March 11, 2006 - Windows on Minnesota,
Induction and Awards Dinner
"Dining with the Stars"
Photos courtesy of Lisa Walsh and Bob Schwartzbauer, Chevalier
Jeunes Commis Rôtisseur Matt Pohl with brother Andrew
With the Regional Jeunes Commis Competition coming shortly after the Academy Awards, our hosts at Windows on Minnesota decided to give our Young Chef competitors a little of that "Oscar" treatment.
The theme for the Awards Dinner was "Dining with the Stars," and the stars consisted not only of the five contestants but of a number of famous movie actors delightfully impersonated by Mary Donahue and Barry Cole.
Spread across a drapery, adorning the entry
to the event, were five gold stars bearing the names of the five Young
Chef Rôtisseur contestants.
The Red Carpet Treatment
Maître d'Honneur Allen Stutts with Xiufeng
Passing through the entry, couples were invited to walk the red carpet, past the anxious photographers (Lisa Walsh) to a reception area where the "Stars" awaited them. (see Photos)
A Reception with the Stars
Conseiller des Bailliages National Honoraire Pete Hanowich with Cher
In the reception area, members and their guests were greeted by celebrities Cher and Ozzy Osbourne. They were given the once in a lifetime thrill of actually being able to speak to and be photographed with these very famous people. (see Stars)
Dame de la Chaîne Dee Kemnitz with Ozzy Osbourne
To add to the festivities, there was Pol Roger Brut bubbly in Magnums served with some of Chef Rôtisseur Mark Stankey's finest treats: Smoked Duck Breast "Spoons," Tartare in "Cones," and the not to be missed, Fois Gras Lobster Crostini.
Les Jeunes Commis Rôtisseurs
(L to R) Matt Pohl, Overland Park, KS; Lute Cain, St. Louis, MO;
Lacey Lueth, St. Paul, MN; Danny Cerqueda, Louisville, KY; John Desloge, St. Louis, MO.
The five Young Chef Rôtisseurs had spent most of the day in competition at Le Cordon Bleu and were anxiously waiting to hear who had won the regional event.
And the Winner for the Midwest Region is...
Winner Danny Cerqueda with Bailli Provincial Jill Kummer and
Conseiller Culinaire Provincial Art Inzinga
...Danny Cerqueda, from the Louisville Country Club in Louisville, KY. As winner, he received a silver medallion and will go on to compete in the National Finals at The Culinary Institute of America, Hyde Park, NY, in May.
The four runners-up were each awarded bronze medallions.
The awards ceremony was staged much like the academy awards with the judges, represented by Art Inzinga, presenting the envelope to the celebrity host, Jill Kummer, who in turn announced the winner.
(L to R) Chef Rôtisseur Bill Niemer, Bailli Bob, Conseiller Culinaire
Provincial Art Inzinga, Bailli Provincial Jill Kummer, and Conseiller des
Bailliages National Honoraire Pete Hanowich
Another big winner was Le Cordon Bleu College of Culinary Arts Minneapolis / St. Paul.
As sponsor of the cooking competition, they received a check, payable to their scholarship fund, in the amount of $5,000.00 from the Chaîne Foundation.
Chaîne Induction Ceremony
Vice Conseiller Gastronomique Don McMillan
Inductions are a cause for celebration in the Chaîne because it means the formal welcoming and recognition of new members or the awarding of new responsibilities within the Chapître. (see Induction)
This year we welcomed new member Chef Rôtisseur Serge Devesa from Hotel Sofitel, Minneapolis. We elevated Chef Rôtisseur Michael Goodman to the rank of Maître Rôtisseur as he is now owner / chef of the San Pedro Café. And finally, we promoted Officier Commandeur Don McMillan to the rank of Vice Conseiller Gastronomique. As an officer, Don will use his many years of experience in the Chaîne to help us plan future events.
Dining with the Stars
Shellfish in Aspic surrounded by enough wine glasses
to make any Chaîne member smile.
The look of the dinner was absolutely stunning, as the pictures will attest, and the flavors and textures were wonderful as well. (see Menu)
Each course began with one of the artists presenting one of his or her signature songs with the words changed to describe the next food course on the menu. The songs added a hearty chuckle to the mix of food, wine, style, and song that will not soon be forgotten by the attendees.
Each course was also accompanied by a wine selected from our private cellar for this event. The wines and the wine / food pairings were much appreciated, even by the wine connoiseurs.
Bailli Bob with Marilyn Monroe
Dessert
While Dame de La Chaîne Sandra's away, Bailli Bob will play. (Just kidding My Dear.)
and Applause
At the conclusion of the meal, our host Officier Conseiller Culinaire Honoraire Gérard Viardin introduced Chef Rôtisseur Mark Stankey, his staff, and the serving staff, all of whom received a well deserved standing ovation from the assembled guests.
During the question and answer session following the applause, Chef Stankey was asked how the ice sculptures for the Hot Blooded Orange Sorbet were created. He described the process to us, but if you want to know about things like that, you need to attend the dinners.