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National Jeunes Commis Rôtisseurs 

Competition Toronto 2006 

On November 3, 2006, eight young 

chefs from across Canada met at 

Toronto’s Humber College for the 

honour of representing Canada at the 

2007 Concours International des 

Jeunes Commis Rôtisseurs in 

Frankfurt, Germany, next September. 

The eight contestants were all 

regional winners representing the 

Bailliages of Montreal, Ottawa, 

Toronto, Winnipeg, Calgary, 

Edmonton and Vancouver. Using 

only the contents of the “black box,” 

the young chefs were given three 

hours in which to create a menu and 

prepare and serve an appetizer, a 

main course and a dessert for four. 

Compulsory items in the black box 

included bacon/lard (200g); 

duck/canard (2 whole birds); duck 

foie gras/foie gras de canard (200g); 

trout/truite (2 whole fish); yellow 

cherry tomatoes/tomates cerises 

jaunes (400g); fennel/fenouil (2 

heads); Brussels sprouts/choux de 

Bruxelles (400g); frozen cherries/ 

cerises (250g); chanterelle mushrooms/champignons 

chanterelles 

(250g); Bosc pears/poire Bosc (4); 

dark chocolate/chocolate noir (200g); 

and Stilton cheese/fromage Stilton 

(200g). 

Contestants were judged on taste, 

originality, creativity, presentation, 

portion size, nutrition, dress, kitchen 

cleanliness and timing by a team of 

professional and non-professional 

judges, under the watchful eye of 

Executive Chef Takashi Murakami, 

C.M., Conseiller Culinaire. 

The winner was announced the 

same evening at a champagne 

V 

LA CHAINE 

IN CANADA VOLUME SIX ISSUE ONE 

The competitors take a well-earned break at the end of their labours. 

The winning dishes. 

The medals await the presentation. 

The kitchen is abuzz. 

www.chainecanada.org 

reception held at Toronto’s historic 

St. Lawrence Hall. The winner of the 

gold medal and the Fulgence S.E. 

Charpentier trophy was Tobias 

Grignon of Bacchus Restaurant at the 

Wedgewood Hotel in Vancouver, BC. 

The silver medal was presented to 

Steven Lepine of the Calgary Golf & 

Country Club in Calgary while the 

Continued on page 3


2 

A note from the Bailli Délégué 

Hayo Maier, 

Bailli Délégué 

I would like to lead off this issue by thanking the 

executive of the Calgary Bailliage for taking on the 

unexpected task of organizing this year’s national 

meeting in Calgary (October 4-6, 2007). I realize how 

much effort is required and I know they will do an 

outstanding job. Please consider joining us in early 

October for an incredible culinary experience. 

Membership continues to be a major focus for our 

Bailliages on both a local and national level. This issue 

of la Chaîne in Canada is literally packed with shining 

examples of how our Canadian confrères are leading 

the way on the international culinary scene. I would ask 

you to continue to be ever vigilant for friends and associates 

who you think might enjoy what the Chaîne des 

Rôtisseurs has to offer. Invite them to a Chaîne event. 

Follow up with them afterwards to make sure they 

know they are officially welcomed to consider membership. 

It often only takes a phone call or two to attract an 

excellent new member! 

As always, I would like to conclude by reminding 

you that the next issue of La Chaîne in Canada is 

scheduled for October/November 2007. Please address 

all articles on past or future events (preferred in digital 

format or other word processing program) and photos 

(either as prints or high resolution digital files, with 

separate captions either in Word or on your email) to 

Eric Jones (Editor) at: 

Eric Jones, President 

Eric P. Jones & Associates Inc. 

90 Welland Avenue, St. Catharines, ON L2R 2N1 

Telephone: (905) 684-2771 Fax: (905) 684-4601 

Email: ejones@chainecanada.org 

The deadline for submissions for the next issue is 

August 1, 2007. 

Visit our website / Visitez notre site internet: 

www.chainecanada.org 

Chaîne des Rôtisseurs International website at 

www.chaine-des-rotisseurs.net 

CONTENTS 

1 National Jeunes Commis 

Rôtisseurs Competition 

Toronto 2006 

2 Note from Bailli Délégué 

– Hayo Maier 

4 Canadian Gold – 1986 

and 2006! 

6 A Perspective from a 

Tasting Judge 

7 Professional Spotlight – 

Maître Grillardin Simon 

Smotkowicz, Executive Chef 

8 National Meeting in 

Review 

10 Bailliage du Canada – 

Chapitre du Canada 2007; 

The Fairmont Palliser 

Calgary 

12 Vancouver Bailliage in 

Review 

14 La Chaîne – 

Coast-to-Coast 

20 People and Places 

22 Confrérie de la Chaîne 

des Rôtisseurs 

– Conseil National 

23 Baillis Provinciaux & 

Baillis Régionaux 

24 Upcoming Events 

National Allied Member since 2005 

SOMMAIRE 

1 Concours National des 

Jeunes Commis Rôtisseurs 

2 Le Mot du Bailli Délégué – 

Hayo Maier 

4 Médaille d’Or – 1986 et 

2006! 

6 Point de Vue d’un Juge 

7 Plein Feu sur un 

Professionnel – 

Maître Grillardin et Chef 

Simon Smotkowicz 

8 Réunion du Conseil 

National – Notes 

10 Bailliage du Canada – 

Chapitre du Canada 2007 – 

Hôtel Fairmont Palliser – 

Calgary 

12 Nouvelles du Bailliage de 

Vancouver 

14 La Chaîne d’un océan à 

l’autre 

20 Galerie de Photos 

22 Conseil National du 

Bailliage du Canada 

23 Baillis Provinciaux & 


24 Calendrier des Dîners & 

Chapitres 

Updating Your Information on the 

International Website! 

(Especially important for our professional members) 

(www.chaine-des-rotisseurs.net) 

1. To access the members’ area of the site and to view your profile, 

select your language of preference to enter the site. 

2. In the top left hand corner of the next page, you will see a 

“members log-in” box. 

3. Enter the last five digits of your membership number (as they 

appear on your Chaîne member card) in the top blank provided. 

4. The blank below this is for your password. (If you haven’t entered 

your password yet, just click on “help” beside the box for 

instructions on what to do.) Then hit “enter.” 

5. The selections in the 

members log-in box will 

change to “check your 

profile,” “update your 

profile” and “log out.” 

6. Step-by-step instructions 

are provided, 

depending on what you 

would like to do.


Winning Menu 

Appetizer 

Pan-Seared Trout, Fennel Purée, Yellow Tomato and 

Bacon Salad 

Main Course 

Oven-Roasted Duck Breast, Seared Duck Foie Gras, 

Poached Pears, Stilton Duck Leg Tart 

Dessert 

Chocolate Fondant Cake, Cherry Compote 

Tobias Grignon Biography 

Winning appetizer. 

Winning main course. Winning dessert. 

Tobias began his training at Malaspina College in Nanaimo where he completed the 

Professional Cook Training Program in 2000 with an A average and awards for excellence. 

He continued his education at the Vancouver Community College Culinary Apprentice 

Training Program, finishing at the top of his class each year. He has been very actively 

involved in regional and international competitions since 2001 as well as building a strong 

résumé of professional experience in the Victoria and Vancouver marketplaces, culminating 

with his current position as Chef de Partie at Bacchus Restaurant, Wedgewood Hotel, 

Vancouver. 

Tobias’ first competition experience came in the 2001 Dubrelle Culinary “Rising Star” 

black box competition, where he placed third. Since that time, he has competed in the 

Knorr National Youth Team Selection Competition (2nd ), the 2003 Vancouver regional 

Jeunes Commis Rôtisseurs competition (2nd ), Fetzer’s “Greta Beginnings Appetizer 

Challenge” (top 10 finalist) and the Apprentice of the Year competition. Tobias won 

Vancouver’s 2006 regional Jeunes Commis Rôtisseurs competition, then went on to win 

the national competition in Toronto. He will now represent Canada at the Concours 

International des Jeunes Commis Rôtisseurs next September in Frankfurt, Germany. 

Continued from page1 

bronze medallist was Sylvester 

Dudek of the St. Charles Golf and 

Country Club in Winnipeg. 

The other finalists were Will 

Khala, Toronto, The Fairmont Royal 

York Hotel; Nicolas Couture, 

Montreal, Le 357 Restaurant; Nick 

Vrabel, Edmonton, The Fairmont 

Hotel Macdonald; and Christa 

Murray, Ottawa, Brooks Street Hotel. 

The Judges 

Kitchen Jury 

Chef Grillardin Patrick McClary, 

Executive Chef, Casino Rama 

Chef Rôtisseur Scott Reiss, Executive 

Chef, Bayview Country Club 

Chef Rôtisseur Jason Thede, 

Executive Chef, The York Club 

Tasting Jury 

Claudia Morley, Dame de la Chaine 

Jack Shipley, Chevalier 

Bill Morari, Maître de Table 

John Nihoff, Conseiller Culinaire, 

USA 

Shawn Whalen, Maître Rôtisseur 

Benny Koo, Vice-Conseiller 

Gastronomique 

Klaus Tenter, Bailli Provincial 

Valli Arlette, Vice-Chancelier 

Argentier 

Paul Barrett, Chevalier 

Julian Kempnich, Chevalier 

Ekkehard Herling, Bailli Régional 

Bernard Cheng, Chef Rôtisseur 

3


4 

International Jeunes Commis Rôtisseurs 

Canadian Gold – 1986 and 2006! 

As reported with a special News Flash inserted with the last issue of la Chaîne in Canada, we are pleased to 

congratulate, once again, Canada’s Daniel Craig on winning the gold medal at the 30th International Jeunes 

Commis Rôtisseurs competition held in Adelaide, Australia. In this issue, we will delve a little deeper into the 

events of that day and where Daniel is going now, through comments made by Daniel to Victoria’s Vice-Chargée 

de Presse Beverley Watkins. 

We are also fortunate to have been able to speak to Canada’s first gold medallist, Geoffrey Couper, who won 

the 1986 competition held in Koblenz, Germany. A retrospective on his win and career is also included along 

with a listing of all winners from 1977 to 2006. 

Finally, Vancouver’s Norma Gibson has forwarded a review of her experience as a first-time tasting judge at 

the competition providing an interesting window into an experience many of us have wondered about. 

Daniel Craig – 

2006 Gold 

Medallist 

On September 14, 

2006, life changed 

a bit for Daniel 

Craig. An 

apprentice chef 

under Chef Craig 

Stoneman, Delta 

Ocean Pointe 

Resort and Spa, Daniel outdistanced 

twenty-two other superb Jeunes 

Commis from around the globe to 

win the International Jeunes Commis 

Rôtisseurs gold medal for Canada. 

Along with his medal, Daniel 

received the Arthur Bolli Memorial 

trophy, a scholarship from le Cordon 

Bleu International to attend a fiveweek 

cuisine programme at its 

Académie in Paris and an attaché 

case of eight Wüsthof chef’s knives. 

A few days after the competition, 

Daniel was able to reflect on his experiences. 

Mandatory ingredients in the 

black box were marrons, whiting fish, 

lamb saddle, mangoes, enoki mushrooms, 

leeks, almonds and Kipfler 

potatoes. Other ingredients included 

shallots, veal sweetbreads, coconut, 

bush tomatoes, various wines and 

spirits, and the staple ingredients salt, 

pepper, sugar, flour, etc. 

Daniel found the marrons, which 

are fresh water crayfish, the most 

challenging ingredient. He treated 

them as if they were live lobster. The 

other challenging ingredient was a 

fish called “whiting.” To him, it had a 

mild flavour like our trout, so that is 

how he treated it! 

Daniel found the most difficult 

part of his experience was coming 

down with the flu — which was the 

worst on the actual day of the competition. 

The hospital told him it was a 

serious virus and gave him some 

antibiotics. Then he crashed for two 

or three days after the competition. 

He was sorry to miss out on some of 

the fabulous eight-course dinners, but 

he soon felt well enough to celebrate 

with other competitors. 

Daniel did not find any major 

differences between Australia and 

Canada in the format of the competition; 

in fact, the national and international 

competitions are run by the 

same rules so that competitors are 

fully prepared. The most tense part of 

the experience was when he heard 

them call the second and third place 

competitors. He didn’t really believe 

it when he heard them call his name 

for first! 

Daniel has had an enormous 

number of job offers; even the Cordon 

The medal winners and dignitaries. 

Bleu School offered him a job and to 

get his visa extended. While he 

would have liked to be at home and 

enjoy the accolades, he decided to 

take a well-deserved vacation, then 

work for a year in Australia, and is 

planning to return to Canada in 

August 2007. His Paris scholarship is 

open until January 2008. 

Winning appetizer. 

Winning main course. 

Winning Menu - 2006 

Daniel hard at work. 

Winning dessert. 

Appetizer 

Citrus Baked Paupiette of Whiting 

with Butter Poached Medallion of Marron, 

Braised Leek and Enoki Mushroom Ragout, 

Marron Essence, with Sherry Wine Gastrique 

Main course 

Juniper-Roasted Saddle of Lamb with Basil and Mint 

Kipfler Potato and Carrot Terrine 

Lemon-Scented Broccolini, Roast Shallot Reduction 

Dessert 

Mango and Lime Bavarian “Bombe” 

Minted Mango Salad, Blueberry Balsamic Syrup 

with Crisp Almond Cookie


Geoffrey today at Cedar Creek Estate 

Winery in Kelowna. 

Geoffrey Couper – 

1986 Gold: 

A retrospective 

Geoffrey Couper, a young, 

talented and energetic 

Canadian chef, took the 

European culinary community 

by surprise in 1986, 

winning Canada’s first gold 

medal over national champions 

from such bastions of 

gastronomy as France, 

Austria, Switzerland and 

Germany at the 

International Jeunes Commis Rôtisseurs competition in 

Koblenz, Germany. 

There are some differences between the competition 

then and the one held today. In 1986, while each chef was 

still given an identical black box of food products, they 

were required to design and prepare a four-course menu 

for six people in under six hours. The competing Jeunes 

Commis were also assigned two assistants each. 

Geoffrey‘s assistants spoke a smattering of English but, 

along with his broken German, they managed to communicate 

fairly well. As you can imagine, the kitchen that day 

was a hectic whirlwind of eleven competing chefs, twentytwo 

assistants, one supervising chef, numerous TV 

cameramen and several reporters. 

“You are under a lot of pressure,” Geoffrey said in an 

interview with the Vancouver Sun at the time. “You have 

no idea what you will be given, so you can’t prepare for 

the competition. And all the time you are preparing the 

food, you are getting used to the kitchen and the stove.” 

Geoffrey had compiled an impressive record prior to 

being chosen as Canada’s representative, having been 

chosen top apprentice in both BC and Canada in 1984, and 

winning the BC and Canadian Jeunes Commis Rôtisseurs 

competitions, qualifying him for the international competition. 

He took his initial cook’s training at the BC Institute 

of Technology and apprenticed under Executive Chef 

Gerhardt Pichler at the Hotel Vancouver. Following the 

competition, he took time to travel and experience as 

much of the European food scene as possible, returning to 

Vancouver to resume his career at the William Tell 

restaurant. 

What he loves best is the presentation of food, Geoffrey 

said upon his return. “When you have a sound knowledge 

of the basics, then you can experiment.” He admired the 

simplicity, imagination and beauty in many Japanese food 

presentations and learned a great deal working with a 

Japanese-trained chef, just as he has from chefs trained in 

other parts of the world. “That’s the stimulating thing — 

chefs travel around a lot,” he said. 

Over the past 20 years, Geoffrey has continued his love 

of travel and cooking by taking advantage of everything 

this highly mobile trade has to offer. His career is a postcard 

gallery of postings throughout some of the most 

beautiful places in British Columbia including the Gulf 

Islands, Whistler resort and the Rocky Mountains. He is 

presently in the wine country of the Okanagan Valley. Two 

years ago Geoffrey founded the CorkedCook Food & Wine 

Company - an enterprise dedicated to raising awareness 

about all the amazing producers (and hence the fantastic 

food and wine) that the Okanagan has to offer. 

Winning Menu - 1986 

Cold Terrine of Guinea Fowl 

Served with Marinated Vegetables 

Paupiettes of Salmon 

Stuffed with Braised Celery in a Chive Butter Sauce 

Lamb Loin 

with a Ragout of Wild Mushrooms and Leeks 

Poached Figs in Vanilla Syrup 

Served Warm with a Port Wine Sabayon 

International Gold Medal Winners (1977 – 2006) 

Year Country City Winner Nationality 

1977 Switzerland Zurich Alain Guillon French 

1978 Germany Berlin Clemens Baader German 

1979 Austria Vienna J.Marie Bonnefois French 

1980 Tunisia Tunisia Michael Bonacini English 

1981 Egypt Cairo Eschusa Farin Spanish 

1982 Ivory Coast Abidjan Matthias Schantin German 

1983 France Nice André Gindraux Swiss 

1984 Luxembourg Luxemburg Dominique Schmidt German 

1985 Italy Venice Bruno Bertin French 

1986 Germany Koblenz Geoffrey Couper Canadian 

1987 Spain San Sebastien Petra Roth German 

1988 France Nice Wolfgang Quack German 

1989 Norway Stavanger Johann Lugstein Austrian 

1990 Switzerland Lausanne Bärbel Remmel German 

1991 South Africa Johannesburg Wolfgang Rammer Austrian 

1992 Germany Frankfort Ulrike Korte German 

1993 Australia Brisbane Bradley Jolly Australian 

1994 Spain Mallorca Gabriel G. Ubina Spanish 

1995 Finland Tampere Tomas Palmqvist Swedish 

1996 Hungary Budapest Claus Weitbrecht German 

1997 United States Greystone Tamara Baur German 

1998 Sweden Stockholm Ludovic Aubiat French 

1999 France Paris Andrée Alaman French 

2000 Austria Vienna Markus Gradel German 

2001 Turkey Istanbul Viktor Angmo Swedish 

2002 Singapore Singapore Bin Kamarudin Norhilme Malaysian 

2003 South Africa Cape Town Carsten Neutmann German 

2004 Canada Calgary Luke Turner Australian 

2005 Bermuda Arto Rastas Finnish 

2006 Australia Adelaide Daniel Craig Canadian 

5


6 

International Jeunes Commis Rôtisseurs Competition 

A Perspective from a Tasting Judge 

When I applied and was accepted to be a tasting judge for 

the Jeunes Commis Rôtisseurs competition held in 

Adelaide, Australia in September 2006, I was completely 

unprepared for the challenge that lay before me! The competition 

is both strenuous and difficult, and with twentythree 

international candidates, the competition was tight. 

Each of the candidates was under the age of twenty-seven, 

with the average age between twenty and twenty-four. 

Translators were supplied if necessary for the non-English 

speaking contestants. 

The twelve tasting judges from all over the globe were 

experienced in judging—with the exception of yours truly! 

Prior to the competition, I had been given eighteen sheets 

entitled “Official Competition Manual for the Jury.” 

Reading instructions on paper is one thing; carrying out 

those instructions is quite another! 

At 6:00 am, eleven of the twenty-three contestants 

assembled in the kitchens of the Regency Institute in 

Adelaide. This is a magnificent food technology institute 

similar to Vancouver Community College — however, it is 

vastly larger and also holds a school for le Cordon Bleu. 

After viewing the notorious “black box,” the chefs were 

given half an hour to compose their menus and three 

hours to prepare their menus. The black box contained 

sixty-two ingredients (five of which were mandatory) and 

had not been seen by the young chefs until they entered 

the kitchen. They were asked to prepare four dishes each 

of appetizer, main course and dessert. Kitchen judges 

scored the candidates on technique, food usage, wastage 

and sanitation. Meanwhile in the tasting room, the tasting 

judges were given fifteen 

minutes to view the ingredients 

in the black box. Yikes! 

Could I ever remember all the 

ingredients? 

At 10:00 am, servers placed 

one appetizer dish on each of 

three tables while the other 

dish was placed on a general 

table for the final viewing of 

all three courses. At each of 

the tasting tables, there were 

four judges — two professionals 

and two non-professionals. 

To be fair to all competitors, 

timing was essential and 

David Tetrault, who so ably 

spearheaded the entire competition, 

was extremely precise 

in shouting out the time in 

minutes and seconds — a very 

stressful situation! 

Norma Gibson, Officier, Commandeur, Vancouver 

The tasting panel judges. Norma Gibson is fourth from right, top row. Jim 

Jaworski, Bailli Régional, Manitoba, is kneeling to the right in the front row. 

Norma Gibson in Adelaide. The black box. 

We were given a copy of the menus composed by each 

candidate and the score sheet. We were to allocate 15 

marks for taste, 5 marks for presentation and 10 for originality, 

for appetizer, main course and dessert. Once a decision 

had been made, no changes or appeals were allowed. 

Candidates were identified only by number. With food 

coming at us so quickly, we had only seconds to refresh 

our palate, and water was our chief ally. By 1:00 pm the 

first round was finished and we headed for — would you 

believe it — lunch! Could I possibly eat one more mouthful 

of anything? The students had prepared an attractive buffet, 

which was delicious. After lunch, we had a three-hour 

reprieve and some of us headed back to our hotel for a nap 

or a long walk. The process began again for the remaining 

twelve candidates at 4:00 pm and ended at 7:30 pm. What 

a remarkable day! 

The winner is determined from the total number of 

points awarded by the kitchen and tasting judges, a 

kitchen supervisor (in this case Takashi Murakami from 

Canada, who is also on the International Jeunes Commis 

Committee), a timing and production supervisor and an 

auditor from the national council of the host country, plus 

one assistant auditor from the host country. 

On Saturday evening at the gala dinner, the winners 

were announced. The third place was the first time a tie 

had occurred — Sweden and Norway each had the same 

number of points. Second place went to Germany. The 

overall winner was Daniel Craig from the Delta Ocean 

Point Resort in Victoria, BC — yes, the Canadian won! 

In my humble opinion, all 

twenty-three contestants were 

winners. Many of them had 

already passed through several 

screenings to reach this most 

prestigious international competition. 

They had spent many 

days, and in some cases weeks, 

working with the top chefs in 

their country. Some had travelled 

to top restaurants in 

major cities, gaining insights 

from famous chefs while others 

spent many hours in the 

kitchens of the top hotels in the 

world. 

The international convention 

is always an exciting event to 

attend and the competition 

must be one of the best in the 

world. The 2007 event will be 

held in Frankfurt and I urge 

you all to come.


Growing up in Toulouse, France, 

where his grandmother’s family 

owned the local grocery store, and 

having a palate accustomed to “simple” 

foods like duck magret and fois 

gras, it is no surprise that Chef 

Smotkowicz discovered at an early 

age that he enjoyed working with 

food. The conviviality surrounding 

its preparation — and its consumption 

— was an added bonus. Indeed, 

meeting new people and being 

exposed to new ideas, says Simon, 

have been the highlights of his 

career. 

After graduating in 1968, Simon 

worked in the industry in France for 

a number of years, including running 

his own restaurant for a time. After 

moving to Edmonton in 1975, he lent 

his talents to the Edmonton Plaza, 

the Four Seasons Edmonton as well 

as Delta Hotels in Edmonton, 

Winnipeg and Montreal. He has been 

the executive chef at the Shaw 

Conference Centre since 1988. 

Holding to his philosophy that 

“eating is a discovery” to be 

Professional Spotlight 

Maître Grillardin Simon Smotkowicz, Executive Chef 

Shaw Conference Centre, Edmonton, Alberta 

explored through creative experimentation 

with textures and flavours, 

Simon has established a professional 

reputation of excellence for both his 

culinary and leadership skills. 

Chef Smotkowicz is the president 

of the Edmonton branch of the 

Canadian Culinary Federation and 

director of the Alberta Culinary Arts 

Foundation. He has received many 

awards during his career including: 

the City of Edmonton Civic Award 

(1983); the Alberta Achievement 

Award for outstanding competitive 

performance in culinary arts (1983 

and 1986); the Special Ambassador 

Chef Smotkowicz working with his team. 

Award from Economic Development 

in Edmonton (1988); and the Alberta 

Centennial Medal (2005). In 1995, his 

peers in the CFCC elected him Chef 

of the Year for the western region. In 

1997, the French government 

honoured Simon by making him 

Chevalier de l’Ordre du Mérite 

Agricole and in 1998, he was selected 

CFCC National Chef of the Year. 

International competition has been 

a longstanding interest and commitment 

for Simon, both with Culinary 

Team Alberta and Culinary Team 

Canada. His first competition was in 

1983, and since then his artistry, 

dedication and teamwork have contributed 

significantly to the successes 

achieved by our nation’s culinary 

teams. Combined with his tenacity, 

drive and uncompromising pursuit 

of excellence, Chef Smotkowicz 

continues to foster growth and 

development of Canada and 

Alberta’s culinary expertise by 

upholding a standard in leadership 

and performance that distinguishes 

these teams as the world’s best. 

Chef Simon Smotkowicz. 

7


8 

National Meeting in Review 

Toronto, November 3 - 4, 2006 

The Bailliage de Toronto was pleased to host the 44th national meeting and Chapître du Canada on November 

3 - 4, 2006. Our National Council, visiting provincial and 

regional Baillis and confrères from 

across Canada enjoyed a wonderful 

weekend of events orchestrated by 

Bailli Régional Ekkehard Herling and 

his enthusiastic organizing committee. 

The weekend began early Friday 

morning with the national Jeunes 

Commis competition, conducted at 

the excellent Humber College facilities. 

On Friday evening, a welcoming 

Champagne Reception was held at 

the beautiful and historic St. 

Lawrence Hall (circa 1850) in downtown 

Toronto. Six professional member 

establishments from the Toronto 

Bailliage prepared a tapas menu for 

the young competitors and confrères illustrating some of 

Toronto’s culinary diversity. 

The evening was capped by the awards for the national 

Jeunes Commis Rôtisseurs competition. Chef Takashi 

Murakami, C.M., Conseiller Culinaire presented the gold 

medal and the Fulgence S.E. Charpentier Trophy to Tobias 

Grignon of Bacchus Restaurant at the Wedgewood Hotel 

in Vancouver, BC. The silver medal was presented to 

Steven Lepine of the Calgary Golf & Country Club, while 

the bronze medallist was Sylvester Dudek of the St. 

Charles Golf and Country Club, Winnipeg. 

The National Council meetings were held Saturday 

morning in the Nineteenth Floor at the Fairmont Royal 

York Hotel. At the conclusion of the meetings, the 

National Council and guests enjoyed a wonderful luncheon 

at the York Club hosted by Toronto Bailli Régional 

(and York Club General Manager) Ekkehard Herling and 

Executive Chef Jason Thede. Completed in 1892 as a mansion 

for George Gooderham, president of the Gooderham 

and Worts Distillery (and described as the wealthiest man 

in Ontario at the time), this sprawling Romanesque revival 

style building, with its corner tower and porte-cochere, is 

embellished with round-arched openings and elaborate 

sandstone detailing. The interiors are equally elaborate 

with an impressive three-story staircase, mahogany 

inlayed parquet floors and finely detailed wood finishes. 

The property has been the site of the York Club since 1910. 

After the luncheon, Bailli Herling and his staff 

conducted tours of the facility, including the extensive 

wine cellars. 

On Saturday evening, Hayo Maier, Bailli Délégue 

and David Tetrault, Argentier, Membre du Conseil 

Host Hotel - 

The Fairmont Royal York. 

Welcome Reception 

St. Lawrence Hall 

Establishment: EN VILLE 

Tamarind and Galangal Sautéed Abalone on Lotus Root Chip 

Duck Tongue Cocktail with Coriander Lime Oil and Purple Radish Sprouts 

Establishment: THE YORK CLUB 

Pacific Chanterelle Cream with Thyme Scented Brioche Croutons 

Olympia Oysters on the Half Shell with Beet Mignonette, Cucumber and 

House made Flax Crackers 

Establishment: LINDA’S 

Mieng Kum 

Grilled Fish Fillet in Banana Leaf 

Veal Flank and Tripe in Curry Sauce 

Establishment: MARK PICONE 

Neufeld’s Spelt Flour Gaufrette, Forsyth Farm Pulled Pork, Apricot Maple Glaze 

Spiced Grimo Hazelnut and Monforte ‘Belle’ Carré, Persimmon Sorbet, 

Tahitian Vanilla Bean Cream 

Establishment: JAPAN DELI 

Baked New Potato with Sweet Miso Paste 

Japanese Steamed Egg Custard with Seafood 

Establishment: THE NATIONAL CLUB 

Toronto skyline. 

Red Delicious Blown Sugar Apple filled with Valronha Chocolate Bavarian 

Shredded Phyllo Brûlée Napoleon with Port Poached Prunes 

Platter of assorted Chocolate Pralines 

Lisa and David Levy 

sample the Pacific 

Chanterelle cream 

from Jason Thede, 

Executive Chef of the 

York Club.


d’Administration, raised the sword 

over the promotion of council 

members and the induction of new 

members for the Bailliage de Toronto. 

The ceremony was highlighted by the 

induction of Helene Scott as the new 

Bailli Régional for the Bailliage du Val 

d’Okanagan and the presentation of a 

20-year pin to Mr. Samir Hanna, 

Chancelier Honoraire, Membre de 

Conseil Magistral, Commandeur. 

The Chapître dinner was held in 

the Fairmont Royal York’s magnificent 

Concert Hall. The venue for the 

Hotel’s inaugural ball on June 11, 

1929, the Hall is replete with a soaring 

ceiling, full stage, balcony, crystal 

chandelier and delicately arched windows. 

Executive Chef David Garcelon 

treated attendees to “A Taste of 

Ontario”, an eight-course feast created 

from the natural bounty of our 

host province, accompanied by an 

array of outstanding Ontario wines, 

each selection ably described by 

Sommelier Courtney Henderson. 

Bailli Régional Ekkehard Herling 

delivered the accolade, eloquently 

complimenting Chef Garcelon, the 

kitchen brigade, Sommelier 

Henderson, Banquet Manager 

Caroline Langelier and the service 

staff to long and appreciative 

applause. The evening concluded 

with a wonderful surprise for all the 

confreres in attendance: beautifully 

lettered Chaine plates presented by 

the Toronto Bailliage commemorating 

the event! 

(left to right) Beat Hegnauer, Bailli Régional, Calgary; 

Takashi Murakami, C.M., Conseiller Culinaire; and 

David Tétrault, Membre du Conseil d’Administration, 

before the award announcement. 

(far left) David Tétrault; Takashi Murakami; and (far 

right) Hayo Maier, Bailli Délégué du Canada, flank 

Sylvester Dudek, bronze medallist, and Tobias 

Grignon, gold medallist. 

Hayo Maier; Lize Addison; and Klas Tenter, Bailli 

Provincial, Ontario, at reception prior to Chapître 

dinner. 

(left to right) Sylvester Dudek, bronze medallist and 

Steven Lepine, silver medallist, with gold medallist 

Tobias Grignon. 

Jane Ruddick, Bailli Régional, Vancouver; and Helene 

Scott, Bailli Régional, Okanagan. 

Inducting officers and distinguished guests (left to 

right) David Tétrault, Membre du Conseil 

d’Administration, Argentier; Josée Roy-Froncioni, 

Membre du Conseil d’Administration, Bailli Délégué 

des Bermudes; Hayo Maier, Bailli Délégué du 

Canada; and Samir Hanna, Chancelier Honoraire. 

(far left) Takashi Murakami; Jason Thede; and (far 

right) John Nihoff, Conseiller Culinaire, USA, chat 

with some of the competitors. 

Takashi Murakami congratulates the competitors 

before announcing the winner and other medallists. 

(left to right) John Cordeaux, Vice-Conseiller Culinaire; 

Lorna Cordeaux; and Bill Morari, Vice-Chargé de 

Missions. 

Samir Hanna receives his Commandeur insignia for 

twenty years of continuous membership. 

Bert Phillips, Bailli Provincial, BC, and Connie 

Gelber, Conseiller Gastronomique. 

9


Photos provided courtesy of Calgary Tourism. 

10 

Bailliage du Canada - Chapitre du Canada 2007 

Calgary skyline. 

There’s a 

place in the 

rolling 

foothills of 

Canada’s 

Rocky 

Mountains 

where each 

Golf as you have never 

experienced it before. 

year nearly five million visitors come 

from across Canada and around the 

world to explore, experience and 

enjoy. This place is Calgary, The 

Heart of the New West — a safe, 

clean and vibrant city that offers the 

best of all worlds: a place where 

uncommon energy transforms ideas 

into action and dreams into reality; 

where people from around the world 

come to experience adventure, rich 

western heritage, pioneering traditions 

and the majestic Canadian 

Rockies. A spectacular city to visit 

any time of year, Calgary’s small – 

town warmth coupled with the 

vibrant urban ambience makes it a 

metropolis of wonderful contrasts. 

Known for its sunny skies, Alberta 

receives more hours of sunshine yearly 

than any other province in Canada. 

Calgary provides a unique 

combination of adventure, spirit and 

legendary western hospitality that 

makes it one of Canada’s top destinations 

to visit. Downtown is a cosmopolitan 

dreamscape with numerous 

skyscrapers, massive shopping 

centres and sophisticated restaurants. 

A winding river separates downtown 

from Kensington Road, where you 

Join Us in Calgary! 

(October 4 4-6, - 6, 2007) 

Rockies are only an hour away. 

will find quaint shops, thriving arts 

and lovely cafes. Sit back on the outdoor 

benches and enjoy the warm 

Chinook winds when they roll into 

town. Stroll along riverside pathways, 

or visit one of the many area 

attractions: 

• The Calgary Tower provides a 

panoramic view of Calgary and the 

mountains, 630 ft. (190.8 m) above 

the ground. The Glenbow Museum 

focuses on Canadian 

heritage and features exhibits of 

Native and pioneer culture, 

Canadian artists and military 

history. Both are within easy walking 

distance of the host hotel. 

• The world-class Calgary Zoo features 

over 1,500 animals in natural 

habitats. It is particularly noted for 

its superb Destination Africa 

pavilion (featuring Canada’s only 

underwater hippo viewing pool); 

the Botanical Garden; the 

Prehistoric Park (with 27 life-sized 

dinosaur models) and the 

Canadian Wilds area, which is a 

safe place to view grizzlies, cougars 

and many other mammals and 

birds native to Canada. 

• Canada Olympic Park has many 

activities, including skiing, bobsled 

and luge in the winter, and bungee 

jumping in the summer. 

Shopping 

Calgary is a shopper’s paradise: 

specialty shops and upscale districts, 

Inuit art and designer western wear. 

And the best news of all — Alberta 

does not have a provincial sales tax, 

making it a shopping haven! Just one 

block north of The Fairmont Palliser, 

“Downtown on 8th (Stephen 

Avenue)” is Calgary’s largest and 

most popular shopping area with a 

pedestrian zone lined with boutique 

shops, restaurants, and coffee houses 

leading to a shopping complex 

encompassing five city blocks with 

the Bay, Calgary Eaton Centre, TD 

Square and Penny Lane. 

Chapitre du Canada 

Schedule of Events 

Official Hotel for the Chapitre — 


Thursday, October 4, 2007 

Early Bird Special Dinner & Reception 

Meet the Jeunes Commis Rôtisseurs! 

TBA 

Friday, October 5, 2007 

National Jeunes Commis Rôtisseurs 

Competition 

Southern Alberta Institute of Technology 

Not open to the public. 

Welcome Reception 

Hotel Arts 

1900 hrs 

Saturday, October 6, 2007 

Breakfast 


0730 hrs 

Annual Meeting – The Fairmont Palliser 

0830 hrs (Jacket & Tie with Chaîne) 

National Council and Baillis only 

Lunch 

The Calgary Petroleum Club 

1300 hrs (Jacket & Tie with Chaîne) 

Inductions & Chapitre Dinner 

The Fairmont Palliser Hotel 

1730 hrs 

(Black Tie with Chaîne)


Your Host Hotel 

Calgary’s most elegant Grand 

Canadian Heritage Hotel (and 

Brigitte Fritz, General Manager, 

Chargée de Missions, Bailli Régional 

Honoraire) welcomes visitors who 

are enticed back year after year by 

the hotel’s impeccable service and 

hospitality. Set in the heart of the 

city, The Fairmont Palliser is a historical 

landmark, offering distinctive 

accommodation in each of its 405 

luxuriously decorated guest rooms. 

It is a reminder of the golden era of 

travel — an age of elegance and 

charm in classic surroundings, 

where white-glove service was 

customary and grand hotels defined 

a country. 

Built in the Edwardian 

Commercial style, The Fairmont 

Palliser opened as The Palliser on 

June 1, 1914. The public areas were 

fitted with oak paneling, candelabras, 

marble columns and floors, 

handmade rugs and public art. Ice 

water, along with hot and cold running 

water, was available in the 350 

guest rooms, which featured 

mahogany doors, brass beds and 

windows. Named after Captain John 

Palliser, who explored the area in the 

1850s, the eight-floor building was 

enlarged in 1929, with another $30 

million in renovations and restoration 

recently made. 

The Canadian Pacific Railway 

Pavilion adjoining the hotel, built to 

preserve and showcase Canadian 

Pacific’s history, is a partnership 

between the hotel and the railway 

company. The magnificent glass 

rotunda was inspired by late 19th 

century railway station design and 

complements the hotel’s 

Rimrock Dining Room. 

architectural detail and provides a 

home for Canadian Pacific’s vintage 

train cars. 

The Grand Lobby, originally 

known as the Rotunda, is considered 

Renaissance Revival, with grey 

Tennessee marble floors and 

columns finished in Botticino and 

Sylvian marble, a ticket office, telegraph 

and telephone bureau, flower 

stand and elevator hall. On June 2, 

1993, the Crown granted the hotel a 

heraldic badge — a first-time event 

for any hotel. This ended The 

Palliser’s rather dubious practice of 

“borrowing” Captain John Palliser’s 

family crest. With wild roses representing 

the provincial flower of 

Alberta and wavy lines representing 

the junction of the Bow and Elbow 

rivers, where Calgary is situated, the 

badge follows the original Palliser 

family crest as much as possible. 

The Tudor-style Rimrock 

Restaurant, named by Banff artist 

Charles Beil (whose thirty-eight-foot 

Oak Room Lounge. 

Exterior of The 

Fairmont Palliser. 

The Grand Lobby. 

The main entrance marquis. 

mural depicting a rimrock was 

installed in 1962), features a heraldic 

sign above the fireplace with images 

such as a locomotive and a sickle. R. 

B. Bennett, prime minister of Canada 

from 1930 to 1935, lived in the hotel 

for stretches of time between 1922 

and 1938, and had a regular table 

beside the fireplace. In the 1960s, 

architect Earl Morrison wanted to 

remove the fireplace for kitchen 

access, but adamant Calgarians 

persuaded the hotel to save the 

“landmark.” 

Renamed the Palliser Room in 

1954, the Louis XIV-style Crystal 

Ballroom held dances for decades, 

but because of strict liquor rules, the 

hotel did not serve alcohol, and 

people resorted to hip flasks or 

bottles hidden under formal gowns. 

Long tablecloths hid the forbidden 

substance during supper and waiters 

served ginger ale and turned a blind 

eye while guests mixed their own 

drinks. 

11


12 

Vancouver Bailliage in Review 

Induction Dinner 

The Sutton Place Hotel October 28, 2006 

(Left to right) Back Row: Hayo Maier, Bailli Délégué du Canada; Dr. Gerald Korn, Bailli Régional Honoraire; Bert Phillips, Bailli Provincial; 

Robert Charlton, Vice-Conseiller Gastronomique; Julia Stoller, Secretary; Dr. Jane Ruddick, Bailli Régional; Christophe Penalva, Vice-Chancelier Argentier. 

Middle Row: David Freeman; Soren Fakstorp; Claire-Marie Jadot, Chargée de Missions; Roland Milaire, Vice-Chargé de Presse. 

Front Row: Lawrence Lownang; David Long; Jodi Pelling; Eva Jensen; Dr. Stephen Tredwell; Neil Allem. 

Congratulations! Thirty-year recipient Eva Jensen and David Freeman. 

Visit www.chainerotisseurs.org 

for interesting information about the Chaîne locally, nationally and internationally


Dinner at Cioppinoʼs 

Yaletown, Vancouver, December 4, 2006 

Bruno Marti was presented with the Bronze Star of 

Excellence by Bert Phillips, Bailli Provincial. Bruno 

was given the award for his long service to the 

culinary arts and la Chaîne des Rôtisseurs. Dr. Jane 

Ruddick, Bailli Régional, congratulates Chef Marti. 

13


La Chaîne – Coast to Coast – Coast to Coast – Coast to C 

14 

Bailliage de la Nouvelle Ecosse 

We are in the middle of winter and here I am reminiscing 

about “lamb roast on the spit” which is always a big hit 

for the members of our Bailliage. This event has been an 

annual summer gathering for a number of years. Last 

summer, this event was hosted at the country home of the 

LeBlancs who originally created the idea, way back when. 

Ever since, members have graciously opened their homes 

to take turns to host this summer picnic. And it gets 

better and better each year! The master roaster, who is 

usually the host, gets the opportunity to showcase his 

lamb-roasting talent to the delight of the attendees. 

Amazingly, he does not have a shortage of assistance 

during the carving stage! I cannot help but mention again 

the delicious side dishes thoughtfully prepared by our 

members to complement the roast! The demonstration of 

this team effort towards our scholarship funds for 

culinary students is quite remarkable. 

Martin Ruiz Salvador, chef and co-owner with his wife, 

Sylvie, of the Fleur de Sel Restaurant in Lunenburg, hosted 

our Dîner Amical in October. Chef Martin graduated 

from the two-year Cordon Bleu program at the Scottsdale 

Culinary Institute in Arizona. His culinary creation was a 

reflection of his world of experience, having worked in 

various establishments in Nova Scotia and Europe, 

including a Michelin one-star restaurant in Dublin, 

Ireland, and a Michelin two-star in Lyon, France. Fleur 

de Sel was named by En Route magazine as one of the 

top ten new restaurants in Canada. He is also the 

youngest professional member of our Bailliage, inducted 

last November. Indeed, it was a delicious, creative and 

truly enjoyable culinary experience. 

Fleur De Sel Restaurant 

Amuses Bouche 

Terrine of Braised Local Oxtail, Artichoke Puree and Crisp Artichokes, 

Beetroot Reduction 

Mushroom Soup, New Brunswick Hedgehog Mushroom Potage, Crisp Pig’s Ear 

Sorbet 

Roasted Atlantic Halibut, Fricassee of New Potatoes, 

Baby Clams and Organic Root Vegetables, Seafood Nage 

Sautéed Veal Kidney, Cauliflower Flan, Veal Jus, Organic Baby Carrots 

Pumpkin Cheesecake, Quenelle of Apple Mousse, Caramelized Almonds with 

Currant Coulis 

On November 25, our Bailliage held a gala and 

induction dinner at the Prince George Hotel. Dr. Pierre 

Charbonnier, Chancelier, Membre Honoraire du Conseil 

Magistral, from Ottawa, was in attendance to induct eight 

new members. Chef Ray Bear orchestrated this delicious 

dinner with his award-winning culinary team. He is a 

“home grown” talent, hailing from Halifax, Nova Scotia, 

who completed his education at NSIT and Akerley 

Campus, with subsequent training at the Culinary 

Institute of America in New York. Chef Bear has been an 

enthusiastic competitor, winning APEX gold medals for 

the Prince George Hotel and Team Nova Scotia in 2000 

and 2001, respectively. 

In 2005, Chef Bear was awarded Chef of the Year and 

Culinarian of the Year by the Halifax chapter of the 

Canadian Culinary Federation and this month, he won 

the gold medal at the culinary competition for the 

province of Nova Scotia in support of the Olympians. 

Prince George Hotel 

Monk Fish with Almond Brown Butter Pickled Black Relish 

Miso Scallop Lobster Sauce 

Pâté de Fruit 

Roast Loin of Veal, 

Sweetbreads, Veal Jus 

Grilled Calf’s Liver, Stewed Apples and Raisins 

Bacon Scalloped Potatoes, Carrot Velvet Turnips and Beets 

(Left to right) Mrs. Perey, Dr. Bernard 

Perey and Dr. Pierre Charbonnier. 

Inductees and dignitaries. 

(Left to right) Louis Deveau, Don 

Downe and Stephen Leahey. 

Fox Hill Fenugreek Cheese 

Honey Semi Freddo, Blood Orange Sorbet 

Poached Apricots, Raspberry Mille-Feuille 

(Left to right) Lee Myrhaugen, 

Margaret Carson, Raymond LeBlanc 

and Rémy Richard. 

(Left to right) Ken Mader, Chef Ray 

Bear and Josie Richard.


st to Coast to Coast – Coast to Coast – Coast to Coast – Coas 

Bailliage de lʼOutaouais (Ottawa) 

Dîner au Château Laurier 

Le Bailli complimente E. 

Frehner, Chef Pâtissier 

du Château. 

J. Kurcharik, Commis au 

Château Laurier, reçoit le 

Trophée Zonda-Laflamme. 

Fairmont Château Laurier Hôtel 

Reception 

Henry of Pelham Cuvée Catherine Brut Niagara 

Mission Hill Sauvignon Blanc Okanagan 

Dinner 

Cocoa-Dusted Pan-Seared Quebec Foie Gras 

Cranberry Compote, Cassis Gastrique, Brioche Toast Points 

Henry of Pelham Off Dry Riesling 2004 Niagara 

Lemon Sole with Scallop and Ontario Asparagus Mousseline 

Sweet Pomme Puree, Essence of Lemon Balm and Baby White Asparagus 

Inniskillin Dark Horse Estate Pinot Blanc 2004 Okanagan 

Niagara Strawberry Ice Wine Sorbet 

Cracked Pepper and Blackberry-Glazed Venison Loin 

Roasted Pumpkin Seed-Crusted Lamb Chop 

Black Trumpet and Truffle Roesti, Cassis and Black Cherry Pan Jus 

Porcini Drizzle 

Legends Reserve Pinot Noir 2003 Niagara 

Canadian Cheese Champions 

Sir Laurier d’Arthabaska 2002, Le Douanier 2004, Bleu Bénédictine 2006 

Tomato Apricot Chutney 

Gatineau Three Hill Forest 

Quebec Maple Mousse Tree, Sugar Tartlet and Mission Fig Ice Cream 

Cave Springs Indian Summer Late Harvest Riesling Niagara 

Petit Fours 

Coffee, Tea, Decaf 

Dîner au Signatures du Cordon Bleu 

Le Bailli felicite la Brigade. 

SIGNATURE du Cordon Bleu de Paris 

Les coquillages de la Nouvelle-Écosse 

nage émulsionnée de ciboulette et flan d’échalotes 

Savennières 2002, Clos Saint-Yves, Domaine des Baumards 

Le foie gras de canard mulard du Québec 

marmelade de pomme et poire au tabac de cuisine, 

petite salade de chez Daniel 

Vouvray moelleux 2003, Le Haut-Lieu, Huet 

Le pétoncle du Nouveau-Brunswick 

émincé d’endives et sorbet au Cointreau, 

gastrique de jus de viande perlé à l’huile de homard 

Martinborough 2004, Chardonnay Reserve, Voss Estate, New-Zealand 

Le granité au miel de Saskatchewan paillette de Duminot Doré 

La selle d’agneau d’Alberta 

tarte fine aux trois poivrons, tapenade verte, jus au citron confit 

Margaux 2001, Blason d’Issan, Château d’Issan 

Mûre des marais de Terre-Neuve crème brûlée au gingembre sauvage 

Le sirop d’érable du Manitoba caramel citronné, crémeux chocolat Grand Cru 

Brachetto d’Acqui, Gancia, Piedmont, Italie 

Les Mignardises Palet aux saveurs des provinces canadiennes 

Gala de Noël au Baccara 

Restaurant le Baccara, Casino du Lac-Leamy 

Canapés 

Mousseux Mumm Napa 

Amuse-bouche 

Pétoncle «Princess» aux sucs de pomme et vanille, 

huître «fine de Claire» gratinée 

Marbré de faisan au foie gras de canard et céleri, 

salade d’herbes fines et armillaires marinés 

Saint-Péray, 2004, Alain Voge 

(De gauche a droite) 

A. Miroux, M.M. Legendre, 

C. Faure, K. Shaw (du 

Signatures), R. Hanna, 

S. Hanna (Président 

d’honneur),R.P.Charbonnier, 

P. Chantal et son Epouse. 

Filet de doré des Grands Lacs sur une brandade de homard et fenouil, 

bouillon de homard crémeux à l’anis et safran 

Penedès, Gran Vina Sol, Chardonnay, 2004, Torres 

Ris de veau croustillant et langoustine rôtie, 

bettes à carde et salsifis braisés, beurre léger au porto 

Bourgogne, Cuvée Gravel, 2003, Catherine & Claude Maréchal 

Granité au vodka, ananas et coriandre 

Carré de cerf de Boileau laqué à l’érable et poivre long, 

gratin de poires et topinambours, polenta rôtie et jus de gibier 

à l’émulsion de courge poivrée 

Bordeaux Supérieur, 2003, Château Fleur Haut Gaussens 

Fondant de Riopelle de l’Île aux Grues aux fruits secs, 

quelques pousses biologiques à l’huile de noisette 

Rioja, 2002, Cosme Palacio y Hermanos 

Sablé à la compote de mangue crème chibouste à l’eau de rose 

et éclats de nougatine, sauce beurre d’orange 

Mignardises Café, thé, infusion 

15


16 

La Chaîne – Coast to Coast – Coast to Coast – Coast to 

Bailliage du Manitoba 

What a year 2006 has been for the Bailliage du Manitoba 

— an active Dîner Amical schedule, a Red River College 

Culinary Arts Scholarship presentation, a successful 

Jeunes Commis Rôtisseurs competition, the creation of an 

Ordre Mondial chapter, a summer bus trip and BBQ and 

the induction of new professionals, Chevaliers and 

Rôtisseurs at the Chapitre dinner in October. All in all, it 

made for a very busy, enjoyable and successful year. 

In November 2006, the year ended on a sumptuous 

note as the Bailliage hosted a stunning Chapitre dinner at 

the Hotel Fort Garry. The outstanding cuisine of Joseph 

Wojakowski, Maître Rôtisseur, was highlighted, assisted 

by his top-notch brigade. The rejuvenated Hotel Fort 

Garry provided a dramatic setting for this event. The 

intronization and promotion ceremony was officiated by 

David Tetrault, Membre Conseil d’Administration, 

assisted by Roger Baekeland, Echanson. 

Those inducted were Murray Lushaw, Chevalier; 

Nicholas Beaumont, Chef Rôtisseur; Christopher Sprague, 

Chef de Table; and Melissa Hryb, Jamie Labiuk and 

Stephen Marchand, Rôtisseurs. 

An important milestone for the Manitoba Bailliage was 

the creation of an Ordre Mondial chapter, the third in 

Canada, at the Chapitre dinner. Roger Baekeland was on 

hand and along with David Tetrault inducted eighteen 

Manitoba Bailliage members into l’Ordre Mondial. Two 

events have been hosted since the induction with additional 

events scheduled during 2007. Michael Grimes was 

promoted to the position of Vice-Echanson for the 

Bailliage. 

The Bailliage is proud to sponsor two scholarships 

presented to students enrolled in the culinary arts 

program at Red River College. The students annually host 

a Dîner Amical for the Bailliage at which time the scholarships 

are presented. Denise Friesen, Vice-Conseiller 

Gastronomique, has taken on the responsibility of coordinating 

this event, which showcases the Chaîne to future 

culinarians. The students work under the close supervision 

of Tom Pitt, Chef Rôtisseur, in the creation of the 

dinner, which also enhances their culinary education. 

2006 Jeunes Commis Rôtisseurs competitors — Sylvester Dudek (second from 

the left), representing St. Charles Country Club, emerged as the winner. 

Annually, the Bailliage hosts a Jeunes Commis 

Rôtisseurs competition under the supervision of Bernard 

Mirlycourtois, Vice-Conseiller Culinaire. This past year, six 

young chefs participated, with Sylvester Dudek from St. 

Charles Country Club emerging as the local winner. 

Sylvester went on to place third in the national competition 

in Toronto. 

The calendar of events for 2007 promises a very active 

year. Chaîne dinners, Ordre Mondial events, the enhancement 

of the Red River College Culinary Arts Scholarship 

program, along with the continuation of the very important 

Jeunes Commis Rôtisseur competition will all be part 

of an exciting schedule. 

Clayton Lawrence (left), Vice-Conseiller 

Gastronomique Honoraire, and Denise 

Friesen (right), Vice-Conseiller 

Gastronomique, present two scholarships 

from the Manitoba Bailliage to 

winning students enrolled in the Red 

River College culinary arts program at 

a Dîner Amical hosted by the culinary 

students at the college. 

Enjoying the reception at the Manitoba 

Bailliage Chapitre dinner (left to right) 

Jim Jaworski, Bailli Régional, Brandi 

Field, Athina Panopoulos and David 

Tétrault, Argentier. 

Michael Grimes (left), Vice-Echanson, 

assisted by Shawn Brandson prepare 

for the first Ordre Mondial event 

hosted by the Manitoba Bailliage — 

an outstanding Napa Valley wine tasting 

held at St. Charles Country Club. 

2006 Chapitre dinner (standing left to 

right) Carl and Sharon Collister, Susan 

and Giacamo Appice, (seated left to 

right) David Tétrault, Athina 

Panopoulos, Jim Jaworski, Brandi 

Field. 

2006 Chapitre dinner (standing left to 

right) Murray Lushaw, Dawn Fraser, 

Joe Moskal, Michael and Ruth Grimes, 

(seated left to right) Jeanne Lushaw, 

Roger Baekeland and Lee Baekeland.

, 


ast to Coast to Coast – Coast to Coast – Coast to Coast – Coas 

Bailliage de lʼAlberta Nord – Edmonton 

One of our favourite events of the year is the summer 

Wild Game Barbecue. This year was no exception as 

Chevalier and former executive member Robert Brintnell 

and his wife, Sharon, hosted us at their cottage on Lake 

Wabamun on August 25, 2006. The day was perfect — 

blue sky, 25 C, no wind. The setting was charming. The 

Brintnell cottage was built in the 1940s, fashioned after the 

Frank Lloyd Wright Arts and Crafts period, providing a 

perfect backdrop to a wild game barbecue. 

Bob Brintnell and his son, Wade, are avid outdoorsmen 

who regularly entertain the group with hunting stories 

and this was no exception. The elk (a six-point bull taken 

with bow and arrow by Wade) became the roast, elk meatballs 

and elk cabbage rolls under the creative culinary 

skills of Executive Sous-Chef Leanne Kitagawa of the 

Crowne Plaza Hotel. An eighty-pound pig on a spit, 

salads, sumptuous desserts and carefully chosen wine 

made it a memorable Chaîne event. 

First-time visitors to Canada Jim and Cindy O’Connell, guests of Hank Gillespie. 

Having hosted our annual barbecue 

for the past ten years Anne and Lorne 

Anfindsen enjoy the day! 

Plate presentation to Bob and Sharon 

Brintnell, hosts for the event, by Peter 

Graham, Bailli Régional. 

For over twenty years, the Bailliage de l’Alberta Nord 

has made its way to the mountains for a weekend retreat, 

most often in Jasper. This year’s mountain retreat (held 

September 29-30, 2006) was no exception. Some forty 

Chaîne members and their partners spent a spectacular 

weekend at The Fairmont Jasper Park Lodge. The leaves 

were turning beautiful yellows, golds and reds, the morning 

air was crisp, and the mountains were spectacular. 

One of the highlights of the weekend was a dinner 

hosted at the Astoria Hotel by our very own George 

Andrew, Maître Hotelier, and his wife, Joanne. The 

evening started at an outdoor reception at Pyramid Lake 

where members enjoyed a spectacular sunset, bugling elk 

and beautifully prepared hors d’oeuvres. The group 

moved on to the Astoria, a heritage hotel, which has been 

in George Andrews’ family for over seventy-five years. 

Chef Grillardin Marguerite Dumont and her staff of six 

young men prepared a sumptuous meal that very much 

reflected the Rocky Mountain experience, including duck 

confit profiteroles, pheasant consommé with a perfectly 

poached quail egg and a rich, flavourful caribou osso 

bucco. Maître de Table Patrice Fortin and his serving 

brigade were efficient and charming. Good service is so 

much a part of the Chaîne experience. Our Bailliage looks 

forward to many more mountain expeditions. 

On the Saturday evening we were hosted by Rens 

Breur at The Fairmont Jasper Park Lodge and Wade 

Brintnell, Chevalier, to an all-Canadian black tie dinner. 

Pyramid Mountain site of the Friday 

night reception hosted by George and 

Joanne Andrew. 

Golden baked Okanagan peach in 

pastry at The Fairmont Jasper Park 

Lodge dinner on Saturday. 

(Seated) Dan and Jamie Esplan, 

Myrna Slobodan; (standing) Alec and 

Irene Murray. 

On November 19, the Bailliage held its Chapitre dinner 

at the Shaw Conference Centre. Prior to the dinner, seven 

new members (including three professionals) were 

intronized by Hayo Maier, Bailli Délégué du Canada and 

David Tetrault, Membre du Conseil d’Administration. The 

professional members included Tony Botelho, Tasker 

Goodchild and Pierre LePage of Yellowknife, NWT. 

George Andrew from Jasper was presented with a 

commemorative plate and Anne Anfindsen received the 

Chaîne Bronze Medal for her contributions to the Alberta 

Nord Bailliage. 

Executive Chef Simon Smotkowicz was off in distant 

lands with the competing Alberta Culinary Team so 

Executive Pastry Chef Clayton Folkers filled in for him 

admirably in orchestrating the Chapitre dinner. The glazed 

Chablis oysters with Abitibi caviar was complemented by 

a 2005 Charles Melton Rose of Virginia. Lobster and duck 

17


18 

La Chaîne – Coast to Coast – Coast to Coast – Coast to 

Bailliage de lʼAlberta Nord – Edmonton continued 

foie gras tart was served with a 2004 Grosset Watervale 

Riesling. Hamachi-crusted ahi tuna tartar was accompanied 

by a 2004 Schubert Pinot Noir “Marion’s Vineyard”. 

The entrée was a loin of venison in a wild rice mantle 

complemented by a 2002 Burge Family “G3” Grenache, 

Shiraz, Mouvrede. White cheddar soufflé was served with 

1998 Haut-Leiu “Le Mont” demi-sec and a dessert of 

vanilla-lime glazed almond custard cream filled with 

Sauternes crème brulée was accompanied by a 2001 

Chateau Coutet. 

Anne Anfindsen receiving 

Bronze Medal from Hayo 

Maier, Bailli Délégué du 

Canada. 

Bailliage de lʼAlberta à Calgary 

National Council and 2006 Edmonton inductees. 

Peter Graham, Bailli Régional, 

presents Best Dish Award to 

George Andrew (owner of Papa 

Georges, Jasper), accepting on 

behalf of Executive Chef 

Marguerite Dumont. 

The annual Christmas Dîner Amical, held at the 

Highwood Restaurant, was a great success once again. 

The food was outstanding, the service enthusiastic and the 

atmosphere rang of Christmas and holidays. This dinner 

was hosted by the food and service division of the 

Southern Alberta Institute of Technology (SAIT) in 

Calgary. The courses were designed, prepared and served 

by the students of this wonderful program. It was 

inspiring to experience the enthusiasm and effort by these 

students and we have to thank SAIT and, in extension 

Cindy Findlay, for hosting us and demonstrating again, 

through the effort of these students, the very values of the 

Chaîne. Well done. 

To prepare for this dinner, a menu competition was 

held in September as part of the food and service training 

at SAIT. Thirteen professional cooking students participated 

in the event. Students were required to create a 

four-course menu that would be featured at this 

Christmas dinner. The menu was to include an appetizer, 

soup, main course and dessert. The students did an outstanding 

job and should be congratulated for their efforts. 

Chef Gerd Steinmeyer organized the competition and 

effectively coached the students, encouraging them to 

push their skills to the extreme. It certainly paid off and 

made the judges’ job of selecting four winners a difficult 

one. The judging panel was made up of five members of 

the Chaîne des Rôtisseurs: Beat Hegnauer, Cindy Findlay, 

Brigitte Fritz, Juergen Bahr and Georg Windisch. The 

four winning students were Barbara Wyrsch, Ashley 

Pereira, Richard Bywater and Jesse Macleod. 

The winners (plus one assistant). 

The Advent calendar menu. 

Contestants and jury. 

Our host, Cindy Findlay, at left. What a dinner! 

Hard at work in the kitchen. 

The service was outstanding! Both brigades congratulated by 

attendees. 

All photos by Roland 

Photography by Chris Schrader, Officer de la Chaîne.

ast to Coast to Coast – Coast to Coast – Coast to Coast – Coas 

All photos by Roland 


Photography by Chris Schrader, Officer de la Chaîne. 

Bailliage de Victoria 

The bears and the birds tell Chaîne members if a stranger should 

wander there... 

Victoria Chaîne members have long been curious to see 

the new developments at Westin Bear Mountain Golf 

Resort & Spa on Country Club Way, and we were given 

the opportunity at the end of October when we initiated 

the new dining room, “Panache”. The event was a sellout, 

with a long waiting list. The Bear Mountain concept 

was originally for two Nicklaus-designed eighteen-hole 

golf courses and has expanded from there. 

The welcome reception, complete with Lanson Black 

Label Brut champagne, foie gras custard on vanilla and 

pear toast and ahi tuna carpaccio, was held in the penthouse 

suite so guests could admire the spectacular view of 

the valley and the golf course. (Those who chose to stay 

at The Westin and “take the elevator home” were given 

suites on the same floor, in order to enjoy the panorama 

below.) 

“Panache” itself is located on the main level overlooking 

the golf course and its glassed-in view of the chefs at 

work is novel and entertaining. It must have added to 

brigade tension to be hosting a Chaîne dinner so soon after 

its inception. Hotel Manager Colin Mantell, Maître 

Hôtelier; Executive Chef Ian Rennie; Sous Chef Robert 

Budlong; Sommelier Stuart Brown; and Food and 

Beverage Manager Kathleen Taylor went out of their way 

to make us feel welcome and comfortable. 

The dinner was outstanding, featuring Muscovy duck 

breast on white apple cake, Dungeness crab and lobstercrusted 

sea bass filet and northern BC bison tenderloin. We 

are very pleased that “Panache” is now a Chaîne restaurant 

and will bear the Chaîne plaque at the entrance to 

make people aware of the excellent cuisine to be found 

within. We look forward to attending many events there 

in the future. 

Muscovy duck breast. 

Lobster-crusted sea bass fillet. 

Bison tenderloin. “Apples, three special styles” dessert. 

Bailliage de Nanaimo 

The Nanaimo Bailliage enjoyed a pair of impressive 

dinners to end the 2006 dinner program. In October, a 

dinner was held at a Nanaimo favourite, the Mahle House, 

hosted by owner Delbert Horrocks. The rustic atmosphere, 

combined with the fine food and wines, made for an 

evening that was enjoyed by members and Chaîne guests 

from Victoria and Calgary alike. Following mouth-watering 

appetizers, our first course was an appealing presentation 

of Dungeness crab and scallop towers with a spiced 

hollandaise, served with Poplar Grove Pinot Gris 2005. 

This was followed by a duo of smoked fish-wild sablefish 

and tuna with red Hawaiian sea salt on a wild rice potato 

cake with balsamic reduction and flavoured oils, matched 

with an Alderlea Auxerrois 2005. The next course presented 

was marinated duck salad followed by the main course 

— a classic roasted beef tenderloin with a chanterelle 

mushroom sauce. This was matched with a full-bodied 

Australian Heartland Shiraz 2004. The dessert was a hot 

chocolate lava cake with Irish Cream whipped cream and 

a Fabiano Recioto Della Valpolicella, Rugolia 2001. The 

dinner was rich and hearty, and our compliments went to 

owner Delbert and Chef Maureen. 

For our final dinner of 2006, we travelled north to scenic 

Parksville and the Treetop Grill at the new spa at the Tigh- 

Na-Mara Resort. The evening began with champagne and 

canapés in the private spa lounge. Highlights of the 

evening included a pesto- and pistachio-crusted salmon 

matched with Kettle Valley Chardonnay 2004 and a seared 

breast of quail with a Yalumba, Bush Vine, Grenache- 

Barossa Valley 2002. The next offering was a rich grilled 

tenderloin of beef with a scallop and foie gras terrine 

served with two wines: a Quails’ Gate Family Reserve, 

Merlot 2003 and a Mission Hill Select Lot Collection 

Merlot 2003 and preceded by a Stellar Jay Brut granite. 

Dessert was a tasty red wine poached pear with Stilton ice 

cream and a cinnamon-red wine glaze served with Rock 

Creek Blackberry wine. The evening was made very enjoyable 

by the in-depth, detailed descriptions of the evening’s 

wines, as well as the ingredients and methods of preparation 

given before each course. 

The 2007 schedule of 

events will again try to 

expose the culinary 

variety available on 

Vancouver Island. The 

Nanaimo Bailliage 

invites all Chaîne 

members to join with 

us in this journey when 

they visit the Island. (Left to right) Gladys Gorosh, Dame de 

la Chaîne; John Gorosh, Commandeur; 

Mrs. Anita Marion and Roger Marion, 

Chevalier, at the Mahle House. 

19


20 

People and Places 

Christmas in Las Vegas 

On December 14, 2006, the Las Vegas Bailliage held its 2006 

induction and Chapitre dinner at the Wynn Resorts. This 

festive holiday event was attended by a Canadian contingent 

including Hayo Maier, Bailli Délégué du Canada. 

The evening started off with a champagne reception and 

entertainment provided by a chorus of local junior carollers 

(including a “Chaîne Sing Along” of The Twelve Days of 

Christmas). The members and guests then moved to the 

main dining area where they were treated to a unique 

treat—the executive chef from each of the Wynn Resort 

restaurants contributed one of the dishes featured on the 

menu (each accompanied by a specially chosen wine). 

(Left to right) Grant Maier, Chevalier; Trish Maier; Hayo Maier, Bailli Délégué du 

Canada; Diana Maier, Dame de la Chaîne; Fong Seto, Vice-Chargé de Presse 

Honoraire; Norma Seto, Dame de la Chaîne and Judy Seto. 

Holiday Gala at the Wynn Resorts 

Maine Lobster Salad 

Roasted Fennel and Chanterelles 

(Chef Mark LoRusso – Tableau) 

Brancott Reserve Sauvignon Blanc 2005, Marlborough 

Potato Leek Soup 

Alba White Truffle 

(Chef Philippe Rispoli – Daniel Boulud Brasserie) 

Trimbach Reserve Pinot Gris 2002, Alsace 

Port Wine-Glazed Turbot 

Cauliflower, Porcine and Pancetta 

Purple Mustard Sauce 

(Chef Rene Lenger – The Country Club Restaurant) 

Loring Wine Company “Gary’s Vineyard” Pinot Noir 2004, Monterey 

Roasted Rack of Colorado Lamb 

Golden Potato Gnocchi 

Black Truffle and Mango 

(Chef Stephen Kalt – Corsa Cucina) 

Chave Côtes-du-Rhône, Mon Coeur 2003, Rhône 

Prevail Back Forty 2003, Sonoma 

Warm Caramelized Roasted Pear 

Black Truffle Ice Cream 

(Chef Frédéric Robert – Wynn Las Vegas & Chocolat) 

Neige Ice Cider, Quebec 

Dark Chocolate Fondant and Milk Jam Croustillant 

Praline Ice Cream 

(Chef Yigit Pura – Daniel Boulud Brasserie) 

Holiday Hot Chocolate with Baileys Mint Chocolate Irish Cream 

My Week at Culinary Boot Camp! 

Susan Green, Bailli Régional Honoraire de l’Alberta Nord 

Susan Green —“ready 

to cook, sir!” 

The words “culinary boot camp” 

conjure up all sorts of images — 

military-like discipline, commanding 

officers, fatigues, early morning 

rituals, KP duty, officers’ mess — 

the mind boggles! My week at 

Culinary Boot Camp had some of 

all of these things. The Northern 

Alberta Institute of Technology 

(NAIT) decided it should reach out 

to the foodies of Alberta by offering 

them a one-week, fourteen-hour-per-day course during the 

summer. Instructors Ian Campbell and Michael Gobin, 

culinary arts instructors, took twenty-four aspiring chefs 

(yours truly included) through our paces in the recently 

renovated Hokanson Centre for Culinary Arts. 

Fully outfitted in professional whites with a camouflage 

touch by Chef’s Hat Inc., we made stocks, reductions, 

sauces, vinaigrettes, omelettes, breads, brulées, sorbets and 

chocolate truffles. We deboned Cornish game hens and 

salmon, turned vegetables, grilled steaks to perfection and 

learned about plate presentation, ice carvings and table 

settings. Four out of the five evenings we went to one of 

Edmonton’s premier restaurants (all Chaîne members, by 

the way) — Jack’s Grill, Hardware Grill, the Fairmont 

Hotel Macdonald and Sorrentino’s — allowing us the 

opportunity to enjoy the benefit of years of professional 

training so evident in the beautifully prepared and served 

dinners. 

The final day we arrived at 6 am for the last time that 

week to complete the professional practical cooking exam 

and to prepare a delicious and showy buffet dinner for 

families and friends using many of the skills we had honed 

during the five previous days. The evening was topped off 

with the presentation of certificates of completion to the 

boot camp graduates. 

As I look back on it, I find there were many helpful tips 

that I have put to good use in meal preparation and entertaining. 

The only things lacking now are a beautifully 

equipped commercial kitchen in which I can cook and 

professionally trained chefs to guide me on a daily basis! 

A Special Note: NAIT will be running more Culinary 

Boot Camps this summer and will be launching a Pastry 

Boot Camp for those foodies with more than one sweet 

tooth! 

For more info contact: Abraham Wornovitzky, 

Marketing and Business Planner, School of Professional 

and Continuing Education, Hospitality & CTC, Northern 

Alberta Institute of Technology. Telephone 780-378-5064 

Email abrahamw@nait.ca Fax 780-471-8377.


At the 30th Annual Concours International des 

Jeunes Commis Rôtisseurs, September 2006, 

Adelaide, Australia. 

David Tétrault (left), Membre du Conseil d’Administration, and Stephen Marks 

(right), Bailli Délégué of Australia, flank the Lord Mayor of Adelaide. 

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At the Chapitre du Canada, 

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(left to right) Jack 

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David Tétrault, 

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chats with Larry 

Brenzel. 

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21


22 

Conseil National 

Dr. Pierre Charbonnier, 

Chancelier 

Membre Honoraire du 

Conseil Magistral 

Grand Commandeur 

Roger Baekeland, 

Echanson 

Commandeur 

Confrérie 

de la 

Chaîne 

des 

Rôtisseurs 

David R. Tétrault, 

Argentier National 

Membre du Conseil 

d’Administration, 

Commandeur 

Constance Gelber, 

Conseiller 

Gastronomique 

Samir Hanna, 

Membership Director 

Chancelier Honoraire, Membre 

Honoraire du Conseil 

Magistral, Commandeur 

Claire-Marie Jadot, 

Chargée de Missions 

Hayo Maier, 

Bailli Délégué 

Membre Honoraire du Conseil d’Administration, 

Commandeur 

Takashi Murakami, C.M., 

Conseiller Culinaire 

Vince Parkinson, 

Chargé de Missions 

Michel Busch, 

Conseiller des 

Professionels 

Commandeur 

Eric Jones, 

Chargé de Presse


Baillis Provinciaux 


Bert Phillips, Bailli 

Provincial de la 

Colombie-Britannique 

Officier Commandeur 

Bailliage de Victoria 

Lyle Viereck, Bailli 

Bailliage de l’Alberta 

nord (Edmonton) 

Peter Graham, Bailli 

Bailliage de Toronto 

H. Ekkehard Herling, Bailli 

Klaus Tenter, 

Bailli Provincial de 

l’Ontario 

Commandeur 

Bailliage de Vancouver 

Dr. Jane Ruddick, Bailli 

Bailliage de l’Alberta à 

Calgary 

Beat Hegnauer, Bailli 

Bailliage du Quebec 

(Montreal) 

Michel Busch, Bailli 

Commandeur 

Fritz Painsi, 

Bailli Provincial des 

Prairies 

Commandeur 

Bailliage du Val 

d’Okanagan 

Helene Scott, Bailli 

Bailliage du Manitoba 

(Winnipeg) 

Jim Jaworski, Bailli 

Bailliage de la 

Nouvelle Ecosse 

(Halifax) 

Josie Richard, Bailli 

Jean-Claude Phisel, 

Bailli Provincial de 

Quebec 

Commandeur 

Bailliage de Nanaimo 

Stephen Burchert, Bailli 

Bailliage de l’Outaouais 

(Ottawa) 

Dr. Pierre Charbonnier, Bailli 

Grand Commandeur 

23


24 

Upcoming Events 

CANADA 

A=AGM; AA=AGM & Auction; GC=Grand Chapître; CC=Cooking Competition; GP=Garden Party; 

DA=Dîner Amical; LOM=L’Ordre Mondial; C= Chapître Dinner 

Date 

2007 

Bailliage Type Location 

May 6 Vancouver DA Lumière - Black Tie on Broadway! 

May 21 Okanagan GP Tour and tasting at Carmelis Goat Cheese Farm 

May 26 Nova Scotia CC Regional Jeunes Commis Rôtisseurs Competition, 

Akerley Campus, Dartmouth. 

May 27 Manitoba DA Tavern in the Park 

June 3 Edmonton DA Fantasyland Hotel 

June 16 Nova Scotia DA Tempest Restaurant, Wolfville 

July 15 Vancouver GP Home of Bruno Marti - Summer party with Culinary Team Canada 

July 15 Nanaimo DA Mahle House - Wine Festival 

Aug 6 Okanagan GP BBQ at Breckinridge Court (Illichman’s hosting) 

Aug 19 Edmonton DA Brintnell’s Lake Cottage 

Aug 25 Nova Scotia GP “Lamb on the Spit” - hosted by the Pereys 

Sept 14 Edmonton DA Astoria Hotel, Jasper 

Sept 15-16 Edmonton DA The Fairmont Jasper Park Lodge 

Sept 16 Vancouver DA Whistler Mountaineer & The Fairmont Chateau Whistler Hotel 

Sept 23 Manitoba DA Tre Visi 

Oct 5 Nanaimo DA Merridale Ciderworks 

Oct 5 Calgary CC National Jeunes Commis Rôtisseurs Competition, SAIT 

Oct 5-6 Calgary GC Chapître du Canada 

Oct 13 Vancouver C The Fairmont Waterfront Hotel 

Oct 20 Okanagan C Quails’ Gate Winery 

Oct 27 Nova Scotia DA Fleur de Sel Restaurant, Lunenburg 

Nov 10 Edmonton DA Mayfair Golf Club 

Nov 14 Okanagan DA Cooking Class/Demonstration at Mission Hill Winery 

Nov 18 Manitoba C The Fairmont Winnipeg 

Nov 24 Nanaimo DA Wesley Street Cafe 

Dec 1 Nova Scotia C Windows Restaurant, World Trade and Convention Centre 

Dec 2 Okanagan DA Christmas Lunch TBA 

Dec 3 Vancouver DA Le Crocodile - An Alsatian Christmas 

INTERNATIONAL EVENTS 

Date City Country Event 

2007 

April 29 Hamilton Bermudes 

June 14-16 Paris France Assemblée Générale Internationale 

Sept 6-9 Frankfurt Allemagne 

Sept 7 Allemagne Concours International des Jeunes Commis Rôtisseurs

57566 La Chaine NL vol 6 iss 1 - la Chaine des Rotisseurs ...

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