S. Pellegrino Young Chef 2015 competition

Tonight 10 of Canada’s top young Chefs are competing tonight in the  S. Pellegrino Young Chef 2015 competition.  Twenty regions from around the world are participating in the global talent search to find the best young chefs ages 30 and under.  The finalists will be  competing for top honours at Milan Expo 2015 at the end of June. 

And… (big reveal!) the Canadian Finalist will be competing at this year’s Toronto Taste supporting Second Harvest‘s food rescue (but more on that tomorrow!)

Over 3,000 submissions came in to compete in this prestigious competition and out of the 200 semi-finalists, these 10 Canadian Chefs will be showing their stuff tonight in a bid to represent Canada:

• Randell Brandon, Epicurean Fine Dining (Niagara-on-the-Lake, Ontario) Rabbit in an Autumn Field
• Jean-Philippe Cloutier, Le Cellier (Gatineau, Québec), Brome Lake Duck Two Ways
• Cara Davis, George (Toronto, Ontario), Quail Roulade with Beets and Smoked Apple
• Nicol François-Emmanuel, Fonds de Bourse Cassandre Paquette (Montréal, Québec), Roasted Bison Sirloin, Goose Foie Gras Cromesquie, Chrome-footed Bolete Ravioli
• Subir Ghosh, Sheraton Hotel Red Deer (Red Deer, Alberta), Crispy Meringue, Raspberry Sorbet, Rose Foam, Raspberry Vodka Jelly and Mascarpone
• Hayden Johnston, Richmond Station (Toronto, Ontario), Duo of Duck – Salt Baked Breast & Braised and Glazed Leg
• Paul Moran, CMH-K2 Lodge (Nakusp, BC), Blood Pigeon Smoked and Roasted, Beet Jus and Charcoal Oil, Polenta and Salsify
• Adam Oliveira, The Spoke Club (Toronto, Ontario), Lake Erie Pickerel with Broth of Leek & Seaweed
• Dominique Roy, Fairmont Le Château Montebello (Montebello, Québec), Duck, Foie Gras and Maple
• Justin Tse, Social Restaurant (Ottawa, Ontario), Strawberries and Cream

Chefs Susur Lee, Chef Cory Vitiello and Chef Matty Matheson will be providing mentoring and evaluating the final dishes, as well as accompany mentor the Canadian winner in the finals.

To compete Chefs needed to be no older than 30 and have at least one year’s experience working as a professional in a restaurant as a chef, sous chef or chef de partie.

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