March 19, 2005 - Le Cordon Bleu College of Culinary
Arts, Regional Jeunes Commis Rôtisseur Competition
The first 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 regional, national and international levels in countries around the world that have a strong Chaîne presence.
This year, the Bailliage du Minneapolis was host for the Midwest Regional Competition. The competition was held at Brown College's Le Cordon Bleu.
The contestants were asked to prepare a menu and a three course meal for four people in a period of four hours. The menu is created from a Mystery Basket of ingredients, presented 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.
Photo courtesy of Kelly Shields and buon gusto
Event coordinator Chef Rôtisseur Amanda Bové Sill with this years contestants.
From left to right they are:
Keith Walsh, Waterloo, NE
Sarah Graf, Chicago, IL
Tim Hmay, Omaha, NE
Matt Weber, Pittsburgh, PA
Laura Castro, Minneapolis, MN
The Mystery Basket consisted of:
- Red Snapper
- Calamari
- Salt Cod
- Scallops
- Chicken Liver
- Lamb Rack
- Baby Artichokes
- Baby Lady Apples
- Malanga Roots
- Yukon Golden Potatoes
- Wild Mushroom Roots
- St. Andre Triple Cream Cheese
- Flank Steak
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.