In many ways, the Gold Rush days have never ended in San Francisco – there are still many golden opportunities to be found in this cultural wonderland. Ten United States young chef regional competition winners converged upon the “City by the Bay” in search of a unique kind of gold – the precious gold medal that represents a ticket to the prestigious Chaîne international competition in Calgary, September 17, 2004. Bailli Provincial Jim Scholz and his host committee designed an electric competition package that sizzled with Nob Hill panache.

After chef competitors had been escorted by local hospitality committee members from San Francisco International Airport and were nestled in at host hotel, The Westin St. Francis at Union Square, they were soon whisked off to the heart of Tuscany via dinner at a world famous North Beach Restaurant. With tummies purring with pasta and prosciutto, fun ensued with an evening at the zany pop culture musical spoof “Beach Blanket Babylon” where hilarious parodies of popular icons mercilessly prevailed. Winding down from Babylon fervor was no easy feat but necessary to prepare for the next day’s pace.

Friday’s agenda of pampered hospitality began when motorized trolleys swooped in to ferry the young chefs on a whirlwind city tour complete with the classic Golden Gate Bridge photo op. An educational visit to Master Chocolatier Joseph Schmidt’s 100,000 sq. ft. Chocolate Confections Factory was a sinful treat. A tour of the facility showcased creations from chocolate bowls and vessels to the most unique packaging known to the gourmet chocolate industry. Before leaving, guests were invited to take home a two-pound box of Schmidt’s melt-in-your-mouth confections. Samples of these sublime truffles seemed only to whet appetites for the seafood extravaganza to follow at Alioto’s Seafood Grotto on Fisherman’s Wharf, a family owned restaurant that claims to be “a place where the food is as good as the view” – and it was.

Demeanor turned Alcatraz serious when it came time to report to competition headquarters, the California Culinary Academy, for orientation and a tour of facilities. Culinaire National Jacques Fox, CCA Executive Chef Hervé Le Biavant, and NE Conseiller Culinaire Provincial John Nihoff reviewed rules, scoring, and penalty points before the all-important draw for staggered start times. Chef Fox explained that identical and previously unidentified “mystery baskets” of identical foodstuffs would be sequentially revealed in accordance with the fifteen-minute staggered-start time draw. Utilization of all basket ingredients (augmented by a variety of staples from a par stock list) would be required. Thirty minutes would be allotted to compose a three-course menu (first course, main course, and dessert) for four people. After a three-hour preparation period, a thirty-minute window would open for presentation of all courses to the judges. In addition, the kitchen judge would award points for cooking techniques, product utilization, professionalism, sanitation, and safety. The Committee President would score menu composition and balance. Perfection would be 770 points (six judges X 120 + one kitchen judge 40 + one president 10 = 770.With rules and regulations set in stone, competitors were whisked back to the Westin for a fascinating caviar tasting and lecture generously underwritten by Tsar Nicoulai Caviar. Chef Mercer Mohr delivered an energetic and informative “Caviar 101” geared toward the professional purveyor.

Friday’s agenda concluded literally with a Golden Gate reception and gastronomic dinner on the Imperial Floor of The Westin St. Francis Tower in the newly renovated Alexandra’s, a private party venue overlooking San Francisco and the celebrated suspension bridge. A recent $3 million renovation of Alexandra’s created a glittering setting of gold, glass, and mirrors.

Clang! Clang! As cable cars awakened to a day of pace and precision engineering, so too did the young culinarians as they launched the competition theater’s first opening at 7:00 AM. One by one, as the staggered start windows launched, the mystery basket of ingredients was revealed to each competitor. It was a day of exhilaration, tension, and exhaustion, but one so well planned that it flowed smoothly from beginning to end. CCA students and instructors served tirelessly as invaluable facilitators from dawn until well into the afternoon.

With the efficiency of a cable car turn around, the young chefs returned to the Westin to spruce up before returning to CCA for a spirits and caviar reception, awards ceremony, and gala dinner. Donned in their pristine new Chaîne chef jackets, the star chefs of the evening literally made a red-carpet entrance into the award banquet arena.

Of the evening’s many surprises, a video of the day’s competition was shown which included personal coverage of each young chef in the competition kitchen and concluded with an interview assessment of the experience. DVD copies of this documentary were presented to each as a personal remembrance. An additional showering of gifts occurred through the generosity of Camus Cognac. Not only did Camus donate three Jubilee Decanters for an underwriting auction and raffle, but they also presented very special marble clocks to each of the ten contenders.

Not soon enough for the nervous competitors, who by this time had melded into a solid supportive fraternity, came the time of reckoning, disappointment, and celebration. A redwood forest silence fell over the guests as Culinaire National Jacques Fox rose to announce the three medalists. Third place bronze was presented to Tanner Geis (South Central) while second place silver was conferred upon Charles Roman (Mid-Atlantic). The grand-prize gold medal and the opportunity to compete for international gold in Calgary on September 17 were granted to Brian Hubner. A panorama of cheers, high fives, and clinking glasses enveloped the room. It took a six- course international extravaganza dinner hosted by San Francisco Bailli Andre Fournier and orchestrated by Chef Hervé LeBiavant (California Culinary Academy) to quell the fray.

San Francisco is indeed a city of hills and thrills. There is no question our young chef class of 2004 left their hearts in San Francisco, but equally certain is it that Chef Brian Hubner now has only tunnel vision for Calgary. Bonne chance, Chef Hubner.

                                                                                     By Ellen Hughes, Chargee de Presse Nationale
 

Meet the Winner . . . BRIAN HUBNER

Twenty-year-old Brian Hubner, a Culinary student at Johnson & Wales University (Denver) discovered his passion for the culinary arts while attending Bergen Regional Academies in Hackensack. Chef Hubner’s talent did not go unnoticed. Faculty sponsored him in a state Vocational Industrial Clubs of America competition where he won the gold medal. Chef Hubner then competed in the VICA national competition where he repeated his gold medal performance.. This time, however, the gold medal was attached to a $60,000 full tuition scholarship to Johnson & Wales.

Currently, Brian Hubner has earned an Associate’s Degree in Culinary Arts and will receive his Bachelor’s degree in Food Service Management next year. In addition to full-time student status, Brian works as a teaching assistant at Johnson & Wales. While the youngest competitor in the 2004 national competition, his resume includes experience in
catering, hotels, gourmet foods, golf courses, as well as serving as captain of the Johnson & Wales culinary team for two of the three years he has participated.

National Finalists by Region Northeast Juarez Luis Lujamj American Bounty Restaurant Hyde Park, New York Mid-Atlantic Charles Roman Le Bec Fin Philadelphia, Pennsylvania South Central Tanner Geis Biltmore Estate Bistro Canton, North Carolina Southeast Jean-Luc Taulere Cafe of the Arts Sarasota, Florida Caribbean/Atlantic Islands Philip Olivant The Brasserie Cayman Islands Midwest Danny Cerqueda Louisville Country Club Louisville, Kentucky Southwest Brian Hubner Johnson & Wales University Denver, Colorado Pacific Northwest Chad Newton California Culinary Academy San Francisco, California Far West Evan Goldstein The Four Seasons Resort Aviara Carlsbad, California Hawaii/Pacific Islands Alexander Caday Royal Hawaiian Hotel Honolulu, Hawaii Competition Coordinators Conseiller Culinaire National Jacques Fox NE Conseiller Culinaire John Nihoff PNW Conseiller Culinaire Dan Berman Chargee de Presse Nationale Ellen Hughes Special Accolades Master Coordinator PNW Bailli Provincial Jim Scholz Host Committee (partial list) Bailli Andre Fournier Chef Hervé Le Biavant Chargée de Presse Provinciale Lois Gogol Chevalier Orley Hatfield Vice Conseiller Culinaire Martha Melton Bailli Honoraire Bill Monro Vice Chancelier-Argentier Dick Peterson Chevalier San Retna Chambellan/Bailli Dick Sponholz Contributors and Donors (partial list)  Raymond Burr Winery, California State Auto Association Cognac Camus Handlerey Union Square Hotel Napa Valley Wine Train Bag Piper Niall MacLennan Wolfgang Puck Opus One Winery Pin Crafters Professionnel du Vin Glenn Sanders Sara Lee & Superior Coffee Joseph Schmidt Confectioner Top Performance Tsar Nicoulai Caviar Westin St. Francis Hotel

Winner Brian Hubner Mystery Basket Whole Duckling Monkfish Tail Lamb Kidney Crawfish Razorshell Clam Parmesan Reggiano Grassi Purple Potato Oyster Mushroom Leeks Roma Tomato Eggplant Kumquat Winning Menu Seared Monkfish over a Mix of Razor Clams and Crawfish served over Oyster Mushroom Risotto Reggiano with a Duo Sauce, Kumquat Beurre Blanc and Tomato Fondue, with Potato Chip Garnish Seared Breast of Duck with Lamb Kidney Pate, Braised Leeks, and Eggplant Asparagus Flowers Mint Parfait with Glazed Berries and Sugar Tuile Finished with Grand Marnier-infused Chocolate Truffle The Jury Jury President Conseiller Culinaire National Jacques Fox Judges Mark Franz, Farallon Restaurant Fred Honda, Bailli Provincial Honoraire Hawaii/Pacific Islands Larry Krams, SE Conseiller Culinaire Provincial Mercer Mohr, Chef Rotisseur, Tsar Nicoulai Caviar Xavier Salomon, Exec. Chef, Ritz-Carlton Half Moon Bay Glenn Sanders, Professional du Vin

                                   See story about Last Year's Competition