#ccfcc2011 Meet the Junior World Chefs competing to move forward to the 2012 World WACS Finals.
Global Chef Semi-Final, Vancouver 2011
Each Chef must prepare a 3 Course meal for 8 persons individually plated on Figgio plates.
Three meals to serve the judges, 1 for photos/media and 4 meals for the person who enjoys meeting the next culinary leader. Delicious meals, paired with wines to compliment each course, a once in a life time opportunity.
These are the mandatory products each chef must use to create the 3 course meal.
Appetizer (Hot or Cold)
AACO Kobe Master oyster blade * (see below for description)
Main Course
Sterling White Halibut with appropriate garnishes including a starch
Dessert
Strawberries
The Kobe Master and the White Halibut must be 60% or more of the protein in their respective dishes.
Other items that must be used in some component of the menu are, Anchor Culinary Cream, unsalted butter and Perfect Italiano parmesan cheese.
| Hans Bueschkens | WACS Junior Chefs | June 12 challenge – $100 each, include wine, taxes |
| Country | Name | Place of Employment |
| Ecuador | Andres Torres | UEES |
| USA | Daniel Gorman | Cherokee Town and Country Club |
| Canada | Matthew Parker | Marriott Toronto Downtown Eaton Centre |
| Venezuela | Alexandra Leon | Student |
| Chile | Homero Burgos | Hotel W Santiago |
*
Master Kobe is the latest release in Wagyu brands from AAco. It is “luxury beef achieved from the mastery of pure Wagyu breeding and long grain feeding”. Being produced from only the elite purebred and full blood Wagyu with the highest marbling, supplies are not available outside of a small list of loyal and invited users. Oyster blade with a marble score of 9+ is sometime refer to as flat iron steak(USA) or butler steak in the UK
