The Atlantic Provinces Culinary Exhibition was held the last weekend in March 2009 in St. John’s, Newfoundland. And Team New Brunswick came out on top.

“The last time New Brunswick won the Gold Medal for the Atlantic team competition was in 2003. It was great to be able to bring it home after all these years. We not only won the team gold but also received gold for our appetizer and gold for our main course. When the judges received the first course, they where so impressed that they said that this is setting the bar real high,” said Canadian Culinary Federation Eastern Vice-President, Chef Richard Chiasson.

The concept was a market basket. The competing teams got the par stock list 2 months prior and the protein list one month prior. The teams had to serve a three course meal within a certain time. They were judged on the menu presentation, concept, kitchen organization, skills, sanitation, timing and plate presentation and last but not least, taste.

The menu included a mixture of classical preparation and modern molecular style, which formed a new approach with a touches of classic cuisine.

Team New Brunswick challenged with such notable chefs as:
Chef Jesse Vergan of The Saint John Ale House, Team manager
Chef Ray Henry of Brubaker’s, Fredericton, Team Captain
Chef Peter Devito of The Blue Door, Fredericton, Team member
Chef Andrew Stevens of Little Louis’, Moncton, Team member
Alex Haun of The Garden Café, St. Andrew, Team apprentice
Chef Christian Sirois of Danny’s, Bathurst, Support member
Ben Cormier from Restaurant du centre aquarium, Shippagan, support member apprentice

Recent Competitions

• Halifax Gold Plate, 2006 Team Tribeca
• Skills Canada PEI, 2007
• The Nations Cup, 2007: 4 Gold, 1 Silver, 1 Bronze, 2 Best In Show. Team Canada: Alex Haun, Mandy Wingert and Coach Chef Hans Anderegg
• Culinary Olympics, October 2008 Germany: Gold Medal in the Cold Competition and a Silver Medal in the Hot Competition.
• Atlantic Provinces Culinary Exhibition, March 2009 St. John's Newfoundland: Gold Medal