Jeune Commis

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The first Jeune Commis Competition (Young Chef Rotisseurs Competition) was organized in 1977 in Switzerland to support and promote future young chefs by giving them the opportunity to demonstrate their skills. Competitions are held at regional, national and international levels in countries around the world that have a strong Chaine presence.

In the USA, competition begins at the regional level. Proprietors, managers, chefs and culinary instructors at Chaine affiliated restaurants, hotels and culinary schools within each of the ten regions of the Bailliage des Etats-Unis are asked to propose candidates, who complete and submit application forms to a Regional Coordinator, the Conseiller Culinaire Provincial. Contestants are then selected from the group of applicants.

Nature of the Competition

At the beginning of the competition, each contestant is given an identical, previously unidentified “market basket” containing certain basic ingredients. Using these ingredients as well as various staples, the candidate must compose and execute a 3 course menu for four people. The menu must be completed within the first half-hour, with 3 hours allowed for the execution, after which the finished dishes are presented to be judged.

Winner Selection

Dishes prepared by the contestants are judged on taste, presentation and originality. In addition, scores are given for dress, cleanliness, and task organization.

Rules

The competition is open to young chefs, cooks, Rotisseurs or Grillardins.
In accordance with international rules, competitors must be American citizens or citizens of one of the countries that are part of the Bailliage des Etats-Unis. Citizenship may be by birth or naturalization.
Any Young Chef applying to enter the competition cannot have reached his/her 27th birthday by September 1st of the year in which he/she is to compete in the international competition. Age verification is required before the competition.

The act of participating in the Competition at any level imposes upon the competitor the acceptance and respect of the rules.

Winners of past Regional Young Chef Rotisseur Competitions are not eligible to compete. Past contestants (non-winners) may compete for a second and third time, as long as they are eligible under the age and experience ruling and are accepted by the Competition Committee.

The first place winners of all Regional Competitions are qualified to participate in the National Final.

Regional Prizes

The first place winners of Regional Competitions are entitled to take part in the National Final.

The winner will receive a silver medal during the announcement of the results and all participants will receive a diploma and a bronze medal. The silver medal is to be engraved with the competition date and region.

National Prizes

The first place winners of the National Competitions are entitled to take part in the International Final. His or her name will be engraved on the National Young Chef Rotisseur Competition Trophy, which will be kept for display at the National Office at Fairleigh-Dickenson University.

For more information on the program, or to request an application form, please contact John Fisher at jfisher@rtc.ctc.edu or 425-235-2352.