Vancouver – September 7, 2007 – Tobias Grignon, Chef de Partie at Bacchus Restaurant, in Vancouver’s award-winning boutique Wedgewood Hotel, was awarded the Bronze medal at the 2007 International Jeunes Commis Rôtisseurs Competition held in Frankfurt, Germany September 7th.
The competition, open to young cooks under the age of 27, was hosted by La Chaine des Rôtisseurs. Seventeen competitors from around the world, chosen through selection competitions held in their respective countries, were 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 included noix de veaux, coquilles St Jacques, pears and dark chocolate. A panel of international judges awarded marks for taste, presentation, originality and kitchen technique. The competition was won by Sweden.
Tobias received the distinction of representing Canada by winning first place at both the local and national selection competitions held in Vancouver and Toronto respectively last year.
Chef Grignon began his training at Malaspina College in Nanaimo where he completed the Professional Cook Training Program in 2000 with an A average and awards for excellence. He continued his education at the Vancouver Community College Culinary Apprentice Training Program, finishing at the top of his class each year. He has been very actively involved in regional and international competitions since 2001 as well as building a strong resume of professional experience in the Victoria and Vancouver marketplaces.
Tobias’ first competition experience came in 2001 in the Dubrelle Culinary “Rising Star” black box competition, where he placed third. Since that time, he has competed in the Knorr National Youth Team Selection Competition (2nd), the 2003 Vancouver regional Jeunes Commis
