LOU FERRUSI OF FORTINOS CROWNED ONTARIO'S FINEST BUTHER IN THE 11TH ANNUAL COMPETITION
GUELPH, ON – October 28, 2024 – Ontario’s Finest Butcher Competition hosted by Meat & Poultry Ontario, now in its 11th year, is a celebration of the craft of butchery and the outstanding skills of Ontario's artisans. This year's competition featured top butchers from across Ontario who displayed their exceptional talents and creativity with the final competition taking place this past weekend at the Meat Industry Expo with the winner being announced at the Meat & Poultry Awards Gala.
The competition was fierce, with three talented butcher finalists, including Lou Ferrusi from Fortinos Stoney Creek, Dylan Miedema from Townsends Butchers, and Sully Hakimi from Halenda’s Fine Foods. Inspired by the theme of ‘Global Inspiration’ each of the three final contestants were challenged to transform three surprise proteins into stunning displays inspired by global cuisines and flavours from around the world in 45 minutes. Judged on details of workmanship, and merchandising each butcher infused their creations with personal touches, showcasing the rich traditions and flavours from different cultures and presented to the crowd and judges. It was a masterclass in skill and creativity by each contestant. Their displays highlighted the quality of Ontario meats and invited customers to explore new culinary adventures, reminding us that every cut has a story to tell. It was Lou Ferrusi’s seasoned and skillful butchery skills, creative storytelling and excellence in presentation and time management that set him apart, securing his position as this year's champion. The products- boneless chuck roll, a whole chicken, and boneless pork loin- for the finals were donated by Abate Packers, Ontario Beef, and Domingos with pantry items supplied by Malabar Ingredients. Fortinos is proud to congratulate Lou Ferrusi, winner of the 2024 Ontario’s Finest Butcher competition. Starting in a small family operation he was trained from “hoof to plate” and has now been a meat manager with Fortinos for the past 20 years. “A butcher for over 40 years, Lou mentors new meat cutters and plays an essential role in our in-store meat cutter training program. Well done, Lou!” says Giudo Alfonsi, VP of Merchandising and Marketing, Fortinos. Lou showed his appreciation by saying “It’s an honour for me to win an award for something that I’ve truly enjoyed doing for the past 40 years. Thanks to Meat & Poultry Ontario, for organizing a great competition, and to all my colleagues and competitors. A big thanks to Fortinos for supporting me through this competition! Franco Naccarato, the Executive Director for Meat & Poultry Ontario (MPO), expressed his enthusiasm, stating, “This competition highlights the exceptional skill, dedication, and artistry that butchers bring to their craft. Lou Ferrusi's performance was inspiring, demonstrating the mastery and creativity that sets Ontario’s finest apart. His commitment to excellence and his ability to honour traditional techniques while embracing innovative flavours is what truly makes this competition a celebration of the best in Ontario.” The first elimination round took place at Handtmann Canada in Waterloo on September 9th. In that round each competitor was given 30 minutes to break down a pork bone-in leg, butt, and loin. Competitors were judged on specific core competencies such seaming, tying, slicing, boning and trimming and frenching in addition to professionalism and workmanship. The degree of boning and the choice of retail cuts from the remaining materials was the competitor's choice. The pork used in the elimination round was graciously provided by Conestoga Meat Packers and over 700 lbs was generously donated on their behalf to Second Harvest. This year’s judges included six well-respected industry professionals including, Mario Henry from The Yes Group, Steiven Canclini from Reiser Canada, Stefan Seher of Handtmann Canada, Peter Baarda of J & G Quality Meats, Jamie Waldron from Jamie Waldron’s Butchershop, Gerhard Metzger from Metzger Meats. In addition to donning the official champion’s jacket, Ferrusi took home a prize package valued at over $3000 including a Minimax Big Green Egg™ Ultimate Kit, Eno La Plancha Grill, a $250 cash prize from The Yes Group and a Marriott gift card. The competition is proudly sponsored by: Handtmann, Fortinos, Ontario Beef, The Yes Group, Malabar Ingredients, Conestoga Meat Packers, Abate Packers, Big Green Egg, and Domingo's Meat Packers. ABOUT MPO Meat &Poultry Ontario (MPO) is the representative voice of Ontario’s meat industry. Our members are independent businesses proud to serve the communities they live and work in. The association is comprised of meat and poultry processors, wholesalers, and retailers; industry suppliers; and not-for-profit organizations that support MPO’s objectives. Ontario’s meat and poultry sector employs 25% of Ontario’s food and beverage processing industry —the single largest manufacturing employer in Ontario — and generates $11.2 billion of the province’s $45 billion food and beverage processing industry revenue. Media Contact: Angela Aiello Director of Engagement and Communications [email protected] www.meatpoultryon.ca |
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ABOUT ONTARIO'S FINEST BUTCHER COMPETITION
Ontario's Finest Butcher Competition is a prestigious event that celebrates the exceptional quality and craftsmanship of Ontario's butchers. Organized by Meat & Poultry Ontario, this competition brings together talented butchers from across the province to showcase their skills.
Competitors begin by showcasing their technical knowledge and knife skills in an Elimination Round and the top three will proceed to the finals round in October. Our finalists will participate in a 45 minute competition to show-off their charming and creative selves, thinking quick on their feet, and adding value to an undisclosed protein. The winner will be announced LIVE following the competition. |
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Highlights from the 2023 Ontario's Finest Butcher Competition |
Elimination Round Judges
Meet our esteemed judges!
Troy Spicer, Fanshawe CollegeTroy Spicer's journey in the culinary world began at the age of 15, working early mornings in a retail bakery. Over the next decade, he honed his skills in the bakery industry before branching out into institutional cooking and catering. His passion for butchery was sparked during culinary school, leading him to earn certifications as a Cook 415A, Retail Meat Cutter 245R, and Nutrition Manager. With expertise in butchery, baking, and cooking, Troy now shares his wealth of knowledge as a culinary studies, nutrition, and butchery instructor at Fanshawe College.
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Stefan Seher, Handtmann Canada
Stefan Seher embarked on his butcher apprenticeship at just 16, kickstarting his career at a local, family-owned butcher shop in Germany. Completing his apprenticeship, Stefan sought to broaden his horizons in Canada. Over the past 20 years, he has accumulated extensive experience in the meat industry, working with renowned companies like Ashburn Foods/Siena Foods and Schneider Foods/Maple Leaf Foods. Since 2018, Stefan has been the Manager of Application Technology at Handtmann Canada, where he assists Sales and Technical Managers nationwide in selecting and implementing the best processing solutions for their customers across various sectors.
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Mario Henry, The Yes GroupMario Henry has over 35 years of experience working in the meat processing and poultry industries in Canada and the Caribbean. He started working in meat processing in 1988 as a plant manager in the family owned pork processing plant, Town & Country Farms in Milton, Ontario, specializing in the processing of BBQ hogs. Also operated a sausage kitchen and store where award winning products were sold. Mario’s interest and expertise in the meat industry led him to serve as a member of the board and then as president of OIMP, now known as Meat & Poultry Ontario from 2003 to 2005. His experience also includes his work as a sales representative with laser manufacturer Spectra-Physics Canada, in the company’s agricultural division. In 2011 Mario joined the Yes Group in Markham, Ontario as Product Specialist and Business Development Manager. The Yes Group sells ingredients and meat processing equipment to the meat and poultry industries in Canada. Customers include large meat processing plants as well as owner operated butcher stores and abattoirs. In his role, Mario has been instrumental in creating new business opportunities, including the start-up of new entrepreneurs getting into the meat processing business.
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Steivan Christian Canclini, Reiser CanadaSteivan Christian Canclini is a meat and alternative protein expert, instructor, consultant, and trainer with over 35 years of experience in the agribusiness and food sector. He grew up in Switzerland and he graduated with a degree of economics, agriculture and commerce, and also has a Masters of Meat Science and Technology. He is dedicated to the study and development of good practices with livestock, hygiene processes, meat handling, meat, and alternative protein product development. He has exposed himself to many jobs in Switzerland, Germany, Canada, Israel, and Columbia relating to good livestock practices, hygiene processes, meat handling and meat product development.
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