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.

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ATTENTION CANADIAN CHEFS!!!

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 mgr.bocuse@ccfcc.ca

Martin studied the culinary arts at the Jacques-Rousseau Vocational Training Center before commencing his profession at the St. Sulpice Hotel. He continued to learn while working at several restaurants, including Decca 77 and the Laurie Raphael.

Adam Martin won the Best Commis prize at the Bocuse d’Or Canada 2013  National Selection Competition and currently works alongside Chef Laurent Godbout at Chez L’Epicier.