CHEFS CANADA
  • ABOUT US
  • A PROPOS
  • TEAMS
    • BOCUSE D'OR TEAM CANADA
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    • PÂTÉ CROÛTE WORLD CHAMPIONSHIP TEAM GREGORY FAYE
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In the world of food, the Bocuse d’Or is the equivalent to the Olympics, bringing the best chefs from around the globe to compete in what is described as the most prestigious and demanding cooking competition on earth.  As the World Cup of cookery talents, the biennial event brings together 24 of the world’s best to compete for the highest distinction in a chef’s career. Canada has been sending our national culinary athletes to the competition since its inception, starting with Jamie Kennedy in 1987.
​MEET TEAM CANADA 2021:
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CANDIDATE

CHEF SAMUEL SIROIS
​With more than 18 years of experience in hotel and restaurant industry Chef Sirois was a professor at Institut de tourisme et d'hôtellerie du Québec when he won the last Canadian National Selections. His experience as kitchen assistant for Bocuse d'Or candidate Laurent Godbout is a real asset for the team.
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TEAM PRESIDENT

CHEF ALVIN LEUNG
Also known as the ‘Demon Chef’, Alvin Leung is the only Canadian Chef with 6 Michelin Stars. Public figure, he appears on several TV shows such as MasterChef Canada, The Maverick Chef, Wok Stars, Korean food, and Seoul Refined. Traveling between his restaurants in Hong Kong, Singapore, Toronto and Vancouver, he brings an international level to our team.
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TEAM COACH

CHEF GILLES HERZOG
French-born Gilles Herzog was trained by the finest MOF Chefs and worked in the most prestigious French establishment including Divonne, La Pyramide, Le Prieuré and Alain Ducasse 3 Michelin Stars Le Louis XV. Since moving to Canada 20 years ago he was in charge of the most renowned establishments in Montreal and now shares his knowledge with the team.
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COMMIS

ALEXY JETTÉ
Trained as garde-manger at Au Pied de Cochon and recently entre-métier at Bouillon Bilk, Alexy has proven to be the perfect commis for the team. He shined at the last Olympiades and ​Roellinger competitions, and is now a key member of the team.

UNDERSTANDING THE COMPETITION


Created by Paul Bocuse and Albert Romain in 1987, the initial mission of the competition was to help get chefs out of the kitchen and into the limelight.  The culinary competition is known to demand the highest standards of excellence, two years of training and a solid team to impress the Michelin star judges.

Every two years, the best talents in the culinary arts are elected to represent their country, showcase their skills, creativity and food mastery in one of four pre-qualifying events.  Following the semi-finals, only 24 move forward to the finals in the French culinary capital of France, Lyon, home of the Pope of French cuisine. Taking place at the SIRHA, an international trade exhibition, the five-and-a-half-hour culinary battle is the pinnacle test.  Under the critical eye of 24 international judges – one from each country represented - and thousands of fevered international food industry supporters and revered chefs, la crème-de-la-crème compete in an intense display of their art. Armed with the hope to bring home the most sought-after trophy in gastronomy, each team creates a perfectly plated fish as well as a meat dish on a specially designed platter.

Each team is judged on taste, presentation, creativity, innovation, composition, and service practicality. The kitchen jury also awards points for non-wastage and sustainability as well as for hygiene, methodology, preparation, technique, and organization.

CANADIAN LAUREATES


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Trevor Ritchie 2019 - 13th Place
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James Olberg 2017 - 17th Place
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Laurent Godbout 2015 - 21th Place
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Alex Chen 2013 - 9th Place
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Ryan Stone 2011 - 12th Place
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David Wong 2009 - 9th Place
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Scott Jaeger 2007 - 7th Place
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Morgan Wilson 2005 - 8th Place
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Andrew Springett 2003 - 12th Place
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Chris Mills 2001 - 5th Place
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Robert Sulatycky 1999 - 4th Place
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Michael Noble 1997 - 9th Place
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Michael Noble 1995 - 6th Place
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Brian Morin 1993 - 10th Place
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Bernard Casavant 1991 - 19th Place
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Jamie Kennedy 1987
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CONTACT

COPYRIGHT © 2020-2021 CHEFS CANADA INC. ALL RIGHTS RESERVED. TOUS DROITS RÉSERVÉS.
  • ABOUT US
  • A PROPOS
  • TEAMS
    • BOCUSE D'OR TEAM CANADA
    • WORLD PASTRY CUP TEAM CANADA
    • PÂTÉ CROÛTE WORLD CHAMPIONSHIP TEAM GREGORY FAYE
    • HALL OF FAME
    • AMBASSAD'OR LIST
    • IN THE NEWS
  • LES ÉQUIPES
    • BOCUSE D'OR ÉQUIPE CANADA
    • COUPE DU MONDE DE PATISSERIE ÉQUIPE CANADA
    • CHAMPIONNAT DU MONDE DE PÂTÉ CROÛTE ÉQUIPE GREGORY FAYE
    • LES LÉGENDES
    • NOS AMBASSAD'OR
  • CHEFS ACADEMY
  • CHEFS ACADEMIE
  • SERVICES
    • CAREER MANAGEMENT
    • RESTAURANT CONSULTING
    • CUSTOM DESIGN
  • SERVICES
    • GESTION DE CARRIÈRE
    • CONSULTATION
    • DESIGN SUR MESURE
  • PRODUCTS
  • PRODUITS
  • CONTACT
  • CONTACT