Chaîne des Rôtisseurs Cincinnati

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Midwest Culinary Institute Dine Around – November 15, 2009

Our second annual young chef competition drew a larger field than our initial contest, so the judges at Midwest Culinary Institute decided to change the nature of the event. They had the young chefs focus on a single course from the mystery basket and reduced the available time, but the competition still went for a full day. Creating only one dish raised the stakes to get everything right, but our challengers felt ready for the test. Thanks must go to judges Master Chef and MCI Instructor John Kinsella, Paul Parks, Dame Marilyn Harris, and MCI Chef-in-Residence John-Robert de Cavel for a long day’s effort to give proper consideration to all.

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Guests came to observe the chefs that were last to be judged before proceeding to a reception at the Summit, MCI’s working restaurant. Wine was brought by all attendees to share so there was a great variety and made for an informal relaxed atmosphere. Whites included Pol Roger, Chappellet, Zind-Humbrecht, and Talbott, while reds ran the gamut from Papapietro Perry and Penner-Ash to Caymus, Robert Foley, and Pride. We took our seats as the students received recognition and the top three finalists were awarded medals of merit. Gold medal winner Andrew Mersmann is a part-time student at MCI while he has worked at several of Jean-Robert restaurants and is currently on staff at Honey, a locally owned business well known for quality fare.

After the formalities we were served a meal prepared by MCI students, including courses of seared skate wing, duck confit, and bread pudding flavored with Nutella, quince, and orange. A great feature to this year’s competition was having the young competitors join us for dinner. Most guests had one at the table with them and spirited discussions ensued while we enquired of their life experience and stories in kitchens. All agreed this addition should be repeated next year. We look forward to Young Chef Mersmann advancing to the regional competition in Minneapolis to combat other aspiring chefs in the Midwest.

J.T. Mayer, Midwest Chargé de Presse Provincial

Welcome to the Cincinnati Bailliage of the Confrérie de la Chaîne des Rôtisseurs!

The Chaîne Cincinnati is now 44 years old and through the years our members frequently gather to enjoy wonderful events featuring outstanding food, wines and spirits from acclaimed Cincinnati chefs and world recognized vintners.

Chaîne Cincinnati includes local businessmen and women, doctors, lawyers, chefs, wine distributors and retailers as well as others in the food and wine fields. Our Bailliage unites professional and amateur gastronomes in a private, not-for-profit society committed to promoting the culinary arts and those of enology and hospitality through example, education and camaraderie.

As an example, we foster the development of the culinary arts among our community's promising chefs by contributing to the Cincinnati Freestore Foodbank’s culinary education program called Cincinnati Cooks. We raise money for this purpose by asking for voluntary donations from our members annually, holding an annual wine auction and having special fundraising events.

Additionally, the Cincinnati Chaîne is home to an active chapter of Société Mondiale du Vin, an organization dedicated to enjoying and learning about the world of fine wine and spirits. Over the last few years our members have toured internationally renowned wine destinations to further their understanding of those areas and their wines.

The Bailliage de Chaîne des Rôtisseurs Cincinnati is affiliated with the Confrérie de la Chaîne des Rôtisseurs, Bailliage des Etats-Unis (United States Chapter), which is associated with the International Headquarters in Paris.

Salut and Vive la Chaîne!