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This article was published 6/11/2012 (1359 days ago), so information in it may no longer be current.
HALIFAX -- A young chef who used whole lobsters, sturgeon caviar, lentils, celeriac, pears and chocolate picked up a gold medal for his dinner creation and will now compete internationally.
Brenan Madill of Seasons by Atlantica at the Atlantica Hotel Halifax won the regional 2012 Jeunes Chefs Rotisseurs Competition and will be part of the Istanbul, Turkey, contest.
Nine competitors from across Canada, chosen through competitions held in their local areas, had to compose a menu and prepare a three-course meal for four people in the recent competition held in Halifax.
The chefs were marked on taste, presentation, originality and kitchen technique.
Madill graduated rom the Nova Scotia Community College culinary arts program in 2010.
La Chaine des Rotisseurs is an international gastronomic society with members in more than 75 countries devoted to promoting fine dining. The event is a chance for chefs up to age 27 with less than five years professional experience to showcase their talents and creativity in an international arena.
-- The Canadian Press