The competition took place on May 12th at George Brown College. All competitors arrived early in the morning so we started 30 minutes ahead of schedule. After briefing, each of the six competitors received an identical black box ingredients to prepare their own menu, and there were no pre-determined themes or topics. The mandatory ingredients this year were rabbit, bacon and sea bass. Each competitor would have to produce from their black box multiple servings of: Appetizer, Main Course, and Dessert. They were judged on their kitchen performance as well as food tasting. And our winner is... Ralph Barit
May 12th, 2012
Commis Rotisseur Competition
Bosco Kwan, National Club
Pan seared striped bass served on top of roasted pineapple salad with dill vinaigrette.
Bacon wrapped rabbit loin served with rabbit leg confit. Root vegetables served over oyster mushroom and Jerusalem artichoke purée.
Almond and citrus Mille feuille with Mint infused creme anglaise.
Concours International des Jeunes Chefs Rôtisseurs - Scoring
Judging Criteria, Kitchen:
- Organizational Skills
- Product Utilization
- Preparation and Cooking Techniques
Scott McInerny, Niagara College
Striped bass salad with smoked bacon, over cucumber, savoy cabbage and oven roasted potato chip.
Simmered rabbit in phyllo cup with parsnip leek and oyster mushroom,glazed onion and Jerusalem artichoke purée.
Pineapple carpaccio with candied lemons and an orange sauce.
Competitor 3: WINNER
Ralph Barit, Enville Catering
Pan seared striped bass over Yukon gold potato rosti, cabbage and Bacon slaw,salsa verde.
Braised rabbit with creamy parsnip sauce, roasted Jerusalem artichoke with sautéed oyster mushrooms and leeks.
Frozen orange mousse with lemon Tuile and sweet pineapple crisp.
Janine Hall, Niagara College
Striped bass, sun choke and parsnip purée sautéed vegetables, fried egg, wine reduction.
Rabbit, Benny potato, vegetable symphony.
Phyllo napolean, citrus creme, pineapple salsa.
Trevor Penney, Royal York Hotel
Striped bass roulade, cabbage and leek slaw, parsnip and orange purée, pickled cucumber and orange vinaigrette
Ballotine of glazed rabbit, scalloped oyster mushroom, bacon pomme Anna, braised artichoke and shallot, red onion jam.
Lemon tart, pineapple gastrigue, creme caramel, candied almond dust, sugar garnish.
John Francis, Intercontinental Hotel
Cabbage and cucumber salad with lemon grape dressing and bacon garnish.
Rabbit loin with striped bass served over potato and parsnip purée, oyster mushrooms, artichoke chips.
Pineapple cake with onion leek jam and orange brandy.
Judging Criteria, Tasting:
- Temperature of Food Served
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