TORONTO, Feb. 28, 2012 /CNW/ - Chef Andres Salomon, cook at Cowbell
restaurant in Toronto, won round twelve of the Discovered Culinary
Competition, held Monday night at Nella Cucina in Toronto. Chef Salomon
will next 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. The
competition is sponsored by Discover and presented by Nella Cucina and
the CRFA Show.
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 Salomon, the
competitors were Adam Ryan, executive chef at Pia's Bakery in
Orangeville; Aris Alexiadis, president of Barplay Catering in Toronto;
and Justin Bronson, head chef at King Street Trio Uptown restaurant in
The judging panel comprises three local chefs. Last night's panel
included Jamie Drummond, senior editor at GoodFoodRevolution.com, a
food industry website, and a professional sommelier; Mark Wilson, a
culinary consultant; and Claudio Aprile, chef/owner of Origin and
Colbourne Lane restaurants, all of Toronto.
The mystery boxes included bagel chips, caper berries, smoked salmon and
French's sweet onion mustard for the appetizer round; extra lean ground
pork sirloin and lean ground chuck from Liber Terre, fresh dill and
mascarpone for the entrée round; and blueberry preserves, kefir
yoghurt, lemongrass and fresh lemons for the dessert round.
"I was okay with the mystery box and the kitchen," said Chef Salomon.
"But my friends were here to support me and that made me nervous,
because they all work in the food industry too."
Chef Salomon made a sour cream and mustard soup for the appetizer round,
topped with smoked salmon, sliced caper berries and crumbled bagel
chips. For the main course, he combined the meats with a large variety
of spices to create a hand formed chorizo sausage, served with a red
pepper puree, thinly sliced roasted potatoes and whipped mascarpone
with dill. His dessert was a kefir and lemon crepe filled with
blueberry preserves, served with a lemongrass syrup.
"It's great to celebrate the next generation of chefs," said judge
Aprile. "There's a wonderful culinary scene in Toronto. These chefs
tonight all did a great job and tried hard. Chef Salomon showed a
refined execution that was hard to beat."
Winners to date:
Round 1 - Chef Arron Carley of Volos restaurant, Toronto
Round 2 - Chef Trish Gill of Beast restaurant, Toronto
Round 3 - Chef William Tolentino of Celestin restaurant, Toronto
Round 4 - Chef John Koplimae of the Drake Hotel, Toronto
Round 5 - Chef Alejandro Winzer of Ristorante Verdicchio, Sudbury
Round 6 - Chef Glenn Sheridan of Le Bon Marché, North Bay
Round 7 - Chef George Tyminski of Annona restaurant, Park Hyatt Hotel,
Round 8 - Chef Mitchell Lamb of Stone House in Burlington and Lake House
Round 9 - Chef Bruno Elsier of the Toronto French School
Round 10 - Chef Michael Bashford of Beretta Farms in Etobicoke
Round 11 - Chef William Serre of Acadia restaurant in Toronto
Chef Salomon 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.
Registration for the CRFA Show (trade only) is open now at www.crfashow.ca.
SOURCE Canadian Restaurant and Foodservices Association
For further information:
Prasanthi Vasanthakumar, Communications Specialist, 1-800-387-5649, ext. 4254 or email@example.com.