The competition took place on May 11th at the Chef House.   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 duck, perch and  kiwi.  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...  Ben Lillico ...
May 11th, 2013
Commis Rotisseur Competition
Competitor 1:

Matthew Price, The York Club
Appetizer:

Filet of perch with asparagus tips asparagus and cheese purée

Main Course:

​Duo of duck with rice pilaff with a blueberry reduction

Dessert:

​​Pineapple Custard with glazed Kiwi and candied Hazelnuts
 
Judging Criteria, Kitchen:
- Organizational Skills
- Product Utilization
- Preparation and Cooking Techniques
- Professionalism
- Sanitation
- Timing


 
Competitor 2:

Adam Sheridan, Niagara College

Appetizer:

Seared Duck Breast with a spring Succotash and green vegetables finished with a Blueberry Orange Gastric

Main Course:

Seared Perch, Scallops and Shrimp with Seared wild Boar, Grain Pilaf & Asparagus with a cheddar Cream Sauce

Dessert:

Warm Pineapple and Goat cheese Mousse onto a shortbread cookie with a chocolate hazelnut sauce
WINNER

Ben Lillico, Niagra College
Appetizer:

Seafood Sausage Fiddleheads / Kasha Salad Pineapple Beurre Blanc

Main Course:

Pan Seared Duck Breast Asparagus, mushroom risotto (Jade) Sautéd wild leeks/ramps Carrot / cardamon rice
Dessert:

​Pineapple Pastry Tart Glazed Kiwi Crispy Duck Fat Blueberry Coulis
Judging Criteria, Tasting:
- Presentation
- Taste
- Originality/Creativity
- Temperature of Food Served