The Bailliage de l’Alberta à Calgary was delighted to host Canada’s 58th Grand Chapitre. Calgary’s friendly spirit, coupled with the city’s vibrant urban ambience makes for a metropolis of wonderful contrasts. Within this context, the National Council, visiting Provincial and local Baillis and members from all over Canada and around the world enjoyed an action-packed three days of events.

In addition, for only the second time in the history of the event, Canada was selected to host the prestigious 43rd International Final of the Jeunes Chefs Rôtisseurs Competition. The National Bailliage was privileged to host the brightest young chefs from across the globe, offering them an opportunity to form long-lasting friendships, and create memories that become career-defining moments.

Furthermore, as has now become the custom, the National Final of the Jeunes Chefs Rôtisseurs Competition was held concurrently with the Grand Chapitre programme which began Thursday evening with Chaîne Dine-Arounds offered by five Chaîne member restaurants: Foreign Concept, Alloy, the Calgary Petroleum Club, Vero Bistro Moderne and Buchanan’s.

Early Friday members and guests were able to travel to the Rocky Mountains for a three course “Mountainview Lunch” at the Banff Centre’s The Three Ravens Restaurant and Wine Bar followed by a historic walking tour of Banff itself.

Meanwhile, at The Fairmont Palliser, one of Calgary’s historical treasures, the Baillis and Members Luncheon was being held.

Later Friday afternoon, as the international young chefs were competing at SAIT (Southern Alberta Institute of Technology), Grand Chapitre attendees were offered a treat: a sturgeon and caviar tasting with matched Taittinger Champagnes hosted by Chevalier Cornel Ceapa, President of Acadian Sturgeon and Caviar Inc. and Vice-Échanson Linda Robinson. All proceeds from this event were contributed to the International Jeunes Chefs Rôtisseurs competition.

On Friday evening, an outstanding Welcome Reception featured a delectable series of food stations and a fine selection of wines. Held at The Ranchmen’s Club it was hosted by General Manager Kimberley Iwamoto, Vice-Chancelier Honoraire, and Executive Chef Kenneth Titcomb, Officier Maître Rôtisseur.

During the day on Saturday, members and guests were able to take advantage of a distillery tour, tasting, and lunch at Eau Claire Distillery in the historic Western town of Turner Valley, Alberta. Eau Claire is Alberta’s first craft distillery, in a rugged and rural setting, surrounded by generations-old family farms where owners produce some of the finest grain in the world.

On Saturday evening Chancelier Tony Catanese opened the joint festivities for the Awards Ceremony of the International Jeunes Chefs Rôtisseurs Competition, the Awards Ceremony of Canada’s National Jeunes Chefs Rôtisseurs and the member inductions, promotions and awards. Bailli Délégué David Tétrault then took the podium to thank the Hotel Arts team, the International JCR Competition Committee, as well Bailli Toni-Marie Ion-Brown and the local organizing committee for the weekend’s events.

He also recognized the Culinary Campus at the Southern Alberta Institute of Technology (SAIT). Finally, David thanked Le Cordon Bleu (France), Chef’s Hat Inc. (Canada); Wüsthof (Germany) and all the local corporate and individual sponsors without the support of whom these competitions could not take place.

David then proceeded with the Induction Ceremony, the most notable promotion being that of Chancelier Tony Catanese to be Bailli Délégué following David’s decision to stand down.

Following the induction ceremony everyone retired to the lobby and poolside area adjoining the Spectrum Ballroom of the Hotel Arts for a champagne reception followed by the Gala dinner in the Ballroom itself.

At the mid-point in the dinner, newly-inducted Bailli Délégué Tony Catanese brought David Tetrault to the centre of the room and presented him with a set of copper-clad Muniel pots and pans in recognition of his service to the Chaîne and his interest in creating his own “Culinary adventures”. Joan Tetrault was also thanked for her support of David, and of the Chaîne for so many years.

The Gala Dinner moved smoothly through a series of eight superb courses, prepared under the guidance of Executive Chef Quinnton Staple, Maître Rôtisseur, perfectly accompanied by the exquisite range of wines selected by Vice-Échanson Joe Scorgi.

Truly a wonderful grand finale to a wonderful weekend!

Eric Jones
Chargé de Presse