Long time Anjou, Quebec pastry chef, Lindsay Brun, was recently crowned the winner of Food Network Canada’s brand new reality show Wall of Chefs. In the episode 12 introductions Brun stated, “What I’m bringing to the competition is creativity, energy, drive. I also want to win $10,000.” Well, that she did, taking home the top prize.
Each episode of the culinary competition show features four home bakers and home chefs from across Canada, all looking to impress 12 of Canada’s best chefs.
In the opening crowd pleaser round, Brun prepared sautéed shrimp with rice, green peas, spicy pepper and onion sauce, plantain chips and frisée salad – a dish she learned from her mother.
In the second round, she prepared oyster mushroom tofu tacos with pickled carrots, spicy mayo and fries with guajillo and bird’s eye chili salt.
Then in the final round, she impressed judges with her seared scallops in duck fat with chorizo, sweet potato purée and pine nuts, beating out Toronto’s Max Valiquette.
“I just won Wall of Chefs. Can you believe it? I’m over the moon, over the wall, over everything”, she said as she celebrated her victory.
For the long time human resources management professional, this was far from an overnight success. She founded Sucre Brun, a play on her name, in 2007, inspired by her pastry chef mother and her Haitian and Caribbean heritage which she’s known to infuse into her dishes. She has also displayed her talent at high profile events in the Montreal area, from the launch of Véro magazine in 2015 to Ogilvy’s 150th anniversary in 2016.
While her namesake company is known for its gourmet products for all celebrations, including Christmas, Mother’s Day, and weddings, their newest offering is “The Hotset”, a spicy, jalapeno-based condiment, suitable for all occasions.
When asked what’s next following her big win, Brun noted, “I had the opportunity to give two radio interviews already. I’ll be doing my very first food segment on Pénélope McQuade’s radio show this Friday. I’m very excited about that. I’m launching more Sucre Brun products on my website. Ultimately, I want them to be available in stores. I’m preparing my Christmas promotion and I’m looking at a few projects involving my cooking and baking skills. What a year 2020 has been and it’s not over. Let’s go. Ann alé!”
Also from Montreal:
https://shiftermagazine.com/artist-of-the-month/nate-husser