La Chaîne des Rôtisseurs
Bailliage de Victoria ~ Victoria, British Columbia, Canada

Commis competition, April 17th, 2004

Participants were each presented with a “black box” which contained all the ingredients available to them for the production of four, three-course gourmet presentations ready for sampling. The Black Box included amongst many other items, sturgeon, various shellfish, pork tenderloins, assorted stocks, vegetables, herbs, spices, wines and seasonings. Their first task was to create a menu in 30 minutes; the second, to prepare the menu within the strict regulations of the Chaîne commis competition. Four perfect plates of each menu item must be ready in three hours. A strict timing policy ensures that each course is presented for judging at 10 minute intervals. Penalties are severe for late dishes.

 

Menu presented by Daniel Craig of the Delta Ocean Point Resort and Spa.
Winner of the Commis Competition.
Chef Craig Stoneman, Chef Rôtisseur, Supervisor

Appetizer:  Seared ginger marinated sturgeon filet and prawn tempura with leak, celery root and mussel ragout, saffron lemon grass broth
Main course:  Roast rosemary pork tenderloin with herb scented sweet potato puree, tomato confiture and braised baby carrots
Dessert:  Lemon and thyme bavarian with honey tuile, mango compote and vanilla thyme syrup
Daniel Craig will represent the Victoria Bailliage at the National Commis Competition in Calgary on the 17th of September.  Daniel will also be the guest of the Chaîne at the next event to be held at the Aerie Resort where he will receive the Chaîne Commis Trophy.  This perpetual trophy will be on display at the Delta Ocean Pointe Resort and Spa for one year. If Daniel is successful in Calgary he will go on to the International Competition in Bermuda, September 30, 2005.  We wish you the best of luck, Daniel!

 

 

Home