Like Pasquale Vari shuffling through a pile of written papers, my choice was made. No need to review or collate my notes (sauce too runny, meat roughly chopped, unnecessary yelling in the kitchen).
Asparagus-filled buckwheat pancakes are hot as a salamander in a challenge.
Before continuing, Bretons and Jean-Luc Boulay A tip to prevent fainting or mistaking bites: we cook the pancakes with butter, not olive oil, thank you.
Back in the kitchen, two contestants stand out from the pack in the race for reality TV’s Cordon Bleu Leaders! : conflictNamely Luca Cianciulli, co-owner of Moccione in the Villeray district of Montreal, and Anthony Vien, sous chef at La Tanière restaurant in Quebec.
With his messy hair and his friendly nonchalance, Luca Cianciulli, 33, was discovered in his second year. Chefs!One of my favorites.
You almost ruined your new pasta in the only challenge of the season that the Italian-bred chef has no right to miss, even more relaxed than Luca. Under penalty of lifetime ban from Milano grocery store and Olimpico cafe.
Anthony Vian, 27 years old, participant of season 11 (we are 13e), does not crash often. Like Luca, he has yet to be sent to fight this spring. He is prompt, thoughtful and motivated. And Anthony, a veteran of Jean-Luc Boulay’s Saint-Amour, created one of the most beautiful cakes in the shape of a Rubik’s cube.
Hot on the heels of Luca and Anthony, I think, is the meticulous Guillaume Couture, a teacher at the École hôtelière de la Capitale. He has had a number of impressive victories, including one in the first episode with his Bison Wellington. Guillaume, 31, has already worked in the kitchens of Luca Cianciulli’s Moccione and in the kitchens of Toqué! By Judge Normand Laprise. Luca also trained in Tokway, and all these beautiful people already fraternized around a rolling mill, as clear as diluted Mornay sauce.
Photo by Marc-Andre Lapierre
Anthony Wien and Susie Rainville
After a quiet start, National Assembly executive chef Sébastien Laframbois, 36, continues to add accolades to his hat, thanks to his butternut squash agnolottis and veal rack cooked in “dead flour” in the last episode. We learn techniques in all chapters Chefs!It’s as fun and stressful as it is educational.
Sadly, 33-year-old Susie Rainville, chef and co-owner of Baumann in Sherbrooke, has been struggling for four weeks and has had two fights. It would be surprising to see him outdo solid contenders like Luca, Anthony or Guillaume.
This is not a prosperous and festive year for female chefs. Ashley Thornton, 35, was evicted early on and Brenda Poirier, 31, was evicted three weeks later. Suzy is the only contestant. But for how long?
The formula is Chefs! On the showdown, it brought back — or ramen, LOL — candidates from 12 previous seasons (plus newcomer Colin Strobach), obviously upping the ante on the trials. Duels have never been more painful and brutal, especially beef stroganoff, fought between four people after a gourmet Mother’s Day brunch.
The pressure carried over to 34-year-old Sydney Gordon, who hung up her armor on Monday evening, citing the “extremely tough” competition in particular. This is the first time in 13 seasons that a contestant has resigned on their own. Sydney defended her place in the fight three times, and we admit it’s wearing on the nerves.
In the third chapter, Jean-Simon Petit, 38, is the master butcher at Ferme des Quatre-Tempes. Leaders!, but for medical reasons. He suffered from an attack of gout that left him unable to use his right arm.
Photo courtesy of Marc-André Lapierre, Radio-Canada
Sydney Garden
Another first from this season Chefs! : A clash in the workshop cost a chef his place, five minutes from the end of the French gastronomy challenge. In a flash, Brenda grabbed Sebastien’s food, the water from the bain-marie completely drowning his creme brulees. Like a grpich sauce, “split”, no one wishes it on their worst enemy.
fame Chefs! Radio-Canada clearly inspires struggling couples If we still loved each other At TVA, another great television passion of mine. We were treated to Guillaume’s “lagendare” spaghetti, says her friend Cathy. We love the Italian spice and oregano play in Madeleine and Michel’s moussaka, the best.
We were treated to Kevin’s chicken with crispy ends that Stephanie loves. Then, on Tuesday evening, Gino and Christelle did a dream cooking activity, the “Donut BBQ” exercise, which gave me hope in humanity again.
What exactly is this thing? It is a small circular boat with a hibachi sitting in the middle. Honestly, combining boating and grilling is exciting, as is getting your head-heart-body axis in perfect alignment. And long live the captain’s feasts!
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