Canada's Next Great Chef Trivia Quiz

Answer: Marcel Bouillion

Marcel Bouillion is a fictitious judge name. The fourth judge who appeared in all 11 episodes of "The Next Great Chef" was Jean-Luc Piquemal, a world class judge originally from France.

Lesia Burlak was the only female judge appearing in "The Next Great Chef" and is also the youngest of the four judges. She emigrated to Canada from the Ukraine at the age of 10. Lesia was very critical of appetizers during the competition, however, she had a weak spot for chocolate desserts.

Bruno Marti is the oldest of the three judges and the President of the Canadian Culinary Federation. He was the owner of the world class restaurant "La Belle Auberge" in Ladner, British Columbia. Emigrating to Canada from Switzerland during his 20's, Bruno Marti was responsible for critiquing the presentation of each dish including overall colour, flavour, and texture.

The fourth judge, JC Felicella, was the kitchen judge on "The Next Great Chef". His main duties included judging the competing chefs to ensure that they were well organized, used sanitary cooking methods, and keeping kitchen waste to a minimum.

Answer: No

Only the ten provinces in Canada had participants who competed in "The Next Great Chef". During the first ten programs, the provinces competed against each other as follows:

1) Ontario - Trevor Bird vs. Vicky Cheng
2) Saskatchewan - Ben Funk vs. Peter Tiessen
3) Newfoundland - Robert Piercey vs. Bill Scott
4) Alberta - Justin Labossiere vs. Grace O
5) Nova Scotia - Brian Verstraten vs. Ian Milner
6) Manitoba - Carl Habeck vs. Nicole Stoughton
7) Prince Edward Island - Angela Wall vs. Jesse Fraser
8) British Columbia - Ryan Stone vs. Laura Sharpe
9) New Brunswick - Stewart Sharpe vs. Chris Stewart
10) Quebec - Kim Maloney vs. Robert Bowe

Answer: It contained the compulsary ingredients that each chef needed to use

During each of the ten competitions, as well as the final competition, the black box contained a selected amount of mandatory ingredients that each chef had to use to create their appetizers, main course, and dessert. Each chef had a pantry of ingredients that they could use to compliment each of their dishes including spices, dairy products, produce, and products supplied by Knorr, the sponsor.

Answer: The herbs were too bitter

In the first episode of the series, both Vicky Cheng and Trevor Bird were criticized by the judges on their cooking. Vicky Cheng was criticized because although his cornish hen was cooked to perfection, his presentation was less than impressive for the judges. Trevor Bird on the other hand had a presentation that was flawless in the eyes of the judges, however, the spices he used for his meal were bitter and did not sit well with the judges.

In the end, taste won over presentation as Vicky Cheng was crowned as Ontario's Next Great Chef.

Answer: Grace O

Grace O took a large risk in creating a very complicated dessert in her first round competition against Justin Labossiere in the battle for Alberta's Next Great Chef. Grace O created the following dessert menu for the judges to test:

"Pistachio Honey Cake
Verbena and Saffron Sabayon
Saffron Mango,
Rhubarb and Fruit Salad"

http://www.thenextgreatchef.com/alberta/

Although her dessert won the hearts of the judges in the battle of Alberta, Justin Labossiere ended up becoming Alberta's Next Great Chef based on his main course "Alberta Beef Tenderloin".

Answer: Lobster and Caribou

Newfoundland's Next Great Chef, Robert Piercey, created an excellent and well prepared Atlantic Lobster served in a Pineapple Tomato Broth as an appetizer.

Using the other traditional ingredient, Robert Piercey concocted a Fig Braised Caribou Shoulder that was served with Risotto and Butter-Poached Baby Carrots.

Traditional ingredients that chefs competing from the other provinces had to use were as follows:

Ontario - Muscovy Duck
Saskatchewan - Saskatoon Berries
Alberta - Alberta Beef Tenderloin
Nova Scotia - Scallops (including shell) and Squab
Manitoba - Wild Boar Shoulder and Wild Boar Loin
Prince Edward Island - Fresh Oysters
British Columbia - Fraser Valley Pheasant and Sable Fish
New Brunswick - Atlantic Mussels and Whole Rabbit
Quebec - Veal Loin and Atlantic Salmon

Answer: Brian Verstraten - Nova Scotia

Although Brian Verstraten became Nova Scotia's Next Great Chef, he had to deal with time constraints as he severely cut his fingers on a food processor. Luck was on his side however, as his competitor Ian Milner had to regroup as well and deal with time constraints when his spatula melted into his Pistachio Praline dessert.

Answer: Knorr Carrot and Coriander Soup

The following five Knorr products were supplied as ingredients in the kitchen pantry that the chefs could use during the competition:

Knorr Hollandaise
Knorr Dill Paste
Knorr Rosemary Paste
Knorr Basil Paste
Knorr Demi Glace

Answer: Ben Funk

While cooking his main dish, Ben waited for approval from his mentor that everything was cooking as planned. His mentor, Peter Phillips, advised him to leave his Sage-rolled Turkey a few minutes longer before putting it in the oven. As a result, his main dish turned out to be undercooked and Ben Funk had to use drastic measures to correct a mistake that turned out to be costly. Peter Tiessen became Saskatchewan's Next Great Chef due to this devastating mistake by Ben Funk and his mentor.

Answer: British Columbia

Laura Sharpe of British Columbia became Canada's Next Great Chef. During the final competition, the top chefs from each of Canada's provinces competed for a chance to travel with Culinary Team Canada to compete in international competitions as well as a chance to visit some of Canada's world class restaurants and work with other world class chefs in Canada.