Resources - Professional Member

Special Programs

	*The Professional Member*
	*Membership Considerations*
	Chaîne Partnerships
	*Recognition*
	*Special Programs*
	“*Dine Around*”
	*Resources Index*

Jeunes Commis competition

The Jeunes Commis (Young Cooks) competition was first organized in 1977 in Switzerland to help and promote future young chefs by giving them the opportunity to demonstrate their skills. Today, competitions are held at regional, national, and international levels in countries around the world. Being able to offer participation in the Jeunes Commis competition is one of the Chaîne’s proudest achievements.

The competition is open to young cooks who are not more than 27 years of age on September 30th in the year of the International Competition and who have no more than five years of kitchen experience, not including any special schooling. A candidate must be nominated by his or her employer or instructor, who must be a Chaîne member, and, in addition, must be found qualified by the Competition Committee.

The competition is a “market basket” competition, with each contestant given an identical, previously unidentified “market basket” containing certain basic ingredients. Using these ingredients, as well as various staples, the candidate must compose and execute a menu of a specified number of courses for four people. The menu must be completed within the first half hours, with 2-1/2 hours allowed for execution, after which the finished dishes are presented to be judged. Dishes are judged on taste, presentation, and originality. In addition, scores are given or cleanliness and organization in the kitchen.

Bailliages are asked to help identify suitable contestants and see that they apply.

Educational seminars

Some bailliages conduct educational seminars or demonstrations which provide opportunities for professional members to show off their skills. Be sure prospective professional members know of any such programs as they may be an incentive for joining.

Chefs working together

A popular event with chefs is one in which a number of them from a variety of restaurants/hotels come together to create a special dinner. Each chef is in charge of preparing one of the courses.

Financial aid to chefs

Many bailliages raise money for chefs scholarships. Local bailliages may apply for matching funds from the Chaîne Foundation, a tax-exempt organization established in 1993 as a vehicle for supporting culinary educational programs in keeping with the goals of Confrérie de la Chaîne des Rôtisseurs, Bailliage des Etats-Unis. Matching funds up to $1000 are provided for those bailliages that raise funds for the support of educational institutions of their choosing that function a 501(c)(3) entities. Interested bailliages should contact the National Administrative Office for further information.

A bailliage might sponsor a chef to travel to a Chaîne affiliated hotel or restaurant in another country or might sponsor a professional to attend a regional Chaîne meeting.

Working with culinary schools

Outreach programs often involve working directly with schools. One bailliage works closely with two area schools that have culinary arts programs. Particularly talented students are selected who join the Chaîne in the student category of Rôtisseur. These student members often help in the kitchen at Chaîne events. The bailliage feels that providing the opportunity to students to become members of the Chaîne gives them experiences they might not normally have as part of their studies.