Again this year, the Cincinnati Bailliage sponsored the Young Chef Competition at the Midwest Culinary Institute at Cincinnati State University. On Sunday, November 9, 2014, some of our city’s best young talent was there to compete for the chance to represent our bailliage at the regional competition in Kansas City. Each and every one of the young chefs benefited from this experience while the Chaîne members enjoyed the pageantry of their challenge as well as a fabulous dinner. Many of the competitors are past or present MCI students who benefit from the Irwin & Barbara Weinberg Culinary Scholarship Fund as well as this opportunity to show off their skills.
This event was successful again this year thanks to the efforts and months of planning between Vice Chargé de Missions Clint Haynes and Chef Rôtisseur Alan Neace. Judges for the competition volunteer their time and included Paul Parks, Chef Jean-Robert de Cavel of Jean-Robert’s Table and French Crust Café, and legendary culinary expert and radio talk show host Vice Conseiller Gastronomique Honoraire Marilyn Harris.
Following the competition, three medal winners were announced. In first place was Nick Elison who will go on to the Kansas City regionals. Second place went to last year’s winner Katelyn Banks and Kevin Kleist was awarded third place. These young chefs were given their awards during a dinner prepared by Chef Sean Kagy and his MCI students. Members of our bailliage brought outstanding bottles of wine to share while enjoying Chef Kagy’s offerings in this “dine around” format. Our bailliage has a long history of supporting the young culinary talent in our community and this event is one of our most cherished functions. It has the dual purpose of keeping the culinary arts alive in our community and giving our young talent national exposure. At the end of the evening, we all felt like winners and thanked Vice Chargé de Missions Haynes, Chef Rôtisseur Neace and Chef Kagy, the esteemed judges, the students, and most of all the competitors for making this day a most memorable one.
Graig Smith, Vice Chargé de Presse