Jeunes Chefs Rôtisseurs Competition
With a profound respect for the values and traditions of cuisine and fine dining, our Association encourages and supports the training of young chefs worldwide through our 'International Jeunes Chefs Rôtisseurs Competition'.
The purpose of this competition is to encourage and promote the culinary expertise of young chefs in the tradition of the Chaîne des Rôtisseurs by exposing them to a competitive environment with their peers. It allows them to showcase their talent and creativity in an international arena, as well as meeting and networking with industry leaders and professional that may lead to new employment opportunities.
Competitions are held annually at regional, national & international levels in Chapters around the world.
Why should you enter the Jeunes Chefs Rôtisseurs Competition? Because you could:
- You take your profession and the industry seriously.
- You have ambition and that you are up for a challenge facing competitors from around Australia and eventually around the world.
- You are willing to learn to improve your knowledge and proficiency.
- You can be competitive and a high achiever.
The Australian National Competition is open to chefs under 27 years of age on September 1 in the year of the competition and with less than 5 year's experience since graduating from Culinary School. Competitors must be working in one of the Chaîne des Rôtisseurs member establishments.
To be eligible to compete in the National Competition, candidates must:
To be eligible to compete in the International Competition, candidates must:
The candidates must not:
Each competitor will receive an identical black box, permitting them to compose a menu of their choice to be prepared for four people, consisting of Appetizer - Main course – Dessert. While examining the black box, competitors will have 30 minutes to write out a three-course menu, in their home language. The menu must be prepared for four persons within 3.5 hours. The total time for the menu and preparation is 4.0 hours.
During the menu-writing period, the President of the Competition and Kitchen Supervisor will inspect all competitors’ toolboxes. Only approved tools will be permitted to be taken into the kitchen area.
Each competitor must prepare one complete course to be presented every 15 minutes, according to the official schedule.
Servers will be assigned to carry the plates from the kitchen to the Jury Room, and back to the dishwashing room when the tasting of each course is finished.
Two non-exclusive servers per competitor will be required.
One person per jury table will be required to reset table with cutlery, water etc on an ongoing basis.
THE BLACK BOX
The black box of ingredients is essential to the theme of the competition. It is comprised of ingredients that give the competitors a challenge, and be enough to test the skills and knowledge of the Young Chefs. The black boxes are comprised of mandatory ingredients (one meat, one seafood, vegetables and fruit), non- mandatory and common table.
The Schedule of Competitions
MELBOURNE: 24 January
GREAT BARRIER REEF: 09 February
SYDNEY: 23 February
AUSTRALIA NATIONAL: 29 April (Adelaide)
INTERNATIONAL: 20 September (Calgary, Canada)