Mar 20, 2010 - Le Cordon Bleu College of Culinary Arts,
Midwest Regional Young Chef Competition (Cont'd)
Kitchen Judges
Kitchen Judges evaluate:
- Kitchen Techniques - 35 pts
- Organizational Skills - 15 pts
- Product Utilization - 15 pts
- Professionalism - 20 pts
- Sanitation - 15 pts
- Timing - 1 pt deduct/minute
Chef Dan Vasterling and Chef Steven Shapley,
C.C.E., Director of Education at LCBProfessional Culinary Judges
Tasting Judges evaluate:
- Taste - 15 pts (each judge)
- Presentation - 5 pts
- Originality - 10 pts
(L to R) Chef Rôtisseur Richard Fisher, Maître Rôtisseur Michael Goodman,
Chef Rôtisseur Serge DevesaGastronome Tasting Judges
Tasting Judges evaluate:
- Taste - 15 pts (each judge)
- Presentation - 5 pts
- Originality - 10 pts
(L to R) Maître Rôtisseur Traiteur / Commandeur
Yvonne Moody, Professionnel du Vin / Vice Echanson Ted Farrell,
Bailli Honoraire Bob CorneliusThe Team
Event Organizer, Vice Chargée de Missions Amanda Bové Sill surrounded by the judges