Garland International Chef Challenge Archives

Judging the final round of the Garland International Chef Challenge turned out to be a big deal. Instead of hiding in a back room while we tasted, Dominic Serio and I sat on the main stage while the two finalists cooked on the main floor of the hall in front of the stage. Chef Alain Bossé paced back and forth for an hour offering commentary and gently kidding both contestants. With $10,000 on the line, the two finalists gave us their hand-printed menus. Marc Lepine was preparing lobster poached in orange beurre blanc with crab meatballs, miso mayo, fennel sponge, wild rice crispies, and lobster jus. Ryan Morrison proposed “packed” lobster tail, oyster and crab hushpuppies, cauliflower purée, chanterelle and spearmint “salad,” and dill-pickled mustard...Read More

I was honored to be asked to judge the Garland Canada International Chef Challenge, one of the highlights of the PEI International Shellfish Festival. Ten world-class chefs compete for a grand prize of $10,000, sponsored by Canada's lead producer of professional kitchen equipment. I joined chefs Alain Bossé from Nova Scotia (aka the Kilted Chef) and Dominic Serio, the vice president of the Atlantic division of the Canadian Culinary Federation. The challenge for the chefs was to cook a plate incorporating at least three of the following PEI shellfish: lobster, jonah crab meat, mussels, and soft-shell clams. The challenge for the judges was to choose the best dishes from a field of highly talented competitors. I don't know what what goes on back stage on...Read More

Garland International Chef Challenge

Winning shellfish dish in PEI chef cookoff

Trying to judge the best shellfish chefs in Canada