Hotel Grand Pacific Chef to Represent Canada at International Competition
HOTEL GRAND PACIFIC CHEF TO REPRESENT CANADA AT
INTERNATIONAL CULINARY COMPETITION
Jordan Mieczkowski to compete in la Chaîne des Rôtisseurs event in Berlin this fall
June 6, 2012; Victoria, B.C. – The Hotel Grand Pacific’s Jordan Mieczkowski faces a long, hot summer in the kitchen as he trains to take on chefs from around the world this September. Mieczkowski will represent Canada at the Jeunes Chefs Rôtisseurs Competition in Berlin, competing against entrants from 25 other countries in a “black box” event.
To compete in this international competition, organized by La Confrérie de la Chaîne des Rôtisseurs for young chefs under the age of 27, Mieczkowski first won the regional qualifying round in Victoria last March, and then went on to compete in the national event in Montreal in October. In the lead-up to Berlin, he will spend time traveling across Western Canada, training with the top chefs in their kitchens as they create timed “black box” challenges for him, as well as putting together judging panels to score Mieczkowski on his work under pressure.
“It’s obviously a huge honour to represent Canada in a culinary competition as acclaimed as the Jeunes Chefs Rôtisseurs Competition,” said Mieczkowski, who is a Chef at the Hotel Grand Pacific working under Executive Chef Rick Choy, who encouraged him to enter. “Before the Victoria qualifying round, I hadn’t really done a lot of competitions, but now I’m hooked! Because of the European system, some competitors have been cooking for a couple of years longer than I have, so I know that I have my work cut out for me. I am especially appreciative of the chefs across the country who are helping me to prepare, and La Chaîne Canada which is covering my expenses both for training and sponsoring my travel to the event itself.” This summer he will train with chefs such as Chef Takashi Murakami in Winnipeg, Chef Vincent Parkinson in Calgary, Chef Scott Jaeger in Vancouver, and Chef Matthew Batey in Kelowna. He will also consult with Chefs Takashi Ito and Iain Rennie in Victoria, Chefs Bernard Casavant and Geoffrey Couper in Kelowna, and Chef Connie DeSousa in Calgary.
As a “black box” event, each chef competing in the Jeunes Chefs Rôtisseurs Competition, to be held September 14, is given an identical, previously unidentified "market basket" containing certain mandatory ingredients. Using all of these ingredients, as well as drawing on a variety of staples from a pantry, contestants must create and execute a three-course menu (first course, main course, and dessert) for four people. Each chef’s written menu must be completed within the first half-hour, with three and a half hours allowed for preparation. After this, finished dishes are presented to be judged every 15 minutes.
“This competition is unlike any other in the world,” said David Tetrault, President of la Chaîne Canada. “It is a true black box for a specific age group of young chefs. It is difficult and it is stressful. It is judged at the international level by accomplished professional member chefs. However, it is a career and life changing experience for the 25 young chefs who compete, all winners of their own national competitions.”
The Hotel Grand Pacific offers guests what they want, where they want it. Conveniently located on the Inner Harbour in downtown Victoria, it is the perfect choice for the lifestyle traveller seeking an alternative from the traditional branded hotel stay. With 304 spacious guestrooms and suites, the Hotel Grand Pacific is renowned for delivering an exceptional and personalized guest service experience. With a focus on health and wellness, the hotel offers complimentary access to the Victoria Athletic Club, located on-site. Relax at the spa or dine at the all-day Pacific Restaurant or The Mark, an award-winning fine dining restaurant. The Hotel Grand Pacific is a proud member of Preferred Hotels & Resorts Worldwide.
The Chaîne des Rôtisseurs is an international gastronomic society devoted to promoting fine dining and preserving the camaraderie and pleasures of the table. It consists of both professional industry members and culinary devotees.
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