Events

National Young Chef’s Competition in Chicago

June 7th and 8th

Friday, June 07, 2013 – Saturday, June 8, 2013

Review

Young Chef Awards, Elevations and Inductions at Trump Int'l

BY TODD ARKEBAUER, VICE-CHARGÉ DE PRESS DE CHICAGO

On June 8, 2013, the Chicago Bailliage of the Chaîne des Rôtisseurs hosted both the 2013 National Young Chefs Contest Awards Dinner and its Induction and Elevation at the Trump International Hotel & Tower, one of country’s finest hotels.

National and regional Chaîne officers and distinguished guests and contestants from around the country attended this extraordinary black-tie celebration—the culmination of three days of festivities surrounding the 2013 National Young Chefs Contest held at Kendall College.

Heinz U. Hofmann, Conseiller Culinaire et des Professionnels des États-Unis, announced and awarded the 2013 National Young Chefs Contest Finals winners who spent the day at Kendall College preparing three dishes from a basket of mystery ingredients. The young chef who placed first, Daniel Gorman from The Inn at Little Washington, will represent the United States at the Chaîne’s international competition in Istanbul this September. Brandon Zarb, Sous Chef at Henri in Chicago, took second place. Gary Marcos, who cooks at Halekulani Hotel & Resort in Honolulu, took third. Without exception, however, all ten contestants felt like winners after touring Alinea and receiving offers to stage (intern) there.

With this national Chaîne celebration as the backdrop, guests also witnessed Bailli Honoraire Jane Tracy pass the torch of leadership to Mon Roldan, who became the ninth Bailli in the nearly 50-year history of the Bailliage de Chicago. With his sense of humor as sharp as his drawn sword, Conseiller Culinaire et des Professionnels des États-Unis Heinz Hoffman expertly conducted the elevation ceremony of the new Bailli de Chicago and his slate of officers. Seven new members were also inducted into the Chicago Chapter.

Following a convivial Champagne reception, Executive Chef Michael Fiddler and his team served five courses replete with luxury seasonal ingredients, including jumbo lump crab, white asparagus, butter-poached lobster, spring lamb loin and fiddleheads. These dishes were paired with wonderful wines donated by Chicago Bailliage members, a generous gesture acknowledging the chapter, its new Bailli and Chaîne dignitaries and young chef contestants from around the country.

During the evening, Conseiller Culinaire et des Professionnels des États-Unis Heinz Hoffman also presented a $25,000 check to Kendall College School of Culinary Arts, advancing the Chicago Chapter’s philanthropic mission to provide financial aid to aspiring student chefs. Later, it was announced that Kendall College will create an honorary scholarship for its three top-ranked culinary students in the names of the three Chaîne National Young Chef winners.

At the end of the evening Bailli Honoraire Jane Tracy, Bailli Mon Roldan and other Chaîne officers thanked Chef Fiddler and the kitchen and management staff for the gala evening of fine food, wine and hospitality.

By all accounts, the last event held under Bailli Honoraire Jane Tracy’s tenure was a triumph in the true tradition of La Chaîne des Rôtisseurs worldwide—drawing upon tradition, elegance and gastronomy. The Chaîne torch is burning more brightly in Chicago thanks to her stewardship. Vive la Chaîne!

 

National Review
Chaîne des Rôtisseurs’ Chicago Chapter Hosts “National Young Chefs Contest” at Kendall College

Chicago, IL – On June 8th, Chicago got another star in its culinary galaxy. The world’s largest gastronomic organization, Confrérié de la Chaîne des Rôtisseurs, hosted its annual National Young Chefs Contest at Chicago’s Kendall College and crowned Daniel Gorman of the Mid-Atlantic the Best Young Chef of 2013. Gorman works at The Inn at Little Washington, Virginia. Chicago’s own Brandon Zarb of Henri represented the Midwest region and was named runner up of the competition. Gary Marcos placed third representing the Pacific Island region and works at Halekulani Hotel & Resort in Honolulu, Hawaii.

The 10 contestants were judged on their culinary skills by an award-winning panel of chefs. To be eligible, the culinary competitors must have won their regional contests and be less than 27 years old as of September 1, 2013. The national and international contests require competitors to plan, prepare and plate three courses in four hours using a mystery basket of ingredients as well as a typically stocked “pantry” of items made available during the contest. Mystery basket items for the contest included Ramps, Beets, Rhubarb, Duck, Lake Trout and Vermont Maple Syrup. 

Tasting judges for this coveted event included Chef Kevin Hickey, Chef Art Inzinga, Chef Michael Garbin, Chef Gaetano Ascione, Chef Christopher Koetke and Chicago Chaîne Bailli (President) Mon Roldan. Kitchen Judges (Kendall College Chef Instructors) included Chef Michael Artlip and Chef Michel Coatrieux with the Kitchen Manager (Kendall College Chef Instructor) Chef Pierre Checchi.

Winner Daniel Gorman will travel to Istanbul, Turkey on September 6th to compete in the Confrérié de la Chaîne des Rôtisseurs’ International Jeunes Chefs Rôtisseurs Competition, a contest that will bring together 24 of the world’s top young chefs.
The United States has won the international contest only once in its 36-year history – in 2011. Gorman also received a crystal trophy, red medal and a three-year membership to the Chaîne des Rôtisseurs.

“The Chaîne des Rôtisseurs coming to Chicago was a vehicle to raise awareness and support students for the next generation of culinary stars,” said Jane Tracy, former bailli of the Chicago Chaîne des Rôtisseurs chapter. “Chicago has made its impact on the culinary map and there was no better location than the most prestigious culinary school in our city.” The Chaîne des Rôtisseurs facilitates students from local to regional to international stardom.

Conseiller Culinaire et des Professionnels National Heinz Hofmann said, “The Chaîne has a long standing relationship with many culinary schools through the Chaîne Foundation. We also exercise strong support for the young chefs through our vast professional network of members in various positions such as Executive Chefs, Hotel and Restaurant Owners and Managers as well as a variety of food and wine Suppliers to the Industry. We maintain a keen interest in young talent so as to promote the culinary arts and always have access to excellent food.”

The June 8th event was not open to the public. An awards ceremony and gala was hosted at Trump Hotel Chicago that evening. The Chicago chapter also named Mon Roldan to Bailli (President).

Chicago benefited in many ways including additional tourism and a $25,000 donation to the Kendall College Charitable Trust for future scholarships to inspire the next generation of chefs and other hospitality industry leaders. Chicago has the largest Chaîne chapter in the U.S. with 130 members, including many well-known chefs, restaurant owners, general managers, caterers and sommeliers. Membership must be approved for enthusiasts of the culinary.  The Chaîne des Rôtisseurs is headquartered in Paris and numbers 6,000 members in the U.S. and 22,000 in nearly 90 countries around the world.

“The Kendall College Charitable Trust is immensely grateful to the Chaîne des Rôtisseurs for their support.  It will provide scholarships for three outstanding culinary students in financial need to realize their educational dreams at Kendall College,” said Robin Malpass, Kendall College Charitable Trust executive director.  In fact, the Kendall College Charitable Trust will be creating an honorary scholarship for three outstanding Kendall College culinary students in the names of the top Chaîne des Rôtisseurs USA Young Chef competitors: Daniel Gorman, Brandon Zarb, and Gary Marcos.

In early 2013, Kendall College acknowledged its important relationship with the Chicago Chapter with the unveiling of its new “Chaîne des Rôtisseurs Kitchen,” which marked the first time that a U.S. culinary school has established a kitchen named after a Chaîne chapter.

Scholarships from the Kendall College Charitable Trust are available for students in career programs who have completed their first year of study that includes business, education, hospitality and culinary studies. The Chaîne des Rôtisseurs has contributed $60,000 to the Trust. Eighty scholarship recipients received grants totaling over $240,000 for the 2012-2013 academic year. In the past three years, the program has awarded $600,000 to 176 recipients in the past three years to students.

 

Invitation

As many of you know by now, our Chicago Bailliage and Kendall College were selected by the National Office to host on June 6th to 8th this year’s National Young Chefs Rôtisseurs Contest to select from among the ten Regional Finalists the Chaîne USA representative to the Concours International des Jeunes Chefs Rôtisseurs in Istanbul, Turkey on September 6.

In particular, the evening of Saturday, June 8th will be very special in the annals of the Chicago Chapter. With the 2013 National Young Chefs Contest Finals Awards Night as backdrop, we will formally commemorate the passing of the baton of leadership from Jane Tracy to Mon Roldan, as the 9th Bailli in the nearly 50-year history of the Bailliage de Chicago. Conseiller Culinaire et des Professionnels des Etats-Unis Heinz U. Hoffman will conduct the elevation ceremony of the new Bailli and his slate of Officers and induct new members. This is a black tie affair.

Trump International Hotel & Tower will be our host for this Induction & Elevation Gala and National Young Chefs Awards Dinner. Executive Chef Michael Fiddler and his culinary team have designed a very enticing menu reflecting springtime delights and luxury ingredients, paired with wonderful wines generously donated by some of our Chicago chapter member/collectors – a gesture acknowledging support of our Bailliage and our new Bailli.

National and regional officers and fellow members from across the country will be coming to Chicago to bear witness to the contest and enjoy the festivities that go along with it. We encourage our Chicago members to participate and attend the various activities during this 3-days/2-nights event and reacquaint with old friends from other chapters as well as make new ones.

For those who are interested, during the day of Saturday, June 8th, members along with local press and the public may view the actual competition at Kendall College. The competition will be from 7:00am to 3:30pm. Admission is free.

Friday: Chicago Chaîne & Kendall College host an informal welcome dinner
Saturday: Daytime - Young Chef’s Competiton at Kendall College
            Evening: Gala Culinary Awards Dinner