What would be a fun way to challenge Claude? I know… drop a few mystery ingredients on him just before he starts to cook Sunday night scrabble dinner. Claude is planning ahi tuna and roasted red peppers. Rachel brings kumquats and green papaya. What to do?
First off, he juices the kumquats as a base for what will become a sweet tangy dressing over a green papaya slaw. Add apples, kohlrabi, red chills, fish sauce and sesame oil. Fresh and lovely to accompany sesame seed encrusted seared tuna. All as if it were part of a master plan.
What is interesting to me is the apprehension before the ingredients appear. “How am I supposed to plan?” he says. “Can you find out what Rachel is bringing?”. The unknown feeds the anxiety, but in true style, the fearlessness take over and we dine like royalty.
The website is being set up for friends, family, and supporters to watch and participate in Claude’s adventure. Please share your stories, comments and tweets about Claude to show your encouragement and support.
Claude is auditioning for MasterChef Canada, a competitive cooking game show. Auditions are underway for Season 2 and Claude is gearing up for the adventure. http://www.ctv.ca/MasterChefCanada.aspx
When asked: “Why do you have what it takes to be the next MasterChef”, Claude says: “I have what it takes to be the next MasterChef Canada because of my outlook on life in the kitchen. I think MasterChef is an opportunity for me to think quickly on my feet and show Canada that cooking good and interesting food is accessible with some imagination, creativity and hard work. I am motivated in the kitchen to provide my guests with a good experience which in turn drives me to explore new techniques and ingredients. I must confess there are some culinary misses – but happily, they are fewer than the masterpieces.”
When asked: “What has been your greatest achievement in the kitchen so far?”, Claude says: “My greatest culinary achievement was catering the New Year’s Eve wedding rehearsal dinner for my sister-in-law, Julie, and her husband, Paul. This might not seem like much of an accomplishment, but it was in downtown Toronto and I live in Winnipeg. The event went off perfectly with an array of finger foods such as mini-toutières, lamb-stuffed grapeleaves, seven-layer salmon stacks, pork, chicken sausage rolls, gougères, iced J and P sugar cookies, and blue-cheese truffles.”
When asked: “In one word, how would you describe yourself in the kitchen?”: Claude says: “Fearless”.