Jane’s chef Luc Jean lands at top of Plates’ podium
CHEF Luc Jean of Jane’s was the goldmedal winner at the Gold Medal Plates culinary competition Thursday night at the RBC Convention Centre. His dish of Manitoba pork tenderloin with maple and anise butternut squash purée, potato confit, candied kumquats, crackling and spicy fermented cabbage proved to be worthy of top of the podium, according to the panel of judges. The silver medal went to Norm Pastorin of the Cornerstone, who made prosciutto-wrapped rabbit loin and rabbit stew. Edward Lam of Yujiro took the bronze. His dish was a loin of lamb glazed with sweet miso and kombucrusted balsamic shoyu brussels sprouts, wakame salad with yuzu sesame dressings and kabucha purée. Jean advances to the Gold Medal Plates finale in Kelowna, B.C., on Feb. 6 and 7, 2015.
Chef Luc Jean (red shirt) of Jane’s will be going to the Gold Medal Plates finale in 2015.