Saturday evening’s formal event brought everyone together once again at the Hilton Cincinnati Netherland Plaza for an Induction Ceremony presided over by the Bailli Délégué des Etats-Unis Hal Small and Bailli Provincial Renee Wilmeth. This was followed by the elegant Gala Dinner prepared by Executive Chef Maxime Kien.
Sixteen members representing a variety of ranks and professions were welcomed or elevated into both the Chaîne des Rôtisseurs and the Société Mondiale du Vin. Bailli Provincial Renee Wilmeth made a special presentation awarding Cincinnati Bailli George Elliott the Silver Star for his outstanding work.
After all the guests were seated in the beautiful Art-Deco-styled Hall of Mirrors, Conseiller Culinaire Provincial Christopher Koetke announced the winners of the Midwest Regional Young Chef and Pastry Chef competitions. Logan Christiansen of St. Louis was the winner of the Young Chef competition and Chef Rôtisseur Kelsee Newman of Cincinnati won the Pastry Chef competition. Both will move on to compete in the National competition.
Bailli Elliott then had the honor of presenting a check in the amount of $15,000 to Dr. Monica Posey, the President of Cincinnati State Technical & Community College for scholarships and support of the culinary programs. With this contribution, the Cincinnati Bailliage has now contributed over $61,000 to support the culinary arts.
Following the awards, attendees were presented with a five course meal expertly paired with delightful wines. After dinner, as members and their guests were departing the venue, they were treated to an impromptu choral presentation by the Sons of St. Patrick, which ended this wonderful evening on a true high note.