Jeunes Commis Rôtisseurs

The Jeunes Commis (Young Cooks) Competition was first organized by the Chaîne des Rôtisseurs in Switzerland in 1977 to support and promote future young chefs by giving them the opportunity to develop and demonstrate their skills. Competitions are held at regional, national and international levels in countries around the world. The competition is open to young cooks under 27 years of age.

The purpose of this competition is to encourage and promote the culinary expertise of young Commis Rôtisseurs in the tradition of the Chaîne des Rôtisseurs by exposing them to a competitive environment with their peers. This competition will offer the opportunity for the Jeunes Commis to showcase their talents and creativity in an international arena.

Our goal is to encourage the cultural differences in food presentation and preparation using a traditional approach.
A candidate for competition at any level must:
• represent the country where he won the National Competition
• be a citizen of the country being represented at the competition. Citizenship may be by birth or naturalization.
• be employed full-time by a Maître or Chef member in good standing of la Chaîne des Rôtisseurs, in the country which 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 Maitre or Chef member. The Maitre or Chef member must be the direct supervisor of the competitor.

The competitor must not:
• have been a competitor in a regional Jeunes Commis Rôtisseurs competition more than three times
• have been a competitor in a national Jeunes Commis Rôtisseurs competition more than twice
• have been a competitor in any other international Jeunes Commis Rôtisseurs competition

At the appointed time, each contestant is given an identical, previously unidentified "market basket" containing certain basic ingredients. Using all of these ingredients, as well as drawing on a variety of staples from a pantry, the contestant must compose and execute a 3-course menu (first course, main course, and dessert) for four people. The written menu must be completed within the first half-hour, with 3 hours allowed for preparation, after which the finished dishes are presented to be judged in 15-minute intervals.
Experienced professionals and non-professionals, who are Chaîne members, are selected to serve as judges. A candidate's sponsor may not serve as a judge. To ensure complete secrecy and objectivity, contestants are identified by number only rather than by name. Dishes prepared by the contestants are judged on taste, presentation and originality. In addition, scores are given for cleanliness and organization in the kitchen.

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

The first place winners of all Regional Competitions are qualified to participate in the National Final. The winner of the national final will compete in the International Competition.