Currently Sous Chef at Thermea in Winnipeg (Manitoba), Darnell Banman won the 2019 International Final of the Jeunes Chefs Rôtisseurs Competition (JCR) held in Calgary (Alberta), Canada. Taking up his winner’s prize of a scholarship at Le Cordon Bleu Culinary Institute in Paris wasn’t possible until 2022 because of COVID-19.

Here is a précis of his detailed diary …

“Seven weeks nothing short of extraordinary!”

Walking onto the campus of Le Cordon Bleu Culinary Institute Paris for the first time the level of excellence by the team awed me. Not a moment of the seven weeks was wasted!

Iconic, stand-out memorable moments which inspired me:
- choosing a French pastry course added a new skill
- observing instructors teach recipes and techniques
- learning in the demo kitchen enhancing my attention to detail
- watching pastry chefs create items I’d be expected to make
- observing chefs combine skills using specialised equipment to create absolute perfection
- understanding how and why certain techniques are used
- Meilleur Ouvier de France (MOF) competitors were our inspiring, talented teachers

When not in school or studying I discovered Paris on foot visiting iconic tourist attractions and exploring markets shopping for fresh ingredients. Spontaneously deciding what’s for dinner that evening was great fun. My favourite dish to cook? Bouillabaisse. The number of French cheeses was a revelation. I aimed to try them all. Fresh baguettes. Wine too … my suitcase was full. I learnt from locals. Wine tasting course booked when back in Canada.

My time at Le Cordon Bleu Culinary Institute has given me a strong appreciation for French cuisine especially the art of pastries. Techniques and attention to detail give endless possibilities to express my artistic creativity through pastry. My passion has been enhanced through this experience:
- to strive for innovation in my career
- be a lifelong learner
- continuously improve and expand my skills.

Competing in the Chaîne’s JCR competitions has helped me train, develop skills, even fail occasionally. My best learning experiences come from when I failed. Learning from chefs who trained me has shaped me significantly signposting how to succeed.

Preparing for and competing in the JCR Competition helped me to improve time management skills, organisation, cleanliness and creative expression - all important factors in furthering my career.

Practicing the skills and techniques learnt in Paris, I plan to share the experience gained with other chefs. The spirit of reciprocity is a strong value for me.

Competing in the JCR Competition has taken me to different cities where it has been an honour to represent Winnipeg along my journey. I’m excited to continue my involvement with the Chaîne and assist young chefs working hard to compete in upcoming JCR competitions.

Last but not least, I express my deep gratitude to the Chaîne des Rôtisseurs as participation in the Jeunes Chefs Rôtisseurs Competition gave me the once in a lifetime opportunity to study abroad at the world-renowned Le Cordon Bleu Culinary Institute in Paris.

Darnell Banman
Rôtisseur