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Winnipeg Free Press - PRINT EDITION
Local chef represents province at culinary congress
A WINNIPEG chef will be serving homegrown fare to some of Canada's top chefs and culinary professionals at a national gathering in Nova Scotia this week.
Alexandre Svenne (pictured), chef/owner of Bistro 7 1/4, will be preparing sous-vide elk loin with duck sausage and kale for up to 600 delegates at the third biennial Canadian Chefs' Congress.
"It's a bit of pressure. Some of the best chefs in the country will be there and that's really intimidating for a little guy from Winnipeg," says Svenne, who opened the French bistro on Osborne Street in 2006.
"Sous-vide" is French for "under vacuum," he explains, and is a method of cooking food, sealed in airtight plastic bags, at lower-than-normal temperatures and longer-than-normal cooking times, which keeps the meat tender and juicy.
The Canadian Chefs' Congress, according to the website, "reinforces the passion and integrity of the Canadian food culture." A chef from every province and territory will present a dish at the conference, which ends today.
Republished from the Winnipeg Free Press print edition September 18, 2012 D2
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