Restaurant School Hosts Philadelphia Area Chefs For Prestigious National Culinary Competition
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Restaurant School Hosts Philadelphia Area Chefs For Prestigious National Culinary Competition
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Category: Worldwide
This is a press release selected by our editorial committee and published online for free on 2006-02-07
The Restaurant School at Walnut Hill College will serve as host to The United States Young Chef Rotisseurs Competition on Thursday, February 16, 2006 beginning at 7 a.m. and running throughout the day. This prestigious international competition is directed towards up and coming chefs. It is the highlight competitive event for the esteemed Chaine des Rotisseurs - the premier organization for support of the culinary arts and hospitality industry.
Participating in this mid-Atlantic regional level event will be chefs from such restaurants as Le BecFin, Stone Harbor Golf Club, House of Blues, The Desmond Hotel and Conference Center, and from restaurants in other cities in the mid-Atlantic region. The judges for this competition will be Chef Philip Pinkney (Dir. Culinary Arts-The Restaurant School), Michel Faure (Golden Pheasant Restaurant), Ed Galgon (Cabfryes Restaurant), and three national Chaine des Rotisseur Gastronome Judges from the Philadelphia area.
Each competitor receives an identical "mystery basket" to make a three-course menu of their choice prepared for four people, consisting of Appetizers, Main courses, and Desserts. The competitors shall have 30 minutes to write out a three course menu, and then begin preparing their dishes. They then have 3 1/2 hours to prepare and serve the items and must begin the presentation to the Jury within their designated 30 minute window. The rules are strict...the tension is high...but the honor is priceless.
Each of the three courses will be judged independently by the following criteria:
-- Taste - Maximum 20 points
-- Presentation - Maximum 10 points
-- Originality - Maximum 10 points
The regional winner then goes on to participate in the national competition in July, 2006. The notoriety and prestige of this award has launched many reputable young chefs into superstardom.
For more information on this event please contact Matthew Shein at 267-295-2373 or at mshein@walnuthillcollege.edu.
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