TORONTO, Feb. 2, 2012 /CNW/ - Chef Mitchell Lamb, corporate chef for
Stone House in Burlington and Lake House in Vineland, won round eight
of the new Discovered Culinary Competition, held last night at Nella
Cucina in Toronto. Chef Lamb will join the winners of the first seven
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 Lamb, competitors
included Brianna Nash, head chef at Saucy restaurant in Mississauga;
Alexandra Kronby, a high school teacher in Oakville and George Brown
culinary grad; and Shawn Murphy, chef/owner of Niagara Catering in St.
The judging panel comprises three local chefs. Last night's panel
included Rodney Bowers, chef/owner of Hey Meatball in Toronto; Mark
Wilson, a culinary consultant and Luis Londono, meat expert at Retail
Ready Foods in Burlington.
The mystery boxes included scallops, mango, canned lychees and red curry
paste for the appetizer round; LiberTerre veal cutlet, green olives,
golden raisins and sherry vinegar for the entrée round; and ricotta,
mint, blueberry pie filling and animal crackers for dessert.
"This was my first competition," said Chef Lamb. "The amount of time was
tough and the pantry was tough, but I got through it."
Chef Lamb made a scallop and lychee ceviche for the appetizer round,
with a mango and red curry relish, and tomato and blackberry confit.
For the entrée, he wrapped the veal around roasted red peppers and goat
cheese, with a sherry vinegar gastrique, sweet potato risotto with
pecans and raisins, and roasted tomatoes. His dessert was a
deconstructed parfait with white chocolate and lavender ganache,
macerated raspberries and ricotta cheese, blueberry pie filling with
honey and Greek yoghurt, and crumbled animal crackers.
"He came out really focused," said judge Chef Rodney Bowers. "You could
tell he knew what food he wanted from the beginning. It was very
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,
The competition continues on Mondays in 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 Lamb 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:
Contact: Prasanthi Vasanthakumar, Communications Specialist, 1-800-387-5649, ext. 4254 or email@example.com.