During the competition, junior chefs had four hours to produce eight portions of a three-course meal (appetizer, main course and dessert) featuring a list of required ingredients. A panel of judges evaluated contestants’ performance and menus and determined the winner. Canada placed second, earning a silver medal, and Chile placed third and took home a bronze medal.Gorman’s menu focused on his own style of food, which he calls “New American with a focus on Southern cuisine.” Here is a look at his winning menu: first course was Kobe flat iron steak with red onion jam, asparagus salad, herb yogurt and Parmesan lavosh; second course was buttermilk-braised halibut with pink-eyed pea cake, fava bean purée, corn relish and mustard gastrique; and the third course was strawberry cheesecake with a margarita cake inside, mint sauce, strawberry compote, and strawberry soda with sour strawberry "bubbles."
Gorman was recognized as the winner June 15 during the President’s Ball at the close of the Canadian Culinary Federation’s National Conference, and received the Hans Bueschkens Memorial Trophy, a gold medal and a certificate. In the world finals at the WACS World Congress in Daejeon, South Korea in May 2012, representatives from Africa/Middle East, the Americas, Asia, Central Europe, Northern Europe, Southern Europe and the Pacific Rim will compete for the global title and the right to be called “best young cook in the world.”
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