Concours International des Jeunes Chefs Rôtisseurs takes place annually in has the right to inspect the competition facility, and file a report to the Committee
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17 February 2014
Page 1 of 26
La Chaîne des Rôtisseurs
Concours International
des Jeunes Chefs RôtisseursOfficial Competition Manual
201417 February 2014
Page 2 of 26
Table of Contents
MANAGING COMMITTEE ........................................................................................................................4
IMPORTANT DATES .................................................................................................................................5
MISSION STATEMENT .............................................................................................................................6
I. GENERAL ORGANIZATION .................................................................................................................6
Name ................................................................................................................................................... 6
Organization ......................................................................................................................................... 6
General Requirements of the International Competition ....................................................................... 6
Recommendations for Regional and National Competitions ................................................................. 6
Competition Manual ............................................................................................................................. 6
Scoring Software Programme ............................................................................................................... 7
II. HOST COUNTRY ...................................................................................................................................7
Application to Host ............................................................................................................................... 7
Competition and Associated Events - General Expectations ................................................................ 8
Competition and Associated Events - Requirements ............................................................................ 8
Marketing and Development - Requirements ........................................................................................ 8
Personnel - Requirements .................................................................................................................... 8
Financial Responsibilities of the Host Country ...................................................................................... 9
Location of Competition ...................................................................................................................... 10
Sponsors ............................................................................................................................................ 10
Financial Assistance ........................................................................................................................... 10
Guest Observer .................................................................................................................................. 11
Visa Requirements ............................................................................................................................. 11
Following the Event ............................................................................................................................ 11
Eligibility Requirements ...................................................................................................................... 11
Entrance Fee ...................................................................................................................................... 12
Application to Compete and Acceptance ............................................................................................ 12
Expectations ....................................................................................................................................... 12
Companions ....................................................................................................................................... 12
Expenses ........................................................................................................................................... 13
Visa Requirements ............................................................................................................................. 13
Dress Code for Competitors ............................................................................................................... 13
Kitchen Tools ..................................................................................................................................... 13
Acceptable Hand Tools for Competitors ............................................................................................. 13
Non-Acceptable Hand Tools for Competitors ...................................................................................... 14
Competition Rules and Protocol ......................................................................................................... 14
Guest Chef Observer.......................................................................................................................... 14
IV. THE JURY ...........................................................................................................................................14
Selection of the Jury ........................................................................................................................... 14
Expectations ....................................................................................................................................... 15
Dress Requirements ........................................................................................................................... 15
Duties Prior to the Competition ........................................................................................................... 15
Duties at the Competition ................................................................................................................... 15
17 February 2014
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V. THE COMPETITION ............................................................................................................................16
Who May Attend ................................................................................................................................. 16
Preserving Anonymity......................................................................................................................... 16
Translators ......................................................................................................................................... 16
Before the Competition ....................................................................................................................... 16
During the Competition ....................................................................................................................... 17
After the Competition .......................................................................................................................... 17
Appeals .............................................................................................................................................. 18
VI. BLACK BOX .........................................................................................................................................18
Selection of Black Box Ingredients ..................................................................................................... 18
Identification of Black Box Ingredients ................................................................................................ 19
Use of Black Box Ingredients .............................................................................................................. 19
Use of Ingredients not in the Black Box .............................................................................................. 19
VII. JUDGING CRITERIA ........................................................................................................................19
Taste. ................................................................................................................................................. 19
Balance of four basic tastes. .................................................................................................... 19
Presentation ....................................................................................................................................... 19
Originality. .......................................................................................................................................... 20
New creation of dishes and preparation of food. ...................................................................... 20
Kitchen Technique .............................................................................................................................. 20
VIII. RESULTS ...........................................................................................................................................21
First Place .......................................................................................................................................... 22
Second Place ..................................................................................................................................... 22
APPENDIX I ...............................................................................................................................................24
MANDATORY MINIMUM REQUIREMENTS .......................................................................................24
Room Requirements .......................................................................................................................... 24
Required Kitchen Setup ...................................................................................................................... 24
Plate Requirements ............................................................................................................................ 25
Administrative and Miscellaneous Requirements ................................................................................ 25
APPENDIX II ...................................................................................................................................... 26
SUGGESTIONS FROM PREVIOUS HOST COUNTRIES .....................................................................26
17 February 2014
Page 4 of 26
Concours International des Jeunes Chefs RôtisseursManaging Committee
David R. Tétrault, Chairman
Président du Concours International
Bailli Délégué du Canada
Membre des Conseils
tetrault.dr@telus.netKlaus Tritschler
Bailli Délégué du
Membre, Comité des Jeunes Sommeliers
klaus.tritschler@gmx.deMohamed Hammam
Bailli Délégué du Turquie
mhammam@hitcotrading.comLois Gilbert
Bailli du Moscou
lois.gilbert@me.com Major Continuing Sponsors of the Concours International17 February 2014
Page 5 of 26
Important Dates
Host Country
Competitors and Sponsoring Bailliages
June 30 of the year of the competition: Application and entry fee for the competitor must be received by la Chaîne des Rôtisseurs Siege Mondial, Paris August 1: name of competitor must be submitted if not already on applicationContact Information
For further information go to the Jeunes Chefs Rôtisseurs section of our website at http://www.chaine-des-rotisseurs.netJeunes Chefs Rôtisseurs Committee
E-mail address tetrault.dr@telus.net
la Chaîne des Rôtisseurs Siège MondialMailing address:
E-mail: edufour@chaine-des-rotisseurs.net
Countries wishing to host
the event to submit an application to theChairman of the JCR
Committee
Two years
prior to competitionLast date host country can
withdraw application to hostTwo hundred
seventy days prior to competitionͻList of black box
ingredients must be received by theChairman of the Jeunes
Chefs Rôtisseurs
Committee
ͻList of proposed
members of the Jury received by theChairman of the JCR
Committee.
Forty-five days
prior to competition17 February 2014
Page 6 of 26
Mission Statement
The purpose of this competition is to encourage and promote the culinary expertise of young Chefs 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 Chefs to showcase their talents and creativity in an international arena. Goal Our goal is to encourage the cultural differences in food presentation and preparation using a traditional approach.I. GENERAL ORGANIZATION
Name The name of the international competition shall be Concours International des Jeunes ChefsRôtisseurs. The competitors are referred to as Jeunes Chefs Rôtisseurs or Jeunes Chefs. In order
to protect the importance and prestige of the competition, all printed material must comply with this style.
For the purpose of consistency, it is recommended that all regional and national competitions comply with this style.Organization
As la Chaîne des Rôtisseurs is a gastronomic organization founded by both non-professionals and
professionals, and continues with a large percentage of non-professional members, we encourage non- professional members to be actively involved in the competition. General Requirements of the International Competition Concours International des Jeunes Chefs Rôtisseurs takes place annually in September Must be in conjunction with a Grand Chapître event Competitors, comprised of finalists from properly conducted Jeunes Chefs Rôtisseurs national competitions, may compete in the international competition International competitors may not represent their country unless they have been successful in winning both their national and regional competitions, details of which are required. Recommendations for Regional and National Competitions The Committee recommends that regional and national competitions be organized in a mannerconsistent with the rules of the international competition. This will ensure the greatest chance of success
for competitors reaching the level of the international competition. The Committee recommends that national competitions award Gold, Silver and Bronze medals for the winners of the competition. These medals will be made available through the Siege Mondial.Competition Manual
The latest version of the Official Competition Manual will be used exclusively todetermine official policies for the Concours International. The Jeunes Chefs Rôtisseurs Committee may
amend the Official Competition Manual at any time.The Jeunes Chefs Committee is responsible for the distribution of the competition manuals and ensures
that all Bailliages receive revised versions as they become available. The Official Competition Manual
and all related forms can be obtained from the Jeunes Chefs Rôtisseur section of the Chaîne des
Rôtisseurs website at http://www.chaine-des-rotisseurs.net17 February 2014
Page 7 of 26
The Bailli Délégué and/or Conseiller Culinaire will be responsible for the distribution of the Official
Competition Manual to the event committee, if a host country, or to the competitor representing the country entering the competition.It is strongly recommended that countries applying to host the competition, all associated officials and
competitors read the complete manual to ensure they are familiar with the requirements and expenses incurred while hosting this event.Scoring Software Programme
Available through the Jeunes Chefs Committee or from the international website, and is required for the
scoring of the competition.II. HOST COUNTRY
Application to Host
Any country wanting to host the Concours International des Jeunes Chefs Rôtisseurs must do so by formal
application. This application must include: a letter outlining o the facilities available with photographs and floor plans o the reason for wanting to host the competition o proposed four day programme for competitors o details of the programme for the Grand Chapître o details of hotels arranged for the event The application will be reviewed by the Committee, and approved on a conditional basis, or rejected.Within three months of the conditionally approved application, a professional member of the Committee,
or an official delegate, has the right to inspect the competition facility, and file a report to the Committee.
At that time, a decision will be made on the application, and the sponsoring Bailliage will be notified. At
Bailliage will be notified.
The Committee may revoke any approved application within 180 days of the competition date, by propernotification to the Bailli Délégué and the Conseiller Culinaire of the host country. Reasons for the
revocation may include non-adherence to the international competition rules of the Jeunes Chefs Rôtisseurs non-compliance with the established technical requirements for a competition as outlined in thequotesdbs_dbs17.pdfusesText_23