Jan 20, 2007 - Le Cordon Bleu College of Culinary Arts,
Minneapolis Young Chef Rôtisseur Competition
Photography courtesy of Lara Leimbach
A day in the Life of a Young Chef…
by Margaret Leto, Vice Chargée de Presse
It all began at Le Cordon Bleu, the new state of the art cooking school that allowed the competitors to shine while using their facilities. The competitors were seven bright and talented young individuals, each creating exceptional dishes for the judges. The competitors were: Steve McMullen (Firelake), Dunstan Pinlac (Le Cordon Bleu), Andrew Baebenroth (Minikahda Club), Robert Garay (Marquette), Valentina Builes (Le Cordon Bleu), Brady Behrens (Kincaid's) and Colin MacDonald (The Radisson Plaza).
The competition started early in the morning with the creation of their three-course menus, and within 30 minutes they were off to work. Each menu was created from an identical mystery basket, the chefs had access to a pantry of staple ingredients as well.
The judging started at noon. The judges consisted of three professional Chefs - Chef Rôtisseur Mark Stankey, Chef Rôtisseur Paul J. Lynch and Chef Rôtisseur Richard Fisher. In addition there were three gastronome judges - Maître Rôtisseur Traiteur / Commandeur Yvonne Moody, Vice Chargée de Presse / Dame de la Chaîne Margaret Leto, Vice Conseiller Gastronomique / Officier Commandeur Donald McMillan. In 15 minute intervals, the judges were given dishes from the contestants, which were judged on taste, appearance and creativity. As each dish came out, it was apparent that there were some hard decisions to make. The creativity of each person in trying to outshine the other was amazing. It was refreshing to see the talent of the young competitors in the Minnesota area. After a few hours of intense judging, the competition ended with a review by the Professional Chef's. The critiques were appropriate, and allowed each individual to grow and understand their strengths and weaknesses. Each and every one of the young competitors should be commended for the talents and efforts put forth.
The winners were announced in the Minnesota Room, at the old Le Cordon Bleu School. Amanda Bové Sill, Vice Chargée de Missions, announced the winners along with Carl Blanz, Bailli. The first place winner was Brady Behrens, from Kincaid's. Brady was a competitor in the 2006 competition as well. His hard work and dedication to winning this year were apparent in his outstanding dishes (see Brady).
Welcomed by Chef Rôtisseur William Neimer from Le Cordon Bleu School, we then gathered for an informal reception. There was a celebration with champagne, and feast with hors d'oeuvres that were paired, and made by the talented young students of the school. Professionnel du Vin Ted Farrell selected some great wines from the Chaîne cellar, and the guests were able to taste them all. Family members and outside guests attended in support of all the competitors. A grand time was had by all!
Young Chef Rôtisseur Contestants
In the photo from left to right are:
- Andrew Baebenroth, The Minikahda Club
- Colin MacDonald, The Radisson Plaza Hotel
- Steve McMullen, FireLake Grill House
- Brady Behrens, Kincaid's
- Valentina Builes, Le Cordon Bleu
- Robert Garay, The Minneapolis Marquette Hotel
- Dunstan Pinlac (seated), Le Cordon Bleu
The Mystery Basket Ingredients consisted of:
- Fresh Rack Of Lamb
- Filet of Atlantic Salmon
- Dried Chanterelle Mushrooms
- Domestic Camembert
- Fresh Quince
- Chinese Eggplant
- Organic Arrugula
- Chicken Livers
- Israeli Cous Cous
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.