Updates & Announcements

Friday, May 31, 2013

Chaîne des Rôtisseurs’ Chicago Chapter to Host “National Young Chefs Contest” at Kendall College

Premiere Culinary Battle Will Send One U.S. Chef to Turkey to Compete Internationally!

Chicago, IL – On June 8th, Chicago gets another star in its culinary galaxy. The world’s largest gastronomic organization, Confrérié de la Chaîne des Rôtisseurs, will hold its annual National Young Chefs Contest at Chicago’s Kendall College and will crown the Best Young Chef of 2013.

One of the country’s top culinary schools, Kendall College is honored to host the all-day battle of top young chefs from across United States and Caribbean Islands. The contestants will be judged on their culinary skills by an award-winning panel of chefs. Following the competition, an awards gala announcing the winner will be held at Trump Hotel Chicago.

The winner 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.

“The Chaîne des Rôtisseurs coming to Chicago is a vehicle to raise awareness and support students for the next generation of culinary stars,” said Jane Tracy of the Chicago Chaîne des Rôtisseurs chapter. “Chicago has made its impact on the culinary map and there is 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.

The winner of the National Best Young Chef of 2013 title will also receive a crystal trophy, red medal and a three-year membership to the Chaîne des Rôtisseurs. 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.

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 is not open to the public. However, Chicago will benefit 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 business and hospitality 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.

Chicago culinary rising star Brandon Zarb, Sous Chef at Henri, will represent not only the city but also the Midwest. If Brandon Zarb wins the competition, he would be first Chicago chef to claim victory in the history of the 36-year competition.  However, he faces other culinary masters in the competition, including nine other top U.S. chefs:

• South Central                
Charles Gardiner, CEC, Demi Chef
The Inn on Biltmore Estate, Asheville NC

• Far West                      
Jonathan Courtney, Cook 1
St. Regis Monarch Beach Resort, Dana Point CA

• Mid-Atlantic                  
Daniel Gorman, Tournant
Inn at Little Washington, Washington VA

• Northeast                    
Adam Kube, Chef de Cuisine
Ritz-Carlton, Boston Common, Boston MA

• Hawaii/Pacific Islands        
Gary Marcos, Line Cook
Halekulani Hotel & Resort, Honolulu HI

• Southwest                    
Rachael Potts, Executive Chef
Doubletree Hilton, San Antonio TX

• Caribbean/Atlantic Islands    
Dwayne Sinclair

• Pacific Northwest            
Oleg Vetkov, Line Cook
Canlis Restaurant, Seattle WA

• Southeast                    
Allison Weldon
Ravenous Pig Gastro Pub, Winter Park FL

Tasting judges for this coveted event include Chef Kevin Hickey, Chef Art Inzinga, Chef Michael Garbin, Chef Gaetano Ascione, Chef Christopher Koetke and Chicago Chaîne Bailli (President) Mon Roldan. While in accordance with the rules, Kitchen Judges (Kendall College Chef Instructors) include Chef Michael Artlip and Chef Michel Coatrieux with the Kitchen Manager (Kendall College Chef Instructor) Chef Pierre Checchi.  “The Kendall College Charitable Trust is immensely grateful to the Chaîne des Rôtisseurs for their support.  It will provide scholarships for talented culinary and hospitality students in financial need to realize their educational dreams at Kendall College,” said Robin Malpass, Kendall College Charitable Trust executive director. 

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.

For more information, please visit www.chaineus.org

Wednesday, December 5, 2012

Chaîne Chicago’s plan for creating some exciting evenings during the dark days of winter.

Chaîne Chicago is continuing its program of modernization. Starting in January 2013 members and guests will have the opportunity to visit three cutting edge restaurants, each owned and started by culinary teams who come directly from longtime establishments in Chicago.  Each one is expressing its culinary prowess in its own unique way.  Chaîne Chicago is proud to be able to take over each of these restaurants for one night and introduce members and prospective members to three newcomer restaurants with three different cuisines and ambiance.  All three have extremely high reputations and expectations in the Chicago culinary community.

We will be going to Yusho for Japanese street food, recently opened Embeya for PanAsian Haute Cuisine and newly-opened Grace for Refined Dining.

JANUARY – Monday 1/14 -  YUSHO

Yusho uses a yakitori grill presenting Japanese street food.  Owner/Executive Chef Matthias Merges has spent most of two decades cooking and living in Chicago, most notably as the Executive Chef at Charlie Trotter’s for the past 14 years. Matthias has mentored some of the most talented and respected professionals in the restaurant industry. You will also meet Chef de Cuisine Jennifer Petrusky. In 2006, Petrusky moved to Chicago for an internship at Charlie Trotter’s, eventually becoming sous chef. Jennifer cooked the whole fish in the wood burning oven for us when we visited Charlie Totter’s home.  Petrusky has cooked twice in the Bocuse D’or national cooking competition in Lyon, France.  Before Yusho, Chef Jennifer was on the opening team of GT Fish & Oyster.  Space will be somewhat limited here.  It will be a casual evening with high culinary excellence.

http://yusho-chicago.com

FEBRUARY -  Monday 2/18 -  EMBEYA

Embeya is the project of our own Maître Hôtelier Attila Gyulai who had a career with Four Seasons Hotels and mostly recently as Operations Director at The Elysian Hotel.  Attila has teamed up with Executive Chef Thai Dang who was Executive Sous Chef at RIA and before that at L2O.  Together they have created a stunning space at the east end of Randolph Street’s restaurant row.  Chef Thai is producing some exceptional and very refined Asian cuisine.  This venue, which has ample capacity, will be an excellent opportunity to introduce friends and many prospective Chaîne members to the Chicago Chaîne.  Please reach out to to prospective members so they may save this date. 

http://www.modernluxury.com/cs/articles/asia-major        

MARCH -  Monday 3/11 – GRACE

Grace is the brain child of Chef Curtis Duffy.  Curtis was Executive Chef at the Peninsula Hotel Chicago and Avenues Restaurant.  This Randolph Street restaurant opened in late November and has been much awaited by the Chicago foodie community.  It is refined dining with much space around each table.  It is a restaurant where you telephone for a reservation – no Open Table and no tickets.  Capacity will be limited here.

http://www.chicagomag.com/Chicago-Magazine/December-2012/Curtis-Duffy-Opens-the-Refined-New-Grace

Photo of Charlie Trotter

Saturday, April 14, 2012

Chicago Chaîne goes to Charlie Trotter’s

Dear Confreres and Consoeurs,

As you all know, our Chicago Chaîne program is put together many months ahead and occasionally there are changes that take place.  May 14 approaches and you will note that Hotel InterContinental is on your calendars.  InterContinental Chicago has been most gracious and has agreed to move our scheduled dinner into 2013.

In its place, we are delighted to announce that Charlie Trotter’s Restaurant has been secured for a Chicago Chaîne dinner on that same date of Monday May 14. We will be taking over the entire restaurant for our members and guests.

It will be our final dinner there and our last opportunity to dine together at Chicago’s iconic restaurant that so shook up the culinary world twenty five years ago and influenced the way culinary America was perceived.  Chef Trotter will be present for our dinner and the invitation will follow very shortly.

In gastronomy

Page 2 of 2  < 1 2