WINNIPEG - Arctic char, golden caviar, beef tenderloin, wild rice, pears, and dark chocolate were among the mystery items used by a young Calgary chef to snare a gold medal for his three-course creation.
Rupert Garcia of Calgary Golf and Country Club will go on to represent Canada at the 2014 Concours International des Jeunes Chefs Rotisseurs in Durban, South Africa, next September.
Winnipeg's Chinnie Ramos from Glendale Golf and Country Club picked up the silver while the bronze medallist in the national young chefs contest was Ben Lillico from Benchmark Restaurant, Niagara College, Niagara-on-the-Lake, Ont.
Nine competitors from across Canada, chosen through contests in their local areas, were given four hours at the Winnipeg final to compose a menu and prepare a three-course meal for four people.
The other compulsory ingredients given to them in the black box were northern pike, beef short rib, chanterelles, lentils, Savoy cabbages and blueberries, along with various other vegetables, fruits, liquors and fresh herbs.
A panel of Canadian judges awarded marks for taste, presentation, originality and kitchen technique.
La Chaine des Rotisseurs is an international gastronomic society with members in more than 75 countries devoted to promoting fine dining. The event is a chance for chefs up to age 27 with less than five years professional experience to showcase their talents and creativity in an international arena.
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