As the Jeunes Commis gains recognition through the land, culinary arts keep gaining ground with new generations of young chefs coming to the challenge. Cincinnati had our largest competition to date on November 13, 2011, with ten students rising to find their limits in hopes to prevail as the best. A secret basket contained a full rack of lamb to be butchered along with slightly less challenging ingredients that would be used to impress the judges. After a long day of many dishes and much perusual, our judges found three young chefs to stand above the rest with exceptional presentation and taste.
As our Bailliage gathered for a Dine Around at the Summit restaurant in the Midwest Culinary Institute, we brought more than fifty special wines from private cellars to share with other members and guests. Culinary students served heirloom crostini with basil as we waited for the announcement of the winner. Maître Hotelier Dan Cayse and Chef Rôtisseur Alan Neace then presented the Bronze Medal to Courtney Smith, Silver Medal to Kayla Hill, and Gold Medal to Jeff Moore so he could proceed to the regional competition in Indianapolis.
Our buffet feast included informal fare such as black Angus sliders, fresh fig and goat cheese petite sandwiches, and Ahi tuna tartare on won tons, along with seasonal autumn presentation of seasoned turkey at a carving station. Notable bottlings from Turley, Robert Biale, Williams Selyem, and Robert Sinskey represented the USA while Château Greysac, Tenuta La Fuga, Domaine Faiveley, Ornellaia, and Gerard Tremblay were counted among the European producers. We finished the evening with assorted petits fours as we saluted our young chef competitors as well as the culinary students and instructors at Midwest Culinary Institute. Good luck to all the winners as they strive for victory!
J.T. Mayer, Chargé de Presse Provincial Midwest