MONTREAL — Canada’s team of culinary athletes has placed second at the Bocuse d’Or continental finals in Santiago, Chile, qualifying for the 2023 finals in Lyon, France. Chef Samuel Sirois and his team, commis Léandre Legault-Vigneault and coaches Gilles Herzog and Alvin Leung, presented dishes to the panel that included smoked salmon, camelina seeds, maple syrup and Canadian root vegetables.
“I’m still ecstatic about our performance,” says chef Sirois. “The competition was fierce, but I had promised to make my country and peers proud, and we accomplished that. We set ourselves apart thanks for our extended team composed of not only my coaches and my commis but also our sponsors and advisors. Together, we now have our sights set on Lyon. I’m super pumped to get back to work.”
The U.S. culinary team placed first in the Bocuse d’Or continental finals. The team, including chef Jeffrey Hayashi and his commis Franco Fugel, presented a vegetable theme with quinoa and mushrooms, confit salmon with brown butter citrus jus and beet and pistachio garnish. Chile took third place, led by chef Ari Zúñiga and his assistant Javier Sobarzo. With them, Colombia and Mexico took fourth and fifth place respectively, and have also qualified for the 2023 finals in Lyon, France.