The concept of the design of the platter and cloches derived from the culture of the people who built and are building Canada; inviting, sharing, supportive, diverse yet harmonious.

The form of the platter emulates a drop of water on a lake and the ripple it creates capturing one of the most tranquil and beautiful moments you can experience in a Canadian natural setting.

Water itself signifies the life force. Everything grows from water and our bodies are made up primarily of water. Canada is fortunate to have one of the biggest reserves of fresh water in the world. We are thankful for this and we happily share our waters.

Elements of the platter highlight distinctive features of our country. The  garnishes on the outer ring recall the diversity, equality and harmony which underpin Canadian society. Each meat portion is raised on five arms shaped like rib bones exhibiting the exertion of team work. There are also three detachable small trays on the platter which recall hockey pucks and/or cranberry farming ponds hinting at our culture and cuisine.

A circular shape unites all these elements following the practice of the indigenous sunrise ceremony, a symbol of communal sharing. With the drop of water at the focal point we expressed our respect for the cycle of growth and the sharing of life’s bounty through food.

Full article on ​http://torontosun.com/life/food/on-the-road-to-lyon-team-canada-places-second-at-the-bocuse-dor-awards

Read article on ​http://dailyhive.com/toronto/team-canada-le-bocuse-dor-semi-finals-2018

Lire l'article sur ​http://www.fetesgourmandes.ca/blog/Le-Canada-se-qualifie-pour-la-finale-du-Bocuse-d-Or

Read article from ​http://www.foodincanada.com CLICK HERE

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.

Team Canada 2017 consisted of Candidate Chef James Olberg, his commis Navjeet Singh and coach Chef Trevor Ritchie. Our team placed 17, out of 24 fierce countries. Team USA won Gold Bocuse,  Norway won Silver Bocuse, and Iceland the Bronze Bocuse. We congratulate our neighbors’ from the South for an excellent performance and achievement.

​Bocuse d’Or Canada would like to thank our local, national and international corporate partners including: Air France, Rougié, Cacao Barry, Acadian Sturgeon, Chef's Hat, Four Vodka. A special thank you is extended to all the coaches, advisors, family, friends, colleagues, establishments, local, national and Lyon supporters, fundraising hosts, organizers and participants, auction donators, promoters, photographers, media, CCFCC local branches and the CCFCC Board of Directors for embracing the participation and passion of our entire team throughout their journey.