarySlideShoeondisplay.

TonyCatanese,BailliDéléguéduCanada welcomedmembersandguests,recognizingthe effortsofGMToni-MarieIon-BrownandExecutive ChefJoannaAstudillo.HethenwelcomedCalgary BailliJoeScorgieandTheCalgaryPetroleumClub GMtothepodiumtodelivertheirWelcoming remarks.

TonyCatanese,BailliDéléguéduCanadaopenstheFridayReception.

PetroleumClubGMToni-MarieIon-Brown,ChancelierduCanada(right) welcomesattendees.

Photos courtesy of Glenda Marr

(lefttoright)TheCalgaryPetroleumClubExecutiveChefJoanna Astudillo,MaîtreRôtisseur;LuisObregon,Sommelier;GMToni-Marie Ion-Brown,ChancelierduCanada.

Theeveningwashighlightedwithanaudio-visual presentationonthe50yearhistoryoftheCalgary BailliagepreparedbyCalgaryVice-Chargéede PresseAshleyJamesandajam-packedtourofthe Club’s7500bottlewinecellar.

Throughouttheevening,musicianSteveSix providedambienceplayingthepiano,ashehasat theCalgaryPetroleumClubforover50years.

FridayWelcomeReception TheCalgaryPetroleumClub

HandPassed! CrabÉclair PuffedÉclair,DungenessCrab&LemonAioli PâtéEnCroûte WithPickledMustardCaviar ChurroPapasBrava WhippedPotatoChouxwithAjiAmarilloSauce WatermelonPoke WithRadishandSesameSauce “CaesarSalad” EndivewithAnchovyBaconCracker Melon&Tomato CompressedMelonwithConfitTomatoSauce, ParmesanCrisp Takoyaki OctopusBatterwithPickleGingerGelée EggCaviarToast CuredEggYolkwithAcadianSturgeonCaviar

TheReceptionStations! RisottoInParmesanWheel withFreshTruffle CpcSmokedSalmon CarvedWithFreshMadeBlini CarvedTenderloin WithPickledMushroomChimichurri

TheDesserts!

GrenadaChocolateTart OperaFruitRouges

GrenadaChocolateTart MiniKeyLimePie OrangeChocolateCroquant GateauxMacaron ApricotPistachioDacquoise BrownieTiramisu FlourlessCarrotCake PoachedPearCake EsterhazzyBar CheeseCakeLollipop

TheWines!

BonomiGrandeAnnataCruPerdu,2016Franciacorta D&EDefaixChablis1erCruCote,DeLeche2010 ValencisoRiojaReserva2014 TaylorFladgate2003Port(FromOurCellar)

BailliandMembersLuncheonatTheWildeon27 -RooftopoftheDorian

Thehotel'sstunningrooftoprestaurantTheWilde, perchedonthe27thflooroftherecentlyunveiled DorianHotel,offerspanoramicviewsthatstretch beyondthecityscapeofdowntownCalgaryandan unrivaleddiningexperience.

ExecutiveChefJoshDyer,MaîtreRôtisseurcurated thekindofimaginativeandupscalemenuthathas earnedTheWilde'TheAwardofExcellence'from theDistinguishedRestaurantsofNorthAmerica (DiRōNA),onlyoneofthreerestaurantstowinthis awardinCanadain2023.Fewerthan1000 restaurantsinNorthAmericahavehadthehonourof receivingthisawardsinceitsinceptionin1990.

Fromeccentricelementstorefinedwineselections, everydetailcontributestoanepicureanadventureat TheWilde.InspiredbyOscarWilde'sliterary masterpiece,"ThePictureofDorianGray".the ambiance,drinks,anddishesweaveanarrativeof classicrefinement.Thehotelrooms,echoingthis theme,createaharmoniousblendofsophistication andstorytellingattheDorianHotel

ChaînedesRôtisseursBaillis andMembersLuncheon TheWildeon27-RooftopoftheDorian

Prologue

WildeWedge Organiciceberg,CanadianBlue,Albertaboarbacon, greengoddess,localheirloomtomato,crackling

OR

Venison Venisontartare,bonemarrowbatter,confitquailyolk, grizzleygouda,capers,shallot,plum,housefocaccia

TheProse

SableFish

B.C.Sable,courgetteaalpindon,pattypan, grilledcauliflower,flowertuile,ribbons

Finish

PetitFours Houseselectionofpetitfours fromourtalentedpastryteam

FollowingtheLuncheon,TonyCatanese,Bailli DéléguéduCanadathankedExecutiveChefJosh Dyer,MaîtreRôtisseurfortheoutstandingafternoon.

TonyCataneseandCloydAcapuyan,DorianFood&Beverage Supervisor.

CompetitionandInductions

OnSaturdayevening,CalgaryBailliJoeScorgie welcomedalltheattendeestoSpectrum1&2atthe HotelArtsandintroducedTonyCatanese,Bailli DéléguéduCanada,whoopenedthejointfestivities fortheAwardsoftheConcoursNationaldesYoung ChefsRôtisseurs;andtheMemberInductions, Promotions,&Awardsceremony.

Theroomispacked!

TonyCatanesethanksExecutiveChefDyer.

Photos courtesy of Bonnie

Rink

Photograp

CalgaryBailliJoeScorgiewelcomesalltheattendees.

TonybeganbyrecognizingDavidTetrault,Membre duConseild’HonneurandMembreduConseil Magistral;RonOverend,BailliProvincialHonoraire Caribbean(USA)andMembreduConseil d’HonneurandIsabellaOverend,BailliProvincial Caribbean(USA);theNationalExecutivemembers present(CameronHuley,ConseillerCulinaire;Eric Jones,ChargédePresse;LindaRobinson, Echanson;KumarRamjoo,ArgentierandToni-Marie Ion-Brown,Chancelière)andtheBaillisin attendance:GailGabel,Victoria;HarjeetSingh Mehdwan,Edmonton;JoeScorgie,Calgary; CameronGray,Manitoba;MartinLeclerc,Bailli ProvincialdeProvinceduQuebec;CornelCeapa, NewBrunswick,andJolantaGrossman,Nova Scotia.TonyalsorecognizedthelocalCalgary ConseilfortheirhardworkinorganizingtheNational Meetingweekend

CameronHuley,ConseillerCulinaireduCanadaand judgeattheNationalYoungChefscompetition, recognizedthefouryoungcompetitorsseatedinthe frontrow,wheretheyanxiouslyawaitedtheresults ofthecompetition.

ThefourCanadianNationalCompetitorsarriveattheceremonies. Eachofthecompetitorswaspresentedwitha medal,certificateandaWüsthofknifeas participants.

Awaitingtheresults.

AfterthankingSAITfortheiramazingkitchen facilities;theCalgaryteamfortheirorganization; ClintMorrisette,CalgaryVice-ConseillerCulinaire; andrecognizingthejudgesalongwithevent sponsorsWüsthof,Sysco,CityFishandCalgary WinterClub;ChefHuleyannouncedthewinnersof theNationalYoungChefsRôtisseurscompetition.

CameronHuleyannouncesthewinners.

Photos courtesy of Bonnie Rink Photography @studio_thegrey

ThewinnerofthegoldmedalandtheFulgence CharpentiertrophywasCalgary’sEricHansenfrom Alloy.Erichasnowearnedtherighttorepresent Canadaatthe2025ConcoursInternationaldes YoungChefsRôtisseursinBangkok,Thailand.Eric wasalsorecognizedforhavingthehighestkitchen scoreandreceivedtheChefPaulMastalirAwardfor KitchenExcellencealongwithaWüsthofKnife attachéset.

Calgary’sEricHansenistheGoldMedallist.

ThesilvermedalwaspresentedtoVancouver’s ZachBernardoofTheFairmontPacificRim.The bronzemedallistwasManitoba’sZoonMoonfrom ThermeaWinnipeg.

(Frontrow)(lefttoright)Victoria’sChaseFlamont;ZachBernardo (Silver);EricHansen(Gold);andZoonMoon(Bronze).(Backrow)Tony Catanese,BailliDéléguéduCanada;CameronHuley,Conseiller CulinaireduCanada;andDavidTetrault,MembreduConseild’Honneur andMembreduConseilMagistral.

Nextyear’sCanadiannationalcompetitionwillbe heldonSaturdayOctober18,2025inMontreal.

Cameronthentookamomenttorecognizethe outstandingeffortandSilverMedalearnedby Canada’sownSydneyHamelinatthejust completed2024InternationalCompetitionheldin Budapest,Hungary.SydneytookthetopKitchen ScoreattheCompetitionandjustmissedoutonthe topstepatthepodiuminoneoftheclosest competitionsinrecentmemory.

EricHansenhardatwork

TonylaunchedtheInductionpartoftheceremonies withabriefhistoryoftheChaineandexplanationof thecomponentsoftheChainelogoshownonthe flagbehindthestage,thecommitmenttohigh standardsofqualityandinnovationinalltypesof cuisine,andhowtheCanadianChaineFoundation supportsthisineducationandthroughtheJeunes ChefsandSommelierscompetitions.Tonythenled theinducteesintheOathtotheChaine.

AsBailliDéléguéduCanada,Tonyraisedthesword overthepromotionofcouncilmembersandthe inductionofnewmembers,assistedbyDavid Tetrault,MembreduConseild’Honneurand MembreduConseilMagistral;andCalgaryBailliJoe Scorgiewhoalsoservedasannouncer.The ceremoniesbeganwiththepresentationof20Year CommandeurpinstoCindyFindlayandRupert Garcia;a30yearOfficierCommandeurpintoSam Belland40yearGrandCommandeurpinstoBeat HegnauerandRonCoggan.

CindyFindlay

RupertGarcia

BeatHegnauer

SamBell

RonCoggan

Photos courtesy of Bonnie Rink Photography

@studio_thegrey

Theeveningwashighlightedbythepresentationof aSilverStarofCanadatoMelMiners,Calgary ArgentierandaBronzeStarofCanadaAshley James,CalgaryVice-ChargéedePressefollowed bytheintronizationandpromotionofmembersof theCalgaryBailliage.

Inductionsandpromotionsincluded:

JoannaAstudillo,MaîtreRôtisseur FionaConnolly,DamedelaChaine JoshDyer,MaîtreRôtisseur AndreaHood,DamedelaChaine DavidHood,Chevalier ShawnTaylor,Chevalier LuisEliasObregon,Sommelier LynGregory,DamedelaChaine TracyAnneLittle,MaîtreRôtisseur PaoloMontesines,MaîtreRôtisseur ScottThomasRedekopp,MaîtreRôtisseur MaximSayapin,MaîtreRestaurateur IanYoung,Officier

(secondfromright)SilverStarofCanadarecipientMelMiners,Calgary Argentier

:BronzeStarofCanadarecipientAshleyJames.

ReceptionandGalaChapîtreDinner

Followingtheinductionceremony,TonyCatanese invitedeveryonetonextyear’snationalmeetingand GrandChapîtreinMontreal.Attendeesthenretired tothelobbyandpoolsideareaadjoiningthe SpectrumBallroomoftheHotelArtsfora champagnereceptionandChapîtredinnerinthe Spectrum3,4,&5Ballroomitself.

Photos courtesy of Bonnie Rink Photography

TonyCataneseopenedtheGalaandintroduced CalgaryBailliJoeScorgie,whowelcomedeveryone onbehalfoftheBailliageandOrganizing Committee,withaspecialrecognitionforBrian Plunkett,whoworkedtirelesslytopullitalltogether andAshleyJameswhoscanned50yearsofmenus andputthemupontheCalgarywebsite.Joe providedabriefhistoryoftheBailliage’sfirst50 yearsandreadaletterreceivedformtheonly remaininglivingmemberofthefoundinggroup.

CalgaryBailliJoeScorgieoutlinesthe50yearhistoryoftheBailliage.

JoethenintroducedHostExecutiveChefScott Redekopp,HotelArtswhooutlinedtheevening’s collaborativemenufeaturinghimselfandfivelocal ChainememberExecutiveChefs:HansSauter, MaîtreRôtisseur,PostHotelLakeLouise;Abe Belmoufid,MaîtreRôtisseur,CalgaryGolfand CountryClub;RupertGarcia,MaîtreRôtisseur, PalliserHotelCalgary;DouglasKing,Maître

Rôtisseur,Ranchman’sClubCalgaryandJunell Mission,ChefduCuisineatOxboxHotelArts Kennsington.

Photos courtesy of Bonnie Rink Photography

Thegaladinnerwasanextravaganzaoftastes, movingsmoothlythroughaseriesofeightsuperb courses,perfectlyaccompaniedbytheexquisite rangeofwines.Eachwaspersonallyintroducedby theindividualChef.Trulyawonderfulgrandfinaleto awonderfulweekend!TonyaskedExecutiveChef RedekopptointroducetheChefsandKitchenand Servingbrigades.

ChaînedesRôtisseurs

GrandChapîtreGalaCollaborativeDinner HotelArts

CulturedButterSlate&Sourdough Greenonionpowder,roastedgarlic,pickledbaby vegetables

FlamingGoldenBeet

Freshstracciatellacheese,puffedbuckwheat, sprucevinegar

Polidistillerynegroniwithbeet&orangeflower DouglasKing,ExecutiveChefatRanchman’sClub

Sous-videLobsterMedallion

Roastedredpepperandsambuccabisque,celeryroot cream,basiltuille,friedbasilleaf

Georgelastalvamonopolechablis

AbderrahmaneBelmoufid,ExecutiveChefat CalgaryGolf&CountryClub

PheasantBoudin

Carrotcrèmefraîche,carrottextures,pheasantjus Marcellapierreraisingaulois

RupertGarcia,ExecutiveChefatHawthorneDiningRoom, FairmontPalliserHotel

PanSearedFiletofPacificHalibut Chanterellerisotto,beurreblanc,Acadiancaviar Continoriojablanco

HansSauter,ExecutiveChefatPostHotelLakeLouise

SourAppleMargarita eltequileñoanejo,grannysmith,cucumber, lime,fleurdesel

ScottRedekopp,ExecutiveChefatHotelArtsGroup

AlbertaBeef“Experience”Wellington Benchmarkbeeftenderloin,bbqbrisket,braisedshort rib,confithammershank,horseradishtomato emulsion,pastramivealtongue,blackgarlic braisedceleryroot Barnardgriffinsagemoorreservecabernetsauvignon

ScottRedekopp,ExecutiveChefatHotelArtsGroup

LavenderRhubarbSemiFreddo

Caramelizedhoneycrèmefrites,honeycombtoffee, pumpkinseedsponge,albertaseedmisocaramel, flambéedryewhiskyrhubarb

Alvearpaolocortado

JunellMission,ChefduCuisineatOxboxHotelArts Kennsington

TheHeadTable.

TonyCatanese,BailliDéléguéduCanada,delivered theaccolade,complementingtheHotelArts; GeneralManagerMarkWilson,BailliProvincial Honoraire;KimberlydeLucas-Dobbins DirectorOfEvents&ConferenceServices; ExecutiveChefScottRedekopp;hiscollaborative teamofExecutiveChefs;andhiskitchenandthe servingbrigades.Tonypresented50thAnniversary CuttingBoardstoacknowledgealloftheteams involvedinputtingonsuchanoutstandingevent.

TonyCatanesedeliverstheaccolade.

Tonywrappeduptheeveningandtheweekendby thankingalltheattendeesincludingbothlocal membersandthosefromout-of-town.Hethanked TeatroRistorante,WilderInstitute/CalgaryZoo, Alloy,TheWildeon27,thePetroleumClubandof course,theCalgaryNationalMeetingweekend team.Finally,Tonyagainremindedeveryonetoplan onattendingnextyear’seventsinMontreal.

Photos courtesy of Bonnie

Rink Photography

ScottRedekopp

ExecutiveChef,HotelArts

DouglasKing,MaîtreRôtisseur ExecutiveChef,Ranchman’sClubCalgary

AgraduateofthePacificInstituteofCulinaryArts, ChefKingstartedhisprofessionalcareerin2007at DanielBoulud’sLumièreinVancouver,B.C.After Lumière’sclosurein2010ChefKingcontinuedhis careerunderAdamPeggandLucaisSymeattheir award-winningItalianeateryLaQuerciaandlater underKristianElighatthelegendaryHawksworth.

In2016ChefKingwasinvitedtoleadtheopening teamatthenowMichelin-starredKissaTantowhere hecreatedanumberoftherestaurant’ssignature dishesthatledtowinningEnrouteMagazine’s ‘Canada’sBestNewRestaurant’award.Movingto Calgaryin2017ChefKingledthekitchenat PigeonholebeforemovingontoVonderFelsthe followingyear.OverthenextfewyearsVonderFels wouldreceivecriticalacclaim,includingsecuringthe #13spoton‘Canada’s50BestRestaurants’list.In late2021ChefKingjoinedtheplatinum-ranked Ranchmen’sClubasExecutiveChefwherehe continuestocookdailyforitsesteemedmembership.

ChefScottRedekopp’sculinaryjourneyisa testamenttohispassionanddedicationtotheartof cooking.JoiningHotelArtsgroupasbreakfastchef departie,hequicklyrosethroughtheranks,infusing everydishwithhisenergeticanduniquestyle.

TransitioningthroughtherolesatYellowDoorBistro andtheBanquetsdepartment,Scottshowcasedhis passionforeclecticcuisineandcommitmentto culinaryexcellence.Hisinnovativespiritand dedicationtofresh,seasonalingredientsearnedhim recognition,culminatinginhisvictoryatCanada’s GreatKitchenregionalqualifierin2023.

Now,asExecutiveChefofHotelArtsgroup,Scott’s journeyisacelebrationofCanadianfoodcultureand atestamenttohisunwaveringpursuitofculinary greatness.

HansSauter,MaîtreRôtisseur ExecutiveChef,PostHotelLakeLouise

BorninSwitzerland,Hansservedhisapprenticeship inDavosandChur.HethenworkedasCommisde CuisineinDavos-Platz,wherehelaterwaspromoted toDemiChefdePartie.Inthesummerof1973,Hans joinedtheSwissArmy,returningtoDavostoworkfor thewinterseason.Thefollowingsummerherejoined theSwissArmyasCorporal.

Between1974to1978,HansworkedinFrauenfeld, Winterthur,ZurichandDavos-Platz,afterwhichtime hedecidedtogotoCanadatopursuehiscareer.He appliedandwaschosentobeChefTournantatthe QueenElizabethHotelinMontrealandasChef GardeMangerattheAirportHilton.In1983he travelledbacktoGeneva,SwitzerlandtotheNoga HiltonasSousChefinchargeofthepopularPrice Restaurantandabrigadeof14cooks.

In1984hemovedtoworkatthefamousTheDrake HotelinChicagoasSousCheflatertransferringto theBonaventureHiltonInternationalinMontrealand thenasExecutiveSousChefattheHotelVancouver.

HanswashonouredtobechosenbyMr.BrunoMarti, ManagerofTeamVancouvertocompeteinthe CulinaryOlympicsinFrankfurt.TeamVancouver finishedtheOlympicswithonegrandgoldmedaland withanadditionoffivegold,threesilverandone bronzemedals,allwoninvariouscategories. FollowingHotelVancouver,Hansacceptedthe positionofExecutiveChefatCalgary’sluxurious PalliserHotel.

Japanwasthenextcountrytoconquer.Hanswas SousCheffortheFrenchRestaurant‘LaCouronno’ attheHotelAlphaSapporoandthenExecutiveChef attheOrientClubNisekoinHokkaido;Japan.

ItwastheRimrockResortHotelwhichluredHans backtoCanada.HeacceptedtheExecutiveSous ChefpositionandwasthenpromotedtoExecutive Chef.InDecember1994hewasinductedintothe ChainedesRôtisseurs.Sincehisinductionthe RimrockhasbeenthelocationforfourChainedes Rôtisseursfunctions.Oneofwhichwasheldin honourofMr.RobertBaty,PresidentandGrand ChancelieroftheChainedesRôtisseurs.Hanswas promotedtoOfficierChefRôtisseur.

LeavingtheRimrockResortHotelreturnedtoEurope foranumberofyearsbeforetakingapositionas ExecutiveChefatthenewWashingtonConvention Centrein2003beforemovingontothe“Relais& Chateaux”PostHotelinLakeLouise.

OvertheyearstheprofessionhasprovidedHans withmanychallengesaswellasopportunitiesto continuouslyexpandhisknowledgeoftheFood& BeverageIndustry,specialisingintheartoffine cuisineandculinarytrends.Heisamemberofthe CanadianChefs’Associationandholdsanadvisory positionattheS.A.I.T.(SouthernAlbertaInstituteof Technology)BoardofDirectors.

AbeBelmoufid,MaîtreRôtisseur ExecutiveChef,CalgaryGolfandCountryClub

Afterforgoinguniversity,ChefAbeBelmoufid enrolledattheITHTGMCulinaryInstituteatFez, RupertGarcia,MaîtreRôtisseur ExecutiveChef,HawthorneDiningRoom,Fairmont PalliserHotel

OriginallyfromthePhilippines,Hawthorn’snewChef deCuisineRupertGarcia,hasbeeninthekitchen sincehewas16yearsold,surroundedbycreative andsuccessfulpeerswhomadetheindustry‘cool’. AgraduatefromSAIT,Rupertreceivedthe distinguishedRedSealChefcertification,and becameaChainedesRôtisseursMember.He workedatprestigiousestablishmentsinCalgaryand stagedforMichelinrestaurantsinNewYorkandSan Francisco.He’strainedinContemporaryCuisine, withastrongbackgroundinFrench&Asiancuisine.

Anaward-winingchef,RupertrepresentedCanadain theChainedesRôtisseurJeuneChefCompetition, takinghomeSilverMedalin2014inSouthAfrica afterwinningGoldintheNational&Regional Qualifiers.RupertalsowonGoldinhisfirst competitionrepresentingSAITattheCCFCC competitionandlaterSilverintheNationalCCFCC competitioncompetingagainstrenownedchefs& souschefsnationally.ChefGarciahasalsoplacedin theHawksworthScholarshipCulinaryCompetition, 26

Morocco,graduatingwithhonoursin2003.ChefAbe cuthisteethintheindustryatseveralprestigious culinaryestablishmentsinMoroccobeforemovingto Canadain2012,followinginthefootstepsofalong lineoffamilychefsbeforehim.Abeservedforthree yearsattheLongviewSteakhouse,anaward-winning restaurantestablishedbyfamilymorethanthirty yearsagoanditwasatthistimewhenAbebuilta greaterunderstandingoftheNorthAmericanpallet.

ChefAbemovedtoCalgaryin2015and subsequentlyjoinedtheculinaryteamatHotelArts asabreakfastcookforoneyearwhile simultaneouslyworkingatMoxiestohelpdevelophis speedandorganizationalskills,andtounderstand theworldorfranchisekitchens.ChefAbemovedto theCalgaryGolfandCountryClubinthesummerof 2016undertheleadershipofChefVincent Parkinson.Recognizedforhistalent,perseverance, anddedicationinhisroleasSaucier,ChefAbewas promotedtoExecutiveChefin2019uponChef Parkinson’sretirement.

GoldMedalPlates,Pig&Pinot,ChefMeetsBC Grapes.WinnerofBrakeman’sFoundationIron Chef,GoldMedalinthe2023regionalqualifierof Canada'sGreatKitchenParty,andmostrecently SilverMedalinthe2024CanadianCulinary Championshipthemostrespectedculinary competitioninCanada.

MatthewBatey,ConseillerGastronomiqueDu CanadaHonoraire

ChiefOperatingOfficerandDirectorofCulinary, TeatroRistorante

ChefMatthewBateyignitedhisculinarysparkata youngagewhilewatchinghisfathercookathome. Whatstartedasaglimmersoonbecameaflameand cementedhisdecisiontobecomeachefatthe ambitiousageof14.Asabuddingchef,Matthew completedanapprenticeshipattheFairmont EmpressHotelandwaspromptlyrecruitedtoopen whatwassoontobeawardedCanada’sbest restaurantof2002,Catch.

AfterhistenureatCatch,Bateyjoinedthebrigadeof Vancouver’shighlyacclaimedChefBrunoMarti. UnderMarti’stutelage,Matthewwasabletohonehis passionandpursuitofculinaryexcellencewhilst workinginoneofCanada’smostesteemed professionalkitchens.Honouringhismentorsand craft,ChefBateyhasinitiatedathirdgenerationof mentorshipintheculinarydomain,thuscreatinga newbandofkitchentalentunderhislegacy.

TheTerraceRestaurantatMissionHillFamilyEstate WinerywaswhereMatthew’spassionforshowcasing regionalcuisineintheNorthwestwasfully expressed.Asaferventsupporteroflocalfarmsand sustainablefoodpracticessuchasOceanWise, Matthewreliedheavilyonthearea’sbountyocreate memorablediningexperiencesintheOkanagan Valley.ManyaccoladeshavecementedMissionHill’s reputationasadestinationwineryacrosstheglobe foroenophilesandgourmandsalike.

2014presentedanewchallengeforChefBatey,with areturntoCalgarytoworkonanewprojectinthe historicNationalHotelinthevibrantcommunityof Inglewood.ThedevelopmentofTheNashandOffCut BaropenedthedoorforMatthewtobeinvolvedin theconceptualandoperationaldesignofthe restaurant,consequentlyaddingtohisgastronomic andbusinesspedigree.Therewardfromthis opportunityhasbeenTheNash’snotablesuccessin theCanadianculinaryscene.

OneconstantforBateyhasbeenhisdesireto competeacrossmanydifferentplatforms.Hehas beenfortunatetorepresentCanadaininternational culinarycompetitions,garneringmanygoldmedals andoneWorldChampionship.Ofrecentnote,a SilverMedalattheCanadianCulinaryChampionship in2016.SaysBatey,“thereisnogreaterhonorthan wearingthemapleleafandrepresentingyour country,Ijustdoitwithaknifenotastick”.

In2017,ChefMatthewBateyembarkedonanew careerpathastheCorporateExecutiveCheffor TeatroGroupRestaurants.Inthisdynamicrole, Matthewwasresponsiblefortheculinarydirectionof thegroup’ssevendistinctiverestaurants.Hiswealth ofexperiencehasusheredinaneweraforthe deeplyrootedTeatroGroup,whichhasbeena cornerstoneinCalgary’svibrantrestaurant communityfor29years.

Inearly2022,heexpandedhisscopebecomingthe ChiefOperatingOfficeroftheTeatroGroup, overseeingallaspectsofthisiconicCalgary hospitalitycompany.Thisenergeticnewchallenge willprovetobeBatey’sgreatestopportunitytodate tofullyexpresshisvisionforfineCanadiancuisine.

AconstantforBateyhasalwaysbeenadedicationto quality,traditionandgracioushospitality.Alwaysa cookdrivenbytheteamatmosphereanddesireto provideanunparalleleddiningexperiencetohis guests,Matthewcanbefoundinhiselementcooking alongsidethebrigade,inspiredbythebountyof CanadaandrootedinEuropeansophistication.

KennethTitcomb,GrandOfficierMaîtreRôtisseur ExecutiveChef,WilderInstitute/CalgaryZoo

KennethTitcombhasbeenanExecutiveChefin Albertasince1989atThePostHotelLakeLouise. HethentransitionedtoTheRanchmen’sClubbefore becomingtheExecutiveChefatTheWilderInstitute CalgaryZoo.Throughouttheyearshehashadto pleasureofhostingnumerousChaînedesRôtisseurs eventsanddinners.

ChefKennethisalong-standingmemberofthe ChaînedesRôtisseurs(BailliageduCanada),going backto1990whenhewasinvitedtojointhe InternationalAssociationofGastronomyshortlyafter hisfirstBlackTieChaîneDinnerAmical.Hehas beenrecognizedforhisculinaryexcellenceasapast memberoftheAlbertaCulinaryTeam,TeamCanada andCulinaryArtsShows.

JoshuaDyer,MaîtreRôtisseur ExecutiveChef,TheWildeon27

Anexperiencedchefandeducator,JoshDyeristhe ExecutiveChefattheDorianHotel.Amonghismany accomplishments,ChefDyerwaschosenasoneof thetop30under30culinaryartistsbytheOntario CulinaryTourismAlliance.Dyerhastraveledthe world’stoprestaurantsandwasinvitedtodoan apprenticeshipattheMaidorestaurantinPeru (world’sTop50).Dyerwasimmersedinthe country’sfinestNikkeicuisine,whereheworkedwith topchefstodeliverexquisitedishesusingfresh colorfulingredients.Dyer’spassionistobringthe verybestlocalingredientstogethertocreatedishes that,whileinformedbygreatculinarytraditionsare alsouniquelywesternCanadian.

Chef’sfocushasalwaysbeentoprovideguestswith thehighestqualityoffoodusingthefreshest ingredientsavailable.Ifheisunabletosourcethe productsheneeds,heapproacheslocalRanches andFarmstoseeifhisrequestcanbegrownor raisedforhisspecialtymenus.AttheWilderInstitute CalgaryZootherearemanyuniqueproductsgrown ongrounds,towhichthekitchencansourcedirectly fromthegardensandgreenhouses.Theseproducts includefruits,vegetables,herbsandmicrogreen’s whichmakeseverydiningexperienceattheZooan exclusivediningexperience.Havingreceivedhis CulinarytraininginCanada,Switzerlandandthe UnitedStates,ChefKennethhasextensive experiencewithfirstclasshotelchains.Thesechains includetheFourSeasonsHotelsinEdmonton, BeverlyHills&Boston,WestinHotelsinEdmonton& OttawaandthePanPacificVancouverduringExpo 1986,wherehehadthepleasureofcookingfor PrinceCharles&PrincessDiana.Hisinternational experienceincludestheHotelSchweizerhofBern, HotelSourieHaute-Nendaz,Valaisandtimewith HansStuckiatRestaurantBruderholz,Basel.

Chef,alongwiththeTeam,lovestoputmodern twiststotraditionaldishesandcreatesomethingnew basedonFrenchtechniquewhileusinganethnic fusionofspices&flavours.Wehopetoseeour ChaînefriendsattheWilderInstituteCalgaryZoofor abeautifulexperienceonOctober17thofthisyear. BonAppétitandthankyouforsupportingwildlife conservation.

RogelioHerrera,MaîtreRôtisseur

ExecutiveChef,Alloy

RogelioHerrerahasasuccinctfoodphilosophy:“I thinklocal,butIcookglobal.”It’salsotheperfect descriptionofthediversemenuatAlloy,theupscale restaurantHerreraco-ownswithUriHeilik.Herrera hasbeenheadchefsinceopening16yearsago.

OriginallyfromColombia,Herrera’smotherraised himandhistwosiblingsonherown,solearningto cookwasmoreaboutbeingabletohelpratherthana romanticpastime.“Idon’treallyhavethebeautiful storyofthegrandmotherthatwasmaking Thanksgivingdinnersandstufflikethat,”Herrera says.“Ikindofparachutedintotheprofession.” At19,heleftColombiaandworkedinkitchensin placeslikeFranceandIsrael,andthenoncruise shipsthroughouttheMediterranean.Thisexposure todifferentcuisines,alongwithhisupbringing,are whatcontinuetoinspireAlloy’sfusion-stylemenu, whichhaslobsterfettuccinenexttoLatin-inspired farelikeduckarepasorwildprawnceviche.

“I’macuriouspersonbynature,soI’malwaystrying todosomethinginnovative,”Herrerasays.“Iliketo experimentalot…andworkingwithmycooksona dailybasis,theyalsoteachmealot.”

Intermsofhisownpersonalfavoritedish,Herrera jokesthat,“Allofthethingsonthemenuarelikemy kidsIdon’tpickoneovertheother.”Hesaysthat

JoannaAstudillo,MaîtreRôtisseur ExecutiveChef,CalgaryPetroleumClub

BorninCalgaryAlberta,Joanna’sculinaryjourney beganintheheartofthecity.Thedaughterof Chileanimmigrants,Joannaembracedherroots, infusingflavoursfromherheritageandthoseofthe 2004shegraduatedfromSAITCulinaryArts programme.Afterworkingherwaythroughvarious

whileheenjoystryingnewthings,therearesome dishesnamelythetrufflegnocchiandbraised shortribsthatareheretostay.“Thosedishes havebeentherefromthebeginningandare untouchable,”Herrerasays

HavingworkedinthefoodindustryinCalgaryfor overatwodecades,Herrera’sseenfirsthandhowthe city’srestaurantscenehasevolved.“Calgaryhas becomeoneofthebestcities(fordining)inCanada,” hesays.“Therestaurantcommunityisveryclose Wecollaboratealot,andwealsopullforeachother wewanteverybodytodowell,andthatsortof friendlycompetitionpushesustobebetter.”

venuesinCalgary,shelongedformoreknowledge andmovedtoTorontotoattendtheCulinary ManagementprogrammeatGeorgeBrownCollege.

Ascendingtoherculinaryrole,ChefJoanna conqueredtheindustrybypursuinghertitleasSous ChefattheVancouverAquarium,HostoftheWinter OlympicGamesof2010.In2016shewouldtakethe ExecutiveChefpositionwithVancouver’slargest cateringvenues,“TheButlerDidItCatering”.From herhumblebeginnings,shenavigateddemanding kitchenstoreachthepinnacleofhergastronomy journey,whichin2022broughtherbackhometo CalgaryAB.

ShehasfoundherplaceastheExecutiveChefatthe CalgaryPetroleumClub.Dedicatingherheartand soultoleadwithdedication,respect,creativityand passionfortheculinaryworld.Joannajoinedthe Bailliagedel’AlbertaàCalgaryin2024withthe gradeofMaîtreRôtisseur

ConcoursNationaldesJeunesChefsRôtisseurs Calgary2024

Canada’sbestyoungchefsbattleditoutatthisyear’s NationalJeunesChefsRôtisseurscompetitionon Saturday,October19thatCalgary’sstate-of-the-art CulinaryCampusattheSouthernAlbertaInstituteof Technology(SAIT)intheSchoolofHospitalityand Tourism.ThewinneroftheChaînedesRôtisseurs goldmedalwillearntherighttorepresentCanadaat the49thConcoursInternationaldesJeunesChefs Rôtisseurs

SouthernAlbertaInstituteofTechnology(SAIT).

Ledbyrenownedchefs,SAIT’stwo-yearCulinary Artsprogramoffersexpert,hands-oninstructionat oneofthebestculinaryschoolsinCanada.Students trainalongsideculinarypros,gainingexpertisein foundationalcooking,gardemanger,globalcuisines, patisserie,culinarymanagementandotherculinary techniques.Thefocusisonsmallclasssizes, personalizedsupport,andupgradedfacilities, includingtheCharcuterieLabandSAIT’sgourmet Marketplace.Real-worldexperiencesatthe Highwoodrestaurant,downtownCampus,and4 NinesDiningCentrepreparestudentsfortheculinary industry.Studentshavesecuredgoldandsilverin ProvincialandNationalSkills,CanadianChef Associationcompetitions,andtop-threerankingsin competitionsworldwide,includingFrance,Shanghai, Singapore,andTorontooverthelastseveralyears. SAITgraduateshaveevencompetedinthe prestigiousTopChefCanadacompetition.

Allthecompetitorswererecognizedattheinduction ceremonyoftheGrandChapîtreduCanadaon Saturdayevening.Thefourcontestantswereall regionalwinners,representingthefollowing Bailliagesandsponsoringrestaurants(fromeastto west):

Manitoba ZoonMoon

ThermeaNordicSpaWinnipeg

Calgary ErikHansen AlloyCalgaryAB

VancouverZachBernardo FairmontPacificRimVancouver

Victoria ChaseFlamont OakBayBeachHotelVictoria

Usingthecontentsofaverychallenging“blackbox,” theyoungchefsweregivenfourhoursinwhichto createamenu;andprepareandserveanappetizer, amaincourseandadessertforfour.Eachchef's writtenmenuhadtobecompletedwithinthefirsthalfhour,withthreeandahalfhoursallowedfor preparation.Intheblackbox,thecompetitorsfound thefollowingcompulsoryitems(proteinitems outlinedonemonthbeforethecompetition):OneLive Lobster,WholeArcticChar,WholeDuck,100gUni, 250gFoieGras,4MackintoshApple,Yam, Cauliflowerand400gWhiteChocolate.Noncompulsoryitemsincludedvariousvegetables,fruits, liquorsandfreshherbs.

Thecompetitorsconsidertheirmenus.

CompulsoryitemsintheBlackBox.

TheCommonTable.

Thekitchenactionheatsup.

Contestantswerejudgedontaste,originality, creativity,presentation,portionsize,nutrition,dress, kitchencleanlinessandtimingbyateamof professionalandnonprofessionaljudges,underthe watchfuleyeofExecutiveChefCameronHuley, ConseillerCulinaireduCanada.

"Thiscompetitionisunlikeanyotherintheworld," saidDavidTétrault,MembreduConseild’Honneur, MembreduConseilMagistralandPresidentofthe

ConcoursInternational."Itisatrueblackboxfora specificagegroupofyoungchefs.Itisdifficultandit isstressful.Itisjudgedattheinternationallevelby accomplishedprofessionalmemberchefs. Competitionslikethisrelyontheexpertiseand unbiasedfairnessofboththeKitchenJudgesandthe Tastingjudges.Wethankthemfortheir commitment”.

TheFourcompetitorshardatit!

Thekitchenjudgeswere:

RupertGarcia,MaîtreRôtisseur,TheFairmont PalliserHotel,Calgary QuinnStaple,MaîtreRôtisseur,GlencoeClub, Calgary

ClintMorisset,CalgaryVice-Conseiller,Calgary WinterClub,Calgary

Kitchenjudges(lefttoright)CameronHuley,ConseillerCulinairedu Canada,ClintMorisset,CalgaryVice-ConseillerandRupertGarcia, MaîtreRôtisseur

Thediningroomtastingjudgesincluded:

DavidTetrault,MembreduConseild’Honneur, MembreduConseilMagistral.

HarjeetMehdwan,Bailli,Bailliagedel'AlbertaNord NutchaPhanthoupheng,MaîtreRôtisseur,BaanLao FineThaiCuisine,Richmond,BC

Competitorslistentothejudges’feedback.

OnSaturdayevening,ExecutiveChefCameron Huley,ConseillerCulinaireduCanadaandjudgeat theNationalJeuneChefscompetition,acknowledged thefouryoungcompetitorsinthefrontrow,where theyanxiouslyawaitedtheresultsofthecompetition. Eachofthecompetitorswaspresentedwithamedal, certificateandaWüsthofknifeasparticipants.The presentationsbeganwiththeawardingofthehighest kitchenscorewinner.Thewinnerofthissegmentof thecompetitionisrecognizedwiththeChefPaul MastalirAwardforKitchenExcellencealongwitha WüsthofKnifeattachéset.Forthe2024competition, thewinnerwasErikHansenfromAlloyinCalgary.

Tastingjudges(lefttoright)DavidTetrault,HarjeetMehdwanandNutcha Phanthoupheng.

CameronHuley,ConseillerCulinaireduCanada,announcesthewinners.

TheFulgenceCharpentiertrophy.

AfterthankingSAITforsupplyingtheCommonTable andtheiramazingkitchenfacilities;ClintMorisset, CalgaryVice-Conseillerfororganizingthekitchen stationsandtastingroom;theCalgaryJeuneChefs teamfortheirorganization;andrecognizingthe kitchenandtastingjudges,ChefHuleyannounced thewinnersoftheNationalJeunesChefsRôtisseurs competitionfor2024.Thewinnerofthegoldmedal andtheFulgenceCharpentiertrophywasCalgary’s ErikHansenfromAlloy,Calgary,AB.Erikhasnow earnedtherighttorepresentCanadaatthe2025 ConcoursInternationaldesJeunesChefsRôtisseurs.

Calgary’sEricHansenistheGoldMedallist.

ThesilvermedalwaspresentedtoVancouver’sZach BernardoofTheFairmontPacificRim.Thebronze medallistwasManitoba’sZoonMoonfromThermea Winnipeg.

(Frontrow)(lefttoright)Victoria’sChaseFlamont;ZachBernardo (Silver);EricHansen(Gold);andZoonMoon(Bronze).(Backrow)Tony Catanese,BailliDéléguéduCanada;CameronHuley,Conseiller CulinaireduCanada;andDavidTetrault,MembreduConseild’Honneur andMembreduConseilMagistral.

Nextyear’sCanadiannational competitionwillbeheldon SaturdayOctober18,2025inMontreal.

TheWinningMenu

Appetizer/Entrée

PoachedArcticChar

ServedwithLobsterMoussiline,Uniinherbbutter, Spinachshallotsauce, Cauliflowerpurée,CrispCharskin

MainCourse/Platprincipal

HoneyGlazedDuckBreast,BraisedDuckLegand FoieGrasChiveCrepe

ServedwithYamandCarrotpurée,DuckJusandcrisp leek

Dessert/Dessert

AppleandWhiteChocolateTart

ServedwithMangocoulis,MintedPistachioCrumb, SaffronChantillyandGlazedBerries

ErikHansen.

HavingcompletedtheE10,20,30LevelCulinary programsatCalgary’sErnestManningHighSchool, EricgraduatedwithHonoursfromtheSouthern AlbertaInstituteofTechnology(SAIT)inMay2024 withaDiplomainCulinaryArts.

CurrentlyservingasEntremétieratAlloyDining:in CalgarysinceAugust2023Ericstartedhisculinary journeyearlyasBusboy/DishwasheratMercato West,FineItalianDiningin2018.Hethenmovedon topositionsinthekitchensofTheFairmontChateau Whistler,UnaPizza&Wine,CalgaryStampede, RanahansDining/TheLazyS:and722WorldBier Haus,PizzaandPubbeforearrivingatAlloy

.Nostrangertocompetitionbeforethelocaland NationalJeunesChefsRôtisseurs,hehasbeenat theProvincialSkillsCompétences:inMayin EdmontonandtheNationalSkillsCompétencesin JuneofthisyearinQuebecCity.Thisfollowshardon theheelsoftheTrophéeJeanRougiéinJanuaryin Sarlat-La-CanédainFranceandTasteCanada, CooksTheBooksinOctober2023inToronto.

Withseveralyearsofculinaryexperienceacross hotels,finedining,andlargeevents,Erikbringsa deeppassionforcooking,emphasizingsustainability andhigh-qualityingredients.Mentoredbyindustry professionals,hestrivesforexcellenceand innovationinthekitchen.Eric’screativity,“pairedwith acommitmenttocontinuouslearningthrough researchandpractice,drivesmetoelevateevery dish”.Havingsuccessfullycompetedinmultiple culinarycompetitions,heiseagertobringcreativity anddedicationtohiswork.AsEricputit,“the mentorshipandinspirationI’vereceivedhavebeen fundamentaltomyjourney,andasImoveforward, mygoalistomakeapositiveimpactintheculinary worldthroughdedicationandresponsiblepractices”.

COMPETITION!

SydneywithSilverMedalistplaqueandknifeset.Accompaniedby DavidTetrault,Chair,JCRInternationalCommittee;MembreduConseil d’HonneurandMembreduConseilMagistral.

SydneyHamelintooktheSilverMedalasthe CanadianNationalRepresentativeattheprestigious 48hConcoursInternationaldesJeunesChefs (YoungChefs)RôtisseursCompetitionheldin Budapest,HungaryonOctober5,2024.The competition,opentoyoungcooksundertheageof 27,washostedandsponsoredbyLaChainedes Rôtisseurs.AdditionalsponsorsincludedLeCordon BleuandWüsthofManufacturing,aswellaslocal sponsorsMETROandNissan.

SydneywithWüsthofcarvingknivesforherexceptionalskillsand

Nineteenoftheworld’sfinestyoungchefswere chosenfor2024throughselectioncompetitionsheld intheirrespectivecountries.Competitorscamefrom Austria,Bermuda,Canada,Colombia,Croatia, Finland,Germany,Hungary,Malaysia,Mexico, Netherlands,Norway,Sweden,Switzerland, Thailand,Turkiye,UK,UnitedArabEmiratesand USA.Eachofthecompetitorsreceivedachefjacket, aknifefromWüsthofManufacturingandamedal andcertificateofparticipation.Allparticipantsare invitedtojointheJCRAlumnisocialmediagroup wheretheycanstayintouchwitheachotherand networkwithpastparticipantsandtheorganizing committee.

Sydneyqualifiedforthecompetitionbywinningthe CanadianNationalJeunesChefsRôtisseurs competitioninSeptember2023inWinnipeg,MB. CongratulationstoSydney,andtoExecutiveChef CameronHuley,ConseillerCulinaireduCanada,for hismentorshipandsupportthroughSydney’syear ofpreparation.OtherChainememberExecutive ChefsalsosupportedSydneyoverthepastyear includingViceConseillerCulinaireOkanaganPatrick GaylerandViceConseillerCulinaireVancouverJC Felicella.

AstheSilverMedalist,Sydneyreceivedasecond placeprizeof€1500,theGaston-LandryPanuel Awardandanintermediateknifeset,sponsoredby Wüsthof.Shealsoreceivedasetoffour professionalWüsthofcarvingknivesforher exceptionalskillsandorganizationinthekitchen duringthecompetition.

TheGoldMedalwenttoHungary’sPatrikNyikos. PatrikreceivedtheGaston-LandryPanuelAward, €2500,a5-weekintermediatecourseatCordon BleuParis,andasetofknivesandtoolsfrom WüsthofManufacturing.TheBronzeMedaland JeanValbyTrophywenttoSiriyapornRithisirikrerg fromNorwayalongwith€500andasmallknifekit fromWüsthof.

Themedallists(seatedlefttoright)SydneyHamelin(Silver),Patrik Nyikos(Gold)andSiriyapornRithisirikrerg(Bronze).

LoisGilbert,BailliProvincialofBritishColumbiaand memberoftheInternationalJeunesChefs RôtisseursCompetitionCommittee,provideda reportontheyoungchefs’experiencesduringtheir stay:“Theevent'sitinerarywasnotjustabout competition;italsoallowedparticipantstoimmerse themselvesintherichculinarycultureofHungary. ThecompetitorsenjoyedatourofthefamousLazar EquestrianParkwhichwasfoundedin2001bythe 21-timeworldchampioncarriagedriverLazar brothers.TheyenjoyedatypicalHungarianfeast alongwithahorseshowaswellashavingachance tomeetthefamousbrothers.

Theseconddaywasatourofthebeautifulsitesof cityandwetoastedthecompetitorsatthetopofthe MolTower,thetalleststructureinBudapest.The competitorshadtheopportunitytovisitthe competitionvenueandfamiliarizethemselveswith theirstationspriortothecompetition.Followingthe competitor’sbriefingtheyweretakentothetownof TataclosetotheSlovakianborderforatourofthe ancientgroundsthatwasfirstinhabitedin1221. DinnerwasatPlatanBisztrowhichoverlooksthe EsterhazyCastleandOldLake.Thecompetitors weretreatedtoanamazingdinnerandtour.

Theactionheatsup.

The48thChaînedesRôtisseursInternational JeunesChefsRôtisseursCompetitioninBudapest willberememberedasoneoftheclosestcontestsin itshistory.Itgatheredyoungchefsfromacrossthe globe,givingthemtheopportunitytodisplaytheir skillswhilehonoringHungary’srichculinary traditions.”

Thejudgescomparenotes.

KitchenjudgeswatchSydneyclosely.

Canada’sownBrunoMarti,GrandOfficierMaîtreRôtisseur(center) considersadish.

Apanelof12internationallycertifiedchefs,all membersoftheChainedesRôtisseurs,judgedthe competition,awardingmarksfortaste,presentation, originalityandkitchentechnique.AsLoisoutlined“A uniqueaspectofthiscompetitionwasthe comprehensivefeedbackprovidedbybothkitchen judgesandtastingjudges.Tastingjudgeshadthe challengingtaskofsampling57platesthroughout theday,atestamenttothecompetition'shigh standard.Thepost-competitiondebriefingsession allowedcompetitorstoreceivecritiquesand individualcomments,providingthemwithvaluable insightsfortheirculinarygrowth.”

TheBlackBox.

Eachcompetitorwasgivenfourhoursinwhichto composeamenuandprepareathree-coursemeal forfourpersonsusingingredientspresentedina “blackbox”.

CompulsoryingredientsthisyearincludedVenison, foisgras,sander(alsoknownasPikeperch),Quince andvanillabourbonpaste.Contestantsarerequired touseatleast25%ofeachoftheabovementioned itemsandcouldcomplimentthemfromalargearray ofnon-mandatoryitemssuchasturkeysausage, mascarponeandTokajiaszú.

TheCompetitors.

Thedateandlocationofthe49thConcours InternationaldesJeunesChefRôtisseurshasyetto beannounced.

TheMedalistsalongwiththeInternationalCommittee,includingourown DavidTetrault,RuthGriersonandLoisGilbertontheright

SydneyHamelin–SilverMedalist

NowatMissionHillFamilyEstateinKelowna,BC underthementorshipofExecutiveChefPatrick Gayler,Sydney’spassionfortheculinaryartsstarted inherearlychildhoodsparkedbywatchinghermom cook.Inhighschool,herhomeeconomicsteacher nurturedherinterestsandenrolledherinherfirst cookingcompetitionthroughSkillsCanadawhere shefellinlovewithcompetitivecooking.Afterhigh schoolsheenrolledintheCulinaryArtsprogramat SaskatchewanPolytechnicinSaskatoon Saskatchewan.Continuingherapprenticeship,she obtainedherredsealcertificationin2020.Through apartnershipwiththeSaskatoonIndustryEducation Council,shetookonateachingroleat SaskatchewanPolytechnicfrom2017tothepresent thatwascommittedtoteachinghighschoolstudents howtocookduringaweeklyclass.

AKML30under30recipient,shehasdedicated herselftoculinarycompetitionsatthegloballevel

movingfrombeingaprospecttowinningprovincial Goldin2014,2016and2018forSkillsCanada Worlds,winningtopchefSaskatchewanin2019, andcompetingontheJuniorCulinaryTeamforthe 2020CulinaryOlympicsinStuttgart,Germany (winningDoublegold3-Course/Buffet).Sheis currentlyamemberofthe(Canadian)NationalTeam settocompeteinthe2024CulinaryOlympics.In 2022shemovedtoVancouver,BCandthenonto Kelownatoexperiencearicherrestaurantscene andpursuemoreadvancedlearningopportunitiesto honeherskills.Sheiscurrentlyfocusingon expandingherskillsetwhenworkingwithchocolate andpastries.

Sydneyhardatworkinthekitchen.

WanttosupportChaineCanada's JeunesChefRôtisseursCompetition?

Considermakingataxdeductiblecontribution totheChaineCharitableFoundation.

EmailTimChimuk,Foundation FundraisingDirectorat mailto:Tchimuk@icloud.comfor information.

Sydneyisinducted.

Sydney’sMenu

48thConcoursInternationaldesJeunes ChefsRôtisseurs

Appetizer

TerrineofPikeperch

servedwithaceleriacdumpling,escabechepotato andfennelfinishedwithatarragonemulsionand saucesoubise.

MainCourse

RoastedVenison servedwithawarmcouscoussalad,carrotpuree blisteredcherrytomatoandglazedgreenbeans, finishedwithafoiegrasandturkeysausageanda venisondemiglaze

Dessert Oliveoilcake toppedwithlemoncurd,poachedquince

Winningappetizer

Winningmaincourse

Winningdessert

MaxBrayerDoesOutstandingJobinPortugal

Lisbon,PortugalwasthesiteoftheInternational JeunesSommeliersCompetitionFinalfromOctober 16-20,2024.AsreportedbyLoisGilbert,Bailli ProvincialforBritishColumbiaandMemberofthe InternationalJeunesSommeliersCommittee,“the CompetitioninLisbonwasaShowcaseofTalent andTradition. ”

Fourteencompetitorsfromacrosstheglobe, representingBelgium,Canada,Finland,Germany, GreatBritain,Israel,Korea,Mexico,Norway,Poland, Portugal,Sweden,Turkey,andtheUnitedStates, gatheredtodemonstratetheirwineknowledge, tastingskills,andserviceexpertise.Thisyear’s competitionsawanexceptionallyhighleveloftalent, asnotedbyheadjudgeSalvatoreCastanoandfellow judgesfromHungary,GreatBritain,andPortugal. Therigoroustaskschallengedeventhemost seasonedcompetitors,makingtheirdecisionsmore difficultthaninpreviousyears.

Thecompetition'sbackdropwasnotjustabout testingthecompetitors'abilities,butalsoabout experiencingPortugal'srichfoodandwineculture. Theprogramwasfilledwithsumptuousmealsandan impressivearrayofPortuguesewines,ensuringthat bothguestsandparticipantshadatrulymemorable experience.

ThewelcomedinnertookplaceatViaGraça,a stunningrestaurantperchedhighonthehills,offering breathtakingviewsoftheLisbonskyline.Theculinary journeycontinuedthefollowingdaywithvisitsto renownedwineries,startingwithQuintadoGradil,an 18th-centuryestateknownforitshistoricandelegant wines.ThegroupthenvisitedthemodernQuintada Almiara,celebratedforitscommitmenttoproducing high-qualitywines.AtraditionalPortugueselunch wasenjoyedatZéVarunca,arestaurantthat showcasestherichculinaryheritageoftheregion. ThedayconcludedwithavisittotheMarquêsde PombalPalaceWinery,asiteknownforbothits historicalsignificanceandwinemakingexcellence.

Asthecompetitionmovedforward,thecompetitors weresequesteredforthesemifinals.Theirtasks includedademandingtheorytest,ablindtasting,and serviceexams.Thesechallengespushedthe sommelierstotheirlimits,testingboththeirtechnical knowledgeandpracticalskills.However,thetension ofthecompetitionwasalleviatedbyaspectacular dinneratPlanoRestaurant,wherethechefoffereda moderntwistontraditionalPortuguesecuisine,much tothedelightofallattendees.

VivelaChaîne!

Saturdaybroughttheannouncementofthethree finalists,whowenthead-to-headinanintensefinal round.Thefinalistsweretaskedwithdecantingared wineforatableoffour,aswellascompletinga challengeinvolvingthreeportsandaMadeirawine, duringwhichtheyhadtocreateafour-coursetasting menuthatfeaturedafortifiedwinepairingwitheach course.

Nextcameachallengingsingleblindtastingandan identificationround,wheretheyhadtonamesix glassesofspirits,specifyingthecountryoforiginand thegrainorfruitused,allwithouttasting.Theirfinal testsincludedidentifying15wine-related photographsandpouring15glassesofchampagne inunderfourminutesfromamagnum,withonlyone opportunitytorefill.

AmongthecompetitorswasMaxwellBrayer,proudly representingCanada.Hiseffortsweresupportedby hisparents,whowerepresenttocheerhimon throughouttheevent.AlthoughMaxdidnotplacein thetopthree,hisperformancewasasourceofpride forbothhisfamilyandhiscountry.Hiswinejourney isjustbeginning,andwelookforwardtofollowinghis futureachievementsintheworldofsommeliers.

Intheend,AlbertWendestenofSwedenemerged victorious,earningthecovetedtitleof2024Jeunes SommelierChampion.Hewasawardedasilvertray, aWempewatch,andamonetaryprizeof€1500. MircoLieskofGermanytooksecondplace,receiving atrayand€1000,whileYanchengLiuofGreat Britainsecuredthirdplacewithatrayand€500.The remainingcompetitorswerehonoredwith participationmedalsandasilverplatefortheir efforts.

AllcompetitorswerealsoinductedintotheChaîne desRôtisseursassommeliersandwelcomedintothe OrdreMondialdesGourmetsDégustateurs(OMGD), withtheirmembershipdueswaivedforthenextfive years.

(lefttoright)PauloJoséDaLuzAmado,BailliDéléguéduPortugal;Max Brayer;PhilipEvins,MemberoftheConseilMagistral.BailliDéléguéof GreatBritain.

AsthecompetitionconcludedinLisbon,alleyes turnedtothe2025edition,whichwillbeheldin Zurich,Switzerland.The2024competitionwasa testamenttotheincredibleskillanddedicationof youngsommeliersworldwide,andnextyear'sevent issuretocontinuethisproudtraditionofexcellence. Inthewordsoftheorganizersandjudges,attending thiscompetitionhasbeenanhonor,andtheylook forwardtoseeingwhatthefutureholdsforthese youngtalents.”

MaxfromCanada(right)withGoldMedalistAlbertWendesten,Sweden (left)andSilverMedalistMircoLiesk,Germany(centre).

Maxisintronized.

Dignitariesandthecompetitors.

Haveyouhadincredibleservice,exquisitecocktail, oraperfectlydecantedbottleofwinebyayoung personatoneofyourrecentdiningexperiences?

Haveyouhadknowledgeablewine&spirit recommendationsfromayoungpersoninyour favouriteretailwine&spiritsstore?

HaveyouenjoyedaChaineeventwithdaringperfect wine&foodpairingsuggestedbyayoungperson?

INVITETHEMTOPARTICIPATE.THEFUTUREOF THECHAINEISWITHTHESEYOUNGPEOPLE!

Weareseekingthatspecialyoungcompetitorto competeforCANADAattheInternationalJeunes SommelierCompetition2025.Eachcompetitoris testedinthreeareas:theory,serviceandblind tastingbasedontheCourtofMasterSommelier competitionrules.Thereisnochargetothe competitorsatanylevelofthecompetitionandprize moneyforthegold,silverandbronzemedalists.

AsoftheELIGIBILITYRulesofDecember1,2022, TheJeunesSommeliersCompetitionisopentoa youngpersonwho:

 IssponsoredbyanactiveProfessionalmember oflaChaînedesRôtisseurs.SaidProfessional

beingamemberoftheChaîneingoodstanding foratleasttwomonths.

 Haspronouncedinterest&knowledgeinthe wine,spiritsandcraftedbeverageindustryand whomustfileanapplicationwiththedesignated personintheparticipatingcountry.

 Isatleast21(twenty-one)yearsofageandwill notbeolderthan28(twentyeight)onOctober 13,2024oftheInternationalFinalinCanadain 2024.(BornafterOctober13,1995)

IaskallChaineCanadaBailliagesandtheir memberstoseekoutandproposeeligibleyoung competitors.TheProcessistobeasfollows:

 Awritten,proctoredexamtobewrittenon February22,2025ineachRegionalBailliage thatchoosestoparticipate.

 Thecompetitorswiththetopsix(6)scores willtraveltoCalgaryforthepractical competitiononApril12,2025allowingplenty oftimefortraining&mentorshippriortothe 2025InternationalCompetitioninGeneva, SwitzerlandinOctober(finaldatesTBA)

TheHosthotel,invitations,exam,judgesandpress releasesaretobereadybymid-November.Taittinger Champagne,Ranchmen’sClub,andPacificWine& SpiritsarealreadyconfirmedasSponsors!

MaxBrayerofKelowna

AsoutlinedinlocalpublicationKelownaNowlatelast year,heknowsacigarisbestpairedwithsome fortifiedwine.ThatbriecheeseandChampagneare amatchmadeinheaven.AndthatRieslingfrom Germany,Syrah-GrenachefromtheSouthofFrance, MerlotfromtheNapaValleyand20-year-oldTawny Portaretoughtoidentifyinablindtasting.HeisMax BrayerofKelowna,whowontheChainedes RôtisseursduCanadaNationalCompetitionin CalgaryandjustcompetedintheInternational completioninLisbon.

MaxattendedtheUniversityofAlbertaoutofhigh schoolinEdmonton,movingformcoursetocourse ashesearchedforwhathewantedtodoinlife.He endedupinBusinessAdministrationbutthenCovid hit.In20220,hedecidedtotakealeaveofabsence, movedtoKelownaandstartedworkingatawinery. HefellinlovewithOkanaganwinesandknewhehad foundhiscalling.HelandedajobatArrowleaf CellarsintheOkanagan’sLakeCountry.Today,heis atastingroomhostandwineshopsupervisorat Arrowleaf.HehasearnedhisLevel1,2and3WSET (Wine&SpiritsEducationTrust)certifications,written allthesommelierexamsandhopestohavethe WSETdiplomadonebyearlyDecember.Maxhas madeacommitmenttohiscraftbeing“passionate aboutwineandsharinghisknowledgewithothers, thusprovidingmemorableexperiencesthroughhighqualityservice”.

'Itfeltgood,’saidBrayer,23,oftheNationalcontest. ‘Igavelotsofexamplesofgreatwineandmenu pairingexamplesandIwasveryconfident.Then cametheblindtastingandIdidn'tgetanyofthefour. But,Ididnamefourlaterals.’Whatthatmeansishe wascloseonallfour.Insteadofdeclaringthe RieslingwasfromGermany,heguessedasimilarly aromaticSauvignonBlancfromNewZealand.He knewtheSyrah-Grenachewasaredblendfromthe SouthofFrance,butdidn'tgettheexactvarietals

TouringLisbon–atVillaOeiras.

right.HesaidMalbecfromArgentinainsteadof MerlotfromNapabecausebothareprimeNewWorld examplesofaBordeauxvarietal.AndfortheTawny Port,heguessedanotherfortifiedwineMadeira. However,allwasgoodandhewoninthecompetition heldattheRanchman'sClubinCalgary.

Maxmovedontothe2024InternationalCompetition justheldinLisbon.Whilehedidnotmakethefinal three,it“wasamazing,unlikeanythingIhaveever experiencedbefore.I’veseencompetitionsbefore butthiswasawholedifferentballgame.Asthe youngestcompetitorthere,Iwasabletomeetpeople fromallovertheworldjustaspassionateaboutwine asIam,hearabouttheirgrowthpaths,hearhowthey gainedtheirknowledgeandbebetterabletoview whereIwouldliketogomovingforward.”He continuedon“IamsogratefultotheChainetohave beenabletorepresentCanada,andtomyChaine mentorsinpreparationforthecontest,VIP experiencemanageratIconicWineriesofBC (MissionHill,CedarCreek,Liquidity,Road13, CheckMate,Martin'sLaneandRedBarn)Bram BolwijnandLouiseDabisza,seniorsommelierat Quails'GateWinery.Ifeelinspiredandhaveanew senseofpurposeinmycareer.Thecompetition showedmethatIneedtofocusmoreonthe restaurantexperiencetocontinuemygrowth.”

Followingthecompetition,Maxwasabletospend timetravelingvisitingwineriesaroundPortugal.After Lisbon,hetraveledtoPorto(includingtastingsat Cockburns&Taylors)andafewdaysalsotraveling intotheDourovalleytotaste(includingSandemansQuintadeSeixo).FromtherehewenttotheAlgarve andfinishingontheislandofMadeiraheenjoyeda verymemorabletouratBlandy’swinelodge.

WanttosupportChaineCanada's JeunesChefRôtisseursCompetition? Considermakingataxdeductiblecontribution totheChaineCharitableFoundation.

EmailTimChimuk, FoundationFundraisingDirectorat Tchimuk@icloud.comforinformation

Maxisbackrow,farleft.

BrunoMarti,C.M.,O.B.C.Awarded

ChainedeRôtisseursInternationalGoldMedal

TheExecutiveoftheChainedesRôtisseursdu Canadaarepleasedtoannouncethatourown BrunoMartiwasawardedtheInternationalGold MedalfortheChainedesRôtisseursattherecent 48thConcoursInternationaldesYoungChefs RôtisseursheldinBudapest,Hungary.The presentationwasmadebyDavidTetrault,Membre duConseild’Honneur,MembreduConseil Magistral.

Recently,Brunowasinterviewedbythe InternationalChaîneNewsOnlineStaff.We sharehisinsightsbelowwithyou.

Thoughtsontheculinaryprofessionand adviceforyoungprofessionals

(ChaineOnlineNews,July5,2024)

Asenior"statesman"oftheculinaryworldGrand OfficerMaîtreRôtisseurHonoraireBrunoMarti,ina careerthathasspannedsixdecades,has competedin-andwon-severalinternational competitions,beenateamcoachandacompetition judgetrainingandinspiringhundredsofyoung chefs.Hisfamousrestaurant,LaBelleAuberge, whichheclosedonhisretirementin2012,served exquisitefoodwithexemplaryserviceforover30 yearsfromakitchenthatnurturedmanyexcellent chefsandcooks.

Inthisarticle,Brunoshareswithusthebenefitof hisexpertiseaccruedsincestartingasaCommis ChefintheSixties.

Amanwhohasinspiredmanyyoungchefs,Bruno explainedthathisowninspirationcomesfrom

Bruno(farright)attherecentInternationalJeunesRôtisseurs competition

competitions,andheisgratefulhewasabletostart competingatayoungage.“Yougetachanceto seesomeofthebestyoungcooksintheworld experimentingwiththelatestinnovations,andnot justinourclassicalcuisine,”heexplained.“You learnfromothercultures.Ifyoucanadaptand overlapallofthiswithourcuisine,surprisinglyyou oftencomeupwithsomethingextraordinaryand new.”Hecontinued,“Thosediscoveriesaddtoyour enthusiasmandareagreatmotivatorforanychef thatstrivestoprovidesomethingnewand interestingforhisguests.Itisnolessimportantto demonstratethesetoolsandimplantthatdesirein theyoungchefsaroundyou.”

ItgoeswithoutsayingthatBrunohaswitnessed plentyofchangeingastronomythroughouthis career.Lookingbacktohistimeasanapprentice cookintheSixtiesheremembersthatitwasseen asarroganttotrytocreateanythingofyourown, butthisallchangedwithChefPaulBocuseandhis ‘nouvellecuisine’intheearlySeventies.He observed,“Allofasuddennewconceptsoutsideof thethenknownclassicalrecipeswerenotonlyborn butencouragedbyagrowingtidalwaveofchefs. Thepaceofinnovationacceleratedandotherchefs startedtoexperimentwithnewconcepts.”

Brunorecalledthatthewholeairofchangegave opportunitiestoyoungcooksandchefstobe creativewithoutfearofbeingscolded.Soonthe descriptionsonmenusbecameunderstandableto customers,whonevergotusedtoclassicalterms tobeginwith!Askedaboutthebiggesttrendsand challengesingastronomytoday,Brunoimmediately replied,“Sustainability!Astheworldgetsmore populated,isitmoreimportanttocookonlythe best,orshouldthequestionreallybe,arewe makingthebestuseoftheproductasawhole? Possiblylessisbetter.Respectallfood,wastenot, wantnot.Makesureitisusedsomewhereelse.”

Reflectingfurther,hesaid,“Anewtrend-orbetter, thenewdifficultyingastronomy-ismotivatingthe nextgenerationtoentertheprofession.Despitethe greathikeinrestaurantfoodprices,payisstilltoo lowtoattractyoungcooks,orstaffingeneral, especiallywhenthehoursdonotlendthemselves forasociallife.Today’sgenerationdemandsalife afterwork.COVIDofcoursedidnothelp.”

Andfinally,Bruno’sadvicetoanyoftoday’syoung, aspiringchefsis:“Ifyouwanttobeseen,standup! Inmykitchensthatmeantgiving110percentevery day.Ifyouwanttobeheard,readfoodstuff,dream foodstuff,compete.Thatisyoursourceofstrength andinnovation.Gastronomyisalife-long commitment.Ifyoutakeitseriouslyyouwillbe rewardedwithrespect-andsometimesevensome tangibles.”Headded,“Makeyourworkyourhobby. Thatwillturnintoyourpassion,onceyoubecome goodatit.Iguaranteeit!Beproudofwhatyoudo, lovewhatyoudo,itwillshowinyouroutputand youwillberewarded,ifbyno-one,youwillbe rewardedbyfeelinggoodaboutyourself.Making othershappygivesyouagreatsatisfaction.Ifany oftheabovedonotworkforyou,youprobably needtofindanotherwayofmakingaliving.”

Dr.JaneRuddick,BSc.MSc.PhD, BailliProvincialdelaColombie-Britannique Honoraire

Afoodserviceprofessionalwithdiverseandin-depth knowledgeofallaspectsoffoodtechnology, productionandcatering,Dr.JaneRuddickjoinedthe ChaîneasaDamedelaChaînein1985becoming anOfficierin1996.SheservedasArgentiertoBaillis BertPhillipsandGeraldKornbeforebecomingthe BaillioftheVancouverBailliagefrom2003until2011. SheheldthepositionofVancouverBailliHonoraire from2011untilacceptingtheappointmentasBailli ProvincialdelaColombie-Britanniquein2015

ShewasveryactivewithalloftheBailliagesof BritishColumbiaandwasinstrumentalintherecreationoftheOkanaganBailliagein2021.Shealso workedhardtoensurethatyoungcooksinBCwere encouragedtoparticipateintheJeuneChefs Competitionbothatthelocal,nationaland internationallevel.

JanehasnowretiredfromthepositionofBailli ProvincialdelaColombie-BritanniqueasofOctober 2024,butcontinuesonasanactivememberofthe VancouverBailliage.PreviouslyawardedaSilver StarofCanada,theCanadianBailliagewaspleased topresentJanewithitshighesthonour,theGoldStar ofCanada,atarecenteventinVancouverin recognitionofhermanyyearsofoutstandingservice tothelocal,Provincialandnationallevelsofthe Chaîne.SheisthefirstwomaninCanadatoreceive thishonourfromtheCanadianBailliage.

(lefttoright)StephenTredwell,VancouverBailliRégional;Jane Ruddick,BailliProvincialdelaColombie-Britanniques;Joan Tetrault;andDavidTetrault,BailliDéléguéduCanadaatpast Vancouverevent

AfterobtainingBachelor,Master’sandDoctoral degreesinFoodandManagementScience,Food TechnologyandNutritionattheuniversitiesof LondonandBritishColumbia,sheenteredthefood serviceindustryasFoodScienceSpecialist,working jointlywithCPHotelsandCPAir.Responsibilities includedthedevelopmentandimplementationof qualitycontrolandsanitationprogramsforuseby managementandstaffthroughouttheworld.

Dr.JaneRuddick,asVancouverBailli,presentsChefMichelJacob, GrandMaîtreRôtisseur,withaChaînegiftinrecognitionofan outstandingdinner.

From1984until1990,shewaspromotedtoManager ofCateringforCanadianAirlinesInternational, responsibleforin-flightfoodservicearoundtheworld.

In1990,sheestablishedJ.R.FoodConsultantsLtd., acompanybasedinVancouverspecializinginfood safety,sanitation,qualitycontrolandfood managementconsultingforthefoodserviceindustry.

Janeisalsotheauthorofnumerousscientificpapers andtrainingmanualsandisalong-timejurymember fortheTasteCanadaAwards.

(Lefttoright)VancouverBailliDr.JaneRuddick,MattBateyandDavid Tetrault,ArgentierNationalatPanPacificDinner.

JaneRuddick,intronizedasnewBailliProvincialdeColumbie Britannique(left)byBailliDéléguéduCanadaDavidTetrault[Nov2015]

(Standinglefttoright)DuncanLy,OfficierMaîtreRôtisseur;Dr.Jane Ruddick,BailliProvincialdelaColombieBritannique.andBrunoMarti, GrandOfficierMaîtreRôtisseur.SeatedEsaKopello,Vice-Conseiller Culinaired´Oulu,FinlandandMemberoftheInternationalJuryatForeign ConceptinCalgary.[Nov2019AGM]

Throughheraffiliationswithorganizations,which includetheBritishColumbiaCulinaryArts Foundation,theCanadianCulinaryFederationand Bocused’OrCanada,sheisveryinvolvedinthe administration,sponsorshipandfundraisingactivities forCanada'sculinaryteamswhocompeteinmany prestigiousculinarycompetitionsaroundtheworld.

BertPhillips,BailliProvincial;WinnerRyanStone;ChefScottJaeger;Dr. JaneRuddick,BailliRégionalatVancouverJeunesChefs2005.

BailliProvincialDr.JaneRuddickservingasoneofthejudgesat VancouverJeunesChefscompetition.

JanewastheteamadvisorfortheIKACulinary OlympicsforTeamBC,aTeamAdvisorforthe JuniorCulinaryTeam,aTeammanagerforCulinary TeamBCandTeammanagerforCanadianBocuse d'OrteamcompetinginDubai.

Dr.RuddickisaprofessionalmemberoftheInstitute ofFoodTechnologists,theCanadianInstituteof FoodScienceandTechnology,theCanadian CulinaryFederation,andLesDamesd'Escoffier.

Dr.JaneRuddick,BailliRégional;SalvatoreAlfieri,KiyokoCimon,John Ruddick.AtL’Emotion(Oct2005)

JaneRuddickPhD,BailliProvincialforBritishColumbia(left)and AnnCollette,BaillideVancouveratTheTorontoHunt.[Nov2023AGM]

JanereceivesherGoldStarfromTonyCatanese,BailliDéléguédu Canada[Nov2024]

ThankstoourExitingConseilMembers

Dr.JaneRuddick,BailliProvincialdelaColombieBritanniqueHonorairehasdecidedtotransitionout ofherroleasBailliProvincialforBritishColumbia. Shehasbeenadedicatedprofessionalmemberofla Chainesince1985andpreviouslyservedinmany leadershippositions.AsBailliProvincial,Janehelped leadfouractiveBCBailliages.Since2015,shehas providedvaluableadvicetotheBaillisinVictoria, Nanaimo,VancouverandtheOkanaganValley.Jane wasinstrumentalinhelpingre-establishtheBailliage intheOkanaganValley…amulti-yearandvery successfuleffort.Sheprovidedimportantguidance andconsulttotheNationalBoardonmattersrelated tomembershipdevelopment,leadership,JeunesChef support,andmanagingthroughtheCOVIDyears. TheNationalBoardandmembershipacrossthe countryishappytoknowthatJanewillcontinuetobe involvedinlaChaîneasanactivemember.

Jean-LouisSouman,BailliHonoraireduBailliage delavilledeQuébec,aprissaretraite,s'estinstallé àMontréaletpasseraplusdetempsenFrance.Nous luisouhaitonsunebonneretraiteetespéronsqu'il reviendraauCanadadanslefutur.Ildemeure membreduBailliagedelavilledeQuébec.

[EnAnglais]Jean-LouisSouman,BailliHonoraire, BailliagedelavilledeQuebec,hasretired,moved toMontreal,andwillbespendingmoretimein France.Wewishhimwellinhisretirementandexpect himbackinCanadainthefuture.Heremainsa memberoftheQuebecCityBailliage.

WelcomeToOurNewestProvincialandRegionalBaillis!

LoisGilbertwilltakeonoverallresponsibilityforthe ProvinceofBritishColumbiaasBailliProvincial. LoishasextensiveexperiencewithlaChaîne, havingpreviouslyservedasBailliofMoscow.She alsoco-ledtheeffortsthatresultedintherebirthof theOkanaganValleyBailliage.Loiscurrently servesontheInternationalJeunesChefRôtisseurs CompetitionOrganizingCommittee.TheBC BailliageswillalsobenefitfromhermanynonChaîneexperienceswhichincludevolunteer leadership,fundraisingandadministration.

LindaholdsaBachelorofCommerceinHoteland FoodAdministrationfromtheUniversityofGuelph andacquiredextensivemanagementtrainingat FairmontHotelsandResorts.Shewasappointed LaConfrariadoVinhodoPortoforhersignificant contributiontotheeducationandpromotionofport wine.

MartinLeclerc

BailliProvincialforQuebec

MartinL.Leclercaofficiellementdéménagédans savillenataledeQuébecetassumerala responsabilitéglobaledelaprovinceduQuébecà titredeBailliprovincial.Martinaététrèsactifdans ledéveloppementdenosBailliagesetcontinuera d'êtretrèsprésentàMontréalégalement.Il assumeradoncégalementlaresponsabilitédirecte delavilledeQuébecàtitredeBaillirégional.

[EnAnglais]

MartinL.Leclerchasofficiallyrelocatedtohis nativeQuebecCityandwilltakeonoverall responsibilityfortheProvinceofQuebecasBailli Provincial.Martinhasbeenveryactiveinthe developmentofourBailliages,andwillcontinueto beverypresentinMontréalaswell.Hewill thereforealsoassumedirectresponsibilityfor QuebecCityasBailliRegional.

WelcomeToOurNewestBaillis

StephenDuke,Bailli BailliageduVald'Okanagan

JoiningtheChainein2022asOkanaganViceChancelier,StephenDuke,theco-founderof GaragisteUrbanWinery,willassumetheroleas BailliRegionaloftheOkanaganValley.Garagisteis asmallcommercialwinerywhichStephenoperates alongsidehiswifeSharmain.Stephenisalso heavilyinvolvedinrealestatedevelopmentandhas ledlarge,complexrealestateprojectsfrom acquisitiontocompletion.Heisanoutgoing relationshipbuilderwithstrongpresentation, communicationskills,andfinancialacuity.Hehas alsoheldnumerouspositionsinthehospitality sector.Thisbalanceoffood/beverage,wineryand developmentexperiencewillservehimwellashe continuesthebuildontheBailliage’smomentumin theValley.

Stephenstartedhiscareerinhospitalityworkingin familyrunrestaurantsinOakvillewherehefound hispassionforfood.HeattendedGeorgeBrown College,andlaterearnedhisMBAatGuelph Universityinhospitalityandtourismmanagement. Heworkedinseveralrestaurantsascook,kitchen manager,bartender,serverandeventuallyChef. Hewasalwaysfrontofhouseandbackofhouse, oftenatthesametime.Histimewasspentat placeslikeBronteHarbourYachtClub,Toronto's MovenpickStockExchange,RoyalYork,Chateau LakeLouiseandeventuallymovedtoVancouver's Umbertos.

In1985hebecameco-founderanddirectorof operationsforwhatbecameafranchiseknownas Pastel'swith37locationsinCanadaandtheUS. Stephenfounded"MondoMotionPictureCatering, thepremierfilmcatererwithcapacitytoserve3000 -6000mealsperday”.Mondowassoldin2000 andStephenmovedtoTofinoBCtostartacareer inrealestatedevelopmentwithamajorrenovation attheRootsLodgeanddevelopedthe84suite TaucaLeaResortandSpainUcluelet(nownamed "Water'sEdgeResort").Hewasamajorforcein

SébastienGagne,Bailli BailliagedeMontréal

SébastienGagné,directeurgénéralduMarriott ChâteauChamplain,s’estjointàlaChaînele3 septembre2023àtitredeMaîtreHôtelier.Ilaété recommandéparM.Leclercetprendralarelèveà titredeBaillirégionaldeMontréal.Sébastien possèdeunevasteexpériencedanslesecteurde l’hôtellerie,ayantoccupédesrôlesimportantsdans 54

developingUcluelet'smainoceanfrontcommunity onMarineDriveincludingtheBlackRock OceanfrontResort.

StephenmovedbacktoVancouverin2009while realestatemarketswererecovering,andconsulted onanumberoffoodservicerelatedtransactions includingthesaleofBreadGardenandthe developmentoffranchise"FreshSlicePizza". Sincethattimehisfocushasbeenonresidential realestatedevelopments,withtheexceptionofthe OldEnglishInninEsquimalt,wherehemore recentlyconsultedonitsdesign,renovation,and addition.StephenmovedtoKelownain2021with hiswifeSharmian.Hiscurrentprojectsincludea hospitalityfocusedprojectinPenticton.

SincejoiningtheChaîneintheOkanagan,Stephen hasbeenworkinghardatincreasingpublic awarenessabouttheChaînethroughtwomajor fundraisingprojectsKelownaPoloClassicandEn Premier,aneventthatcelebrateslocalwineries andrestaurantsinasmallbiteandwinepairing.He isagreatleaderandwasaneasychoiceto becomeBailliRegionalfortheOkanagan.

plusieursétablissementsàMontréal.Iladébutésa carrièredansl’hôtellerieàuntrèsjeuneâge(15 ans)etarapidementdéveloppéunepassionpour cetteindustriefantastique.Sébastienarapidement gravileséchelons(serveur,gérant,directeurdela restaurationd’hôtel,directeurdesressources humainesetdirecteurdesopérationspourdeux chaînesinternationales).En2018,ilestdevenu directeurgénéraldel’InterContinentalMontréalet estmaintenantdirecteurgénéraldel’emblématique MarriottChâteauChamplain.Sébastienaaccepté lepostedeBaillideMontréalafinderedonnerun peuàcettecommunautéculinairedynamiqueetde partagersapassionavecdesgensinspiréset inspirants.ToutecetteexpérienceaideraSébastien àpoursuivrelegrandélanetledéveloppementde l’adhésionrécemmentobservésàMontréal.

[EnAnglais]

SébastienGagne,theGeneralManagerofthe MarriottChateauChamplain,joinedtheChaineon September32023asMaîtreHôtelier.Hewas recommendedbyM.Leclercandwilltakeoveras

BailliRegionalofMontreal.Sébastienhas extensiveexperienceinthehospitalitysectors, havingheldimportantrolesatanumberof propertiesinMontreal.Hestartedhiscareerin hospitalityataveryyoungage(15yearsold)and quicklydevelopedapassionforthisfantastic industry.Sébastienrosethroughtheranksquickly (waiter,manager,hotelfoodandbeverage manager,humanresourcesdirectorandoperations directorfortwointernationalchains).

In2018,hebecamegeneralmanagerofthe InterContinentalMontrealandisnowthegeneral manageroftheiconicMarriottChâteauChamplain. SébastienacceptedthepositionofBailliof Montrealinordertogivebackalittletothisvibrant culinarycommunityandsharehispassionwith inspiredandinspiringpeople.Allofthisexperience willhelpSebastiencontinuetheimportant momentumandmembershipdevelopmentrecently seeninMontreal.

TimothyChimukhasbeenappointedFundraising DirectorofLaChainedesRôtisseurs duCanadaFoundation.

Tim’sprimeresponsibilityonbehalfofthe CanadianBoardoftheFoundationwillbetohelp developanenlightenedsenseofawarenessatall levelsoftheCanadianBailliageastothecritical needforthegrowthofthecashreservesofThe Foundation.Hehasagreedtobeadirectpointof contactforandassistancetothelocalBaillis,most ofthemwhohehasnowmet.

Withthegreatestofdiscretion,Timcanhelp providesomedirectionandguidancetothosewho wishtodonatemoresignificantfundsdirectlytothe Foundationanddetailedinformationonhowthose moniesareappliedthroughtheFoundation.

TimjoinedtheChainein2005asaChevalier.He retiredfromIGPrivateWealthseveralyearsago. Throughouthislongcareer,Timwasactively involvedinadvisinghighnetworthfamilies.His practiceincludedadvisingthesefamilieson strategiccharitablestrategies.

Timwasalongtimememberandboardmemberof TheSocietyofTrustandEstatePractitioners, CharteredFinancialPlannersAssociationand CanadianAssociationofPlannedGiving.Hehas helpedmanydifferentcharitieswithfundraising includingalargeprivateschoolwithitsmajor fundraisingcampaign.Timisveryexcitedtotake onthisnewrolefortheCanadianFoundation.

PleasefeelfreetocontactTimdirectlyat tchimuk@icloud.comformoredetailedinformation ontheFoundationandhowyoucansupportits activitiesthroughyourdonations.

NewFoundationFundraisingDirectorAnnounced!

INTHENEWS

DavidTetraultPromotedtoMembreduConseild’Honneur

After24yearsontheConseild’Administration, DavidTetrault,MembreduConseilandMembredu ConseilMagistralhasdecidedtoresignfromthe CAtoallownewBaillisDéléguéstobeapartofthis greatteam.

DavidhasbeenpromotedtoConseild’Honneur, thehighestrankintheChaine.Davidwillcontinue tobeChair,JCRInternationalCommitteeand managetheinternationalcompetition,asamember oftheConseilMagistral.

TonyCataneseAppointedtoMembredu Conseild’Administration(Paris)

TonyCatanese,BailliDéléguéofCanadaand MemberoftheConseilMagistral,hasbeen promotedtoMembreduConseild’Administrationat theInductionCeremonyoftheAGMinBordeaux. Hewilljoinagreatteamof15administrators makingupthisexecutiveboard,headedbyour PresidentYamAtallah.Thisisgreatnewsfor CanadaandagreatcomplimenttoTonyandhis leadershipskills.

(lefttoright)DavidTetrault,MembreduConseilandMembredu ConseilMagistral;MarieJones,InternationalVicePresident;and InternationalPresidentYamAtallah

(lefttoright)TonyCatanese,BailliDéléguéofCanadaandMembredu Conseild’Administration;MarieJones,InternationalVicePresident; andInternationalPresidentYamAtallah

NutchaPhanthoupheng,MaîtreRôtisseur

BaanLaoFineThaiCuisine

ExecutiveChefNutchaPhanthoupheng,MaîtreRôtisseur

BaanLaoFineThaiCuisineislocatedinthehistoric StevestonvillageinRichmond,BritishColumbia. Guestsareofferednotonlyanexquisiteoceanview butalsoamemorableculinaryexperienceblending authenticThaiflavourswithadeepcommitmentto sustainability.SituatedontheoutskirtsofVancouver, therestauranttransportsitsgueststoThailand throughuniquedécorandmeticulouslycrafted dishes.

ItisledbyExecutiveChefandProprietorNutcha Phanthoupheng,aMaîtreRôtisseurwitha backgroundinnursingandcancerresearch.Baan Laoplacesastrongemphasisontheconnection betweenfood,health,andwellness.ChefNutcha’s dedicationtousingfresh,organic,andnatural ingredientsensuresthateverydishisbothnutritious andburstingwithflavour.Herfocusonwellnessis reflectedinthecaretakeninselectingingredients,all sourceddirectlyfromfarmers,fishers,andgrowers committedtosustainability.

AtBaanLao,thephilosophyofenvironmental protectioniswovenintoeveryaspectofthedining experience.Therestaurantexclusivelyusesorganic andwild-caughtingredients,withacarefulavoidance ofharmfulchemicals.Thiscommitmentisexemplified bytheirorganicrice,whichincludesvarietieslike HomMaliThaijasminerice,riceberry,andglutinous rice,grownintheChef’sfamilyfieldsinKhonKaen, Thailand.

Inadditiontorice,ChefNutchaenhancesthe flavoursofeachdishbycultivatingherownorganic microgreens.BaanLao’sdedicationtosustainability extendstotheirmeatselectionaswell.Organic, sustainablyraisedpork,beef,chicken,andduckare sourcedfromSumasMountainFarmsanddelivered freshdaily.Eventhefishsauce,akeyelementof Thaicuisine,issourcedfromMegachef,abrand renownedforitsorganicqualityandusedinMichelinstarredrestaurantsacrossThailand.

BaanLaoFineThaiCuisinecombinestheelegance ofRoyalThaicuisinewithmodernvaluesof sustainabilityandhealth-consciousdining.Every detail,fromingredientstopresentation,iscarefully curatedtoofferanauthenticandupscaledining experiencethatcelebratesthebestofThaiculture andenvironmentallyresponsiblepractices.

BorninIsaan,Thailand,ChefNutcha Phanthoupheng’slovefortraditionalThaicuisine blossomedatanearlyage.Raisedonafarm,she learnedtofish,forage,andcookfromscratch,which instilledinheradeeprespectfororganicingredients.

HardatworkatBaanLaoFineThaiCuisine.

AfterearningaBScandworkingasanurse,Chef Nutchabecameacancerresearcher,drivenbyher passionforunderstandingthehealthriskslinkedto foodcontamination.MovingtoVancouverin2014, shepursuedherculinarydream,trainingunder Michelin-starredchefsChumpolJangpraiandVichit Mukura.

In2021,sheopenedBaanLaoFineThaiCuisine, quicklyearningaccolades,includingbeingnamed oneofCanada’sBestNewRestaurantsand receivingtheprestigiousThaiSelectSignature certification.In2024,sheaddedCanada’sBest Restaurantawardtohercollectionandwasajudge fortheBritishColumbiaRegionalandCanadian NationalJeunesChefsRôtisseursCompetitions.

YourDonationsSupportYoungChefsandSommeliers AcrossCanada!

CanadahashadaproudhistoryofGoldMedalistsin recentyearsattheChainedesRôtisseurs InternationalCompetitions.OurprofessionalChefs andSommeliershaveanunmatchedrecordin mentoringandnurturingouryoungtalent,butittakes morethanthat.TheChaineCanadaFoundation helpstakeCanada'sbrightestyoungchefsand sommelierstonewheights.

The2022InternationalJeunesSommeliersCompetitorstoasttheChaine.

YouHelpKeepCanadaattheForefrontof CulinaryAchievement

EverydollaryoudonatetoyourCanadianFoundation supportslaChaîneCanadamember’scommitmentto thefutureofculinaryexcellenceinthiscountry.

Nowhereisthismoreevidentthaninoursupportof youngchefsandsommeliersastheyprogresson theirjourney.How?

ScholarshipsatAccreditedCulinarySchools

 Webeginoursupportrightatthebeginning byprovidingscholarshipstodeservingyoung chefsandsommeliersenrolledinlocal accreditedculinaryschoolsacrossCanadaas identifiedbyyourlocalBailliage.

 Uponrequest,theFoundationwillmatch scholarshipfundscontributedbyyourlocal BailliagetotheCulinarySchoolstoa specifiedmaximumamount.



TheFoundationwillrelyontheCulinary School'sestablishedcriteriadetermining recipientsofscholarshipawardsin consultationwiththelocalBailliageofthe ChaînedesRôtisseurs.

 Recentscholarshipsoverthepastfewyears havebeenawardedtoSAIT(Calgary); CamosunCollege(Victoria);RedRiver CommunityCollege(Winnipeg);NovaScotia CommunityCollege;andNAIT(Edmonton).

SupportingCompetitionsattheLocal,Regional andNationalLevels



Improveyoungculinarians’skillsand knowledgeastheyprogress.

 Mentorandsupporttheyoungchefand sommelierNationalcompetitionwinnersas theyrepresentCanadaattheannual ConcoursInternationaldesJeunesCommis (YoungChefs)RôtisseursandJeunes Sommeliersevents

 Heldeachyearatdifferentlocationsaround theworld,thesecompetitionsofferaunique opportunityforyoungCanadianchefsand sommelierstohonetheirskillsina challenginginternationalatmosphere.

 Our2024competitorshavedoneusproud withSydneyHamelintakingtheSilverMedal atthe48thConcoursInternationaldes JeunesChefsRôtisseursCompetitionand MaxBreyer,althoughtheyoungest competitorinthefield,doinganoutstanding jobattheInternationalJeunesSommeliers Competition

2024InternationalSilverMedalistSydneyHamelininaction.

InvestinYoungCanadianTalent!AddYour SupportToday!

WiththeChaîneCanadaFoundation,theCanadian NationalBailliageoffersChaînemembers(andother interestedparties)theopportunitytoempower Canada’syoungculinaryfrontrunnerswith experiencesoftrueculinarykinship–thecornerstone oflaChaîne. 2024InternationalJeunesSommelierscompetitorMaxBreyertours

AddYourSupportToday

Hereisyouropportunitytokeepournationonthe culinaryforefrontbyinvestinginthatCanadiantalent. AsamemberofLaChaînedesRôtisseursyouhave adistinctappreciationoftheculinaryartsand comraderyofthetable.WiththeChaîneCanada Foundation,theCanadianBailliageoffersChaîne members(andotherinterestedparties)the opportunitytoempowerCanada’syoungculinary frontrunnerswithexperiencesoftrueculinarykinship.

PleaseconsideraDonationtotheFoundation. Youcan:

 Mailachequepayableto‘LaChaîne CanadaFoundation’toKumarRamjooat12 BushburyDrive,Toronto,OntarioM3A2Z7 OR

 E-transferadonationto chainecanadafoundation@gmail.com

Taxreceiptswillbeissuedforanyamountover$50 butyourcontributionofanyamountisgreatly appreciated.Youmaybeentitledtoupto45percent creditonyourcharitabledonation,dependingonyour provinceofresidence.

WanttosupportCanada's JeunesChefsandSommeliers?

EmailTimChimuk, FoundationFundraisingDirector attchimuk@icloud.comforinformation

LaChaîne–CoasttoCoast–

BailliagedelaNouvelle-Ecosse

(SubmittedbyJolantaGrossman,Bailli)

SundayLunchinShelburne

Wealsodinedwithanamazingviewoftheocean,as Dr.Danielkindlygaveushisstunningpropertyfor theday!Sogenerous,thankyou.

ThemembersoftheNovaScotiaBailliagewere takenonawonderfuljourneyofSummersGoneby ChefGabrielle.Proudlypresentinguswithlocal cuisineineverydish,ChefGabriellepreparedatruly deliciouslunchthatwasnourishingoneverylevel.It wasanentiresensoryexperience-fromfirstlaying oureyesonthefoodtothelastmouthfulonour plates-anexplosionofdifferenttastesandtextures, togetherwithbeautifulpresentationandthehistoryof whereeachitemcamefrom. Roomwiththeview!

Herpassionandenthusiasmshowedineverything shetouched,andeverytimeIglancedather working,Iwasthinkinghowfortunatewearetohave herinLaChaine.Gabrielle’shusbandGaborBodo impresseduswithhiswineknowledge,sharing interestingstorieswithusaboutthewinerieswhere theaccompanyingwinesweresourced.Itwastrulya wonderfulexperienceandweallenjoyeditvery much.

ChefGabrielleandSommelierGabor

FourBaillisunderoneroof,pastandpresent!

AnthonyandMindy.

LaChaîne–CoasttoCoast–

BailliagedelaNouvelle-Ecossecontinued

BailliagedeNewBrunswick

(Proposépar/SubmittedbyMarioGriffin–Vice ChargédePresse)

UneactivitéderôtisserieauxabordsdelaBaie deShediac

LaChaîneBailliageNouveau-Brunswickal’habitude detenirenétésonévénementderôtisserie,qui permetd’agircommelevéedefondsauprofitdes boursesd’étudesduprogrammeculinaireduNBCC. Cetteannée,l’activités’estdérouléeaudébutdu moisdeseptembre,cequel’onpeutquandmême considérercommelafindel’été.Toutefois,Dame Natureaquelquepeuajoutésatouched’automne enagrémentantletoutpardelapluieabondanteet desventsd’unebonnevélocité.Celan’atoutefois aucunementfreinél’enthousiasmedesmembreset deleursinvitésàsejoindreàl’invitationdeCarl CallewaertàsarésidencedeShediac,dansledécor enchanteurdelabaiedumêmenom.Pour l’occasion,notrehôteavaitérigéunsolidechapiteau surleparterrearrièredesarésidencepouraccueillir lesconvives.

UngrouperayonnantdeparticipantsàShediac/Aradiantgroupof participantsinShediac.

BeachSnowCrabTartinewithChickpeaFlatBread

TunaTartareKholrabiPickle,MisoCarrotPuree

PeachCobblerwithLemonVerbenaCrèmeAnglaise withBlackberryGastrique.

LaChaîne–CoasttoCoast–

BailliagedeNewBrunswickcontinued

Sousl’œildesparticipants,nousavonspuassisterà lapréparationd’unmagnifiqueesturgeonsurla rôtisserie,préparéencollaborationavecnotrehôte etMaîtresommelierdesaké,CarlCallewaert,et notrebailliCornelCeapa.Cornelavaitaussioffert gracieusementcettemémorablepiècedepoisson provenantdesonentrepriseAcadianSturgeonand Caviar,ainsiquedudélicieuxcaviarsauvage.

LeBailliCornelCeapasertunbeaumorceaud'esturgeonduNouveauBrunswick/BailliCornelCeapaservesfinepieceofNewBrunswick sturgeon.

Lesquelquetrenteparticipantsàl’événementonteu lachancedegoûteràcefestinetàquelquesautres platssavoureuxqueplusieurspersonnesavaient soigneusementpréparés.Doit-onpréciserque toutescesbonneschosesontaussiétépartagées avecdesvinstoutaussidélectables!Unmagnum deChampagneTribautaaussiétésabréparlebailli augrandplaisirdugroupeprésent.

Laplusgrandefiertéresteraquandmêmed’avoirété enmesured’amasserunebellesommed’argent pourdesboursesàlarelèveencuisineauprèsdu CollègecommunautaireduNouveau-BrunswickàSt. Andrews.Voilàcommequoiilestpossibledejoindre l’utileàl’agréable.

64

[EnAnglais]

ABBQontheshoresofShediacBay

LaChaineBailliageNewBrunswicktraditionally holdsitssummerBBQeventasafundraiserfor NBCCCulinaryProgramscholarships.Thisyearthe eventtookplaceatthebeginningofSeptember, whichcouldstillbeconsideredtheendofsummer. However,MotherNatureaddedatouchofautumnto themix,withheavyrainandgustywinds.Butthat didn'tdampenthespiritsofmembersandguests whojoinedCarlCallewaertathishomeinShediac, intheenchantingsettingofthebayofthesame name.Fortheoccasion,ourhosthaderecteda sturdymarqueeonthebacklawnofhisresidenceto welcometheguests.

Quiaditqu’onnepouvaitpasmangerdecaviarendessert?/ Whosaysyoucan'thavecaviarfordessert?

Asparticipantslookedon,wewereabletowitness thepreparationofamagnificentsturgeononthe BBQ,preparedincollaborationwithourhostand MasterSommelierofsake,CarlCallewaert,andour BailliCornelCeapa.Cornelhadalsograciously donatedthismemorablepieceoffishfromhis companyAcadianSturgeonandCaviar,inaddition tohisdeliciouswildcaviar.

LaChaîne–CoasttoCoast–

BailliagedeNewBrunswickcontinued

Thethirtyorsoparticipantsintheeventhadthe chancetosamplethisfeastandafewothertasty dishesthatseveralpeoplehadcarefullyprepared. Needlesstosay,allthisgoodnesswasalsoshared withequallydelectablewines!Amagnumof ChampagneTribaultwasalsosaberedbytheBailli, muchtothedelightofthegrouppresent.

LemaîtresommelierCarlCallewaertreçoitl'assietteChaineduBailli CornelCeapa/MasterSommelierCarlCallewaertreceivesChaineplate fromBailliCornelCeapa.

Theproudestmomentofall,however,wasraisinga handsomesumofmoneyforbursariesforup-andcomingcooksattheCollègeCommunautairedu Nouveau-BrunswickinSt-Andrews.Somuchfor combiningusefulnesswithpleasure.

Galad'intronisationannuelauRossmountInn

Lehasardfaitparfoisbienleschosesavecleplus grandmystère.LebaillageduNouveau-Brunswick tenaitsongalaannueld’intronisationde5nouveaux membresledimanche24novembredernierau RossmountInnàSt-Andrews.Originalement l’événementdevaitsedéroulerdansunautre établissement,maiscertainsproblèmeshorsde

contrôleontforcéunchangementdelieuetdedate. Heureusement,lechefChrisAerni,MaitreRôtisseur etsacompagneGraziellaétaientlàpourveniràla rescousseenacceptantd’ytenirlegalaannuel.Le plussymboliquedanscecontexte,c’estquele premierévénementdubaillageNBs’étaitdéroulé danslecadremêmedecettemagnifiqueaubergede campagne,ilyatoutjuste5ans.

LasomptueuseaubergeduRossmountInnprèsdeSt-Andrews-by-theSea.Lerestaurantfigureparmilesmeilleurestablesdelaprovincedu Nouveau-Brunswicketoffre18chambressurplace/Thesumptuous RossmountInnnearSt-Andrews-by-the-Sea,oneofNewBrunswick's finestrestaurants,with18roomsonsite.

CommeleveutlatraditionBailliDéléguéduCanada TonyCataneseétaitprésentàSt-Andrewspour assurerledéroulementprotocolairedelacérémonie d’intronisationde5nouveauxmembresetun changementderubanpourunmembredéjàexistant. Letoutaétécouronnéparunsavoureuxrepas gastronomique5servicesduchefetsonéquipe.La trentainedeconvivesontpuéchangerentreeux avantlerepaslorsd’uncocktailavecquelqueshorsd’œuvreavecduChampagneDrappier.Lebaillide laChaineNB,CornelCeapaasabrélemagnumdu vineffervescentpourdonnerlecoupd’envoidecette soiréefestive.

LaChaîne–CoasttoCoast

BailliagedeNewBrunswickcontinued

Lefestins’estamorcéavecunesucculentesoupeau poissoncommepremierserviceetaccompagnédu PoplarGroveChardonnay2022delaValléede d’Okanagan.Pourlasuitedeschoses,lessaveurs desMaritimesétaientencoreenvaleuravecunplat deStoreoneTonnato,Caviale,RicciodiMare.Cette combinaisondélicieused’esturgeon,decaviaret d’oursinétaitundéliceavecsonaccordavecun PouillyFumé,ChâteaudeTracyMademoiselledeT 2023.Aprèsunsorbetrafraichissant,le3eservice mettaitenvaleurundélectabletartaredeWapitien harmonieavecunvindeCalifornie,soitleCaymusSuisunGrandDurifPetitSyrah2020.

LebœufWellingtonduRossmountInn/TheRossmountInn'sBeef Wellington.

LecheforiginairedelaSuisseacontinuésursa lancéedeprotéinesavecunfiletdeBœuf “Wellington”déconstruitquigoutaitleciel! Accompagnéunvinrougedesplusprestigieuxdela Valléedel’Okanagandanslestylebordelais,ceplat rayonnaitenboucheenprésenceduGrandVin d’OsoyoosLarose2019.

Enfin,unpeudedouceuraétéproposéenfinde repasavecenguisededessertunpuddingaux Canneberge,crèmeglacéeauSiropdeBouleau avecundouxmariageparfaitavecunvindedessert d’ItaliesoitleBenRyeMuscat2022delamaison sicilienneDonnafugata.

[EnAnglais]

AnnualInductionGalaattheRossmountInn

Serendipitysometimesworksbestwiththegreatest mystery.TheNewBrunswickChainhelditsannual inductiongalafor5newmembersonSunday, November24attheRossmountInninSt-Andrews. Theeventwasoriginallyscheduledtotakeplaceat anotherestablishment,butproblemsbeyondour controlforcedachangeofvenueanddate. Fortunately,chefChrisAerni,MaîtreRôtisseurand hispartnerGraziellacametotherescue,agreeingto hosttheannualgala.Mostsymbolicofall,thefirst NBBailliageeventtookplaceinthismagnificent countryinn,just5yearsago.

Astraditiondemands,BailliDéléguéduCanada TonyCatanesewasonhandinSt-Andrewsforthe ceremonialinductionof5newmembersandaribbon changeforanexistingmember.Theeventwas crownedbyadelicious5-coursegourmetmeal preparedbythechefandhisteam.Thethirtyorso guestsenjoyedapre-dinnercocktailwithhors d'oeuvresandDrappierChampagne.ChaineNB BailliCornelCeapasaberedthemagnumof sparklingwinetokickoffthefestiveevening.

(gaucheàdroite)LeBaillideChaineNB,lechefetpropriétairedu RossmountInnChrisAerni,MaîtreRôtisseuretleBaillidéléguédu BaillageCanada,TonyCatanese/(lefttoright)BailliChaineNB; RossmountInnownerandchefChrisAerni,MaîtreRôtisseur;andBailli DéléguéduCanada,TonyCatanese.

LaChaîne–CoasttoCoast–

BailliagedeNewBrunswickcontinued

Thefeastbeganwithasucculentfishsoupasthe firstcourse,accompaniedbyPoplarGrove Chardonnay2022fromtheOkanaganValley.Next, Maritimeflavorswereagainondisplaywithadishof StoreoneTonnato,Caviale,RicciodiMare.This deliciouscombinationofsturgeon,caviarandsea urchinwasadelightwhenpairedwithaPouilly Fumé,ChâteaudeTracyMademoiselledeT2023. Afterarefreshingsorbet,the3rdcoursefeatureda delectableelktartarepairedwithaCaliforniawine, Caymus-SuisunGrandDurifPetitSyrah2020.

TheSwiss-bornchefkeptuptheproteinmomentum withadeconstructed“Wellington”beeftenderloin thattastedlikethesky!Pairedwithamost prestigiousOkanaganValleyredwineinthe Bordeauxstyle,thisdishradiatedonthepalateinthe presenceofGrandVind'OsoyoosLarose2019.

Tastycranberrypuddingwithbirchsyrupicecream.

Finally,abitofsweetnesswasofferedattheendof themealwithadessertofcranberrypudding,birch syrup,icecreamandasweetpairingwithadessert winefromItaly.TheBenRyeMuscat2022fromthe SicilianhouseofDonnafugatawasaperfectmatch.

RossmountInn InductionGala

Horsd’Oeuvres Champagne,France

SoupeauxPoisson PoplarGroveChardonnay2022–OkanaganValley,Canada

StoreoneTonnato,Caviale,RicciodiMare MademoiselledeTPouillyFume,2023,France

Sorbet

TartaredeWapiti Caymus-SuisunGrandDurifPetitSyrah2020, California

FilletdeBoeuf“Wellington”déconstruit OsoyoosLarose2019OkanaganValley,Canada

PuddingauxCanneberge,CrèmeGlacée auSiropdeBouleau DonnafugataBenRyeMuscat2022,Italy

CaféouThé Truffesauchocolat

Délicieuxpoudingauxcannebergesavecglaceausiropdebouleau/

LaChaîne–CoasttoCoast–

BailliagedelavilledeQuébec

(Proposépar/SubmittedbyMélanieCourtemanche, Vice-ChargéedePresse)

«Festind’automne!»

UnsuccèsretentissantpourleBailliagedeQuébec! Les15,16,17et18septembrederniers,Québeca vécuunecélébrationculinaireexceptionnelleavec LeFestind’Automne.Organiséparlesassociations gastronomiqueslesDisciplesd’Escoffieretla ChaînedesRôtisseurs,enpartenariatavecdes acteursmajeurstelqueQuébeccité,BBQQuébec, Viandex,DoyonDesprés,etleCercledelaGarnison deQuébec,cetévénementasumettreenlumièrela richesseetlesavoir-faireculinairedelarégion.Un festivaldesaveursenpleinairaucœurdesjardins duCercledelaGarnison,lesinvitésontdécouvertet savouréunevariétédeplatsmagnifiéspardes techniquesdecuisineextérieure,barbecue,grillades etrôtisserie,faisanthonneurauxsaveurs automnalesduterroirquébécois.

Lecadreenchanteuraajoutéunetouchedemagieà cetteexpérience,offrantauxparticipantsunmoment mémorablesouslescouleurséclatantesde l’automne.LeFestind’Automneaétél’occasionde renforcerlesliensentrepassionnésdegastronomie etdecélébrerlatraditionculinairedeQuébec,ville reconnuepoursonaccueiletsacréativité gastronomique.Grâceàl’engagementdes partenairesetautalentdeschefslocaux,cet événementavéritablementmisenlumièrela capitalecommeunedestinationgourmande incontournable.Lesorganisateursetparticipantsse réjouissentdusuccèsdecettepremièreédition,en espérantquecerendez-vousdevienneunetradition annuellepourcélébrerl’artculinaireetlepatrimoine gastronomiquedeQuébec.

[EnAnglais]

“Autumnfestival!”

AresoundingsuccessfortheBailliagedeQuébec! OnSeptember15,16,17and18,QuébecCity experiencedanexceptionalculinarycelebrationwith LeFestind’Automne.Organizedbythegastronomic associationsLesDisciplesd’Escoffierandthe ChaînedesRôtisseurs,inpartnershipwithmajor playerssuchasQuébeccité,BBQQuébec,Viandex, DoyonDesprés,andtheCercledelaGarnisonde Québec,thiseventhighlightedtheregion’sculinary expertise.Anoutdoorfestivalofflavorsintheheart oftheCercledelaGarnisongardens,guests discoveredandsavoredavarietyofdishes enhancedbyoutdoorcookingtechniques,barbecue, grillingandrotisserie,honoringtheFallflavorsof Québec’sterroir.

LaChaîne–CoasttoCoast–

BailliagedelavilledeQuébeccontinued

Theenchantingsettingaddedatouchofmagicto thisexperience,offeringparticipantsamemorable momentunderthevibrantcolorsofFall.ThisFall feastwasanopportunitytostrengthentiesbetween gastronomyenthusiastsandcelebratetheculinary traditionofQuébecCity,acityknownforits hospitalityandgastronomiccreativity.Thankstothe commitmentofpartnersandthetalentoflocalchefs, thiseventtrulyhighlightedthecapitalasamust-see gourmetdestination.Theorganizersandparticipants aredelightedwiththesuccessofthisfirstedition, hopingthatthiseventwillbecomeanannualtradition tocelebratetheculinaryartandgastronomic heritageofQuébecCity.

DînerdeChapitredubailliagedeQuébecau CercledelaGarnison

Le26novembre2024,leBailliagedeQuébecdela ChaînedesRôtisseursaorchestréunDînerde chapitreinoubliableauCercledelaGarnisonde Québec,unlieuchargéd’histoireetd’élégance. Cettesoirée,célébrantl’excellenceculinaireetle raffinement,aréunidesmembresetdesinvitéstriés surlevolet.

SousladirectionculinaireduChefexécutifXavier LacasseetduDirecteurgénéralFrançoisBouffard, unmenuexceptionnelaétéconçupourmettreen valeurlesproduitslocauxetlesgrandscrusdu DomaineLoudenne-LeChâteau.

Fortde350ansd’histoire,cedomaineviticoledu Médoc,autrefoisdéveloppéparlesfrèresGilbey,a offertunesélectiondesesvinsd’exception,témoins desonrichehéritage.

BaillirégionaldelavilledeQuébec,baillirégionalhonorairedeMontréal, bailliprovincialMartinL.Leclerc,avecbailidéléguéduCanadaTony Catanese.//BaillirégionaldelavilledeQuébec,baillirégionalhonoraire deMontréal,bailliprovincialMartinL.Leclerc,withbailidéléguédu CanadaTonyCatanese.

L’événementaégalementétémarquéparla présencedeM.TonyCatanese,BailliDéléguédu Canada,quiaeul’honneurdeprocéderaux intronisations.Sonallocutionasoulignél’importance deperpétuerlestraditionsgastronomiquesetla missiondelaChaînedesRôtisseurs:promouvoir l’artculinaireetl’espritdecamaraderie.

Cettesoiréed’exception,oùleraffinementa rencontrél’histoireetl’amitié,resteragravéedans lesmémoirescommeunmagnifiquehommageàl’art delatable.

Intrônisésetmemberspromus,degaucheàdroite:Jean-Mathieu Leclerc,MartinL.Leclerc,TonyCatanese,SylvieGravel,François Bouffard,JulienDancause./Inducteesandpromotedmembers,fromleft toright:Jean-MathieuLeclerc,MartinL.Leclerc,TonyCatanese,Sylvie Gravel,FrançoisBouffard,JulienDancause.

LaChaîne–CoasttoCoast

BailliagedelavilledeQuébeccontinued

[EnAnglais]

DînerdeChapitreatLeCercledelaGarnison

OnNovember26th2024,theBailliageofQuébecof theChaînedesRôtisseursorchestratedan unforgettableChapterDinnerattheCercledela GarnisondeQuébec,aplacesteepedinhistoryand elegance.Thisevening,celebratingculinary excellenceandrefinement,broughttogether membersandwonderfulguests.

UndertheculinarydirectionofExecutiveChefXavier LacasseandGeneralManagerFrançoisBouffard, anexceptionalmenuwasdesignedtoshowcasethe localproductsandgrandscrusofDomaine Loudenne-LeChâteau.With350yearsofhistory, thisMédocwineestate,oncedevelopedbythe Gilbeybrothers,offeredaselectionofitsexceptional wines,witnessestoitsrichheritage.

TheeventwasalsomarkedbythepresenceofMr. TonyCatanese,BailliDéléguéofCanada,whohad thehonourofconductingtheinductions.Hisspeech highlightedtheimportanceofperpetuating gastronomictraditionsandthemissionoftheChaîne desRôtisseurs:topromotetheculinaryartandthe spiritofcamaraderie.

(gaucheàdroite)RichardDion,ExecutivechefXavierLacasse,François Bouffard,EricVilleneuve/(lefttoright)RichardDion,Executivechef XavierLacasse,FrançoisBouffard,EricVilleneuve.

Thisexceptionalevening,whererefinementmet historyandfriendship,willremainetchedin memoriesasamagnificenttributetothe“artdela table”.

LaChaîne–CoasttoCoast–

BailliageduMontréal

(Proposépar/SubmittedbyMélanieCourtemanche, Vice-ChargéedePresse)

DînerauBoulevardier

Retoursurunesoiréed’exceptionauBoulevardier del’HôtelLeGermainMontréal!Le19juindernier, notrebailliageaprisplaceaucœurdeMontréalpour uneexpérienceculinaireinoubliable.Danscecadre élégant,nousavonsétéguidésparletalentdeM. FlorimondHannoteau,nouveauchefexécutifdes lieuxetnotrevice-conseillerculinaire,quia transformécettesoiréeenunvoyagedessens,où chaqueplatdevenaituneévasionversdenouvelles saveurs.JordaneKnab,sommelieretconteur passionné,asumarierlesvinsavecuneprécision presquemagique,enveloppantchaqueassietted’un éclatsupplémentaire.Sesanecdotesenrichissantes ontnourriautantnosespritsquenospalais,ajoutant uneprofondeurfascinanteàchaquedégustation.

NotrecherVice-ConseillerculinaireduBailliagedeMontréal,Florimond Hannoteau,aveclesourirebienfier!/AproudandhappyFlorimond Hannoteau,Vice-ConseillerculinaireoftheBailliagedeMontréal.

Parmileschefs-d’œuvredelasoirée,lepainperdu auhomard,associéàunMontlouis-sur-Loire d’exception,afaitvibrertouslesconvives.Etque direducromesquisdecanard,accompagnédu mythique“L’appeldesSereines”duvignoble

FrançoisVillard,quiasuallierintensitéetélégance lorsd’unmomentdepureémotiongustative.Cette soirée,placéesouslesignedel’artculinaireetdela convivialité,aréunilesamoureuxdelabonnechère etduvinautourd’unetableoùchaquebouchée, chaquegorgée,étaitunecélébration.Nousen gardonstousunsouvenirvibrantetinspirant,une véritableodeàl’authenticitéetauplaisirdupartage.

Cromesquisdecanar/Duckcromesquis

[EnAnglais]

Dinnerat“LeBoulevardier”

AlookbackatanexceptionaleveningatLe BoulevardieratHôtelLeGermainMontréal!OnJune 19th,ourBailliagegatheredintheheartofMontréal foranunforgettableculinaryexperience.Inthis elegantsetting,wewereguidedbythetalentofMr. FlorimondHannoteau,newexecutivechefofthe restaurantandourveryownVice-Conseiller Culinaire,whotransformedthiseveningintoa journeyofthesenses,whereeachdishbecamean escapetonewflavors.JordaneKnab,apassionate sommelierandstoryteller,knewhowtopairthe wineswithanalmostmagicalprecision,enveloping eachplatewithanextrasparkle.Hisenriching anecdotesnourishedourmindsasmuchasour palates,addingafascinatingdepthtoeachtasting.

LaChaîne–CoasttoCoast–

BailliageduMontréalcontinued

LesommelierdeslieuxetnouveaumembredenotreBailliage deMontréal,JordaneKnab,racontantdesanecdotespassionnantes àproposduvinquiaccompagneraleprochainservice/The restaurant’ssommelierJordaneKnab,newmemberoftheBailliage deMontréal,offeringinterestingstoriesaboutthewinetobepaired withthenextcourse.

Amongthemasterpiecesoftheevening,thelobster Frenchtoast,pairedwithanexceptionalMontlouissur-Loire,thrilledalltheguests.Andwhataboutthe duckcromesquis,accompaniedbythelegendary “L’appeldesSereines”fromtheFrançoisVillard vineyard,whichcombinedintensityandelegancein amomentofpureemotion.Thisevening,dedicated totheculinaryartsandconviviality,broughttogether loversofgoodfoodandwinearoundatablewhere eachbite,eachsip,wasacelebration.Weallhave vibrantandinspiringmemoriesofit,atrueodeto authenticityandthepleasureofsharing.

Soiréed’étéenterrasseauH3

Le22aoûtdernier,leRestaurantH3del’Hôtel HumanitiMontréalaoffertànosconvivesunesoirée gastronomiquemémorable,alliantraffinementet découvertesculinaires.Sousladirectiondu talentueuxchefexécutifJean-SébastienGiguère,les invitésontexplorédessaveurssoigneusement composéespourcélébrerlarichessedesproduitsde saisondansuneambiancechaleureuseetestivale.

Chaqueplat,conçuavecprécisionetcréativité,aété sublimépardesaccordsmets-vinsorchestrésavec finesseparlasommelièreAmélieAllot.Parmiles momentslesplusmarquants,lesfagottiniaucrabe desneiges,agrémentésdechanterellesetdericotta, ontenchantélespapilles,accompagnésduParaje Altamira,unvinargentinauxarômessubtils.Le dessert,unsublimemélangedefraisesduQuébec, debiscuitausésamenoiretdematcha,atrouvéson parfaitéquilibreavecunrosédeNouvelle-Écossedu vignobleBenjaminBridge,offrantunefinaleen apothéose.CettesoiréeauRestaurantH3asu capturerl’essenced’unecuisineraffinéeetinspirée, offrantàsesconvivesbienplusqu’unrepas:une véritablecélébrationdessensetdelaconvivialité.

LesmembersdubailliagedeMontréal,MarcSaunier,directeurgénéral deshôtelsMonvilleetGault,etMélanieCourtemanche-Dancause,Vicechargéedepresse/MontréalbailliagemembersMarcSaunier,director generalofMonvilleandGaulthotels,andMélanieCourtemancheDancause,Vice-chargéedepresse.

Fagottiniaucrabedesneiges/Snowcrabfagottini

LaChaîne–CoasttoCoast–

BailliageduMontréalcontinued

[EnAnglais]

AsummereveningattheH3terrace

OnAugust22nd,theH3RestaurantattheHôtel HumanitiMontréaloffereditsguestsamemorable evening,combiningrefinementandculinary discoveries.Underthedirectionoftalentedexecutive chefJean-SébastienGiguère,guestsexplored carefullycomposedflavorstocelebratetherichness ofseasonalproductsinawarm,summery atmosphere.

Eachdish,designedwithprecisionandcreativity, wasenhancedbyfoodandwinepairings orchestratedwithfinessebysommelierAmélieAllot. Amongthemostmemorablemoments,thesnow crabfagottini,garnishedwithchanterellesand ricotta,enchantedthetastebuds,accompaniedbya glassofParajeAltamira,anArgentinianwinewith subtlearomas.Thedessert,asublimeblendof Québecstrawberries,blacksesamecookiesand matcha,wasperfectlybalancedwithaNovaScotia roséfromBenjaminBridgeVineyard,providinga grandfinale.ThiseveningatRestaurantH3captured theessenceofrefinedandinspiredcuisine,offering itsguestsmuchmorethanameal:atruecelebration ofthesensesandconviviality.

DînerauMonarque

Le10octobredernier,lesmembresduBailliagede Montréaletleursinvitésontvécuunesoirée gastronomiqued’exceptionaurestaurant emblématique,LeMonarque.Dansuneambianceà lafoischaleureuseetraffinée,cedîneraenchanté lesconvivesavecdesmetsd’unegénérositéet d’unefinesserares,laissantàchacundessouvenirs impérissables.

Tartaredethonavecflancaufoiegras/ Tunatartarewithfoiegrasflank.

Lefestinadébutéenbeautéavecuntartaredethon subliméparunflancaufoiegras,uneentréequia immédiatementéveillélespapillesetsuscitédes murmuresd’admiration.Suivid’unsavoureuxdartois aucabillaudetàlatruitefumée,chaqueplat dévoilaituneharmonieparfaiteentretraditionet créativité.Puis,cefutl’apothéose:une impressionnantecôtedebœufdel’Île-du-PrinceÉdouard,présentéecommeunvéritablechefd’œuvreculinaireaucentredelatable,prêteàêtre partagéedansunélanconvivial.Letout accompagnéd’ungratindauphinoisonctueux, invitantàlagourmandise.Leséclatsderireetles exclamationsémerveilléesrésonnaient,témoignant del’enthousiasmegénéral.Lasoirées’estachevée avecunepavlovagargantuesque,dontlalégèretéet ladélicatesseontconquislesconvivesdéjà comblés.«N’ayezcrainte,c’esttrèsléger!», plaisantaitl’équipeduservice,compliceduplaisir desinvités,alorsquechacunselaissaittenterparce dessertaérienetgénéreux.

Fraises,biscuitdesésamenoiretmatchapourdessert/Strawberries, blacksesamecookiesandmatchafordessert.

LaChaîne–CoasttoCoast–

BailliageduMontréalcontinued

Dartoisdecabillaudettruitefumée/ Dartoiswithcodandsmokedtrout.

Cettesoiréeincarneparfaitementl’essencemême delaChaînedesRôtisseurs:rassemblerses membresautourd’expériencesgastronomiques inoubliables.Sousladirectionduchefexécutif JérémieBastienetdesonéquipe,cedînera dépassétouteslesattentes,offrantunvoyage gustatifquiresteragravédanslesmémoires.

[EnAnglais]

DînerauMonarque

OnOctober10th,membersoftheBailliageof Montrealandtheirguestsenjoyedanexceptional gastronomiceveningattheiconicrestaurant,Le Monarque

Lebœufdel’Île-du-Prince-Edouard,leplatcélébrissimedelamaison /TheMonarque’sfamousPrinceEdwardIslandbeefasamaincourse. 74

Inanatmospherethatwasbothwarmandrefined, thisdinnerenchantedtheguestswithdishesofa raregenerosityandfinesse,leavingeveryonewith lastingmemories.

Thefeastbeganinstylewithatunatartare enhancedbyafoiegrasflank,astarterthat immediatelyawakenedthetastebudsandelicited murmursofadmiration.Followedbyadelicious dartoiswithcodandsmokedtrout,eachdish revealedaperfectharmonybetweentraditionand creativity.Thencametheapotheosis:animpressive cutofbeeffromPrinceEdwardIsland,presentedas atrueculinarymasterpieceinthecenterofthetable, readytobesharedinafriendlyatmosphere…all accompaniedbyacreamygratindauphinois,inviting indulgence.Burstsoflaughterandexclamationsof wonderresounded,testifyingtothegeneral enthusiasm.Theeveningendedwithagargantuan pavlova,whoselightnessanddelicacyconquered thealreadysatisfiedguests.“Don’tworry,it’svery light!”jokedtheserviceteam,complicitintheguests’ pleasure,aseveryoneletthemselvesbetemptedby thisairyandgenerousdessert.

Thiseveningperfectlyembodiestheveryessenceof theChaînedesRôtisseurs:bringingitsmembers togetheraroundunforgettablegastronomic experiences.Underthedirectionofexecutivechef JérémieBastienandhisteam,thisdinnerexceeded allexpectations,offeringatastejourneythatwill remainetchedinmemories.

Pavlovaaufruitdelapassion/Passionfruitpavlova.

LaChaîne–CoasttoCoast

BailliageduMontréalcontinued

DînerdeChapîtreduBailliagedeMontréalà l’HotelOmniMont-Royal

Le27novembre2024,l’éléganceetlagastronomie étaientàl’honneurlorsduDînerdeChapitredu BailliagedeMontréal,organisédanslecadre somptueuxdel’hôtelOmniMont-Royal.Sousla directionduchefexécutifdel’OmniMont-Royal, JérémieRainville,lasoiréeaoffertuneexpérience culinaireinoubliable,portéeparuncollectif d’excellence.Eneffet,plusieurschefsparmilesplus talentueuxdeMontréalontunileurssavoir-fairepour composerunmenudignedesgrandesmaisons:

 JérémieRainville(OMNIMont-Royal)

 HelenaLoureiroetJérémieMuller(restaurant Helena)

 XavierDahan(Bivouac,DoubleTreepar HiltonMontréal)

 EdgarTrudeauFerrin(FairmontLeReine Elizabeth)

 SylvainVivier,maîtrepâtissier(Marriott ChâteauChamplain)

Lerepas,unchef-d’œuvregastronomiqueen plusieursactes,apermisdevoyageraucœurdes saveurs,célébrantautantlafinessedelacuisine françaisequel’innovationcontemporaine.Chaque plataétéméticuleusementconçupourincarner l’espritdelaChaînedesRôtisseurs,oùlatradition rencontrel’excellence.

Muller,executivechefofRestaurantHelena,atwork

OutrelaprésencedesmembresdelaChaîne, l’événementaétéhonoréparlaparticipationde MmeGéraldineChérubiniEscales,consulegénérale adjointeduConsulatdeFranceàMontréal.Son interventionasoulignél’importancedela gastronomiefrançaisepourlafraternité.

Plusieursindividusontétéintrônisés,etdes membresontétépromuslorsdecettesoiréeparles soinsdubaillidéléguéduCanada,M.Tony Catanese,dontM.SébastienGagnéquifutpromu baillideMontréal,etquiarboremaintenantleruban vert.M.MartinL.Leclerc,baillideQuébecetbailli honorairedeMontréal,futégalementpromubailli provincialdelaprovinceduQuébec.Noussommes égalementtrèsfiersd’annoncerqueM.Michel BuschOfficiercommandeur,Conseillerhonoraire desprofessionnelsduBailliagenationalduCanada, Officiermaitrehotelier,Bailliregionalhonorairede Montreal,areçuuneétoiled’argent.

Lavice-chargéedepresseMélanieCourtemanche-Dancauseetle récipiendairedelamédailled'argentMichelBusch/Vice-chargéede presseMélanieCourtemanche-DancauseandSilverMedalrecipient MichelBusch.

Aufildelasoirée,destoastschaleureuxetdes discussionsaniméesontponctuélesfestivités, renforçantlesliensd’amitiéetdecamaraderiequi fontlaforceduBailliagedeMontréal.C’estdansune ambianceconvivialeetsophistiquéeques’est achevéecettesoiréemémorable.Entremetsexquis etconversationscaptivantes,leDînerdeChapîtrea, unefoisdeplus,démontrépourquoilaChaînedes Rôtisseursresteuneinstitutionincontournablepour lesépicuriensetlesamoureuxdelahautecuisine. Rendez-vousen2025pourdenouvellesaventures culinaires!

JeremieMuller,chefexécutifdurestaurantHelena,àl’oeuvre.//Jeremie

LaChaîne–CoasttoCoast–

BailliageduMontréalcontinued

[EnAnglais]

DînerdeChapîtreattheMont-RoyalOmniHotel

OnNovember27,2024,eleganceandgastronomy wereinthespotlightattheBailliageofMontreal ChapîtreDinner,heldinthesumptuoussettingofthe OmniMont-RoyalHotel.UnderthedirectionofOmni Mont-RoyalExecutiveChefJérémieRainville,the eveningofferedanunforgettableculinary experience,drivenbyexcellence.Indeed,severalof Montreal’smosttalentedchefscombinedtheir expertisetocreateamenuworthyofthefinest establishments:

 JérémieRainville(OMNIMont-Royal)

 HelenaLoureiroandJérémieMuller(Helena restaurant)

 XavierDahan(Bivouac,DoubleTreeby HiltonMontreal)

 EdgarTrudeauFerrin(FairmontTheQueen Elizabeth)

 SylvainVivier,masterpastrychef(Marriott ChâteauChamplain)

Themeal,agastronomicmasterpiece,allowedusto traveltotheheartofflavors,celebratingboththe finesseofFrenchcuisineandcontemporary innovation.Eachdishwasmeticulouslydesignedto embodythespiritoftheChaînedesRôtisseurs, wheretraditionmeetsexcellence.

InadditiontothepresenceoftheChaînemembers, theeventwashonoredbytheparticipationofMs. GéraldineChérubiniEscales,DeputyConsulofthe ConsulateGeneralofFranceinMontreal.Her speechhighlightedtheimportanceofFrench gastronomyforfraternityamongsteveryone. Manyindividualswereinducted,andmemberswere promotedonthislivelyoccasionbytheBailli DéléguéduCanada,Mr.TonyCatanese,including Mr.SébastienGagnépromotedtoBailliofMontréal andwhonowwearsagreenribbon.Duringthis evening,Mr.MartinL.Leclerc,BailliofQuébecCity andhonouraryBailliofMontréal,wasalsopromoted toBailliProvincialfortheProvinceofQuébec.We arealsohappytomentionthatMr.MichelBusch, OfficierCommandeur,ConseillerHonorairedes ProfessionnelsduBailliageNationalduCanada, OfficierMaitreHotelier,BailliHonorairedeMontreal, receivedasilverstar.

Throughouttheevening,warmtoastsandlively discussionspunctuatedthefestivities,strengthening thebondsoffriendshipandcamaraderiethatarethe strengthoftheBailliageofMontreal.Thismemorable eveningendedinafriendlyandsophisticated atmosphere.Betweenexquisitedishesand captivatingconversations,theChapîtrerDinner onceagaindemonstratedwhytheChaînedes Rôtisseursremainsanessentialinstitutionfor epicureansandloversofhautecuisine.Seeyouin 2025fornewculinaryadventures!

LaChaîne–CoasttoCoast–

BailliageduManitoba

(SubmittedbyCameronGray,Bailli)

AnnualChapîtreattheSt.CharlesCountryClub

OnSunday,November3rd,membersofour ManitobaBailliageenjoyedtheeleganceofSt. CharlesCountryClubwhereourannualChapître unfoldedintoatrulyunforgettableevening.This eventprovidesourBailliagewiththeopportunityto welcomeandinduct(undertakenbyTonyCatanese, BailliDéléguéduCanada)newmembersintothe worldwideorganizationoftheChaînedesRôtisseurs alongwithwell-deservedpromotionsofexisting membersandlongtenureawards.Our32nd Chapîtrewasatestamenttothestrengthand enjoymentoftheManitobaBailliage.

St.CharlesClubhouseManager,RobertShedden,MaîtreRôtisseur alongwithExecutiveChef,RainRegalado,MaîtreRôtisseur.

UndertheculinaryguidanceofMaîtreRôtisseurRain Regalado,theExecutiveChefatSt.Charles,the eveningshowcasedanawe-inspiringlineupof coursesmeticulouslypreparedbynotonlyRain,but alsothetalentedExecutiveSousChef,Tiara Ringling(ChefRôtisseur),JuniorSousChefs MatthewDureault(Rôtisseur)andChristian Stevenson(Rôtisseur)andculinaryteam.

Theircombinedexpertiseladusthroughan engaginggastronomicjourney,whichdelightedour sensesinacaptivatingculinaryperformance.The journeycontinuedwiththeappealingfusionofflavors amidstthebreathtaking10-courseextravaganza. Seamlesslytransitioningfromonedelectabledishto thenext,theculinaryprowessofthekitchenstaff wasconsistentlyevident,captivatingthepalatesof allattendees.Theevening’smealculminatedina symphonyofdessert,andtheever-pleasingcheese presentation.

l’OrdreMondialNewMembersBonnieGreschuk&BarbaraRudiakalong withTonyCataneseandCameronGray.

TonyCatanese,BailliDéléguéofCanadapresentsCameronGray,Bailli Manitobawitha30-yearCommandeuraward.

Photography courtesy of Michael

Catanese Photography

LaChaîne–CoasttoCoast–

BailliageduManitobacontinued

ViceConseillerCulinaireKlausLeiendeckeralongwithTakashi MurakamiCM,CounseillerCulinaireduCanadaHonouraireandDale Michasiw(20YearCommandeuraward)plusguest.

Thecombinedeffortsoftheservingteamunderthe coordinationofMaîtreRestaurateur,Robert Shedden,ClubhouseManagerandAinsleyLelieveld, Food&BeverageServiceManagerprovided flawlessserviceinanelegantsetting.Theengaging winepairingscuratedbyJ.R.Recine,Professional duVin,contributedtotheseamlessexecutionofan extraordinaryevent,leavingalastingimpressionon allfortunateenoughtopartakeintheevening's festivities.

andSilvanaCatanese;JRRecine,ProfessionalduVin,alongwithJean LouisDanguy&DensieFriesenplusMichaelCatanese.

Amidsttheculinarymarvels,thewarmthand camaraderiesharedatthetablewoveanenchanting atmosphere,fosteringconnectionsand conversationsthataddedanextralayerofrichness totheoveralldiningexperience.

78

Trulyanunforgettableeveningtoconcludethe ManitobaBailliage’s2024calendarofevents.

WelcometothefollowingnewChainedes RôtisseursmembersinductedduringtheManitoba BailliageChapîtrealongwithpromotionsoflong-term membersandtenureawards.

NewMembers

 AndrewLaturnus,ChevalierdelaChaine

 D’ArcyPierce,DamedelaChaine

 MatthewDureault,Rôtisseur,Jr.Sous-Chef St.CharlesCC

 ChristianStevenson,Rôtisseur,Sous-Chef St.CharlesCC

 SeanDolenuck,ProfessionalduVin,La BoutiquedelVino

 AlexandraAllardyce,Sommelier,Sommelier ManitobaClub

 RobertShedden,MaîtreRestaurateur, ClubhouseManagerSt.CharlesCC

 MelissaMakarenko,MaîtreRôtisseur, ExecutiveChefWpgConventionCentre

 LucJean,MaîtreRôtisseur,ExecutiveChef WOWHospitality

Promotions

 DieterKoberstein,OfficierChevalierdela Chaîne

 BlairSchreyer,MaîtreRôtisseur,Executive ChefSouthwoodG&CC

 DarnellBanmann,MaîtreRôtisseur, ExecutiveChefThermea

l’OrdreMondialNewMembers

 BonnieGreschuk

 BarbaraRudiak LongServiceCommandeurAwards

 DaleMichasiw,20Years

 ClaytonLawrence,30Years

LaChaîne–CoasttoCoast–

BailliageduManitobacontinued

ChapîtreDinner

St.CharlesCountryClub

Anchovy

Marinatedwhiteanchovyonaroastedgarliccroutonof homemadebrioche,toppedwitholiveoilmustard,romesco, manchegoandolives

Lustau,FinoJarana,MuySeco,Jerez-Xeres-Sherry, Solara,Spain

ChanterelleBisque

Manitobaforagedchanterellebisquewith foiegrasencroute

RieslingKabinettFeinherb,Mosel,Himmelreich,Germany 2022

Scallop

Pansearedsmokedscallopalongsidecharredpineapple, parsnippureeandsaltedcaramelwhip Grechetto,IIPometo,Lungarotti,Umbria,Italy2023

ChileanSeaBass

Mosaicofseabasssittingonbraiseddaikon withmelonbroth,coconutcreamandchilioil PinotNoir,MoulindeGassac,PaysD’oc,Languedoc, France2023

Partridge

Roastedpartridgebreastandpartridgerillettes onmascarponepolenta,toppedwithThaibéchameland pickledstrawberries

TenulaDiSesta,Montalcino,PaggioD’Arna,I.G.T.Italy, 2020

BeetSalad

Poachedcandycanebeets,orangegelée,pistachiocrusted beet,whippedgoatcheese

Kangaroo

Porcinimarinatedkangarooloinonceleriacpuree withsavourygranolaandcherryemulsion, toppedwithoatbubbles Shiraz,VictoriaPark,SouthAustralia2018

PaletteCleanser

Grapefruit“raindropcake’withorange andmintgranita

Surf&Turf

DuoofsearedA5Wagyustriploinandbutter poachedlobster,toppedwithgratedtruffles

ChâteauMontlandric,CastillonCotesDeBourdeaux,Denis Durantou,France2018

Dessert

Coconutpudding,mangospherewithcandiedbacon onavanillaspongewithwhitechocolatefoam CasaSilva,LateHarvest,Gewurztraminer, Semillon,Viognier,Chile2021

Bailliagedel’AlbertaàCalgary

(SubmittedbyAshleyJames, Vice-ChargéedePresse)

DînerAmicalatAlloy

AlloywelcomedusonaJulyeveningonthepatio withchilledcrispprosecco.Iwon’tmincewords,it washot,butwiththecanopyofpoplartrees,slight breezeandcoverofAlloy’spatioitwassublime.We hadthreepassedhorsd’oeuvresanditwasatreat toseeeveryone.

TonightalsowegottopresentErikHansen,the winnerofthisyear’slocalJeunesChefCompetition, withthenewlyengravedtrophy.Thistrophywillstay ondisplayatAlloyuntilnextyear’scompetition.Erik willhavethehonourofrepresentingCalgaryatthe InternationalCompetitiontobeheldinCalgarylater thisyear.

LaChaîne–CoasttoCoast–

Bailliagedel’AlbertaàCalgarycontinued

Afteranoutstandingsixcoursemenu,JoeScorgie deliveredtheaccolade.Heremarkedoneach course,highlightingthepolenta,thehalibut,andthe beefshortribavisittoAlloywithouthavingtheir perfectlycookedshortribwouldhavebeena disappointment,seasonedtoperfectionandtonight withthetwistofthecoffeeandanchochilimole.Joe alsonotedtheperfectlysphericalicecubewhich accompaniedourMilk&Cookiesdessertcocktail.

Thebrigadefortheeveningjoinedusinthedining room,welcomedbythunderousapplause,andthe platerecipientsfortheeveningwereannounced:for TheHeartoftheHouse,ColinHuckabay,Chefde CuisineandforTheFrontoftheHouse,Stephen Martinson,Alloysbartender.

(lefttoright)BailliJoeScorgie,ErikHansen,localJeunesChef Competitionwinner;RogelioHerrera,OwnerofAlloy,MaîtreRôtisseur; ClintMorissette,ViceConseillerCulinaire.

DînerAmical Alloy

Amuse

Foiegraspâté,raspberrygastrique,datechutney, pickledshallots,crostiniPatricius

HetszoloTokajiAszu“6Puttonyos”2018,Hungary

SearedScallops

Calabrianchilipolenta,watercress,tomatobaconjam JeanetSébastianDauvissat“Saint-Pierre”Chablis2022, Burgundy,France

PacificHalibut

Portobello&oystermushroomdemicream,grilled asparagus,potatognocchi

RoccadiMontegrossiRosato2022,Toscana,Italy

PineapplePorkLoin

Rhubarb&gochujangBBQsauce,yuzubreadpudding, kohlrabislaw

LaRiojaAlta“VinaAlberdi”Reserva2018,Rioja,Spain

Cleanser

Bloodorangesorbet,basilsugar

BeefShortRib

Coffee&anchochilimole,weetcornarepa,grilledcorn salsa,quesofresco

Ridge“ThreeValleys”ZinfandelBlend2021, Sonoma,California

Dark&whitechocolateganache

Freshstrawberries,shortbreadcookie Milk&Cookies

OreoBiscuitDistillate,CaramelizedWhiteChocolate Liquer,ClarifiedMilkSyrup.RedistilledFranglico. DarkChocolateFoam

CalgaryWinterClub,DînerAmical

TheannualgeneralmeetingwasheldattheCalgary WinterClub,withcouncilreportingonwhathad happenedoverthelast12months,alongwitha coupleofdiscussionsaboutitemsforthefuture. AfterthemeetingwemadeourwaytotheSkyline roomforliveguitarmusic,champagne,freshoysters servedtwoways,andpassedhorsd’oeuvres.The eveningbeganwithopeningremarksfromBailliJoe Scorgiewhointroducedourguests.

LaChaîne–CoasttoCoast–

Bailliagedel’AlbertaàCalgarycontinued

Attheconclusionofthemeal,thebrigadeentered thediningroomtoaroundofapplause.Inhisclosing commentsJoehighlightedthetrioweenjoyedof oysters,lobster,andfoiegrasallservedbeforewe evenweretreatedtoamaincourseoflamb,healso highlightedhowwellthebrigadeexecutedmilitary styleservice.

Bytraditiontwoplateswerepresentedasatokenof oureventinrecognitionoftheexceptionaleffortsof twomembersoftheWinterClubstaff,onefromthe kitchenbrigade,orheartofthehouse,andanother forthefrontofhousebrigade.Theplateforthefront ofthehousewenttoClintMorissette,Directorof FoodandBeverage.Theplatefortheheartofthe housewenttoPaoloMontesines,ExecutiveChef.

ClintMorissette,DirectorofFoodandBeverage.

PaoloMontesines,ExecutiveChef.

LaChaîne

Bailliagedel’AlbertaàCalgarycontinued TheBrigades.

BailliagedeL’AlbertaNord

CalgaryWinterClub DînerAmical

Lobster

LobsterCream,Lemon,RosemaryOilAsparagus TxakolinaGaintzaGeteria,Spain,2022

FoieGras

PortGelée,RedWineCabbage,MangoCrisp Microgreens

FallentimberTraditionalMeadWaterValley,Canada,NV

Rabbit

RabbitChorizo,DarkJus,NiçoiseOlivesVealFloss Carrot,RedPepperCoulis,ChanterelleMushrooms Quota7CabernetFrancVeneto,Italy,2021

ChillWatermelonGranitaandGazpacho

Lamb

SeasonedBreadcrumbs,LambJusReductionKale, BabyCarrots ImperialGranReservaRioja,Spain,2017

Dessert AlmondCake

HoneyLemonIceCreamWhiteChocolateGranola BrownButterHoneyTuille, CWCHoney

D’OliveirasBoalMadeiraMadeira,Portugal,1977

Cheese ValdeónCheese

PortWashedPrunesRawHoneycomb,Herb,Seed Lavash

PetitGuiraudSauternes,France,2020

(SubmittedbyMonicaBarclay, Vice-ChargéedePresse)

TheEdmontonBailliagehadanothersuccessfulyear andwasabletohostfiveeventsformembers, includingtheBiennialMountainretreatwhichwas heldthisyearattheRimrockHotelinBanff.Asixth eventisalsoscheduledforDecemberatHayloft Steak+FishwithChefPaulShufelt.

ThefirsteventoftheyearbeganinFebruarywitha RiedelGlasswareandTastingWorkshopwhere membersandguestsdiscoveredtherelationship betweentheshapeofaglassandtheperceptionof enjoymentofwine,andhowtheshapeofthewine glasscaninfactchangehowyoutasteyourwine. RegionalTerritoryManagerforRiedelCrystal, AlyshaHarker,ledusthroughfourdifferentwines tastedinvarietalspecificglasses.Memberswere abletotakehometheRiedelglasswareasagift.

InMarch,ourannualgeneralmeetingandnew memberinductionceremonywasheldatthe EdmontonExpoCentrewithProfessionalHostChef JijuPaul.Therewere9newmembersthatwere inductedintotheBailliagedeL’Alberta-NordbyTony Catanese,BailliDélégué.ChefJijuPaulindulgedus witha6-coursemealwhichincludedsturgeon mousseandcaviar.

LaChaîne–CoasttoCoast–

BailliagedeL’AlbertaNordcontinued Sturgeonmousseandcaviar.

InMay,theBailliageheldadineramîcalatLaRonde restaurantattheChateauLacombehotel.LaRonde istheonlyrevolvingrestaurantinEdmontonand guestsweretreatedtoa360-degreeviewof downtownEdmontonandtherivervalley.Chef SonnySung’smenuwasverywellreceivedby membersandguestsandwasthepairedwithwines selectedbytheBailliage’swinecommittee.

LaRonde DinerAmîcal

Reception

SeaScallopCeviche

SpicyWatermelon&TomatoChaser WildMushroomandTruffleCroquette SaucedeFromage FerrariTrentoBrutMetodoClassicoN.V.

BaroloGlazedFoieGrasTorchon StrawberryCoulis&ToastedCornbreadPoints FerrariTrentoBrutRoséN.V.

BlackGarlicandEscargotAgnolotti SageBeurreNoisette 2022JosefRoschLeiwenerKlostergarten RieslingKabinett

FriséePearSalad CitrusAvacadoOilVinaigrette 2022SantadiVermentinoVillaSolais

SearedAlbertaBisonTenderloinEspagnole MousselinePotato&FiddleHeadRagout 2019Stags’LeapNapaValleyMerlot

CaramelizedAppleandMascarponePralineGateaux ButterscotchSauce 2022LaGirondaBrachettoD’Acqui

Theannualbarbequewasheldonawarmsummer nightattheCornerstoneRetreatandEventCentre andhostedbyProfessionalHostPaulDoucettewith SawmillBanquetandCatering.Membersand guestsenjoyedabuffetfeaturingahotraclette stationandAlberta“AAA”primerib.

LaChaîne–CoasttoCoast–

BailliagedeL’AlbertaNordcontinued

TheBiennialMountainRetreatwasheldNovember 1-2attheRimrockHotelonSulphurMountainin Banffwheremembersandguestscongregatedto celebratetheartofthetable.Theweatherwas perfectforafallvisittothemountains.Executive ChefSebastianBrandoftherenownedEden restaurantcreatedasumptuousmenuthatwas visuallyoutstanding.

BailliagedeVancouver

(SubmittedbyAnnCollette,Bailli)

ADayintheCountry

Thesunnypatiooutsidearusticbarnperchedatop thehilloverlookingthevineyardsofMt.Lehman WineryinBritishColumbia’siconicFraserValleywas thesettingforalovelypleinairdinnerformembers oftheVancouverBailliage.

Thespecialsummerrepast(afundraiserfor Canada’steamentryintothe2024Worldchefs Competition)beganwitharelaxedreception featuringMt.LehmanRoseSparklingpairedwith luxuriouslyrichsearedfoisgraspreparedby ConseillerCulinaireChefJCFelicellaand masterfullyslicedservingsofsmokedsalmonwith culinaryflourishesbyGrandMaîtreRôtisseurChef BrunoMarti.

ChefJCFelicellaservesupsearedfoisgrasforadecadentappetizer.

Asmemberstooktheirseatsatacharmingly appointedlongtabletheywerewelcomedwitha processionofexquisitelypreparedandpresented dishesshowcasingthecreativityofChefFrancis Flores(EdmontonConventionCentre)andChef ChloeSy(FairmontPacificRimHotel),bothofwhom willberepresentingCanadaatthe2024Worldchefs competition.Theyoungchefsweresupportedby membersofCulinaryTeamBCwhosetuptheirfield kitchenintheadjacentbarn.

RimrockCod.

LaChaîne–CoasttoCoast–

BailliagedeVancouvercontinued

VancouverBailliagemembersdineinthefreshcountryairundera summersky.

Thedinnergaveattendeesasneakpreviewofthe dishesthetwochefsplantoserveatthecompetition. Finally,winesfromMt.LehmanWinerywoundup beingtheperfectpairingstoeachofthethreekey dishesrepresentingthefreshestlocalingredients fromthegarden,theseaandtheland.

TheTerrineofSunchokewasastudyinexquisitepresentation.

Roastedvealwithbeautifulaccompanimentsprovedtheperfectdishfor asummercelebration.

Mt.Lehman

SummerDinner

GardenCourse

TerrineofSunchoke,SeaBuckthorn,Mushrooms, StuffedArtichokes,SeaBuckthornsEmulsion,Vegetable MisoBrothBuckthorns

Note:2023Mt.LehmanPinotGrisservedwithVegan andSeaCourses

SeaCourse

Halibut,PrawnMousse, CeleriacPurée,WhiteAsparagus,CitrusButter,Lobster Broth,CarrotFoam

LandCourse

RoastedVeal,VealBlanquette,VealLiver, FoieGanache

VariationofCarrots,BroccoliCrispwithJalapeñoAioli, MadeiraJus 2022Mt.LehmanPinotNoirReserve

DessertCourse

CoconutMousse,ChocolateCrisp,EarlGreyNamelaka, EarlGreyTuile,DarkChocolateFondantTart,Mango Semifreddo,Anglaise. Mt.LehmanBrawnyTawnyPort

LaChaîne–CoasttoCoast–

BailliagedeVancouvercontinued

FarewelltoCioppino’s

Dr.MariaFawcett,visitingfromTexas,joinedintheevening tocelebrateChefPosteraro.

For25yearsGrandMaîtreRôtisseurChefPino Posteraro–founder,chefandguidingspiritofworldrenownedCioppino’sMediterraneanGrill–hasbeen aniconoftheVancouverculinaryscene.Through thosemanyyearshehasalsobeenaproudmember oftheChaîne.Itwasnotsurprising,then,thatitwas withaheavyheartthatmembersoftheVancouver BailliagereceivedthenewsthatPinowouldbe closingCioppino’sonDecember21.Happily,though, headvisedthathewouldnotbeleavingwithout preparingonelastmemorablefeastforlaChaîne.

Long-timeChaînememberandfriendofChefPosteraroMattPetley JoneswaspresentforthelastdinneratCioppino’s 86

OnAugust20,intheintimateconfinesofCioppino’s wineroom,26membersoftheVancouverBailliage sattogethertoexperienceadinnerthatprovedtobe “onefortheages”–a10-courseprocessionof uniquedisheswithwinepairingsascuratedand preparedbyChefhimself.

Aseachmeticulouslycraftedcoursewasserved ChefPosterarocameintotheroomtotalkaboutthe food–itsorigins,wherehesourcedtheingredients, howthedishwasprepared–aswellasdiscussing hispersonallyselectedchoiceofwine.Then,with eachcourse,hetooktimetoanswerquestions.The entireeveningwasastudyinthehallmarksofthe quintessentialChaîneevent–onewherethechef notonlypreparesthefoodbutengageshisguests withinterestingstoriesandinsights.

Perhapsoneoftheenduringmemoriesofthisdinner willbeChefPosteraro’spalpablepassionand enthusiasmforhiswork,whichhecommunicated throughouttheeveningwithsuchjoyandgood humour.OnthisveryspecialnightChefPosteraro notonlyprovidedagreatculinaryexperience,he alsoembodiedthespiritoftheChaîne.

SanRemoprawnswithItalianCaviar

HamachiCrudowithPassionfruit-CitrusVinaigrette

LaChaîne–CoasttoCoast

BailliagedeVancouvercontinued

BailliAnnColletteandChefPinoPosteraro

Cioppino’s

WineRoomDinner

SanRemoRedPrawnswithItalianCaviar Moët&ChandonBrutImpérial

HamachiCrudowithPassionfruit-CitrusVinaigrette PinotGrigioTerlan

HokkaidoScallop“AuGratin” GrecodiTufo“Cutizzi”FeudidiSanGregorio

ConfitLambTerrine MarsalaSuperioreFratelliFici

ZucchiniFlowersfilledwithRicottaandMozzarelladi Bufala SauvignonBlancPioCesare

Petit-GrisEscargotwithRedWineandPolenta Barberad’AlbaPioCesare2021

Gnocchi“AuxBetteraves”withBottargafrom Sardinia PinotNoir2021Spearhead Spaghettini“AllaNerano”withOrganicZucchine ChiantiClassicoRoccadelleMacie

Dry-agedAlbertaBeefTenderloinwithLight PeppercornSauce IlBuciatoAntinoriBolgheriDOC

LimoncelloCheesecakewithLemonSorbet MoscatoD’AstiBatasiolo

Babette’sFeast

InspirationforChaînedinnersoftenspringsfrom unusualplaces.InthecaseoftheVancouver Bailliage’sfalldinner,itcamefromwhat’sbeen describedas“oneofthegreatestculinaryfilmsever made”Babette’sFeast.

AlongtableintheelegantDevonshireRoomoftheWedgewoodHotel wasthesettingforBabette’sFeast.

Verybriefly,Babette’sFeastisthestoryofafamed Parisianchef(BabetteHersant)whoisexiledfrom FranceduringtheFrenchRevolution.Shemovesto Jutlandtoserveascooktotwosisterswhoare carryingontheirlatefather’ssmall,conservative religiousgroup.WhenBabettewins10,000francsin theFrenchlottery(shebuysaticketeveryyear throughafriend),shedecidestoprepare“areal Frenchdinner”forthesistersandtheirsmall congregationtocelebratewhatwouldhavebeenthe foundingpastor’s100thbirthday.Therest,asthey say,iscinematichistory.

(lefttoright)MarkandTinaHills,Dr.BobRothwellandGrandMaître RôtisseurOfficierChefBrunoMarti.

LaChaîne–CoasttoCoast–

BailliagedeVancouvercontinued

OnSeptember20theVancouverBailliagerecreated Babette’s“realFrenchdinner”intheelegant DevonshireRoomoftheRelais&Châteaux WedgewoodHotelandSpa,andwhatadinnerit was.

Fortyenthusiasticguestsgatheredatalongtable coveredinwhitelinenandlitwithcandlesatop gleamingcandelabrastoenjoytheprogressionof coursesexactlyaspresentedinthemovie.Withthe arrivalofeachcourse,ChefHartmanncameoutof thekitchentohelpserveanddescribeeachdish.It waseasytoseefromthebroadsmileonhisface thatthisdinnerwasasspecialforhimandhis talentedkitchenandfront-of-houseteamsasitwas forthemembersoftheChaîne.

ExecutiveChefStefanHartmann,sommelierEdward SweetmanandGMJean-MichelTanguay,together withtheirrespectiveteams,workedtirelesslyto produceaprepareafaithfulre-creationofboththe mealandmostofthewines.Ofcourse,somesmall adjustmentsneededtobemadetoaccountfor moderntimes(e.g.,Babette’sturtle(nowan endangeredspecies)soupwasreplacedwithan oxtailconsomméthatcloselyreplicatedtheflavour profileoftheoriginal,andtwosmallerquailbreasts withthelegsintactreplacedthelargerEuropean quail(notlocallyavailable).

Similarly,amodernaccommodationwasmadeon thewine,replacingtheoriginalredwithJacques GirardinSantenayBeauregard1erCru2013forthe quailcourse.

Theresult,allwouldagree,wasmagnificent.

Tenderquailbreastsandfoisgrasinpuffpastrydrizzledwithsumptuous trufflesaucewasthemaincourse.

ExecutiveChefStefanHartmannpersonallypourstheoxtailconsommé forthefirstcourse.

DameFilizGorkey(right)withherdaughter

LaChaîne–CoasttoCoast–

BailliagedeVancouvercontinued

AsGrandMaîtreRôtisseurOfficierChefBrunoMarti observedinhisfinalglowingremarkstothekitchen andservingstaff,“IknowBabettewouldhave approved.”

Chaînememberscelebrateanothersuccessfuldinnerwiththestaffof theWedgewood.

Relais&ChâteauxWedgewoodHotelandSpa Babette’sFeast

OxtailConsommé SemolinaDumplings,RootVegetables AlvearMediumDrySherry

BlinisDemidoff BuckwheatPancakes,Caviar,SourCream VeuveClicquotChampagne

CaillesenSarcophage QuailinPuffPastryShell,FoieGras,Truffles JacquesGirardinSantenayBeauregard1erCru2013

SaladeauxEndives

SavarinauRhumauxFiguesetFruitsGlacés RumSpongeCake,Figs,CandiedCherries Moët&ChandonRoséBrutImpérial

AssiettedeFromages ChâteauSuduirautSauternes2010

HennessyVSOP CaféorThé

Vancouver’s2024InductionDinner

ThisyeartheVancouverBailliagewaspleasedto welcomeitsnewmembersatagalaeveningheldin theelegant15thfloorrooftoproomoftheFairmont HotelVancouver.ItwashereNationalBailliTony CataneseinductedsixnewChaînemembersand threenewOrdreMondialmembers,aswellas conferringthetitleofProvincialBailliofBritish ColumbiaonMmeLoisGilbert,formerlyBailliofthe Vald’OkanaganBailliage.Theeveningalsosawthe titleofMaîtreRôtisseurconferredonnewlyminted FairmontHotelVancouverExecutiveChefMike Reid,whodeftlycoursedbetweentheroomandthe kitchentoensureeverythingwiththedinnerwent perfectly.

(lefttoright)ChevalierErnestYee,newlyinductedDamedelaChaîne BessieWangandherhusbandDonWong.

Oneofthehighlightsoftheinductionceremonywas thepresentationoftheChaîne’sGoldStartolongservingmember(nowBailliProvincialofBritish ColumbiaHonoraire)Dr.JaneRuddick,whowas recognizedforheralmost50yearsofboth membershipandincredibleservicetotheChaîne, locally,provinciallyandnationally.

Theceremonywasfollowedbyaleisurely champagnereceptionwithcanapésaspianist NelsonBoschmanplayedsoftlyinthebackground. OfnotewasChefReid’samazingfoisgrasmacaron –asweetandsavourycreationthatwasahighlight ofthereceptionfare.

LaChaîne–CoasttoCoast–

BailliagedeVancouvercontinued

Asbefitsaninductiondinner,ChefReidprepared dishesthatreflectedthenaturalabundanceoffresh seafoodforacityperchedbythesea.Dungeness crab,spotprawnsandscallopswerefeaturedinthe mid-coursesfollowedbyatenderandbutteryrich Wagubeefmainpairedwith2008ChâteauClerc MilonPauillacBordeaux.Magical!

ThemaincourseWagubeefwascookedandpresentedtoperfection.

ThechocolatemoussewithitsJapaneseartinspiredpresentation wasasightfortheeyesandsenses.

FairmontHotelVancouver InductionDinner

Morel Ricotta,PorciniCream,Truffle 2019BarbarescoMeruzzano,Piedmont

DungenessCrab

QuailEgg,Tarragon,SaffronAioli 2022BurrowingOwlChardonnay,OkanaganValley,BC

Raviolo

SpotPrawn,Scallop,Bisque 2021ChehalmenPinotNoir,WillametteValley

OR

WaguBeef BeefCheek,HorseradishCroquette,Bordelaise 2008ChâteauClercMilonPauillac,Bordeaux

ChocolateMousse

SmokedCluizel,Macadamia,Pineapple 2017Graham’sLateBottledVintagePort

BlindTastingofBC’sBestBlends

SixtopBCMeritagestakecentrestageata uniquetastingevent

Wineeducationforthesheerenjoymentand edificationofVancouverChaînemembersrecently hitanewhighthankstothepassionanddedication oftwomembers–ConseillerGastronomiqueJim ConnollyandtopCanadiansommelierandwine educatorChevalierTimEllison.

EventcoordinatorsJimConnolly(atthepodium)andTimEllison(farleft) introduce51gueststoabestofBCMeritagetasting.

Morelmushroomwithricotta,porcinicreamandtruffle providedalovelyfirstcourse.

LaChaîne–CoasttoCoast–

BailliagedeVancouvercontinued

JimandTim’smostrecentwineeducationevent comprisedablindtastingofsixofBritishColumbia’s topMeritagewines,whichtookplaceonNovember 10thattheRoyalVancouverYachtClub.

WineenthusiastsfromboththeVancouverBailliage andtheRoyalVancouverYachtClubcametogether forthisuniquetastingevent,whichsaweach participantpresentedwith6unidentifiedglassesof redwinenumbered1through6.

Jimnotedthatthesixrepresented“arguablythebest blendedredwinesfromBritishColumbia”creating theopportunityforarevealingside-by-side comparison.Eachparticipantwastheninvitedto rankthewines(1through6)accordingtotheirown taste.

BeforetheactualtastingbeganTimtooktimeto explaintheterm“meritage”(aBordeaux-styleblend) theninvitedparticipantstocarefullyassesseach winepayingcloseattentiontothenose,thecolour andmostimportantlytheflavourprofile.Thetasters weresuppliedwithascoresheetthatallowedthem tomaketheirowntastingnotesafterwhichthey wouldrankeachwine.

Onceallthescoresheetswerecompleted,theywere gathered,andtheresultstabulatedbyJim.

Ofcourse,winepreferenceishighlyindividualand overalltheratingswereveryclose,however, ultimatelyitdidproduceanoverallwinner.Hereare theresultsaccordingto51participantsintheblind tasting.

1 2018LakeBreezeMacIntyreArdua 2 2021BlackHillsNotaBene 3 2019Mt.BoucherieSummit

(Lefttoright)SylviaWu,AnnandGuyCollette,JudyBaloneBrown,Matt PetleyJonesandTimEllisongetreadyforthetasting.

SommelierTimEllisonwalksparticipantsthroughthewinetasting process.

WinessampledintheMeritagetasting.

LaChaîne–CoasttoCoast–CoasttoCoast

BailliagedeVictoria

(SubmittedbyGailGabel,Bailli)

VictoriaRegionalCompetition atCamosunCollegeInterurbanCampus

Theverygenerousdonationsreceivedfrom15 BailliagemembersenabledustoholdtheJeune ChefcompetitionthisyearatCamosunCollege. ApartfromtheCollege’swillingnesstohostwithno facilitiesusecharge,therearestillseveralcoststhat mustbecoveredinordertosupportthisevent successfully.TheVictoriaConseilmembersextend theirsincerethanksandappreciationtoboththe donorsandtheCamosunCulinaryArtsstaffwith whomitwasapleasuretowork.

OnSundaymorning,seveneageryoungchefswere abletoparticipateinthisyear’scompetition.Allwere trained,orarecontinuingtheirstudies,atCamosun College.Theirnamesandrestaurantaffiliationsare asfollows(notinorder):

SamanthaLarocque–HouseofBoateng

BrodieCote–Finn’s&CamosunCollege

ChaseFlamont–OakBayBeachHotel&CC

LeviFox–Rudi&CC

AdeleHendrikx–ChefADelicious&CC

IsabelaMartin–CamosunCollege

ZachPanchuck–Aura@TheInnatLaurelPoint

Thejudgingpanelincludedsevenhighlyexperienced andinternationallyaccreditedChefs.

TastingJudgeswere:

ColinSouthcombe

MiltonRebello LukasGurtner

KitchenJudgeswere: MarkCornett

RobertBudlong

DarylPope

ChristopherCompton

Thetastingjudges.

EightstudentsandCamosunculinarystaffactedas Commisassistants,whileothersprepareddelicious buffetselectionstokeepuptheparticipants’and judges’strength.

Oncethecandidateswereadvisedofthe‘BlackBox” ingredientsforinclusionintheirrespectivecourses, theywererequiredtowritetheirmenuandlistallof thekeycomponents.Thetaskwasthentoprepare fiveplatingsofanappetizerandamaincourse. LargeseascallopsandCornishGameHenwerethe twoproteins.Thepreparationofeachcoursewas strictlytimedandwasachallengeforoneortwo.

LaChaîne–CoasttoCoast–CoasttoCoast

BailliagedeVictoriacontinued

Non-participantswerenotpermittedinthekitchen, andmentoringchefshoveredinthehall,somewhat morestressedthantheirprotégéescompeting inside.Thekitchenjudgeswereveryactiveand vigilant,observingeachaspectofkitchenandtime management,whileinterestingwhiffsdriftedfrom foodinasmoker,steamingvegetables,androasting ovens.

Forthefirsttime,wewereabletoarrangeforour Bailliage’sdonatingmemberstoattendtheafternoon sessionofthecompetition.DavidLang,theChairof CulinaryArts,verykindlyarrangedforacomfortable roomwithtablesandchairswheretheBailliage memberscouldmeet,enjoyasnackiftheywished, andviewalloftheplatedentrieswhichwere numberedonethroughseven(1-7).Thejudgesdid notknowthenamesoraffiliationsofthose competing.

Thejudgingdidtakemoretimethananticipatedas twocandidates’scoreswereveryclose.Meanwhile theBailliagemembersandthecompetitors,alsonow withusandawaitingtheresults,wereabletoenjoya glassofRoséfromourcellar,orasoftbeverage. Finally,DavidLangannouncedthatLeviFoxhad gained3rdplace,IsabelaMartinwassecondand ChaseFlamontwasthewinneroftheVictoria2024 JeuneCommiscompetition.

BailliGailGabelpresentedChasewithhisWinner’s MedallionandwelcomedhimintotheChaîne’s VictoriaBailliage.Inaddition,Chasewaspresented withtheBailliage’sRegionalTrophyonwhichhis namewillbeengraved.Hewillbeabletokeepthis trophyathismentor’srestaurant,untilthenext competition.Chasewasalsodelightedtoreceivea ChaînebackpackfromtheBailliage.

Thecompetitorsstudythefinishedplates.

Waitingfortheresults.

Thewinner-ChaseFlamont.

Kitchen photos by

Athena Pimentel, Camosun College.

Other photos co urtesy of N. Shackleton

LaChaîne–CoasttoCoast–

BailliagedeVictoriacontinued

DavidLangencouragedallofthecandidatestoseek outthejudgestodiscusstheirratingandlearnfrom thiscompetitionexperience.Indiscussingthe competitionwiththecandidatesafterwards,Gailwas impressedbytheirinterestandeagernessto competeagainnextyear.TheConseilwillcontinue toplanfora2025competition,subjecttoCamosun Collegebeingabletohostandmaketheirkitchen facilitiesavailable.

TropicalIslandRestaurant

ItwastheBailliage’sfirstdiningexperienceat TropicalIsland,whoseOwner/ChefPiusWong specialisesincreatinghisversionofthemany wonderfulflavourstypicallyexperiencedintropical andAsiancuisine.OfficierMaîtreRôtisseurDaryl Popewasalsoassistinginthekitchen,andproviding hisexpertguidanceforChefPiusthroughthe intricaciesofproducinghisfirstChainedinner.

Joiningthe30Bailliagemembersdining,wereour guests,theprofessionalchefsandinstructorsfrom CamosunCollegewhoworkedwithourConseilto enabletheholdingofaverysuccessfulRegional JeuneCommisthedaybefore.ChaseFlamont,who placedfirstintheJCRegionalcompetitionarrived, andwaswarmlywelcomed.Lotsofcongratulatory handshakesasChasewasproudlywearinghis Chainecompetitionwinner’smedal.Thiswas certainlyajoyfuloccasion,aswecontinuedto celebrateourBailliage’s40thyearsincefounding andour25thyearofscholarshipsupportfor CamosunCollege’sCulinaryArtsstudents.

Owner/ChefPiusWong(left)andOfficierMaîtreRôtisseurDarylPope.

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BailliagedeVictoriacontinued

Itwastimeforourtraditionalglassof“Bubbles”,a VariasCavaGenuiBrutNaturefromSpain,which wasadelightfulaccompanimentfortheselectionof Horsd’oeuvresonoffer.Iwasparticularly impressedwithChef’sinterpretationofa“Prawn SpringRoll”whichwaspresentedasalongstraight “finger”ofkingprawn,wrappedinawispofsuper thingoldenpastry,anddrizzledwithawitharibbon ofcitruscreamsauce.

ChefsPiusandDarylintroducedthedinnermenu, mentioningthatanadditionalcoursehadbeen addedtothemenu.Thisadditionwastrulyoneof themanymenuhighlightsand,likeeachcourse, featuredChef’sownrecipeandmarinating techniques.Thistime,fordelicateandsilkythin slicesof?Thatwasthequestionaroundour table…….wasitveal,ormaybe,….no,definitelyit waspork.Delicious!

Eachcoursewasbeautifullypresentedandthe flavoursweremasterfullycomplementary.Several wereuniquetomy,andpossiblyother,palates.It wastrulydifficult,atmytable,todecidewhichcourse wasthefavourite,asoneaftertheother,eachwas unique.DefinitelytheDungenessCrab,Course#4, wasoutstandinginbothpresentationandforthe velvetytextureofthebraisedcucumberanddaikon.

ChefPiusexplainedhismarinatingtechnique“rub” fortheWagyubeefwhichincludedCumin,oneofmy favouritespices.Theremusthavebeensome “magic”usedtocreatethemarinatedcherry tomatoes,nakedofskin,yetholdingtogether perfectlybetweenthecubesofWagyu.

ChaseFlamont,JCRegionalcompetitionwinner(left).

Photos courtesy of D. Aikenhead and N. Shackleton

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Choosingthewinestopairwiththestyleofcuisineto beservedwasnotasimpletask.Awiderangeof winetypesweretastedandpairedwithfoodsof anticipatedflavours.

Amongthewineswere6Rieslings,oftenthewineof choiceforAsianstylecuisine.However,onlytwo Germanlabelsmetwithfavour,alongwithone FrenchGewurztraminer.Eachtableheldwine bucketsofthesethreewinesanddinerswereableto tastethemanddecideontheirownindividualparing foreachcourse.

DavidLang,ChairofCulinaryArtsatCamosun College,spokeabouttheJeuneCommis Competition.OurV.C.Culinaire,CastroBoateng, addressedthebackgroundinvolvedinplanningfor thiseventwhichinseveralwayswasadeparture fromthenorm.Hepraisedtheworkofourhost, ChefPius,inproducingsuchanelegantandeclectic suiteofcourses.Notforgettingthecontributionofour OfficierMaîtreRôtisseur,DarylPope,whose collaborationinthekitchenensuredtheoutstanding successoftheevening.

TheBaillipresentedChefPiuswithagiftnotingthe Bailliage’sappreciationanddelighttohavean opportunitytoexperiencehisculinarytalents.And moreover,todiscover,formostpresent,alocal restaurantthatisoneofthecity’sbestkeptsecrets.

ChefPiusandthegroup.

TropicalIsland DînerAmical

Reception

HorsD’oeuvres

PrawnSpringRoll,CitrusKewpie;CuredHalibut Shooter,mincedvegetables VariasCavaGenuiBrutNature,91Points.

FreshRoti&MalaysiaStylecurryDip

LotusRootSalad,Octopus,Pineapple,Greens WagyuTataki,CitrusSoy,SesameSeed,Green Onion

Dungeness,CrabBraisedCucumber,Crab Reduction,MicroGreens

GreenTeaSorbet

PepperedMarinatedStriploin,CharredPeppers, ShreddedPotatoes

SableFish2Ways,SweetTropicalSauce,DryMiso Cure, LotusLeafCookedRice,DriedScallop

Dessert

CassavaCoconutCake,RumIcecream, FriedMilk&Honey

TheWines

Selbach2021

LandlustOrganic2022. Pfaff2020Gewurztraminer.

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BailliagedeVictoriacontinued ChampagneandBubbles2024

Therainthatwasnotsupposedtobepresentforour plannedChampagneand“Bubbles”gardenparty, arrivedinadownpourminutesbeforemembers startedtoarrive.Whiletherainwassporadic,itdid notdeterseveralhardysoulsfromvisitingtheBBQ onthepatiotocheckout,andtakesnapsofthe event’smaincourse,apig,whichhadalreadyspent manyhours,slowroasting.Thisbeganearlythat morningunderthewatchfuleyeofOfficierMaître Rôtisseur,CastroBoateng.

OfficierMaîtreRôtisseurCastroBoatengkeepsaneyeonroastingpig.

Becomingalittlechilly,thecomfortableloungeofthe ClubHousebeckoned,andjustintimetoo,as Castroandhisteamwereputtingthefinishing touchestoahugetableladenwithplattersof charcuterie&fromage,whichincludedlocaland internationalcheeses,anarrayofcured&smoked meats,house-pickledlocalfiddleheadsandseveral othercolourfulvegetables.

TheCarteduVin’sfirstofferingsweretwoSpanish MethodeChampanoisewines.Bothwerefromlongestablishedvineyards:Raventos(1497)andJuveé& Camps(1921).RaventosproducedthefirstMethode ChampanoisewineinSpainin1847.Aselectionof fiveelegantcanapeswerealsopassedamongthe twenty-sixmembersandguests,several commentingontheirfavourites,mentionedthe SkeweredNigerian-styleBeefSuya,delicatetiny cornetsofratatouilleconfitandtheCrispy CauliflowerwithHarissaAioli.ADomainRoletBlanc deBlancsdeJurawasapleasingaccompaniment.

RetiredMaîtreRôtisseurMarcelGuichard,who preparesthesuperbPatedeFoieGraseachyearfor thisevent,wasourguest.Bailliagemembers DeborahandJonathanMantellcontributedtheir signatureSteakTartare,whoserecipewasfirst introducedatthiseventbyBailliHonoraire,thelate ColinMantell.Dozensofplumpoystersonthehalf shellgracedtheirowntable,alongwiththeirmany tastygarnishes.Thefinebubblesanddelicatenose oftheLaurentPerrier“LP”Champagneoffering, wereaperfectbalanceforthepiquancyofthe lusciouslyplumpoystersandthePatedeFoieGras.

Charcuterie&Fromage.

RetiredMaîtreRôtisseurMarcelGuichard

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TheSeafoodCharcuteriewassimplystunning,A bountifularrayofgiantprawns,smokedsalmon,crab andseaweedsalads.ChefCastroisamasterofthe artofgarnishingwiththemanyhouse-preserved fruitsandvegetables.Thecitruschipsmadea perfectlittleplattertodelivermorselsofseafood salad.ThepairingwasaLarmandierBernierLatitude BlancdeBlancs,fromthirty-five-year-oldvines, growninthePremierCruregionoftheCotedes Blancs.

Theoysters!

ExecutiveChefCastropreparesforthePigRoastcourse.

Theroastedpig,ceremoniouslyremovedfromthe BBQ,wasparadedintothediningroomtowarm applauseandnodoubt,somesalivation.Whilethe menudescriptionisnecessarilybrief,itcannotdo thiscoursejustice.Thechefspreparedthepork meatinthreedeliciously,distinctivestyles,which wereservedinseparatechafingdishes.Onoffer wereAsian,ArgentinianandSouthernstyleflavours, eachwiththeirappropriategarnishesandflavourful sauces.Dinerswereencouragedtotryallthreepork styles,andveryobedientlydidso,withoutreserve!

TheBailliintroducedthefinalwine,aBrunoPaillard CuvéeBrut,andnotedthatthiswinewasnotlikethe earlierwineofferingsfromproducerswithmultigenerationalandfamilyownership.BrunoPaillard didsomethingunusualandambitions,whenopening hisChampagneHousein1981.Hestartedwiththe proceedsfromsellinghisMarkIIJaguar,ashisfirst trancheofworkingcapital.BrunoPaillardhas becomeoneofthetopChampagneproducersin France,farmingsustainably,withafocusonanextra drystylewithpurity,mineralityandagingpotential.

Asthedessertselectionwasenjoyed,Bailli HonoraireStephenBurchertdrewourtraditional “luckynumbers”ensuringthatfiveattendeeshappily wenthomewithagiftbottleofwine.

TheBaillithankedOfficierMaîtreRôtisseurCastro Boatengandhisteamforthesuperbmenuand servicethatmadethisBailliageeventsucha success.Castrowaspresentedwithagift, expressingtheBailliagemembers’personal appreciation.

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ChampagneandBubbles2024

PASSEDCANAPÉS

SpicedCrispyCauliflower HarissaAioli

SearedDuckBreast RoastedPears&CrumbledBlueCheese VegetarianCornet Ratatouille,ConfitGarlic&Artichoke BeefSuya NigerianStyleBeefSkewers,HOBBBQSauce HarissaBeetTartare Crostini,Capers,Gherkins,Shallots,HarissaAiol OystersOnTheHalfShell HotSauce,Mignonette,Lemons,Horseradish,Caviar PateDeFoieGrasSteakTartare Crostini

CHARCUTERIE&FROMAGE

SelectionofLocal&InternationalCheese,arrayofCured &SmokedMeats,Chutney,PickledVegetables,Crispy Bread,Olives,SpicedNuts

SEAFOODCHARCUTERIE PrawnCocktail,Lemons,CocktailSauceSeaweed Salad,PreservedSeaAsparagus,Fiddleheads,Miso& OrangeDressingCrabSalad,CitrusChip,Avocado& PeaPurée,SalmonRoeSmokedSalmon, CrispyRomaine,ShavedParmesan,CaesarDressing

PIGROAST

ArgentinaStyle:FriedPlantain,Avocado,Chimichurri AsianStyle:SteamBunMISO&ORANGE Reduction,Kimich SouthernStyle:CoffeeBBQSauce,SouthernBaked Beans,Coleslaw

DESSERTSTATION

Selectionoftwominidesserts

TheWines

Raventosi,Cava-BlancdeBlancs,Spain, MethodeChampanoise Juveé&CampsGranReservadelaFamilia2019 DomaineRolet,BlancdeBlancsCrémantdeJura, MethodeChampanoise LaurentPerrierBrutLP LarmandierBernier'Latitude'BlancdeBlancs BrunoPaillardCuvéeBrut

HalloweenatCamosunCollege

AwonderfulHalloweeneventatCamosunCollege wasabsolutelyfirstclassalltheway.Thisevidenced bythecutewhiskeredblackkittenandtheelegant princesswhowelcomedtheattendees,tothe reception,andthroughouttheentireevening.Itis notanexaggerationtosaythatthequalityofeach courseatthisevent,andtheplatingswere exceptional.Thisclassofsecondyearstudentsout performedexpectationsandhaveabrightculinary futureaheadofthem.Theexpertguidanceprovided bytheirinstructor,ChefNylePetherbridge,was clearlyevident,aswastheefforttheclassmembers putintotheirverbalintroductionofeachcourse.A first,andverybrave,accomplishmentbeforesuchan experiencedgroupofdiners.

Foodstationssetupinthemainkitchenarea showcasedaselectionofcanapesandhors d’oeuvres.Hokkaidoscallopsflambéedandsizzled inaswirlofCognac,dropsoftruffleoilnappedquail eggsonSteakTartare.Toughtochooseafavourite, buttheFoieGrasLollipopencasedinwhite chocolateanddippedinalusciousquincesyrupwas hardtobeat.TheDeChanceryCrémantdeLoire RoséBrutNV,wasaperfectpairingandcarriedover beautifullyintothefirstcourseofChickenLiver Parfait.

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Twolongtablesaccommodatedthetwenty-four membersandguests,andfromtheconversation level,allwereenjoyingtheeventandopportunityto catchupwithold,andtomeetnewfriends.

Theacidityforwardinthesecondandthirdcourses ofaRaviolowithaTomatoCompote,andaRoasted BeetandPickledSquashSalad,werenicely complementedbya2021,5StarRaimbaultBel-Air Vouvray.

Decidingonasuitableredwineforthecomplex flavoursanticipatedinthemaincourseofSmoked CrispyDuckBreast,calledforaRhoneandpossible aGrenache.Consequently,fromourBailliagecellar, camea2014LaGardineChateauNeufduPapeand anopportunitytocomparethiswellagedFrench winewithayoung,2022Rhone-styleGrenachewine fromSpain.Definitelyafun,andeducational, experienceforthosedining.Manyexpressedtheir initialpreferencefortheFrench,onlytofindlaterthat theirpalate,whileappreciatingsubtledifferences, foundtheSpanishwineequallydeliciousandan excellentpairing.Thelatter’smodestpricealso spoketothepossibilityofinvestinginacasefor furthercellaring.

IncelebrationofourBailliage’s25yearsofproviding bursarysupportforCheftrainingatCamosun College,thesubstantialdessertcourseofa ChocolateHazelnutTerrinewascappedwitha delicatecoveringofediblesilverfoil,andgarnished withsaltedbutterscotchandfreshraspberries. AssortedMigniardiseofMacarons,Chocolatesand Cookieswerealsodeliveredtoeachtable.ASantero AstiMoscatoNVwasarefreshingwineselectionfor thesesweetconfections.

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Afterdinner,BailliHonoré,IanBatey,gavean inspiringaddresstotheSecondYearCamosun culinarystudentteam,whosehardworkdelivered suchamemorableevent.IanassistedVictoriaBailli, GailGabel,inpresentingeachyoungchefwitha ChaineCertificateofAppreciationandChainelapel pin.GailpresentedSecondYearChefInstructor, NylePetherbridge,withathankyougiftonbehalfof theBailliageMembers.

CamosunCollege HalloweenDinner

Reception

ASelectionOfCanapes &HorsD’Oeurves

ChickenLiverParfait

ToastedBrioche,GrilledAppleRelish, PortWineJelly&HousePickledMustardSeed

PotatoAndLeekRaviolo TomatoCompote,ConfitGarlicBeurreBlanc, CrispySage&HerbOil

RoastedBeet&SquashSalad PickledSquash,FineHerbGoatCheeseMousse, ToastedHazelnutWithSherryVinaigrette

SmokedCrispyDuckBreast CinnamonCitrusCure,PearBreadPudding, PuffedWildRicewithMulledRedWineJus

ChocolateHazelnutTerrine

GianduiaChocolateHazelnutTerrine, Feuilletine,SaltedButterscotch&Raspberry

Mignardise

AssortedMacarons,Chocolates&Cookies

TheWines

DeChanceryCrémantdeLoireRoséBrutNV 2021,5StarRaimbaultBel-AirVouvray 2014LaGardineChateauNeufduPape 2022Rhone-styleGrenachewinefromSpain SanteroAstiMoscatoNV