The Day Arrives...(part 3)
The swarm of video cameras, photographers and officials shuffle their way to the front of the Canadian kitchen; MOF Chef Guy Lassausaie stands hands spread out on the counter counting down. Four minutes to go, then three. Hearts began pounding now. Two. One. Guy Lassausaie’s hand went out to shake with the Canadians and wish them “Bon Chance”. A crescendo of cameras click.
Ryan had started. The Canadian fans, in their Bocuse d’Or Canada hockey jerseys, urge Ryanon with noise blasters, bells, thunder sticks and shouts of “Go Ryan” and “Can-a-da, Can-a-da!” Ryan’s dream is coming true.
Emcees Angela May and Vincent Ferniot enter the arena to welcome the audience only to be overwhelmed by a tsunami of noise: air horns, whistles, Swiss cow bells, drums, thunder sticks and mercifully only one vuvuzela. It was hopeless, they could not hear themselves so submitted to the crowd, waved and waited.
It’s 1 p.m. and the jury is introduced. The noise continues, all the time the noise, never really stopping as fans duel with each other to see who could be loudest.
Ryan’s menus are presented to the judging panel, a boxed set of Le Thiers steak knives, the white marble lid engraved withimages and text of the menu. Significant effort goes into the design of the concept of the platters that the food is presented on, as well as menu presentation which this year included electronic tablets that had the menu and images of the food preloaded.
The Canadian dishes comprise of monkfish with cauliflower mousse and caviar, langoustine and golden beet jelly Scottish Crab &Dashi Terrine (interestingly dashi was also used by the British Chef) and Pea& Bacon Tart.
The meat platter features Herb & Mustard Wrapped Lamb, Lamb Steak & Kidney Sausage, Sweetbread and Potato Tart, Sunchoke& Truffle ‘Marrow’ Golden Beet with Eggplant & Pine Nuts
Ryan had done his best and represented Canada with poise. The Canadian chefs were happy with their creation. The jury, one from each participating country, will base their score on taste and presentation. Host Angela May dons a Bocuse d’Or Canada hockey jersey (she promised to wear one, and true to her word she did), describes Ryan’s platters and salutes the Canadian fans.
The competition is over. The results would be made in three hours. The support team cleans the competition kitchen, repacks the equipment and loads the van. It’s a long day. The standard of work is increasingly high and the talent of the chefs is amazing. As something of an underdog in this competition, you reflect on the work ahead and the great Canadian characteristics like grit, dedication and determination that will be needed in addition to strong culinary skills to place on the podium.