January 14, 2006,
Local Jeunes Commis Rôtisseur Competition
The first Jeunes Commis (Young Chef) Rôtisseur competition was organized in 1977 in Switzerland to support and promote future young chefs by giving them the opportunity to demonstrate their skills. Today, competitions are held at Local, Regional, National and International levels in countries around the world that have a strong Chaîne presence.
This year as last, the Art Institutes International Minnesota was host for the Local competition. Beginning in 2003 the Bailliage du Minneapolis has sponsored a Local competition in order to present the best candidate possible at the Regional event.
To enter the Jeunes Commis Rôtisseur competition, the entrant cannot have reached his or her 27th birthday by September 1st of the year of the competition. The contestants are asked to prepare a menu and a three course meal for four people in a period of four hours. Starting times are drawn by lot and are scheduled thirty minutes apart so that judges can evaluate one contestant at a time. The menu is created from a Mystery Basket of ingredients, revealed at the beginning of the four hour period. The contestants are judged by three professional judges, three gastronome judges, and a professional from the sponsoring kitchen.
Event coordinator Chef Rôtisseur Amanda Bové Sill and Bailli Robert Cornelius with this years contestants.
From left to right they are:Brady Behrens, Le Cordon Bleu
Sean Nelson, Mystic Lake Casino Hotel
Brian Chelberg, Le Cordon Bleu
Lacey Lueth, Pazzaluna Urban Italian
Daniel Wesener, Pazzaluna Urban Italian
Stephanie Kochlin, Heartland Restaurant and Wine Bar
The Mystery Basket consisted of:
Rock shrimp
Grouper
Artichokes
Verjus
Whole coconut
Red miso
Green and yellow patty pan squash
Rabbit
Quinoa
Cranberries
Filo dough
Chestnuts
Some portion of each of the components of the Mystery Basket must be used in each of the menus.
In addition, a pantry of known ingredients is available to each contestant.