TORONTO, Jan. 12, 2012 /CNW/ - Chef Alejandro Winzer of Ristorante
Verdicchio in Sudbury won round five of the new Discovered Culinary
Competition, held last night at Nella Cucina in Toronto. Chef Winzer
will join the winners of the first four rounds, Chef Arron Carley of
Volos, Chef Trish Gill of Beast, Chef William Tolentino of Celestin and
Chef John Koplimae of the Drake Hotel restaurants, to compete in the
semi-finals at the CRFA Show, March 4 - 6, 2012 at the Direct Energy
Centre in Toronto.
The Discovered Culinary Competition is a four-month search for the best
of Canada's up-and-coming culinary stars. The winning chef will get the
opportunity of a lifetime: an all-expenses-paid trip to spend a week
cooking at a Michelin-star restaurant in northern Spain.
In a mystery box challenge, the Discovered Culinary Competition features
four Canadian chefs competing against the clock each week to create an
appetizer, entrée and dessert. In addition to Chef Winzer, last night's
competitors were Christian Fontolan, sous chef at Vertical Restaurant in Toronto; Lucas
Smith, head chef at Stuttering John's Bistro in Toronto; and Darren
MacLean, sous chef at Bijou Restaurant in Stratford.
The judging panel comprises three local chefs. Last night's panel
included Aaron Foster, executive chef of Little Anthony's Italian Bar;
Anthony Rose, executive chef at the Drake Hotel; and Luca
Stracquadanio, executive chef at La Bettola di Terroni/Osteria Ciceri e
Tria, all in Toronto.
The mystery boxes included sea bass, bacon, dill and citrus fruits for
the appetizer round. The entrée round included oyster mushrooms,
hazelnuts, grainy Dijon and a capicolla pork steak from LiberTerre; and
mascarpone, persimmons, cardamom and instant oatmeal for the dessert
Chef Winzer made a citrus-dill marinated sea bass ceviche for the
appetizer round, with crispy bacon, rice paper tostada and balsamic
reduction. His main course was a capicolla stew with olives, capers,
cocoa, anchovies and grilled oyster mushrooms served on a hazelnut
polenta with a Parmesan crisp. For dessert, Chef Winzer flambéed the
persimmons in a cast iron skillet with bourbon and served it with
cardamom mascarpone cream and oatmeal dust.
"I like to take chances," said Chef Winzer. "It's a small kitchen and
the pantry is not vast, but it all comes down to the minute you start."
"Chef Winzer's main course was excellent and so was his dessert
presentation," said Chef Stracquadanio. "All chefs were very creative
and used great techniques."
"We were very impressed that Chef Winzer was so eager to participate in
the competition that he flew down from Sudbury on his own dime," said
Edwin Cabural, Expositions Director for the CRFA Show. "It's a good
reminder that the Discovered Culinary Competition is open to all
Canadian chefs and we encourage chefs to apply, as there are still some
The competition continues on Mondays in January and February.
Applications are still being accepted. For more information and to
apply, go to the Discovered Culinary Competition page on Facebook at www.facebook.com/discoveredchefs.The Discovered Culinary Competition is open to all Canadian chefs
employed in the hospitality/foodservice industry. You must be at least
19 years old to compete. There is no entry fee.The competition is
sponsored by Discover and presented by Nella Cucina and the CRFA Show.
Chef Winzer will next compete on March 4 or 5 at the CRFA (Canadian
Restaurant and Foodservices Association) Show, Canada's largest event
for hospitality professionals. The four semi-final winners will then
compete on March 6 to determine the overall winner.
Registrationfor the CRFA Show (trade only) is open now at www.crfashow.ca and those who register before Jan. 16 are entered into a draw to win a
professional espresso machine worth $1,500.
SOURCE Canadian Restaurant and Foodservices Association
For further information:
Prasanthi Vasanthakumar, Communications Specialist, 1-800-387-5649, ext. 4254 or email@example.com.