HALL OF FAME |
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WORLD PASTRY CUP 2023Team Canada placed 10 at the Bocuse d'Or World Finale, and won the Eco-Responsability Award!
CHOCOLATE: Jacob Pelletier SUGAR: Patrick Bouilly ICE: Ross Baisas JUDGE: Daniel Garcia Theme of the competition: "Climate change". |
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BOCUSE D'OR 2023Team Canada placed 11 at the Bocuse d'Or World Finale!
CANDIDATE: Samuel Sirois COMMIS: Léandre Legault-Vigneau COACH: Gilles Herzog JUDGE: Alvin Leung PLATTER: teams had to highlight monkfish from Scotland and present two vegetable garnishes placed on the tray ; and one 'ragout'-type garnish presented in a separate vegetable dish, showcasing a legume from the participating country. PLATE: this year, instead of the plate contest, the Bocuse d’Or put education in food and taste for young people through cooking at the centre of the candidates’ work. In the “Feed the kids” contest, each candidate had to be creative in producing a squash-based menu for children including a 100% vegetable-based cold starter, a hot dish including an egg and a restaurant dessert style. Learn more about the team's creations |
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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 Learn more about the team's platter |
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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 |
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. |