Here are the young talents of The Chiefs! The BrigadeFor more information, visit the show’s official website at www.leschefs.radio-canada.ca/candidats.

Cédric – 27 years old – Verdun – White Brigade

Cook at 357 °C

Hometown: Montreal

Experience: 5 years

What he likes most: Fish and fresh produce

Strengths: Positive, unifying, good sense of humor

Success: Italian dishes (risotto and pasta)

Cédric learned his skills at the Da Vinci and Europea restaurants and at Le Mirage Golf Club. He completed three culinary internships abroad, including two in Michelin-starred establishments in Europe and Japan. He dreams of one day having his own cooking show, writing a book or starting a blog to share his passion.

Roxanne – 32 years old – Chicoutimi – White Brigade

Sous Chef at La Cuisine

Place of origin: Chicoutimi

Experience: 12 years

What she likes most: Tatars

Strengths: Honest, organized and generous

Success: Poached pear with goat cheese, tartare and rack of lamb

Roxanne has no specific training as a chef; she originally studied fine arts and one day found herself in the kitchen helping friends. For her, preparation, aesthetics, taste and texture are the key to a successful dish. A great admirer of Martin Juneau, Chuck Hughes and Martin Picard, Roxanne is aiming to open a small tartare restaurant and a 1950s-style “diner”.

Pierre-Olivier – 23 years old – Sherbrooke – White Brigade

First chef, master chef and pastry chef at La Table du Chef

Place of origin: Saint-Éloi

Experience: 6 years

What he prefers: Fish and seafood

Strengths: Stress tolerant, self-confident, patient

Success: Scallops and Meatloaf

“If you work in the kitchen and it’s not about becoming a chef, I don’t know what you’re doing there,” is Pierre-Olivier’s motto. He previously worked at the Auguste restaurant and the Estran hotel, which enabled him to develop particular skills in the field of starters and pastries. In his free time, Pierre-Olivier develops menus and tests… and he watches cooking shows!

Suzy – 24 years old – Sherbrooke – White Brigade

Sous Chef at O ​​Chevreuil

Place of origin: Sainte-Eulalie

Experience: 6 years

What she likes most: Onions

Strengths: leadership, good stress management, patience, availability, method and attention

Successful: Risotto and salmon tartare

During her internships and jobs at Auguste, Manoir des Sables and Hôtel Delta, Suzy has developed a taste for convivial dishes that are not too complicated or sophisticated. She has learned a lot by watching Josée DiStasio and Daniel Pinard on their respective shows and swears a lot by teamwork, known for its gentleness and calm.

Xavier – 24 years old – Quebec – White Brigade

Head of evening kitchens at Galopin

Place of origin: Victoriaville

Experience: 8 years

What he prefers: Seafood and fish

Strengths: Motivator, instructive, cheerful, tidy and fast

Success: Seafood risotto, fish, Tonkinese soup, hamburger

Xavier is a fan of Asian food and likes to play with combinations of spicy, sweet, bitter and salty. A professor at the École hôtelière de la Capitale, where he took his course, recruited him to join the team at Clocher Penché before moving to Le Galopin. Eventually, he would like to own a luxury bistro or snack bar.

Valérie – 33 years old – Montreal – Black Brigade

Hometown: Levallois-Perret, France

Experience: 14 years

What she likes most: Pasta and risotto

Strengths: Good mood and several years of experience

Success: Beef Wellington and beef stew

Valérie says she learned “the hard way” in France, particularly at the Paul Bocuse Institute, but she has been cooking good meals since early childhood, a legacy from her parents, a mother Maurice born on the island and a French father. She always likes the visual appearance, colorful and shiny, of a plate. In the short term, she wants to get married and start a big family. In addition to cooking, she enjoys playing the piano, reading, dancing, mountain hiking and cross-country skiing.

Antoine – 24 years old – Quebec – Black Brigade

Cook at Panache

Place of origin: Val-Alain

Experience: 8 years

What he prefers: Foie Gras, fish and game

Strengths: Pedagogical, calm, self-confident

Success: Cheese croquettes, cold cuts, homemade terrines

Antoine grew up on a farm where his mother cooked produce from the family garden, so he learned to make his own goat’s cheese and homemade tofu at a young age. His skills took him to the Mondial des Métiers in England and he worked at Saint-Amour, Continental and Patriarche, among others. He is deeply indebted to his teachers Pierre Dulac and Jean-Luc Boulay, who helped develop the chef he is today.

Julie – 29 years old – Laval – Black Brigade

Teacher for the 4-service company, summer chef at the Islesmere Club

Place of origin: Laval

Experience: 9 years

What she likes most: Fish

Strengths: Leadership personality, charismatic and good sense of humor

Success: Sauce and Salsa

A big carnivore, Julie loves fusion cuisine and has a clear preference for Asian and Indian spices, even if her techniques are decidedly French. Julie can improvise with the food she finds in the fridge and is a fanatic of art in all its forms. In addition to cooking, she loves painting, music and decoration. While she has learned a lot during her visits to the Saloon, the Bouchon de Liège and the Mount Stephen Club, she is now devoting herself to teaching in order to pass on her knowledge.

Francis – 30 years old – Quebec – Black Brigade

Sous Chef at L’Initiale

City of origin: Quebec

Experience: 12 years

What he prefers: Fish

Strengths: Strict, good leader

Success: Risotto

During a trip with the Katimavik movement, where he had to take turns cooking with other members of his group, Francis fell in love with the food profession. Since then, he has perfected his skills at Château Bonne Entente, Laurie Raphaël and L’Initiale, where he always excels. Francis is fascinated by mycology (mushrooms) and one day wants to open his own restaurant in collaboration with his sommelier brother.

Anthony – 23 years old – Saint-Jérôme – Black Brigade

Entremétier at L’Ultime, at L’Estérel Resort

Place of origin: Saint-Jérôme

Experience: 5 years

What he prefers: game, meat, fish and bread

Strengths: Organized, respectful of products, stress tolerant

Success: Pasta Carbonara

Anthony is an avid viewer of all kinds of cooking shows. Surprisingly for a chef, he was allergic to dairy products for a long time, but the problem was resolved last year. Attracted by the conviviality and rusticity, Anthony practiced at the Le Valois restaurant. He is the father of a two-year-old boy and is convinced that everyone in his brigade will recognize themselves in the dishes they will prepare together.

Elliot – 26 years old – Saint-Alfred de Beauce – Black Brigade

Sous chef at La Vieille Tablée in Saint-Georges

Place of origin: Beauceville

Experience: 8 years

What he likes most: Foie Gras

Strengths: Sociable and calm

Successful: Pork loin on the grill and risotte

At the age of 3, Elliot was cutting trout heads. He honed his passion for the cuisine and its many products in Banff and developed his style based primarily on Italian, French and local ingredients. Elliot hates “boring” cooking, he wants his creations to be nothing less than perfect and he aspires to open his own bistro, having already owned an Italian grocery store. He is the father of a six-month-old toddler.

Yacir – 29 years old – Montreal – White Brigade

Sous Chef at XO of the Saint-James Hotel

Hometown: Marrakesh, Morocco

Experience: 10 years

What he prefers: Fish and seafood

Strengths: Love for the job

Success: Mushroom soup with duck, fish in bread crust

Yacir left Morocco in 2011 to settle in Montreal. When he arrived, he went to dinner in famous restaurants and rebelliously proposed his candidacy. He left his mark at the Decca 77, the Apollo, a five-star hotel in Morocco and two-star Michelin restaurants in Cannes. Imitating the great TV chefs has always been part of his DNA. A lover of modern molecular gastronomy, he is keen to always preserve the natural taste of a food. He divides his time between his job as a sous-chef and triathlon.