News Release Archive
FISHERIES--CULINARY OLYMPICS-NOVA SCOTIA SEAFOOD TAKES GOLD ----------------------------------------------------------------- The Canadian Culinary Team and Nova Scotia seafood made a golden combination at the 1996 Culinary Olympics held recently in Berlin. The six member Team Canada, headed by British Columbia chef Bruno Marti, proved to be a powerhouse of culinary expertise, and garnered a gold medal in the hot food Competition with its recipe for poached lobster and scallop sausage. The Nova Scotia Department of Fisheries pulled out all the stops to make sure that the chefs had a prize-winning supply of the province's finest lobster and scallops. "We felt that Nova Scotia seafood would be the perfect ingredient to help the Canadian team defend its world champion status," said Fisheries Minister Jim Barkhouse. "Nova Scotia is the leading fishing province in Canada and our products are famous world-wide," the minister said. "The opportunity to showcase our seafood, particularly lobster and scallops, at the Culinary Olympics is golden in terms of the exposure and advertising value," he said. The Culinary Olympics hosted more than 1,000 top chefs representing 30 national teams from every continent. Chef Marti agreed that Nova Scotia seafood was a winning choice and is grateful for the professional support from the province. "The team was supplied with product that was the envy of world. It was extremely fresh, and met the exact specifications we required," he said. Mr. Marti also attributed winning with timing. The logistics of delivering fresh, live lobster to Berlin the day before the competition was a huge accomplishment, considering the coordination of air and ground transportation, and ensuring that the shipment was not delayed at customs. Having the right product is the first important step to victory. The next test is to create a winning dish. "While presentation and taste are important, a dish is also judged on nutritional value," said Mr. Marti. He said lobster is wholesome, packed with protein and minerals, and the fact that it is low in fat is a bonus especially in today's health-conscious society. While designing a recipe for competition is a team effort, the experienced hand of Nova Scotia chef Steve Houston is evident in this winner. "We were looking for a recipe to represent the Atlantic region. You can't beat lobster and scallops from Nova Scotia; they're simply the best in the world," he said. Although Mr. Houston did not make it to Berlin for the competition, he is looking forward to joining the team for the next Olympics. Nova Scotia seafood was a hit not only with the official judges but also with popular judges. Given a chance to taste the competing dishes, the general public snatched up the tickets for the Canadian meal. "Tickets sold out early, surely a sign that the audience was filled with seafood lovers," said Mr. Marti. This is good news for Nova Scotia, said Mr. Barkhouse, who noted that seafood is the province's leading export, valued at nearly $800 million last year. "Fishing and seafood production is a major industry in the province. The exposure and positive publicity from these Culinary Olympics help further boost the reputation of Nova Scotia seafood in important international markets," said Mr. Barkhouse. -30- Contact: Diane Kenny 902-424-0308 trp Dec. 06, 1996 - 12:55 p.m.