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INTRODUCTION
Imagine being
confronted with a mystery "market basket" containing a few key
ingredients, and orders to design and prepare a three-course meal to serve
four people using those ingredients—all in four hours time! Such is the
challenge given young cooks competing in the Chaîne des Rôtisseurs Young
Chef Rôtisseur Competition.
The first competition
was organized in 1977 in Switzerland to support and promote future young
chefs by giving them the opportunity to demonstrate their skills.
Competitions are held at regional, national and international levels in
countries around the world that have a strong Chaîne presence.
In the USA,
competition begins at the regional level. Proprietors, managers, chefs and
culinary instructors at Chaîne affiliated restaurants, hotels and
culinary schools within each of the ten regions of the Bailliage des
Etats-Unis are asked to propose candidates, who complete and submit
application forms to a Regional Coordinator, the Conseiller Culinaire
Provincial. Contestants are then selected from the group of applicants.
Contestants draw for
starting times, which are set at fifteen minute intervals. At the
appointed time, each contestant is given an identical, previously
unidentified "market basket" containing certain basic
ingredients. Using all of these ingredients, as well as drawing on a
variety of staples from a pantry, the contestant must compose and execute
a 3-course menu (first course, main course, and dessert) for four people.
The written menu must be completed within the first half-hour, with 3
hours allowed for preparation, after which the finished dishes are
presented to be judged within a 30-minute window.
Dishes prepared by the
contestants are judged on taste, presentation and originality. In
addition, scores are given for cleanliness and organization in the
kitchen.
REGIONAL
PRIZES
The first place
winners of Regional Competitions are entitled to take part in the National
Final, all expenses paid by National.
The winner will receive a silver medal during the announcement of the
results and all participants will receive a diploma and a bronze medal.
The silver medal is to be engraved with the competition date and region
Visit:
http://chaineus.org/chefs_competition/index.htm
for
a detailed explanation of the Young Chef Rotisseur’s
Competition
Pictures
from the Southwest Regional Competition
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