Mike

This is an email Mike received today...

Good Morning

Thank you all for your creative entries to the 2nd Annual Chef Masters Culinary Competition. Ninety-eight cooks/chefs registered for this years competition. Your hard work and dedication is appreciated.

The panel of judges had a difficult time choosing from all the entries. All entries were judged based on their ability to meet real Compass needs, such as: innovative new recipes for our current programs, presentation, food is the focus, and product cost / selling price. After much deliberation the six finalists were chosen.

We are proud to announce the six finalist for the 2nd Annual Chef Masters Culinary Competition!

Michael Mckinnon - Chartwells - Local Wild Honey and Cilantro Crusted Chicken Breast - Acadia University
Samon Grero - Eurest - Pork Roulade – Simply the Best - Procter & Gamble
Tim Lentz - Leisure - Mumbai Flutes - Western Fair
Wolfgang Leske - ESS - Pollock Poached in Coconut Milk - Albian Village
Robert Hong - Morrisons - Szechwan Seafood Stir Fry - C&W Hospital
Pascal Born - Quebec - Orient Green Tea Salmon - Sobeys


The six finalists will arrive in Toronto on Monday May 26th and will prepare and present their award winning dishes to a panel of judges on Thursday May. 29th! The six chefs will partner with our corporate chef of culinary development Stefan Jacob for coaching and support. Their agenda will include a tour of the Compass Culinary Studio Lab at Humber College, as well, platinum level supplier sponsors will have an opportunity to present their own innovation solutions for our business to this group of highly talented and motivated chefs. A special guest chef will also present on molecular gastronomy.Thank you and congratulations to our finalists.! Finalists...Sharpen your knives for round 2!

Thanks, Chef Wayne