Brenan Madill, Rôtisseur - la Chaine des Rotisseurs, Bailliage du ...

Wishing Our Young Competitor Good Luck in Istanbul!Brenan Madill, Rôtisseur – International JeunesChefs Rôtisseurs Competition 2013Brenan Madill.Imagine entering a room and beingpresented with a mystery basket containingseasonal ingredients. You arethen asked to compose and execute athree-course menu (first course, maincourse, and dessert) for four peopleusing all of these ingredients, as wellas drawing on a variety of staplesfrom a pantry. Your written menumust be completed within the firsthalf-hour, and then three and a halfhours are allowed for preparation,after which the finished dishes arepresented to be judged in fifteenminute intervals. It is an extremelychallenging competition.On September 6 2013, in conjunctionwith the Grand Chapître of theBailliage of Turkey, our ownBrenan Madill will be in Istanbul, tomeet that challenge at the 37thConcours International desJeunes Chefs Rôtisseurs, competingagainst entrants from as many as 25other countries.A graduate of the NSCC CulinaryArts Program at the Akerley Campusin 2010 (with the highest academicstanding in his graduating class) andrecipient of the NSCC Board ofGovernors Award, Brenan Madillcurrently serves as Executive SousChef at the Atlantica Hotel in Halifax,Nova Scotia, working under theguidance of Executive Chef LuisClavel, Maître Rôtisseur. Brenanpreviously studied Culinary Arts atNSCC’s Bridgewater Campus from2005 – 2006 following his graduationfrom Charles P. Allen High School inBedford, N.S. During his time atNCSS, Brenan also was fortunate tohave had a co-op placement as linecook with Executive Chef TakashiMurakami, C.M., ConseillerCulinaire, at the St. Charles Golf &Country Club from May 2009 –September 2009. In addition, Brenantook the time to experience “the realworld” with a two year stint offull/part-time employment fromJanuary 2006 – December 2008,serving as line cook/chef departie/chef de cuisine at the HiltonGarden Inn Halifax Airport inEnfield, Nova Scotia under the directionof Executive Chef David Whalen.Brenan is no stranger toBrenan Madill hard at work in the kitchen.competition or success in his youngcareer, fueled by his stated “strongdrive and innate passion for theCulinary Arts.” Brenan’s list ofaccomplishments from 2011 - 2012includes: Gold Medallist in 2012National Canadian and ProvincialChaîne de Rôtisseurs Jeunes ChefsRôtisseurs Competitions; GoldMedallist in Atlantic Canada ApexScattered Black Box Competition andselected Junior Chef of the Year -Atlantic Canada Apex Foodservice inApril, 2012; Gold Medallist (in allthree courses) Atlantic CCFCC SeniorChef Hot Salon Competition (as CorePastry Member) in March 2012; SilverMedallist (two silver, one gold)Atlantic CCFCC Senior Chef HotSalon Competition (Core JuniorMember) in February 2011. In 2010,Brenan received the Junior Chef ofthe Year Award - CCFCC Nova Scotiaand was Gold Medallist in NovaScotia Provincial CCFCC KRAFTJunior Chef’s Challenge, earning theright to represent the province inWindsor Ontario at the nationalcompetition.Photos courtesy of Applehead Studio Photography

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