Great Catch Chef Competition is held annually in the second half of June. It is a three round competition, first competitions, semi finals and finals.

The winner receives $10,000. in money and prizes

Chefs go head to head, advancing from each win. They have one hour to compete.

Each Chef is giving a student cook, but they are not to do any cooking, just running, tasting and cleaning.

this is one of the Black Boxes from last year’s competition. Your Challenge is to tell me what you would do with it, if you were one of the Top Chefs in my competition?

Good Luck

2009 Black Box Ingredients

2 Live Lobster, 1 1/2 pounds

4 large Scallops in the shell

Nova Scotia Arctic Charr, 1 pound fillet, skin on

1 bottle of Stutz hard Apple Cider

Jonagold Apples

Maple cider vinegar

Butter Nut Squash

8 oz of Oulton’s Double smoked bacon

Julien’s Brioche, 1 small loaf

Here are the rules

I need an appetizer and a main course from you. In the real competition you need 4 portions of each course.

You must use all “Black Box” ingredients, but how you want to incorporate them is up to you.

You may use some ingredients in the Appetizer and the rest in the main course.

you are allowed to bring in two ingredients that represent YOU, this is an opportunity to show me where your style of cooking lies or  is influenced from. If you cook mainly Mexican, bring in some dried chilies. But let me know what those two ingredients are and why.

The rest of the cooking ingredients (Par Stock, is what we call it) are what you would find in any professional kitchen from day to day. Flour, butter, cream, eggs, dried spices,  carrots, celery, onions, potatoes, rice, lentils, herbs, fruit, oils and so on, you get the picture.

this is a chance for the hobby cooks to compete with the chefs.

Now show me what you got, make me your best Nova Scotia Seafood dishes!