CALGARY — Representing Canada, Michael Christiansen won first place at the 2015 Concours International des Jeunes Chefs (Young Chefs) Rôtisseurs Competition held in Budapest, Hungary.
The competition featured a black-box challenge where 22 chefs were charged with composing a menu and preparing a three-course meal in just four hours.
Christiansen’s menu of sturgeon confit served with parsley emulsion, cured tomato, black caviar and crisp Arborio rice; slow-roasted saddle of venison, served with pan seared foie gras, pumpkin purée and enoki mushroom; and caramel and Valrhona white chocolate cremeux with marinated plums and white chocolate mousse won over the panel of judges. The meal was scored for taste, presentation, originality and kitchen technique.
Christiansen — who currently serves as commis at the Pear Tree Restaurant in Burnaby, B.C. — is no stranger to competition, having competed at the Canadian Culinary Federation Junior Chef Competition, the Centrex Iron Chef and winning the Hawksworth Young Chef Scholarship in 2014.
