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.