PTC hosts the prestigious Jeunes Chefs Rôtisseurs Competition
We were honored to host the Local Young Chef Rôtisseurs Competition on November 17 when four local contenders from the Pittsburgh area demonstrated their culinary skills in a competitive environment at the American Academy of Culinary Arts (AACA) kitchens at Pittsburgh Technical College.
Chef Hart, CEC, CCE, AAC, HGT of the AACA noted, “This is highly competitive, and has many levels—local, regional, national, and finally, world.” The purpose of the competition by the Chaîne des Rôtisseurs is to “encourage and promote the culinary expertise of young Chefs Rôtisseurs in the tradition of the Chaîne des Rôtisseurs by exposing them to a competitive environment with their peers. This competition will offer the opportunity for the Jeunes Chefs to showcase their talent and creativity in an international arena.” The Chaîne is an international society devoted to promoting fine dining and is based on the traditions and practices of the old French Royal Guild.
The participants of the local competition included one of our alumni, Alyssa R., who works at the Duquesne Club in Pittsburgh.
During the local competition, each contender arrived without knowing what they would prepare for the day. They each received an identical black box, with the instructions to compose a three-course menu to be prepared for four people. They had 30 minutes to write their menu and three hours and 30 minutes to cook. Then, they were given three 10-minute intervals where they had to present their appetizer, main course, and dessert to the judges.
Left: Seared duck breast confit, apple chutney, beet puree and fried Brussel sprouts
Second from the left: Braised octopus, octopus croquette, cilantro aioli, Idaho potato, and salsa
Second from the right: Chilled braised octopus, cilantro aioli, tomato broth, herb salad, crispy onions
Right: Duck breast, mustard jus, beet puree, apple chutney, herb gnocchi and caramelized Brussel sprouts
Congratulations to the winner, Devhan M. from The Country Club in Pepperpike, Ohio and good luck at the regional competition held in Indianapolis on April 6, 2019.
Then, it’s back to our AACA kitchens for the national competition in June.
Chef Hart summed up the event best: “The whole thing is teamwork. The chefs believe in these students. This is our future, these are our new super stars, these are our new leaders.”