For the past three years, I’ve been fortunate to work with the S. Pellegrino® Almost Famous Chef Competition – the Canadian Regionals to be exact. It marries two of my passions, education and food.
Each year, student chefs from top culinary schools across North America compete for the title of S. Pellegrino® Almost Famous Chef. The winner will be selected in Napa this weekend. Jean-Christophe Comptois from École hôtelière de la Capitale in Quebec City, won title at the Canadian Regionals with his signature dish, “Tomme des Joyeux Fromagers,” more commonly known as Milk Veal tenderloin, Matsutake and flavored polenta.
This year we created S.Pellegrino presents: Recipes from Almost Famous Chefs, a free eBook of recipes from the 2012 and 2011 Canadian competitors adapted for the home chef.
On Monday, a groups of talented young boys known as “Les Petits Chefs,” prepared Honey Seared
This morning as I was figuring out what to make the birthday boy for dinner, Mardi sent me her blog post describing Les Petits Chefs’ latest adventure in the kitchen. The light bulb went off. I figured if they could make the dish in an hour, I could attempt to do the same. Beef tenderloin is one of the few cuts of beef I can cook – not kill – without a barbecue.
According to the birthday boy, dinner was delicious although my plating wasn’t quite as pretty.