(Montreal) Team Canada won the silver medal on Thursday at America’s prestigious Bocuse d’Or culinary competition, held in Santiago, Chile. The United States finished on the top step of the podium, while the Chilean team took third place.
Posted at 12:05 a.m.
Colombia finished fourth and Mexico also earned a spot in the final with fifth place.
The Bocuse d’Or d’Amériques is a culinary competition that brings together countries from the American continent, from North to South, to select the five teams that will travel to Lyon, France, to participate in the grand final of the Bocuse d’Americas. Gold.
After five hours of competition, the members of the Canadian team: Samuel Sirois, Gilles Herzog, Alvin Leung and Léandre Legault-Vigneause got busy making an all-vegetable dish as well as a platter showcasing quinoa, salmon and emblematic products of Chilean gastronomy.
Samuel Sirois and Gilles Herzog are cooking teachers at the Institut de tourisme et d’hôtellerie du Québec (ITHQ). Léandre Legault-Vigneau is a graduate of the ITHQ and has been trained by several renowned mentors, including his teammate Samuel Sirois.
Canada participated for the first time in 15 years in the World Pastry Cup of the Americas. The competition that brings together the greatest talents in pastry took place on Wednesday in Santiago, Chile.
Two ITHQ professors, Alexandrine Grégoire-Guindon and Patrick Bouilly, were part of the Canada team alongside Daniel Garcia. Specialists were tasked with creating seven desserts in five hours that were evaluated not just for taste, but aesthetics and technique.
“I am proud that a 100% ITHQ delegation represented Canada at the Coupe du Monde de la Pâtisserie for the first time in 15 years. My warmest congratulations to our pastry experts who were able to showcase all of Canada’s culinary and artistic talent during this world-renowned competition,” commented Liza Frulla, Executive Director of the ITHQ.
Unfortunately, Canada did not qualify for the Coupe du Monde de la Pâtisserie Grand Final which will take place in Lyon in January 2023.
The Coupe du Monde de la Pâtisserie brings together the three best teams from the continental events, which are made up of a master ice sculptor and ice cream maker, a chocolatier, and a sugar specialist. After winning the semi-finals, the winning teams compete in the international grand final in France.
Team Canada will try to claim first place in the Bocuse d’Or final on January 22-23, 2023 in Lyon.