Jan 09,2010 - Le Cordon Bleu College of Culinary Arts,
Minneapolis Young Chef Rôtisseur Competition
Photography courtesy of Veronique Viardin
(L to R) Justin Erickson, Thomas Winslow,
Gilles Stassart, Bailli Carl Blanz, Maître Rôtisseur Michael
Goodman, Vice Chancelier-Argentier Charles Montreuil, Chef Dan
Vasterling, Chef Rôtisseur William Niemer, Vice Chargée de Missions
Amanda Bové Sill, Chevalier Joe Marzano, Ecuyer Stephane Cattelin,
Vice Conseiller Gastronomique Donald McMillan, Joshua Jones, Tyler
Cowan and Julie Kreimeyer(Front) Tom Goodman, Tyler Jossart, Maria Lodyguina and Mark Wilson
Competition Day
Salt, Pepper and Feedback
by Bailli Carl Blanz
(L to R) Judges: Bailli Carl Blanz, Chef Rôtisseur William Niemer
and Maître Rôtisseur
Michael Goodman
I had the distinct pleasure to judge the local young chef competition for the Minneapolis chapter of the Chaîne des Rôtisseurs this year. Over the past few years, I’ve been involved from a local and regional level of judging on both the chef and gastronome side. I’m usually one of the guys they call when someone else can’t make it.
This year the young chefs did a fantastic job with seasoning. Using appropriate amounts of salt and pepper seems elementary, but I assure you, it is the one area where many young chefs fall short. There was also some great dough work, a gnocchi that was so tender it literally melted in your mouth, short doughs and a quick puff dough over pot pie was really fun, all were professionally executed – another sign of great coaching I suspect.
On the gastronome side, you like to emphasize what’s right, yes you do find what’s wrong, but I think you have a more romanticized interpretation of what a young chef is, and therefore are more forgiving. Not the case when judging with professionals. And rightfully so. The point here is to provide a valuable experience to the next generation of chefs and while we certainly want to emphasize the great dishes or sauces they have made, it is our responsibility as a chef to be critical of the things that should define the difference between a cook and a chef. Things like knife skills – is that a brunoise or a battonette? You wrote sauce on your menu, but where was it? And while we’re at it, your menu looked like it was written by a fifth grader. When you go out in the world, you do not want your customers’ first impression of you to be a concern about your ability to print neatly – it kind of sets the tone for the meal.
If you are ever offered a judging position, take it! If you want to see professionals judge, ask your Bailli to let you sit in the chef’s judging room during a competition. While your judging (or observing) consider how to best guide these young professionals for their long term benefit. Tell them what you like, and then tell them how they can do better. I no longer cook as a profession, but I still hear the voices of the hard lessons I learned as a young chef. I don’t remember one compliment specifically, but I do remember that salt and pepper is the difference between a béchamel and library paste.
The Contestants:
| Chianti Grill Tom Goodman, Line Cook Lafayette Club Tyler Cowan, Line Cook Julie Kreimeyer, Banquet Cook Le Cordon Bleu Tyler Jossart, Student |
The Marquette Thomas Winslow, Intern The Minneapolis Club Joshua Jones, Line Cook Maria Lodyguina, Line Cook Gilles Stassart, Line Cook Mark Wilson, Line Cook Perkins Restaurant Justin Erickson, Cook |
And the Best Young Chef:
Maria Lodyguina, The Minneapolis Club
Maria's Panna cotta and Maria deboning her fish
