Daigle earned his spot in the competition when he won the regional title in Toronto earlier this year. “I feel very humbled to have won this competition against the great talent of my fellow competitors,” said Daigle at the time.
At the finals, he became the first Canadian finalist to win the Mystery Basket Competition since the Almost Famous contest began in 2002. The surprise ingredient was pork loin, which he used to cook herb-roasted rack of pork served with a natural pork jus, roasted vegetable plin (pasta ravioli), caramelized onion and apple compote.
Meanwhile, Marco Bahena of Chicago’s Kendall College took home the top prize of the event for his Mediterranean Lamb Loin. His prizes include $10,000, a year-long paid apprenticeship with a participating chef judge of his choice and the title of 2011 S. Pellegrino Almost Famous Chef.
