Young Comis Competition – April, 2010

The Edmonton Chaine des Rottiseurs young commis culinary competition was successfully held at NAIT on 10th April 2010, Executive Chef Michael Brown from The Westin Edmonton hotel was the organiser together with myself.

Seven young and eager commis chefs in the city took part, from the finest establishments, including the Hardware Grill restaurant, Fantasyland, the Shaw Conference Centre, The Westin Edmonton and The Crown Plaza.

The day started bright and early with a 06.30 registration and briefing, followed by the rules and the agenda for the day,even though it was a cold and windy morning everyone was on time and eager to commence.

At 07.10 names were picked at random to enter the kitchen, the anxious competing chefs had just 3.5hrs to create an inspired meal from the mandatory black box ingredients, and 30 minutes to write their menus to wow the six professional culinary judges.

At 08.00 the excited chefs entered the kitchen and started to prepare their 3 course meals, with the first appetisers scheduled for 11.30.The black box ingredients included exquisite fillets of Red Snapper, delectable Foie Gras and succulent Guinea Fowl.

The competing chefs were being judged by Edmonton's finest professionals, Blair Lebsack from Madison's grill was one of the kitchen judges who meticulously watched the competitors, whilst Tony Botello from the Sheraton Four Points was one of the esteemed tasting judges and who is also a keen photographer, who took some stunning pictures of the masterpieces being created.

As the morning came to a close the first appetisers were being plated, the aroma of pan seared Foie Gras and paupiettes of Red Snapper filled the kitchen, the excitement and tension was breathtaking.

The local CBC television crew could not resist the temptation of filming the chefs busy at work and they captured the true essence of a culinary competition with the sizzling sounds of pans and whisks beating away in the background.

The kitchen judges were wowed by the professional approach of the competitors, the calmness and the overall creativity they were witnessing first hand, whilst the tasting judges were overwhelmed by the plate presentations,taste and smell as each tantalising plate was beautifully presented to them.

The final course being the dessert was breathtaking as the competitors tested their culinary skills by making chocolate and vanilla soufflés that rose to the occasion, light,fluffy and melt in the mouth delicious, which demonstrated the high standard of the competitors.

Soon it was time to count the scores from the kitchen judges who were marking on timing, sanitation, organisational skills, professionalism and cooking techniques and the tasting judges who had the enviable task of marking on taste, presentation and overall originality.

Once the scores were in and counted, we had a clear winner, Lindsey Porter from the Fantasyland hotel, who created a delectable menu with an appetiser of Guinea Fowl Ravioli with a brandy caramel and carrot squash, followed with an exhilarating crusted Red Snapper, fondant potatoes and a herbed cream salisfy.

Lindseys dessert was equally spectacular with a tantalising duo of pineapple and chocolate mousse, set on a light puff pastry with almond crisps and goats cheese.

Linsdey was the proud recipient of the gold medal and will now go on to the nationals later this year, where she will be competing against Canadas finest culinarians.