Team Algonquin Wins Gold and People’s Choice at CCUFSA Chefs’ Competition!

Algonquin Food Services hosted the annual Canadian College and University Food Service Association (CCUFSA) Conference from June 27 to July 1. The highlight of the week was the Chefs’ Competition on Saturday, June 30, where Team Algonquin College, Team Chartwells (representing the University of Ottawa), and Team Queen’s University competed by creating three course meals representative of the conference theme “Savour Food, Celebrate Canada, Inspire Leadership.”

Team Algonquin won the gold medal and the People’s Choice Award – this was the first time in the competition’s history that one team won both awards. Team Chartwells and Team Queen’s took home silver medals. Congratulations to Executive Chef Russell Weir, Sous Chef Brendan Kobzdan, Chef Yves Doran, and Gord Esnard on a job well done! Team Algonquin would like to thank Joanne DelDuca in the Public Relations and Communications Department for her help in decorating the booth. We couldn’t have done it without her!

Executive Chef Russell Weir

“My team came together and put 150 per cent into both the quantity and quality of their work,” says Executive Chef Russell Weir. “I am very proud to work with these young chefs that are so passionate about what they do, and I am looking forward to what we can accomplish together in the future.

Dinner was held for over 200 people who sampled items by all three teams. “As the public sees and tastes the finished products, the work behind the scenes is vital,” explains Russell. “Mr. Gord Esnard magically pulled all the logistics together, as always, and we would not have been successful without his expertise.”

Team Algonquin’s winning menu was the following:

Hors D’ Oeuvres

Ontario lamb rack lollipops with Minor’s Herb de Provence in phyllo pastry/Upper Canada cranberry redux

Main Course

Medallion of fresh Alberta veal tenderloin with sundried tomato mushroom ‘stuffing,’ Back Forty Highland Blue cheese and Trio Classic Demi-Glace

Butter poached Cape Breton ‘lobster roll’

Algonquin/Stouffer’s two potato pave

Le Coprin mushroom and fresh vegetable medley

Dessert

Quebec maple and bacon mille-feuille with Ontario berries and Nescafé Mack Toffee Crème Anglaise

Each team had to use a basket of mandatory ingredients, including three products from the event’s sponsor, Nestlé, in two of the courses while following an established budget. Dishes were evaluated by three judges headed by Jordana Britt, Corporate Executive Chef of the Canadian division of Nestlé Professional.