La Chaîne des Rôtisseurs
Association Mondiale de la Gastronomie

Bailliage of Victoria, Canada
Since 1984
Current Gastronomic News from the Bailliage of Victoria

June 26th 2019
Victoria's Maître Rôtisseur named Chef of the Year by YAM magazine!
House of Boateng also awarded Best New Restaurant
Runner up in Best New Food and Best Brunch

VICTORIA’S CHEF OF THE YEAR 2019: CASTRO BOATENG

YAM magazine’s Best Restaurant Awards 2019 celebrate Greater Victoria, B.C.’s exciting food scene and are judged by an independent panel of chefs and food experts. The winner of YAM’s Chef of the Year Award 2019 is Castro Boateng of the House of Boateng.

By Cinda Chavich // Photo by Jeffrey Bosdet

Castro Boateng in his Restaurant, House of Boateng in Langford, B.C.

Castro Boateng has been flying under the radar for awhile, but with his new café in Langford, he’s soared into our top chef spot.

Born in Ghana and schooled in Toronto, Boateng has worked with top chefs from Scotland and Bermuda to Banff. He humbly credits his mentors with fostering his work ethic and inspiring his fresh, vegetable-forward style, evident on every creative plate at his eponymous café, House of Boateng.

“We want to represent where we are, and where we are from,” says Boateng of the dishes that combine local seasonal ingredients and wild foods with world flavours and skilled craftsmanship.

“We wanted to create something relaxed, but have really fine food and pay respect to all of the local producers.”

It all impressed our judges who praised Boateng as “a talented chef and a wonderful leader and teacher,” and one “long overdue for recognition.”

**********************************************
The Courtney Room with Maître Restaurateur Anna Ion scores high in YAM
July-August 2019 awards.

Honourable Mention: Restaurant of the Year
Runner up (with Olo) Best Fine Dining Restaurant

 

*********************************************

May 29th 2019

Chaine des Rotisseur Scholarships Presented to Camosum College Students

 The School of Trades and Technology hosted the Awards Ceremony for its outstanding students May 29th 2019 at the Interurban Campus, Camosun College, Victoria BC. At that event, La Chaîne des Rôtisseurs,
Bailliage of Victoria, annually awards scholarships to two students who have successfully completed Professional Cook 1 or PC 2 in Culinary Arts leading to a Red Seal Professional Cook designation.

 Our expectation for our awards in each year is that they will be awarded to "an apprentice who has successfully completed the year's programme, shown great progress with an exemplary attitude and has consistently demonstrated a desire to learn while achieving above average marks."

First year student, Sean Oei, was introduced to the audience by the Dean who said that "Sean's dedication to push himself to learn never went unnoticed. His desire to compete in culinary competitions fueled his drive to succeed. Sean consistently had top marks in both theory and practical assignments". Sean is an apprentice at the Delta Ocean Pointe Hotel.

 The Dean described Second year student, Matt Chiaradia very differently. He said that "the word "awesome" is frequently associated with Matt as he constantly demonstrated exceptional work ethics. His maturity and professionalism drove him to excel at any task he was assigned. Quiet, yet confident leadership skills are comfortable for Matt and a very bright future lies ahead for this talented young man. We are pleased to hear that Matt has joined the kitchen brigade at The Inn at Laurel Point where he will be working under the expertise of Executive Chef Takashi Ito who is a highly respected member of La Chaîne. Last year Chef Ito mentored First Cook Joseph Tran who won the prestigious 42nd Concours International des Jeunes Chefs competition in Keelung Taiwan.

 

*******************************************************

November 2018

The Inn at Laurel Point Aura Waterfront Resturant First Cook Wins
International Chaîne Competition

VICTORIA — Canadian chef, Joseph Tran took first place and the Gold Medal as the Canadian National Representative at the prestigious 42nd Concours International des Jeunes Chefs (Young Chefs) Rôtisseurs Competition held in Keelung, Taiwan earlier this month. The competition, open to young cooks under the age of 27, was hosted and sponsored by La Chaine des Rôtisseurs.

Twenty-two of the world’s finest young chefs were chosen for 2018 through selection competitions held in their respective countries, including Australia, Austria, Belgium, Canada, Colombia, Dubai, Finland, Germany, Hungary, India, Malaysia, Mexico, Netherlands, Norway, South Africa, Sweden, Switzerland, Taiwan, Thailand, Turkey, U.K. and U.S.

Tran, who is currently first cook at Inn at Laurel Point’s Aura Waterfront Restaurant + Patio in Victoria, qualified for the competition by winning the Canadian National Jeunes Chefs Rôtisseurs competition last October in Ottawa.

A panel of 12 internationally certified chefs — all members of the Chaine des Rôtisseurs — judged the competition, awarding marks for taste, presentation, originality and kitchen technique. Each competitor was given four hours in which to compose a menu and prepare a three-course meal for four persons using ingredients presented in a “black box”. Compulsory ingredients this year included blue crab, lamb rack, chia seeds, banana, tofu, porcini mushroom and cream cheese.

As Tran has a severe shellfish allergy, working with these ingredients posed a particular challenge, however, he has become an expert at blind seasoning seafood.

Tran’s menu featured blue-crab-and-shrimp terrine with tofu-chive puff, miso aioli and scallion beurre blanc; marbled lamb rack with salt-baked lamb-cap-stuffed potato, braised leeks and carrot, soy-and-porcini jus; and a dessert featuring banana-and-cream-cheese mousse, citrus sable and white-chocolate-and-passion-fruit macaroon.

As the Gold Medalist, Michael received a first-place prize of a five-week advanced culinary course at Le Cordon Bleu, Paris and an executive chef attaché case with a complete set of professional knives, from Wüsthof. He also received a set of professional Wüsthof carving knives for his exceptional skills and organization in the kitchen during the competition.