S. Pellegrino has generously offered readers of Roasted the chance to win a $200 gift certificate to Rosalie here in Montreal! Please see more details below!
Growing up, it did not ever occur to me that I could cook for a living. I don’t know if it’s because of where I grew up but I suspect that it was a combination of not knowing any chefs, not really knowing that cooking schools existed, and the fact that it was not suggested as a viable option, to anyone probably in our entire high school, ever. Frankly, I don’t mind. I know that cooking in a high pressured restaurant atmosphere is probably not for me. I am not a perfectionist, I make errors, and I don’t deal super well with stress. This is why I admire so much those who choose this as their profession.
However, if I did become a chef I can assure you that I’d probably try to go fine dining versus greasy spoon. And as part of my competitive nature I would probably try to compete in the S. Pellegrino Almost Famous Chef Competition. This is where culinary students from seven participating schools across Canada are competing for a chance to become the next star of the gastronomic world. Students get just two hours (!) to create a unique signature dish which is then judged on taste, texture, aroma and presentation. The winner of the Canadian regional competition will go on to compete in Napa Valley in March and get some great face time with some big name chefs as well as the chance to compete for the top honours.
We all know about S. Pellegrino’s involvement in the much watched World’s 50 Best Restaurant List and I am happy to also see them supporting young chefs in this gruelling industry.
I got a chance to interview Alexandre Dufresne-Latendresse who is representing the Institut de tourisme et d’hôtellerie du Quebec about what makes him tic and other inspirations. I was so so impressed with his answers and I’ll be sharing his interview later this week.
In the meantime I am so pleased to announce an exciting giveaway!
Secondly, S. Pellegrino are giving away a dinner for two worth $200 to Rosalie here in Montreal!! Please leave a comment below with your favourite recipe from the e-book and I’ll announce the winner on February 26th after the S. Pellegrino Almost Famous Chef Canadian Regional winner has been announced!
Follow the Almost Famous Chef Competition:
Please leave a comment below…
Michelle Little
Writer & Photographer
The roasted halibut with mirin, sake, and miso looks really good.
My favourite recipe would be : Filet of veal stuffed with wild mushrooms served with Butternut Squash and Roasted Hazelnut Puree
I’m gonna vote for the rack of lamb with homemade ketchup! Doesn’t get more “manly” than that!
Lobster bisque dressed ravioli with pancetta sauce is the sophisticated winter comfort food I’m voting for!
My vote would have to be for the lobster bisque dressed ravioli with pancetta sauce
My vote is for the honey seared bison tenderloin with parsnip purée, sounds delicious!
My vote goes to the pork tenderloin with braised red cabbage and kale. Rich and comforting and relatively inexpensive ingredients to work with are always a bonus.
Honey Seared Bison Tenderloin with Apple Parsnip Puree – i love it when i see a recipe featuring one of my favourite root vegetables!
I’m going to have to go with the honey seared bison tenderloin with apple parsnip puree. Thanks for the chance to win!
Would love to indulge in the Lobster Bisque Dressed Ravioli
with Pancetta Sauce!!!
My vote is for Lamb and Jumbo shrimps- surf and turf style.
I would definitely like to try this:
Roasted Halibut Marinated with Mirin,
Sake and Miso served on Umeboshi and
Flying Fish Roe Flavoured Black Rice
and Dashi Consomme
The roasted duck breast with the gingerbread coated foie gras. If foie gras is an option, it’s always gonna be my choice. Especially with duck in the mix!
I’m passionate about SP Limonata, I even go to this little fruit store where they are sold individually just so I can indulge on my way back from work. So the Atlantic Cod in Limonata with Pomme Dauphinois and Cod Croquette is the stuff of dreams…
I am a sucker for scallops! Bring on the Tea Smoked Scallops with Pickled Beets!!
“Roasted Halibut Marinated with Mirin, Sake and Miso served on Umeboshi and Flying Fish Roe Flavoured Black Rice and Dashi Consomme” would be my favorite. All the ingredients except black jasmine rice are very common Japanese ingredients but the chef made the dish be beyond a Japanese dish.
I would love to try the tea smoked scallops and pickled beets. It is such an unusual pairing. Sounds delicious!
I have to go with the Cod in Limonata with Pomme Dauphinois and Cod Croquette. Yum! I love how all their recipes look so easy.
The Rack of Lamb with Homemade Ketchup looks great.
I am the biggest sea food and Japanese food fan, and Roasted Halibut Marinated with Mirin, Sake and Miso served on Umeboshi and Flying Fish Roe Flavoured Black Rice and Dashi Consomme sounds absolutely delightful 🙂
It sounds so exquisite, I’d love to try it!
Cod in Limonata with Pomme Dauphinois and Cod Croquette? How amazing.
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