HALL OF FAME
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BOCUSE D'OR 2019Team Canada placed 13 at the Bocuse d'Or World Finale!
CANDIDATE: Trevor Ritchie COMMIS: Jenna Reich COACH: James Olberg (Bocuse d'Or 2017) JUDGE: John Higgins Platter designed by George Brown College - Centre for Arts, Design and Information Technology. Each team was challenged with preparing and presenting two dishes which will honor both Paul Bocuse and Joël Robuchon who recently passed away. PLATTER: rack of suckling veal with 5 prime chops PLATE: vegetable chartreuse with shellfish |
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BOCUSE D'OR 2017Team Canada placed 17 at the Bocuse d'Or World Finale!
CANDIDATE: James Olberg COMMIS: Navjeet Singh COACH: Trevor Ritchie JUDGE: John Carlo Felicella 2017 was the 30th anniversary of the Bocuse d'Or contest. On this occasion teams had to reinterpret Paul Bocuse' « Poulet aux écrevisses » and adapt to the vegetarian trend. PLATTER: poulet de Bresse with shelfish PLATE: 100% Vegetarian dish |
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BOCUSE D'OR 2015Team Canada placed 21 at the Bocuse d'Or World Finale!
CANDIDATE: Laurent Godbout COMMIS: Adam Martin COACH: Sebastien Giannini JUDGE: Bruno Marti Starting this year, a Kitchen Jury observes and marks the efficiency, cleanliness and waste management of the teams. PLATTER: label rouge guinea fowl PLATE: fario trout |
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BOCUSE D'OR 2013Team Canada placed 9 at the Bocuse d'Or World Finale!
CANDIDATE: Alex Chen COMMIS: Jack Beers COACH: Dan Olson JUDGE: Bruno Marti In this year the organisation introduced a second theme to be served on a plate. PLATTER: beef filet PLATE: Turbot Label Rouge and European Blue Lobster |
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BOCUSE D'OR 2011Team Canada placed 12 at the Bocuse d'Or World Finale!
CANDIDATE: Ryan Stone COMMIS: Talib Hudda COACH: Scott Jaeger (Bocuse d'Or 2007) JUDGE: Bruno Marti The Seafood Platter: Kulen Wrapped Monkfish, Scottish Crab & Dashi Terrine, Langoustine & Tomato Gel, Pea & Bacon Tart, Caviar & Cauliflower Mousse The Meat Platter: Herb & Mustard Wrapped Lamb, Lamb Steak & Kidney Sausage, Sweetbread and Potato Tart, Sunchoke & Truffle ‘Marrow’, Golden Beet with Eggplant & Pine Nuts |
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BOCUSE D'OR 2009Team Canada placed 9 at the Bocuse d'Or World Finale!
CANDIDATE: David Wong COMMIS: Grace Pineda - who won best commis prize this year The themes were beef tenderloin and the other on Norwegian cod. Chef Wong's angus beef tenderloin was cooked sous vide with foie gras custard and braised ox cheeks. Garnishes were a carrot leek fondue; poached turnip with sweetbread and tomato fondant; and a celery cauliflower puree. The second dish with wild cod included king scallops and fennel pollen, and was dolloped with a caviar-egg vinaigrette and lobster veloute. Side garnishes were an oven-dried tomato, zucchini and braised sweet pepper dome; a potato, fennel and bacon ragout; and a butternut squash confit. |
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BOCUSE D'OR 2007Team Canada placed 7 at the Bocuse d'Or World Finale!
CANDIDATE: Scott Jaeger COMMIS: Brody White COACH: Robert Sulatycky (Bocuse d'Or 1999) JUDGE: Michael Noble (Bocuse d'Or 1997) MEAT PLATTER: Poulet de Bresse FISH PLATTER: Halibut and King Crab |
BOCUSE D'OR 2005
Morgan Wilson - 8th place |
BOCUSE D'OR 2003
Andrew Springett - 12th place |
BOCUSE D'OR 2001
Chris Mills - 5th place |
BOCUSE D'OR 1999
Robert Sulatycky - 4th place |
BOCUSE D'OR 1997 & 1995
Michael Noble - 9 & 6th place |
BOCUSE D'OR 1993
Brian Morin - 10th place |
BOCUSE D'OR 1991
Bernard Casavant - 19th place |
BOCUSE D'OR 1987
Jamie Kennedy |
