Chaîne des Rôtisseurs

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.

• Enjoy interstate and international travel, including to the finals in Calgary Canada during September 2019.

• Win substantial cash and prizes. National winners receive $4,000 cash plus an all expenses trip to compete at the International Competition, as well as other great products from sponsors and training opportunities

• Meet interesting and like-minded professionals, with many networking opportunities.

• Improve substantially your future employment prospects in the best establishments throughout Australia and worldwide as your participation demonstrates to any future employer that:

- 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.

Eligibility

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:

• Have qualified in a regional competition.
• Be employed by a Maître or Chef member in good standing of la Chaîne des Rôtisseurs, in the country which she/he is representing. The Maître or Chef member must be active in his profession, and may not be a Maître Honoraire or Chef Honoraire member.
• The competitor must be a direct employee of the Maître or Chef member. The Maître or Chef member must be the direct supervisor of the competitor.

To be eligible to compete in the International Competition, candidates must:​

• Have qualified in a national competition.
• Represent the country where he/she won the National Competition.
• Be employed by a Maître or Chef member in good standing of la Chaîne des Rôtisseurs, in the country which she/he is representing. The Maître or Chef member must be active in his profession, and may not be a Maître Honoraire or Chef Honoraire member.
• The competitor must be a direct employee of the Maître or Chef member. The Maître or Chef member must be the direct supervisor of the competitor.

The candidates must not:

• Have been a competitor in a regional Young Chefs Rôtisseurs competition more than three times.
• Have been a competitor in a national Young Chefs Rôtisseurs competition more than twice.
• Have been a competitor in any other international Jeunes Chefs Rôtisseurs competition

THE COMPETITION

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.

• At least 50% of each of the mandatory ingredients must be used in the 3 course menu.
• Non-mandatory ingredients are weighed per competitor and are optional to use
• Common table ingredients are ‘staples’ found in most kitchen pantry’s.

MELBOURNE: 24 January

GREAT BARRIER REEF: 09 February

SYDNEY: 23 February

AUSTRALIA NATIONAL: 29 April (Adelaide)

INTERNATIONAL: 20 September (Calgary, Canada)