TORONTO, Feb. 7, 2012 /CNW/ - Chef Bruno Elsier, executive chef at
Toronto French School, won round nine of the new Discovered Culinary
Competition, held last night at Nella Cucina in Toronto. Chef Elsier
will join the winners of the first eight rounds 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 Elsier, competitors
included Claudio Giganti, chef/owner of Giganti Event Planning and
Catering in Grimsby; Jorge Delarosa, first cook at Torito Tapas Bar in
Toronto; and Deb Rankine, president of the Fridge Whisperer Cookbook
Series in Pickering.
The judging panel comprises three local chefs. Last night's panel
included Matt Blondin, chef at Acadia; Daniel Mezzolo, executive chef
at Gusto 101; and Luca Stracquadanio, executive chef at La Bettola di
Terroni/Osteria Ciceri e Tria, all in Toronto.
The mystery boxes included shrimp, kaffir lime leaves, tomatoes and corn
chips for the appetizer round; Liber Terre lamb loin chops, Israeli
couscous, eggplant and black olives for the entrée round; and
strawberries, basil, mascarpone and balsamic vinegar for dessert.
"I usually compete three times a year," said Chef Elsier. "After 20
years in the business, the bug is still there. Competing gives you an
idea of what level you're at and really, it's fun."
For his appetizer, Chef Elsier butterflied the shrimp and coated it with
a breading of crumbled corn chips and chopped lime leaves and served it
with a cocoa chili mayo. He grilled the lamb with garlic, olive oil and
rosemary for the entrée and cooked the couscous with fennel seeds and
garlic salt. He served it with grilled eggplant, braised mushrooms and
roasted tomatoes, with a julienne of black olives. For dessert, he
created a pastry cream using mascarpone, vanilla and buttermilk and
macerated the strawberries with balsamic vinegar and basil.
"They all did a great job," said judge Chef Blondin. "It's easy to talk
the talk, but harder to walk the walk, and Chef Elsier was consistently
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
The competition continues through 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 Elsier 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