2010 Jeunes Commis Rotisseurs Competition, June 11, 2010
The 2010 Jeunes Commis competition was again held at SAIT under the continuing support of our Bailli Regional, Cindy Findlay. The black box ingredients were chosen by Michael Allemeier, Vice Conseiller Culinaire Honoraire and Simon Dunn, Chef Rotisseur. This time, a unique challenge – although a relatively short list, all were compulsory. They were:
Whole Pheasant
Whole fresh Striped Bass
Fresh Clams
Foie Gras
Fresh green asparagus
Oyster mushrooms
Baby zucchini
Fresh strawberries
Quince
Jury Members for the Commis Rotisseur Competition were:
| Chairman of the Competition/Jury | |
| Cindy Findlay | Bailli RegionaL |
| Jan Hansen | Chef Rotisseur |
| Our three professional kitchen judges were: | |
| Michael Allemeier | Vice Conseiller Culinaire Honoraire |
| Simon Dunn | Chef Rotisseur |
| Beat Hegnauer | Bailli Regional Honoraire |
| The tasting jury was again composed of six professional and six non-professional members. | |
| Valli Arlette | Argentier Honoraire |
| Carol Buchanan | Vice Consuellier Gastronmique |
| Terry Gudzowsky | Vice Echanson Honoraire |
| Jori Guteg | Argentier National |
| Jürgen Bahr | Vice Chancelier Argentier |
| Patricia Koyich | Maitre del Table |
| Paul Mastalir | Membre du Conseil d’Honneur |
| Thierry Meret | Chef Rotisseur |
| Mel Miners | Vice Charge de Presse |
| Felix Pfister | Maitre Rotiseur |
| Gerd Steinmeyer | Chef Rotisseur |
| Kenneth Titcomb | Chef Rotisseur |
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This year the tasting judges needed to speed up their tasting. In previous years, there was more time between courses and also an hour between the two flights, while this year, the timing was much closer and very little time was allowed between the flights.
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The 8 competitors were:
| Sean Cutler | Calgary Golf and Country Club |
| Darnell Japp | Rouge |
| Serena Kwon | Willow Park Golf and Country Club |
| Carlo Lapuz | Glencoe Club |
| James Lewis | Fairmont Palliser |
| Peter Paiva | Hotel Arts, Raw Bar |
| Quinnton Staple | Hotel Arts, Raw Bar |
| Matt Wright | Calgary Golf and Country Club |
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When the judging was finished, the Jury retired to assess the judging sheets. Apparently, it was extremely close and so the results were delayed by about a half hour, while the jury triple checked the scores. First the computer program was used and then the whole works was done by hand. Finally, an “audit” was performed to ensure that there were no mistakes.
In the end, and for the second year in a row, a protégé of Duncan Ly, this time, Quinnton Staple emerged as the winner. His menu was:
Appetizer: seared Pheasant breast, with braised Pheasant leg and Foie Gras terrine,
accompanied by a Quince puree and a Strawberry glaze.
Main Course: pan roasted Striped Bass, accompanied by Asparagus and baby Zucchini,
with a potato and mushroom Roulade and highlighted by a clam & tomato emulsion
Dessert: Lemon curd and Meringue on a shortbread cookie accompanied with a Crème Anglaise
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SAIT, its employees and Cindy Findlay, Bailli Régional each receive an accolade from our Bailliage for their support of this competition. Without it, we would not have such a wonderful facility to hold our competition.
We wish to thank the Member Establishments for supporting their employees in this competition, for without their help and support, we would not have a challenging competition and a viable industry. Also included in this part, is a tremendous thanks to the members that travelled a great distance to participate in the judging. These dedicated individuals deserve recognition for their commitment to the Chaîne and the Jeunes Commis competition.
Finally, I would like to acknowledge Thierry Meret and Helmut Schoderbek for the use of some of their pictures.
Copyright © Chaine des Rotisseurs Calgary 2012