We are incredibly excited about our judging panel for the #HYCS2019 National Finals! Over the coming weeks we will be highlighting the renowned chefs that are supporting the competition this year. First up, Chef Renée Bellefeuille: Born and raised in Waterloo, Ontario, Renée studied at @gbcollege where she is still an active community member. After working alongside some of Toronto's most respected chefs, Renée is now the Executive Chef at the Art Gallery of Ontario where she leads a dedicated culinary team of over 60 people. To learn more about Renée visit the link in our bio! 👩🍳🇨🇦
While at @lemousso in Montreal, we also joined finalist @vincentbaronnat behind-the-line as he created Poached Lobster with Raw Endive, Radicchio & Confit Tomato complete with @ch4chefs Piri Piri Seasoning. Check out his recipe at the link in our bio.
We're back in Montreal with @ch4chefs on our tour to the #HYCS2019 Finals - see how Chef Camilo Lapointe-Nascimento at @lemousso is practicing by preparing a Tumeric & Sweet Potato Flatbread. Get your hands on this dish at the link in our bio!
Finalist @mlrben represented #HYCS last week at the Canadian Beef Industry Conference in Calgary, highlighting the @lovecdnbeef activities that took place during the weeklong educational tour with our finalists back in June. He took part in a panel discussion and even helped recreate the Chuckwagon Chili Cook-off at the conference! @cdnbeefconf @cdn_beef_centre 📷: @lovecdnbeef