Have you noticed that there is more and more competition involving chefs from different restaurants? Whether it is provincial, national or global competitions, it is increasingly normal to see, read or hear that a local chef has won a prestigious award. Notoriety varies from one event to another but all have one sign in common: the chefs are not shy about participating, demonstrating their knowledge and promoting their establishment. Here are the culinary competitions we hear the most about:
The competitions often take the form of a reality show, the most popular of which is undoubtedly Les Chefs! which has invaded the airwaves of ICI Radio-Canada Télé every spring for 11 years now. Young aspiring chefs are challenged and judged by experienced colleagues who no longer need an introduction. Win or lose, participants are guaranteed to be recognized in their profession for many years to come.
There are also competitions where a chef represents his city, his province or his country. This is the case of the Canadian Culinary Chefs Competition, which held its regional final at the end of October. Five judges and about twenty guests had to rate a dish that must be paired with a Canadian alcohol on its visual presentation, taste, texture, techniques and proposed pairing. The final stage is the Canadian Grand Final against eight other candidates.
At the same time, the national final of the S. Pellegrino Young Chef Academy competition took place, with ten young chefs competing in the hope of winning in order to represent their country at the world final scheduled for Milan in 2023. Good news, Pierre-Olivier Pelletier, the chef and co-owner of Kébec Club Privé, in Quebec City, deserves this honor!
Let's end this overview with the presentation of the Bocuse d'Or team competition, literally the gastronomic equivalent of the Olympic Games. It is a team made up of three Montreal chefs who will have the chance to defend the colors of Canada during the grand final played in France in January after winning the silver medal at the Americas qualifying tournament.
Samuel Sirois is the team's chef while Léandre Legault-Vigneau acts as clerk (assistant) and Gilles Herzog is the coach. Sirois and Herzog are also professors at the Institut de tourisme et d’hôtellerie du Québec (ITHQ). They meet six days a week, starting at 6:30 a.m. each morning, to do a little jogging and practice the recipe for the dish according to the theme of this world final. Yes, this is serious!
For the influence that follows participation in such an event, taking it seriously is essential.
