CCFCC Bocuse d'Or Canada (Official Blog)



Posted May 31st, 2016


April 28, 2016

TORONTO, CCFCC Bocuse d'Or Canada and the Canadian Culinary Federation is pleased to announce the results of the 2016 National Selection Competition held recently at George Brown College in Toronto.

The Winner of the Golden Bocuse Trophy was Chef Trevor Ritchie, CCC, Chef Technologist at George Brown College, while Chef Ritchie’s Commis Navjeet Singh, also won the Best Commis Award sponsored by Rougie, both representing CCFCC Toronto.

In 2nd Place was Dan Craig, Executive Chef, Delta Toronto Hotel, Toronto, ON and Commis Ian Yau of CCFCC Oakville.

The 3rd place recipient was Chef Roger Ma, Chef de Cuisine, Boulevard Kitchen & Oyster Bar, Vancouver, BC and Commis Brittany Lygo representing CCFCC Vancouver.

National Finalists also included: Chef Samuel Sirois, Executive Chef, Manoir Rouville-Campbell, St-Hilaire, Quebec and Commis Philippe Juhos of CCFCC Montreal; Chef Eric Lee, Chef / Owner, Damso Restaurant, Vancouver, BC and Commis Peter Kim of CCFCC Vancouver; and Chef Keith Pears, Executive Chef, Delta Burnaby Hotel and Conference Centre, Burnaby, BC and Commis Jason Hsu of CCFCC Vancouver.

George Brown College Culinary Management students Nick Lam, James Chun, Tim Kim, Matthew Tai, Nikhil Lonkar and Sunghwan Cho also provided assistance and support to the 6 national finalists.

The candidates prepared a Meat Platter for 12 and 2 Meat Plates with required components. This year’s competition requirements included whole Moulard ducks and lobes of Foie Gras sponsored by our National Team Partner, Rougie. The Candidates were also required to prepare 14 Fish Plates using Fresh Frozen Wild Atlantic Sturgeon Loins and Wild Acadian Sturgeon Premium Caviar, sponsored by Acadian Sturgeon and Caviar Inc.

Optional products and event desserts were provided by Team Partner, Cacoa Barry. CCFCC Corporate Partner, Chef’s Hat Inc. provided the Chef Jackets, aprons and hats to all the Competitors, Commis, Jury and culinary volunteers. Chocolates X Brandon Olsen provided chocolate bonbon gift boxes featuring Cacao Barry chocolate.

Each Competitor received a mark out of 40 for their Meat Platter and Fish Plates (20 points for taste and 20 points for presentation, creativity, innovation, composition and service practicality)

for a possible 80 points from the Tasting Jury. The additional 20 points was scored by the Kitchen Jury, 10 points for non-wasting and sustainability and a possible 10 points for hygiene, methodology, preparation, technique and organization.

The Tasting Jury panel included: Normand Laprise, Grand Chef Relais & Châteaux – TOQUÉ! Restaurant and Co-owner of BRASSERIE T! in Montreal; Jean-Pierre Challet, Executive Chef at The Fifth Grill & Terrace in Toronto; Didier Leroy, Master Chef and restaurant consultant; Judson Simpson, CMC and Executive Chef, House of Commons in Ottawa; Simon Smotkowicz, CCC, Executive Chef, Shaw Conference Centre in Edmonton and Cornelia Volino, Manager, CCFCC Bocuse d'Or Canada. The Kitchen Jury included: Chef Luc Boissy, Manager Quebec Regional Team and Chef Tony Fernandes, Crown Plaza Airport Hotel and Manager, Golden Horseshoe Culinary Team.

Culinary volunteers assisting at the competition included Chef Ruwan Jayakody; Chef Alin Gavril; Junior Member, Benjamin Lillico of CCFCC Junior Culinary Team Canada; Junior Member Ian Fletcher, CCFCC Toronto and Chef Shonah Chalmers, CCC. The Event Hostess was Sarah Keenlyside and servers were provided by The Butler Did It.

Special Recognition is extended to Dean Lorraine Trotter, Director Chef John Higgins, Event Manager Heather Dyer, the faculty, technical media, students and volunteers at George Brown College Centre for Hospitality and Culinary Arts for hosting and providing incredible support to the 2016 National Selection Competition.

About CCFCC Bocuse d’Or Canada

Through the auspices of the Canadian Culinary Federation (CCFCC), Canada has competed in every Bocuse d’Or competition since its inception in 1987, sending a generation’s worth of our most gifted chefs to showcase their skill and feature Canadian food products on the most prestigious professional culinary international stage.

About the CCFCC

The objective of the CCFCC is to unite chefs, cooks and culinary students across Canada in a common commitment towards professional culinary excellence. Since its inception in 1963, the CCFCC has taken great pride in its responsibility and authority as Canada’s recognized trade federation for professional chefs and cooks.

For more information, contact:

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2016 National Selection Finalists!

Posted Feb 4th, 2016

CCFCC Bocuse d'Or Canada is pleased to announce the following finalists for the 2016 National Selection Competition:

  • Chef Eric Lee, CCFCC Vancouver
  • Chef Roger Ma, CCFCC Vancouver 
  • Chef Keith Pears, CCFCC Vancouver                                                          
  • Chef Daniel Craig, CCFCC Oakville                                                            
  • Chef Trevor Ritchie CCC, CCFCC Toronto 
  • Chef Samuel Sirois, CCFCC Montreal 
  • Chef Shane Robilliard, CCFCC Halifax

The Competition will take place on Wednesday April 27, 2016 at George Brown College, 300 Adelaide Street East, Toronto, Ontario. More details to follow.

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The CCFCC Bocuse d'Or Canada 2016 National Selection Competition Applications are now available!

Posted Nov 27th, 2015


The CCFCC Bocuse d'Or Canada 2016 National Selection Competition Applications are now available! CCFCC Bocuse d’Or Canada will select a qualified professional Chef at the National Selection Competition to represent the CCFCC and Canada in the prestigious Bocuse d’Or held in Lyon, France every two years.

The 2016 National Selection Competition will now be held at George Brown College, 300 Adelaide Street East in Toronto, Ontario on Wednesday April 27, 2016.

To be considered for the next CCFCC Bocuse d’Or Canada National Selection Competition, potential Chef finalists must meet Competition criteria and application requirements.

The winner of the 2016 National Selection Competition will have the opportunity to represent the CCFCC and Canada at the Bocuse d’Or in January 2019.

For further information or application, contact

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Biting into Gold with Fine Lifestyles

Posted May 13th, 2015

Fine Lifestyles Magazine features Biting into Gold, an article by Brandi Parnell, Editor/Winnipeg showcasing CCFCC Bocuse d'Or Canada's Team 2015 and the Journey of Chef Laurent Godbout and his Commis Adam Martin at the Bocuse d'Or recently held in Lyon. France.

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CCFCC Bocuse d'Or Canada featured in Mise en Place Magazine

CCFCC Bocuse d'Or Canada featured in Mise en Place Magazine

Posted Apr 10th, 2015

See CCFCC Bocuse d'Or Canada Team 2015 at the Bocuse d'Or in Lyon, France!

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Posted Apr 2nd, 2015

ANNOUNCING CCFCC BOCUSE D'OR CANADA FUNDRAISER to be held May 3, 2015 and hosted by CCFCC Regina Branch in support of Chef James Olberg and Team 2017.....the journey begins.....:)

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Posted Feb 2nd, 2015

January 29, 2015 NORWAY WINS THE BOCUSE D'OR 2015! Norway has won the 15th edition of the Bocuse d'Or after 5 hours and 35 minutes of breath-taking tests! The prestigious gastronomy contest - created by Paul Bocuse in 1987 - rewarded the best Chef among 24 international candidates who performed live in front of 2'700 supporters and under the watchful eyes of the most famous chefs in the world. This concludes a process that involved eighteen months of national rounds and continental selection events. Orjan Johannessen from the restaurant Bekkjarvik Gjestgiveri distinguished himself by demonstrating exceptional skills and mastery of the imposed products: Landes Label Rouge free-range guinea-fowl and fario trout. By winning the Bocuse d'Or 5 times and making the podium 9 times, Norway demonstrates implacable consistency. The United States achieve second place, attesting to the impeccable quality of American gastronomy and confirming the opening of the contest to the Americas. Sweden is no newcomer to the podium, by winning its second Bronze Bocuse it remains the 3rd country in terms of achievements in the contest. Résultats

1, Gold NORWAY Ørjan JOHANNESSEN and Jimmy ØIEN (Commis)

2. Silver USA Philip TESSIER and Skylar STOVER (Commis)

3. Bronze SWEDEN Tommy MYLLYMAKI and Albin EDBERG (Commis)

Ranking 01 - Norway - 1 662 points 02 - USA - 1 653 points 03 - Sweden - 1 610 points 04 - Finland - 1 599 points 05 - Japan - 1 553 points 06 - Denmark - 1 509 points 07 - France - 1 484 points 08 - Icelande - 1 435 points 09 - Netherlands - 1 423 points 10 - United Kingdom - 1 401 points 11 - Germany - 1 383 points 12 - Australia - 1 344 points 13 - Hungary - 1 338 points 14 - Estonia - 1 324 points 15 - Argentina - 1 315 points 16 - Switzerland - 1 314 points 17 - Singapore - 1 301 points 18 - South Korea - 1 300 points 19 - Morocco - 1 275 points 20 - Malaysia - 1 274 points 21 - Canada - 1 248 points 22 - Chile - 1 209 points 23 - Spain - 1 166 points 24 - Guatemala - 1 071 points

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Adam Martin, Commis for the 2015 Bocuse d'Or

Adam Martin, Commis for the 2015 Bocuse d'Or

Posted Jan 10th, 2015

CCFCC Montreal Junior Member to Represent Canada at the Most Prestigious Culinary Competition in the World.

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Best Poster Contest for Bocuse d'Or 2015

Posted Nov 14th, 2014



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CCFCC Bocuse d'Or Canada Welcomes New Bronze Partner..... Cocoa Barry!

CCFCC Bocuse d'Or Canada Welcomes New Bronze Partner..... Cocoa Barry!

Posted Oct 30th, 2014

We are thrilled to announce and introduce our new Bronze Partner, Cacoa Barry!  We are excited  to have Cocoa Barry share our journey to the 2015 Bocuse d'Or!

The new Montreal Chocolate Academy training center recently opened by Cocoa Barry is located at 4850 Molson Street in Montreal! Visit them at  or   Discover their chocolate and pastry courses for professionals and gourmets. The Montreal Chocolate Academy training center offers a space dedicated exclusively to the exploration of taste, the art of tasting chocolate, chocolate pairings with wine, tea, beer, spices, cheese and more!

For more information call: 1-855-619-8676

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