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 in September.
Antoine Corriveau from Restaurant Le St-Amour in Quebec City was the silver recipient while the bronze medallist was Tosh Agassiz from Diva at the Met restaurant at the Metropolitan Hotel Vancouver.
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 other compulsory ingredients in the "black box" were rainbow speckled trout; yogurt; milk-fed veal tenderloin; honey; double-smoked bacon; the root vegetable known as salsify; leek; Anjou pears and Gianduja chocolate, along with various other vegetables, fruits, liquors and fresh herbs.
The chefs were marked on taste, presentation, originality and kitchen technique.
Madill, who graduated at the top of his class from the Nova Scotia Community College culinary arts program in 2010, is executive sous chef at the Atlantica and his won several other awards for his prowess with food.
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.