Chaîne des Rôtisseurs

Michael Christiansen, from the Pear Tree Restaurant in Burnaby BC, faces a daunting summer in the kitchen as he trains to take on chefs from around the world September 11, 2015. Christiansen will represent Canada at the 2015 Concours International des Jeunes Chefs (Young Chefs) Rôtisseurs Competition in Budapest, competing against entrants from as many as 25 other countries in a "black box" event. A panel of 12 internationally certified chefs, all members of the Chaine des Rôtisseurs, will judge the competition, 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; an executive chef attaché case with a complete set of professional knives, sponsored by Wusthof; and a rotissoire; sponsored by la Cornue.

The competition has a long and storied history, having first been organized in 1977 in Switzerland to support and promote future young chefs. It provides each young competitor with the opportunity to demonstrate their skills in a competitive environment with their peers, showcasing their talents and creativity in an international arena.

The international competition, open to young cooks under the age of 27, is hosted and sponsored by La Chaine des Rôtisseurs. Additional sponsors include BRAGARD (France), Chef's Hat (Canada) and Valrhona (France). The competitors from around the world, chosen through selection competitions held in their respective local countries, are given four hours in which to compose a menu and prepare a three-course meal (an appetizer, a main course and a dessert) for four persons using ingredients presented in a "black box". For example, at the Canadian competition, the young chefs found the following compulsory items in their "Black box": whole silk snapper (1 kg); prawns (26/30); two whole pheasant (3 kg); two fennel bulbs; two radicchio; king oyster mushrooms (200 g); beluga lentils; Saskatoon berries (frozen – 100 grams); Granny Smith apples (4); white chocolate (33% 200 g); and dark chocolate (64% - 200 g). Non-compulsory items included various other vegetables, fruits, liquors and fresh herbs.

A graduate of Kelvin High School in Winnipeg MB with a Diploma in French Immersion, Michael attended the University of Winnipeg from 2009 to 2011. In 2011, he decided that a career in the culinary arts was for him and he attended and graduated from the Red River College Professional Cooking Program in 2012. While at the College, Michael won the Co-op Program Award, the Leadership Award and the Queen's Jubilee Award for Academic Standing.

Michael currently serves as Commis at the Pear Tree Restaurant in Burnaby, BC working under the guidance of Executive Chef Scott Jaeger. Michael previously held the position of Commis at the Bonfire Bistro in Winnipeg and worked under the guidance of Executive Chef Takashi Murakami, C.M., during a co-op placement at the St. Charles Golf & Country Club. Following the Canadian national competition, he was quick to attribute his success to this experience: "to prepare for this national competition, I relied heavily on the training and guidance I had received from my chef Scott Jaeger. Having this mentorship greatly reduced the stress of the black box when I first saw it, as I had been exposed to many protein options through dry runs or just in day to day restaurant cooking at the Pear Tree." Michael also went on to comment on the Canadian competition he won in 2014, "I had a great experience in Calgary, not only based on the competition itself, but also the great hospitality shown by local Calgarian Chaine members, and the comradery of my fellow competitors. I greatly enjoy the challenges that these competitions pose, and look forward to competing in the upcoming internationals."

Michael is no stranger to competition, and success, in his young career. Since 2011, he has competed at the CCF (Canadian Culinary Federation) Junior Chef Competition (2011); the Centrex Iron Chef (Finalist 2011); The British Columbia Chaine Des Rôtisseurs Regional competition (Winner) and won the Hawkesworth Young Chef Scholarship.