FIVE.  Ten regional winners emanating from compass points far and wide converged in Miami Beach the weekend of May 17 to vie for the national Jeune Commis gold medal and a berth at the September international competition in Capetown, South Africa. First organized in Switzerland in 1977, the competition debuted on the United States Chaîne agenda in 1990 and appeared intermittently until 1997 when the first full-fledged competition involved regional winners from all ten regions of the United States Chaîne. Conseiller Culinaire National Jacques Fox personally greeted the 2003 national qualifiers at Miami International and escorted them to host Hotel Sheraton Bal Harbour for a quick change. It was then time to heat up Miami hospitality at the home of Miami Beach Chaine members Chambellan Honoraire Saul Glottmann and Officier Dalia Glottmann. What could be a more perfect introduction to the sparkling multi-cultural zest of Miami than a poolside paella party underwritten by the Glottmann’s generosity. So generous were our dear confrères that the Young Sommelier competition (running concurrently with the Jeune Commis Competition) candidates  were also invited to partake in the festivities. The paella was perfect but the pièce de résistance of the evening was the ambrosial flan – lovingly hand-crafted by Dalia Glottmann. Bravo!

FOUR.  Friday noon the panoply of cultural savoir-vivre continued as the young chefs were invited to be the pampered guests of Chef Michelle Bernstein at the Mandarin Oriental Hotel’s signature restaurant Azul. A significant Food Network personality, Chef Berstein’s fusion of childhood Latin, Floridian, new Caribbean, classic French, and Asian flavors were expertly blended. And to think that the early part of 32-year-old Chef Bernstein’s life was spent pursuing a performing career with the renowned Alvin Ailey Dance Company in New York! At the conclusion of the luncheon, Chef Bernstein was officially tapped into the Chaîne family as Maître Rôtisseur by Chancelier Joe Caruso.

THREE. Time for serious business was at hand Friday afternoon. On the agenda were: an orientation and tour of Florida International University facilities with Coordinators Jacques Fox and Mid-Hudson Bailli John Nihoff; a review of the rules, point scoring, and penalties; and, the all important (who gets to stay out the latest!) draw for start times beginning with a 7:00 a.m. berth. Chef Fox stated that identical (previously unidentified) “mystery baskets” would be sequentially revealed in accordance with the fifteen-minute staggered-start time draw. Utilization of all basket ingredients (augmented by a par stock list) would be required to avoid penalty points. Thirty minutes would be allotted to design a three-course menu for four people. After a 2 1/2 hour preparation period, a thirty-minute window would open for presentation of all courses to the judges. Each dish would be graded on taste, presentation, and originality In addition, the kitchen judge would score dress, cleanliness, organization, and timeliness points. Perfection would be 160 points broken down by the following score card: 40 points, kitchen score; for each of three dishes, 20 points, for taste, 10 points for presentation, and 10 points for originality;.

An early, sequestered dinner at the Sheraton Al Carbon Restaurant followed the orientation to allow for plenty of rest and contemplation before the big day. Buenos noches exchanges followed leaving only self-discipline to reign. Amazingly, no competitors succumbed to the temptation of the South Beach siren song to party.

TWO. Mañana dawned all to early for those who were conscripted to roll out with the first group of five heading for FIU. The beat of the competition was steady and strong yet the young culinarians seemed to cycle through tension, anxiety, and exhilaration before succumbing to exhaustion. As one after another competitor finished, white knuckles pinked up and the bond of the brotherhood intensified. A pool dip, a beer, and a shower were never more inviting!

ONE. Refreshed and refurbished in their dapper new Chaîne chef’s jackets, the gifted crew of competitors paraded into the impressive reception at the Sheraton Bal Harbour where they nervously munched and sipped in anticipation of the momentous announcement.  When guests were at last seated in the Ball Room, time came to say thank you to the judges, local organizers, and especially Florida International University. Chancelier Joe Caruso presented a ten-thousand dollar scholarship check for FIU’s seamless coordination of the 2003 Jeune Commis competition.

BRONZE, SILVER, GOLD. Finally, the time of reckoning, disappointment, and celebration was at hand. Hearts pounded as each competitor was introduced, silently praying for the ultimate mileage from a meal. Dead silence prevailed as Culinaire National Jacques rose to herald the champions of the day. The third place Bronze Medal was presented to Midwest Chef Rodney Laurentius, while the second place Silver Medal was granted to Pacific Northwest Chef Tyler Hefford-Anderson. Northeast Chef Steven Roginski was awarded the top-prize Gold medal and the opportunity to compete for international gold in Capetown, South Africa on September 4, 2003. Cheers, high fives, and bubbles burst forth only to be quelled in due time as the celebration banquet began. Seven smashing courses of intriguing flavors created by the Sheraton creative culinary team topped off the award-winning evening.
                                                                                                By Ellen Hughes, Chargee de Presse Nationale
 

Meet the Winner . . . STEVEN ROGINSKI

The number ten turned out to be the lucky number for 25-year old Northeast regional competitor Chef Steven Roginski. Not only did he draw tenth position in the process of drawing for staggered-start times, he also drew number ten as his start position – a position considered as the most stressful by most competitors.

Chef Roginski is a graduate of Culinary Institute of America and has honed his culinary profile in the prestigious kitchens of the Scottsdale Princess Hotel and Richmond’s The Jefferson Hotel before his current position at Aujourd’hui, The Four Seasons Hotel, Boston. Chef Roginski’s sums up his basic philosophy of food as one of respect:“While a bit of spinach may take only a second to burn in a pan. . . I am ever mindful of the farmer’s effort and time to harvest that spinach from the soil. I need to convey that in my pan.”

Chef Roginski’s presentation is strongly influenced by his artist wife. He considers the plate his canvas, his pans the palette, the ingredients his paint, and his hands the brushes. His distant dream: “I grew up on a farm and I would like to go out on a farm. I would rather be a farmer who cooks than a chef who farms.”

National Finalists by Region Northeast Steven Roginski Four Seasons Hotel Boston, Massachusetts Mid-Atlantic Anthony Chittum Equinox Restaurant Washington, D.C. South Central Donald Paleno Asheville Country Club Asheville, North Carolina Southeast Noah Unger Ritz-Carlton Sarasota, Florida Caribbean/Atlantic Islands Jannette Berrios Ritz-Carlton San Juan, Puerto Rico Midwest Rodney Laurentius Old Warson Country Club St. Louis, Missouri Southwest Wayne Brooks La Mansion Del Rio San Antonio, Texas Pacific Northwest Tyler Hefford-Anderson Rainier Club Seattle, Washington Far West Eric Bauer Four Seasons Resort Aviara North San Diego, California Hawaii/Pacific Islands Ke'o Valasquez Hilton Waikoloa Village Big Island, Hawaii   The Coordinators Conseiller Culinaire National Jacques Fox Southeast Conseiller Culinaire Larry Krams Mid-Hudson Bailli John Nihoff Florida International University Dean Joseph J. West

Winner Steven Roginski Mystery Basket Ostrich Tenderloin Chilean Sea Bass Mussels Sweetbreads Live Blue Crabs Oranges Chayote Avocado Fresh Salsify Inoki Mushroom Mascarpone Valhrona Chocolate Winning Menu Roasted Chilean Sea Bass, Citrus-scented Mussels, Chayote Relish, Avocado Salad, Blue Crab Essence Pan-seared Ostrich, Crispy Sweetbreads, Salsify Root Puree, Inoki Mushrooms, Oven-roasted Tomatoes, Glace des Medoc Fried Mascarpone Custard, Tawny Strawberry Sorbet, Valhrona Ganache

                                   See story about Last Year's Competition