March 11, 2006 - Le Cordon Bleu College of Culinary
Arts, Regional 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 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 in the new facilities of Le Cordon Bleu College of Culinary Arts Minneapolis / St. Paul.
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.
The judges were unanimous in their applause for the high level of skill each contestant brought to the competition. The winner of the competition was announced later in the day at a formal dinner at Windows on Minnesota (see Dinner).
In the photo from left to right are:
Conseiller Culinaire Provincial Arthur S. Inzinga,
Contestant Lute Cain, St. Louis, MO,
Contestant Matt Pohl, Overland Park, KS,
Contestant Danny Cerqueda, Louisville, KY,
Vice Chargée de Missions Amanda Bové Sill,
Contestant John Desloge, St. Louis, MO,
Contestant Lacey Lueth, St. Paul, MN,
Chef Rôtisseur William G. Niemer
The Mystery Basket Ingredients consisted of:
Live Tilapia
Barley
Chayote Squash
Yellow Beets
Blood Oranges
Boursin Cheese
Chinese Long Beans
Flat Iron Steak
Sunchokes
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.