YOUNG CHEF TO REPRESENT CANADA AT INTERNATIONAL CULINARY COMPETITION
Since winning the Gold Medal and the Canada’s Chef Paul Mastalir Award for Kitchen Excellence at the Canadian National Competition two years ago in September 2019, Gus Koenigsfest, from Vancouver’s renowned Published on Main restaurant, has been waiting for his chance to compete on the International stage. Over that time, he has been working long and hard in the kitchen, training to test his culinary prowess against a field of as many as 20 other young chefs from around the world at the Concours International des Jeunes Chefs (Young Chefs) Rôtisseurs Competition. Usually an annual event, the 2020 Competition Gus would have normally attended was cancelled due to the on-going pandemic. Now his wait is over! He will be travelling to the world-renowned le Cordon Bleu school kitchens in Paris, France to compete in the 44th Concours International des Jeunes Chef Rôtisseurs from September 22-27, 2021.
Gus, who entered the Canadian National Competition under the mentorship of award-winning Chef Scott Jaeger of Burnaby’s The Pear Tree Restaurant is well prepared to meet the rigors and challenges of culinary competition. Over the next two months Gus will continue to participate in a series of “black box” practices designed to help him further hone his creative and culinary skills. The black box, which is used at both the National and International Jeunes Chefs Rôtisseurs competitions, involves a secret selection of ingredients that all competitors must feature in their menu. Gus is also a member of Junior Culinary Team Canada.
The International event will be judged by a panel of 12 internationally certified chefs, all members of the Chaine des Rôtisseurs, awarding marks for taste, presentation, originality and kitchen technique. The international event winner will receive a first place prize of a 5 week advanced culinary course at le Cordon Bleu, Paris (sponsored by le Cordon Bleu and the Chaine des Rôtisseurs); and an executive chef attaché case with a complete set of professional knives, sponsored by Wüsthof.
About Gus Koenigsfest
From ‘helping’ his mom cook dinner at home at a young age to getting caught asleep in front of the T.V. on the Food Network after a ‘sick day’ from school, Gus Koenigsfest had a passion for cooking from a young age. Born and raised in North Vancouver, Gus always knew that this was what he wanted to do.
Gus got his first taste of a professional kitchen at the age of 15 at the Cactus Club Café, working as a dishwasher on weekends. Over time, he worked his way up through the line and his passion and drive to get better only grew. He loved the fast-paced, high-pressure environment of the kitchen as well as the camaraderie among the staff.
In his last year of high school, Gus was able to participate in the ACE-it program through VCC and the North Vancouver School District, allowing him to spend afternoons earning the first step to his Red Seal and get the foundation that every cook needs to succeed. Through the program, Gus also had the opportunity to be a support member of Culinary Team Canada and go the 2016 Culinary Olympics in Erfurt Germany, where he would meet his mentor and Vancouver Conseiller Culinaire, Chef Scott Jaeger of the Pear Tree Restaurant. Gus started to stage with Chef Jaeger while finishing his ACE-it program, and when a spot on the team opened up, he attained a full-time position at the restaurant. This started Gus’ ascent to a more polished cook and competitor, “Working under Chef Jaeger, I really got to learn a more refined and technical approach to cooking.”
In his over three years at the Pear Tree, Gus competed at the regional Chaine competition twice, finishing as runner up the first time, and winning in his second attempt. He competed against other Pear Tree cooks both years. “Cooking against the people you work with every day adds an interesting aspect to the competition, where you’re practicing with the person that, in the end, you really want to beat. I think in a way it pushed me harder because I would see the plates they put up and think, ‘Wow, I need to step it up!’.”
Gus has an approach to cooking that he thinks gives him an edge. “I always make it a focus to try to have the best time possible on the day. I think you cook better when you’re loose and happy, rather than being overly intense. That doesn’t mean I’m smiling ear to ear the whole time, but when I feel like things aren’t going right, I’ll take a second and realize that I’m doing what I love. I had better enjoy it, or what am I doing here?”
After his National win in Calgary, Gus is feeling more driven and inspired than ever. He will continue to train primarily under Chef Jaeger and, with the international competition in Paris less than two months away, Gus is eager to get back to spending his weekends in the kitchen and doing his best to make it three wins in a row for Canada.
“It really is an honour to represent your country, and definitely something I never thought I’d have the chance to do. I’m so grateful to Chef Jaeger for all the work he puts in coaching and teaching me every day, as well as the whole Pear Tree staff for all the support. I’m looking forward to the adventures of the next year all around Canada, and hopefully I can bring it home for us again.”
About the Concours International des Jeunes Chefs (Young Chefs) Rôtisseurs Compétition
The competition has a long and storied history, having first been organized in 1977 in Switzerland to support and promote future young chefs. Forty-four years later, it still provides each young competitor with a week of educational culinary experiences, and the opportunity to demonstrate their skills in a competitive environment with their peers, showcasing their talents and creativity in an international arena.
The young chefs are chosen for the event through selection competitions held in their respective countries. For example, the 2019 competition featured competitors from Australia, Austria, Belgium, Canada, Columbia, Finland, Germany, Hungary, Italy, Mexico, Netherlands, New Zealand, Norway, Sweden, Switzerland, Taiwan, Thailand, Turkey, UAE, UK and USA.
Each competitor is given four hours in which to compose a menu and prepare a three-course meal for four persons using ingredients presented in a “black box”. Compulsory ingredients in 2010 included four proteins with one (Fresh Pickerel – 1 kg. whole) released to the competitors 2 months in advance. Compulsory ingredients also included 4 whole quail, 12 raw spot prawns, beef tri-tip/coulotte 1.5kg,, 2 whole acorn squash, 2 whole zucchini, frozen Saskatoon berries 500gm., 4 fresh peaches, honey 120gm. and beluga lentils 300gm. Contestants are required to use at least 50% of each of the above mentioned items and could compliment them from a large array of non-mandatory items.
About La Chaîne des Rôtisseurs
The Chaîne des Rôtisseurs is an international gastronomic society devoted to promoting fine dining and preserving the camaraderie and pleasures of the table. The society has both non-professional “gastronome” and culinary professional members in more than 75 countries around the world. For more information on the society in Canada and internationally, please visit the website at https://canada.chainedesrotisseurs.com
Media release and image provided by Eric Jones, Eric P. Jones & Associates Inc. Feature image: Gus Koenigsfest hard at work during Canadian National competition. Photo courtesy of Jane Ruddick.
