BANKER TETRAULT FEASTS ON PASSION
RBC adviser plays a leading role in international gastronomy association
It’s healthy to have a hobby; a regular interest outside of your day job pursued simply for enjoyment.
David Tetrault is an adviser with RBC Wealth Management who spends most of his time outside of the office around good food and wines.
He enjoys cooking at home, but his passion is with Confrerie de la Chaine des Rotisseurs, an international association of gastronomy whose members share the same values of quality, fine dining and encouragement of the culinary arts.
What better place to learn about his involvement, while enjoying some camaraderie, than during lunch at Yellow Door Bistro? Good food and a glass of pinot noir was shared with Tetrault and Hotel Arts Group vicepresident and general manager Mark Wilson.
The association dates back to at least 1248 when King Louis IX of France established several guilds, including Ayeurs (goose roasters). In 1509, the fare was extended to other kinds of meats — wines were added later — and members took on the name of Rotisseurs.
In an attempt to promote fine foods in the aftermath of the Second World War, five Parisians decided to revive the old guild in an attempt to build a global community whose focus was brotherhood, friendship and a shared passion for the culinary arts.
Today, the association has 23,000 members in 73 countries. Tetrault is president of the Canadian district, which has 640 members in 10 locations. Wilson is president for the Calgary region, whose 120 members make it the largest in the country.
Our local association was launched 40 years ago and still includes some of its original members.
Tetrault has been a member of the order since 1983 and his “hobby” has meant a seat on the Canadian board for 20 years. He has been Canada’s representative on the international board for the past 13 years.
His specific task within Confrerie de la Chaine des Rotisseurs is to organize the annual International Jeunes Chefs competition. The intent is to encourage and promote the expertise of young chefs whose eligibility requires winning local and national competitions. In June, local entrants under the age of 27 will compete at SAIT with similar rules to the international event. They will be presented with a black box of ingredients, given half an hour to write a menu, 31/2 hours to present an appetizer and 15 more minutes to offer the main course and dessert.
The winner will participate in the national competition, hoping to be selected to represent Canada at the prestigious international competition being held this year in Manchester, England.
Besides exposure to the culinary world and earning a great addition to a resume, prizes include a five-week course at the Le Cordon Bleu School in Paris.
Hopefully one of the great young chefs in our dining establishments will go on to compete internationally.
At Yellow Door, we were joined briefly by executive chef Jan Hansen, who will take over the responsibilities from Wilson in running the local chapter later this year. Membership is open to all who have a love of good food and enjoy a level of good conversation at the table.
In Calgary, 25 per cent work in the hospitality industry and the other 75 per cent are nonprofessionals who are invited to attend seven dinners per year at different venues where chefs can show off their best dishes in an eight-course meal.
Tetrault reckons he spends about 1,200 hours a year plus travel time with international commitments as a Chaine de Rotisseurs.
And he somehow also finds the time to enjoy cooking for his family.
The association dates back to at least 1248 when King Louis IX of France established several guilds, including Ayeurs (goose roasters). In 1509, the fare was extended ...