Regional Jeunes Chef Competition
Hosted at ICI.

The Iowa Culinary Institute recently played host to Des Moines chapter of the Chaine des Rotisseurs Jeune Chefs competition, showcasing the talents of seven promising young chefs. Elliot Fisher, Evan Freeman, Jordan Foster, Alex Rosch, Cameron Sokol, and Caelen Thorn brought their culinary skills to the forefront, but it was Jordan Foster who emerged victorious with his exceptional menu.

Foster's winning menu featured a tantalizing array of dishes, including Branzino Ravioli as the appetizer, followed by a reverse sear pork loin complemented by blue cheese barley and root vegetable purée, and topped off with an exquisite whipped chocolate ganache tart adorned with a French custard dome, mirror glaze, and pear coulis. The meticulous execution and innovative flavors of Foster's creations earned him high praise from the tasting judges.

Behind the scenes, kitchen manager Chef Rolando A. Molina, along with kitchen judges Chef Jake Kim and Chef David Perez, ensured the smooth running of the competition and commended the participants for their exemplary professionalism throughout the event. Dames de la Chaine Nancy Landess and Dr. Heather Weber played a crucial role in the initial stages of the competition, supervising the identification of mystery ingredients and menu writing, a customary aspect of competitive events of this nature.

Support from Chef John Andres and students from the DMACC program was instrumental in facilitating the preparations and setup of the facilities, contributing to the seamless execution of the event. Dean Luttrell Bailli of Des Moines oversaw the final tally of votes from the esteemed panel of judges, which included Vice Echanson-Société Mondiale Du Vin Dan Divine, Professor Jeff Gullion, Dr. Lyla Maynard, Maitre Rotisseur Chef James Richards, and Chef Adam Gillaspey.

Reflecting on the competition, Chef Luttrell remarked on the unprecedented level of talent and camaraderie witnessed both in the kitchen and among the participants. The exceptional quality of the dishes presented, made this year's competition one for the books, showcasing what we as a group envision for the future stars of the culinary world, we thank our member and the chain for the invaluable contribution this offers the industry.