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B.C. chef Paul Moran finishes 5th in S. Pellegrino contest in Milan
Chef Paul Moran from B.C.’s CMH-K2 Lodge prepares his winning recipe, Blood Pigeon Smoked and Roasted with Beet Jus and Charcoal Oil, Polenta and Salsify in the S. Pellegrino Young Chef Canadian Finalist Competition in Toronto, last night, Monday February 9, 2015. This new cooking competition aligns with S. Pellegrino’s commitment to support and develop culinary talent globally as a leader within the fine dining culinary community. (CNW Group/Nestlé Waters Canada/Newswire.ca)
A young B.C. chef has finished fifth in a competition that pitted him against his peers from around the world.
Paul Moran, executive chef for the Outpost, a fishing lodge in Haida Gwaii, and CMH K2, a heli-skiing destination in British Columbia, represented Canada in the S. Pellegrino Young Chef 2015 competition.
The event, held last week at Expo Milano, is a new program designed to support fine dining culture, find the best young chefs under 30 and help them develop their culinary skills.
Mark Moriarty from the U.K. and Ireland took top honours for his dish, celeriac baked in barley and fermented hay, cured and smoked celeriac, hazelnut, celeriac and toasted hay tea.
Moran’s signature dish was blood pigeon smoked and roasted with beet jus and charcoal oil, polenta and salsify.
A mentor chef supported each of the 20 finalists. Moran worked closely with Rob Gentile, executive chef at Toronto’s Buca, Bar Buca, Buca Osteria & Bar, and the soon-to-open Jamie’s Italian in Yorkdale.
Last fall, more than 3,000 young chefs from around the world applied to the online magazine FineDiningLovers.com to take part. Earlier this year the field was narrowed to 10 semi-finalists in each of 20 regions. The winner of each region competed in Milan.
