Patrick Kriss |
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With the clock counting down for competitors at the
2006 San Pellegrino "Almost Famous" Chef Competition
in California this past October, George Brown Chef School
apprentice Patrick Kriss began
to experience the most stressful - and unforgettable
- 45 minutes of his life. His ravioli of braised sweet
breads had taken slightly longer
to cook, forcing him to turn the heat up on the rest
of his carefully planned menu in order to finish on time.
"There was no way to get around the time crunch other than to
move faster, and so I told myself that I'd traveled all
the way here from
Toronto so I just better get it done," says Kriss. "It
was nerve wracking, but fun and exciting all at the same
time."
It is not surprising that someone of Kriss's caliber in the kitchen
chose speed and skill, rather than shortcuts in quality,
to deliver his six-course menu on time. As a graduate
of the George Brown Chef
School apprenticeship program, Kriss was trained under
a style quite the opposite of cutting corners. "My instructors
at George Brown Collge reinforced the
importance of cooking in a proper and disciplined manner."
Kriss earned the distinction of being the first ever Canadian at the
San Pellegrino competition by winning the regional title
in Montreal earlier in the year. It was a feat that Kriss
attributes to "lots of
hard work and early mornings at the Chef School with
my coach, Chef Charlton Alvares, combined with learning
from a number of different
instructors at George Brown Collge with different styles."
Currently, Kriss is putting his culinary skills to work at Toronto
restaurant, Auberge du Pommier. As with his experience
in the competitions, "there is a lot to see and a lot
to learn from."
Want to know more about the Culinary Apprenticeship program at George
Brown College? Visit www.georgebrown.ca/apprenticeship.
Read more stories from George Brown Graduates...
We encourage you to visit the Alumni Association.
To learn more, visit the George
Brown College Alumni page.
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