Jean-François Daigle now has the opportunity to be mentored by
top chefs and compete for a chance to win $20,000
TORONTO, Feb. 8 /CNW/ - Last night at The Calphalon Culinary Center,
George Brown student Jean-François Daigle prepared his signature dish
during a fast-paced, high-pressure cooking competition to win the title
of Canadian Regional S.Pellegrino Almost Famous Chef. Daigle showcased his culinary expertise before assembled
celebrity chef judges Chef Jeff Dell of Milestones Restaurant in
Toronto, Chef Laurent Godbout of L'Épicier in Montréal and Chef Chris
Mills of Joeys Restaurants in Vancouver. Media judges included James
Chatto of Food and Drink Magazine, Claire Tansey of Chatelaine Magazine
and David Ort of Food with Legs. The judges awarded Jean-François the
coveted title and the rare chance to compete at the Finals Competition
to be held at The Culinary Institute of America at Greystone, in Napa
Valley, California on March 11-14, 2011.
During the intense competition, Jean-François performed with confidence
while competing against seven fellow culinary students representing his
alma mater, The International Culinary School at the Art Institute of
Vancouver, École hôtelière de la Capitale (Québec City) and the
Institut de tourisme et d'hôtellerie du Québec (Montréal).
Jean-François impressed the panel of judges with his creative signature
dish recipe, Honey Seared Bison Tenderloin while remaining calm and
taking their comments and advice to heart. He accepted his title before
an enthusiastic audience of local media, chefs and invited guests
during the tasting reception.
Jean-François will be one of ten regional winners to be flown to the
finals event in March where he will compete against nine other regional
winners from across North America during the three-day finals in front
of a panel of food media, distinguished guests and renowned chefs. The
overall winner will take the title, up to $20,000 in prizes and a paid
apprenticeship from one of the participating chef judges.
The Finals competition will be streamed live via the Almost Famous Chef website and Facebook page again this year. Fans can
interact with the participating chefs and media, as well as each other
to get all the updates and insider information during the competition.
"I feel very humbled to have won this competition against the great
talent of my fellow competitors," says Daigle. "Although I was nervous
presenting to the judges, I believed in my vision. I've learned from a
number of great chefs and it's this learning that helped me achieve
A new addition this year to the Canadian Regional Competition was the
People's Choice Award. Christine Amanatidis of The International
Culinary School at The Art Institute of Vancouver won the palates and
hearts of everyone in attendance at The Calphalon Culinary Center with
her signature recipe Crispy Duck Breast with Chestnut Bread Pudding.
"Winning the People's Choice Award is awesome, but I didn't come here to
win, I came here to learn and it's been a great learning experience,"
said Amanatidis. "Ultimately you compete with yourself and I feel I did
For more information on the competition, visit www.almostfamouschef.com, www.thesparklinglife.com, become a fan on Facebook or follow the competition on Twitter at
SOURCE Nestlé Waters Canada
For further information:
For more information please contact Christina Jones, 416.912.5691 or email@example.com
Images and materials are available for downloading. Go to: https://myaccount.dropsend.com/login; Email address: AFChefComp@polarisprinc.com; Password: AFChefComp