The 57th National Grand Chapitre, hosted with great pleasure by the Bailliage of Alberta North, was held at the Fairmont Hotel Macdonald in Edmonton.

Situated in the heart of Alberta’s beautiful parkland, Greater Edmonton straddles the stunning, lush green valley of the North Saskatchewan River. Attendees enjoyed three beautiful fall days under big, blue skies seemingly endless. It is no wonder that Alberta is renowned as “Big Sky Country”!

The programme began Thursday evening with “Dine-Arounds” offered by three Chaîne member restaurants: Ernest’s at NAIT, Sorrentino’s Downtown and La Ronde Revolving Restaurant.

On Friday, the Baillis and Members Luncheon was held at the Edmonton Country Club. The Club’s “Ramsey Room” offered guests floor to ceiling window views of the downtown skyline and river valley.

Friday afternoon, as the National Final of the Jeunes Chefs Rôtisseurs Competition was being held at NAIT, attendees were offered a treat in the form of a sturgeon and caviar tasting with matched champagnes from Moët & Chandon. The event was hosted by Chevalier Cornel Ceapa, President of Acadian Sturgeon and Caviar Inc, and Wade Brintnell, Vice-Échanson of Edmonton. Alternatively, Chaîne members could participate in a unique Royal Tea and tour of the historic Fairmont Hotel Macdonald.

In the evening an exceptional Welcome Reception, featuring a delectable series of food stations and a fine selection of wines, was held at The Shaw Centre hosted by Executive Chef Serge Belair.

The Induction Ceremony on Saturday evening was opened by Ron Ryland, Bailli of Edmonton. Bailli Délégué David Tétrault then introduced Conseiller Culinaire Takashi Murakami to announce the winner of the National Jeunes Chefs Competition. [Ed. See separate article]

After the Awards Ceremony, David continued his Inducting Officer’s preamble by thanking all involved in making the programme such a success.

During the speech came the significant announcement of the formation of a “Bailliage of Canada Foundation”. David thanked Jean-Claude Phisel, Bailli Provincial Honoraire of Québec, for arranging an initial donation of 60,000 Canadian Dollars to jump start this new charitable arm of the Chaîne in Canada.

Prior to commencing the inductions David took a moment to recognize Executive Chef Takashi Murakami who was retiring as Conseiller Culinaire. In presenting him with his Honoraire pin, David quipped that this was “the only award Takashi had yet to receive”!

The inductions were highlighted by National Officer appointments, namely: Tony Catanese - Chancelier, Jori Guetg - Argentier, Jan Hansen - Conseiller Culinaire, and Cynthia Grossman - Échanson.

At the conclusion of the ceremony, attendees retired to the lobby adjoining the hotel’s Empire Ballroom for a champagne reception which was followed by the Gala dinner in the Ballroom itself.

The dinner moved smoothly through a series of six superb courses, prepared under the guidance of Executive Chef Bhatt, perfectly accompanied by the exquisite range of wines selected by Vice-Échanson Wade Brintnell. Truly a wonderful grand finale to a wonderful weekend!

Jan Hansen, newly inducted as Conseiller Culinaire, delivered the accolade, expertly commenting on each course, complementing the Fairmont Hotel Macdonald, the chefs, the kitchen and the serving brigade, to a long and appreciative standing ovation. Jan concluded with the recognition of Executive Chef Mridul Bhatt, Maître Rôtisseur, and his team for their outstanding efforts during the evening.

Join us in Calgary for the National Bailliage’s 2019 Grand Chapitre from September 19th-21st.

Eric Jones
Chargé de Presse