News Release Archive

The Canadian Culinary Team and Nova Scotia seafood made a golden
combination at the 1996 Culinary Olympics held recently in

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

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.


Contact: Diane Kenny  902-424-0308

trp                   Dec. 06, 1996 - 12:55 p.m.