TORONTO, Feb. 15, 2012 /CNW/ - Chef Michael Bashford, catering manager
at Beretta Farms in Etobicoke, won round ten of the new Discovered
Culinary Competition, held on Monday night at Nella Cucina in Toronto.
Chef Bashford will join the winners of the first nine 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 Bashford,
competitors included Amanda Walti, sous chef at Origin restaurant; Paul
Wejman, sous chef at Paganelli's restaurant; and James Robbins,
pizzaiola at Paganelli's restaurant, all of Toronto.
The judging panel comprises three local chefs. Monday night's panel
included Donna Dooher, executive chef/proprietor at Mildred's Temple
Kitchen; Daniel Mezzolo, executive chef at Gusto 101; and Rodney
Bowers, chef/owner of Hey Meatball, all in Toronto.
The mystery boxes included gorgonzola, pistachios, prosciutto and
rosemary for the appetizer round; Liber Terre beef bavette, asparagus,
chorizo sausage and French's horseradish Dijon mustard for the entrée
round; and blackberries, buttermilk, cinnamon and ginger for dessert.
"I had so many ideas going through my head," said Chef Bashford. "I
ended up trashing the first sauce I made for the appetizer. The
buttermilk was the hardest ingredient to figure out."
Chef Bashford wrapped a slice of Granny Smith apple with the prosciutto
and roasted pistachios and surrounded it with a sauce of gorgonzola and
rosemary. He paired grilled beef bavette with a chorizo and fingerling
potato hash flavoured with mustard for the main dish along with grilled
asparagus with a smoked paprika and mustard hollandaise. For dessert,
he made a ginger shortbread cookie topped with blackberry puree and a
buttermilk and icing sugar glaze.
"This was great fun," said judge Donna Dooher. "The competitors did a
great job and the final decision was very close. Chef Bashford was
steady throughout and while he had a rough start with his appetizer,
his main dish was executed perfectly."
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
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 Bashford 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.