Nova Scotia’s Ethan Green to Represent Canada at International Young Chefs Competition

Ethan Green preparing a dish

HALIFAX – After finishing second at last year’s 2021 Canadian National La Chaîne des Rôtisseurs Jeunes Chefs (Young Chefs) Competition in Winnipeg, the winner of the 2022 gold medal and the Fulgence Charpentier trophy was Nova Scotia’s Ethan Green from The Half Shell Oyster and Seafood, Lunenburg, N.S. The competition was held at the Nova Scotia Community College’s state-of-the-art Kingstec Campus. 

The silver medal was presented to Calgary’s Connor Fenton from Teatro Restaurant. The bronze medallist was Manitoba’s Mark Gingco from the Fort Garry Hotel, Winnipeg. Jean-Denis Roussel from Atelier Tony Restaurant in Dieppe, N.B. was recognized for having the highest kitchen score and received the Chef Paul Mastalir Award for Kitchen Excellence along with a Wüsthof Knife attaché set.

As the winner of La Chaîne des Rôtisseurs’ 2022 Canadian National Jeunes Chefs Rôtisseurs competition, Green will now go on to represent Canada at the 2023 Concours International des Jeunes Chefs Rôtisseurs to be held in Istanbul, Turkey.

The national Canadian Jeunes Chefs Rôtisseurs competition, open to young cooks under the age of 27, was sponsored by Wüsthof Knives, Acadian Sturgeon and Caviar Inc., Sysco Nova Scotia and Uniglobe Lexus Travel. Four contestants from across Canada, chosen through selection competitions held in their respective local areas, were given four hours in which to compose a menu and prepare a three-course meal (an appetizer, a main course and a dessert) for four persons using ingredients presented in a “black box”. In this year’s black box, the competitors found the following compulsory items (protein items outlined one month before the competition): 10/20 scallops, whole duck, whole fresh New Brunswick seabass, barley, spaghetti squash, Brussel sprouts and blueberries. Non-compulsory items included various vegetables, fruits, liquors and fresh herbs. Contestants were judged on taste, originality, creativity, presentation, portion size, nutrition, dress, kitchen cleanliness and timing by a team of Canadian professional and non-professional judges.

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