Three Courses to Gold
For Ten Young Chefs

Make that three courses (appetizer, entree, and dessert) presented to each of six professional and gastronome judges in a two-and-one-half-hour window to earn the top performance score and win the 2002 national Jeune Commis gold medal and a chance to compete in the international competition in Singapore in September. But one moment! First, it was necessary to be under twenty-seven with fewer than 5 years of professional culinary experience, be nominated by a Chaine employer, and achieve top chef status at one of the ten regional competitions. Victors from those regional contest arenas were then flown to Pittsburgh for the prestigious national competition May 18 hosted by Pennsylvania Culinary Institute.

And so it was that the 2002 class of apprehensive but excited  young culinarians arrived on the scene Thursday afternoon before the competition armed with tool chests groaning with assorted kitchen weapons. How first to launch these special guests into a relaxed, welcome mode, pondered Bailli Provincial Pete Hanowich. Take them out to the ballpark! No, there was no Pirates game that night, but dinner was never intended to be Cracker Jacks and peanuts in the stands. Instead, a home run upscale dinning experience was provided in the Home Plate Club.

Nordic Fisheries was the destination for an informative tour and lunch on Friday, followed by a stroll down the nearby "Strip," where supplies of all sorts are purchased on a huge scale. Tastings of prosciutto and sausages at Parma Sausage preceded a preview of the competition kitchens at the Institute. Competition rules and regulations were reviewed, with competitors reminded that scoring is based upon points awarded for taste, presentation, and originality. In addition, the kitchen judge grades contestants on dress, cleanliness, organization of work, and timeliness. Penalty points are levied for tardiness, omission of items specified in the written menu, and unused ingredients from the mystery market revealed at the onset of the competor's 30-minute menu planning window. Staggered start times were drawn, with the first berth scheduled for 7:00 a.m. the next morning.

In the blink of an eye, Saturday morning arrived and it was time to fire up the burners and the competition. The mystery market basket was unveiled to each chef at his/her appointed start time. Universally, all seemed befuddled by the inclusion of the humble cauliflower! It was a day of exhilaration, tension, and exhaustion, but one that sailed smoothly from beginning to end. With the heat of the competition behind them, it was the fraternity of the group that took on a wonderful, warm glow.

After a brief window to freshen up and button up their pristine Chaine monogrammed jackets, the Young Chefs paraded into the elegant Sheraton Station Square ballroom amidst the best of black tie and glitz for a "Springtime in the Park" fantasy grand awards dinner. Tensions escalated as judges, coordinators, and local hosts were acknowledged. Finally, the spotlight focused on the results of the day's competition when Competition Coordinator Conseiller Culinaire National Jacques Fox took the microphone. Caribbean/Atlantic competitor Sue-Ann Fray was honored as the third place bronze medalist followed by South Central candidate Paul Reinfeld, who earned the second place silver medal. The coveted gold medal was bestowed upon Pacific Northwest Young Commis Scott Megargle.

  By Ellen Hughes, Chargée de Presse Nationale 

About the Winner . . . Scott Megargle

Born in the tiny town of Kodiak,Alaska (population 500), Chef Megargle moved to Seattle during high school. As a result of a part-time job he held as a short order cook at a nearby golf course, he chose culinary school as his vocational focus. This course of study was pursued at  Renton Technical College where he was encouraged to hone his craft by entering competitions.

Upon graduation, Chef Megargle was employed by Pebble Beach Golf Club before eventually returning toSeattle to join the culinary staff at The Ranier Club where he is currently Executive Sous Chef.

At twenty-six, Megargle is a seasoned competitor, with twenty some competitions under his belt. He attributes his competitive success to having a game plan in his head, maintaining a tempo, keeping it simple, and making his presentations look attractive on the plate. A cool head and patience also serve him well. Chef Megargle is married with a two-year-old daughter and hopes to continue his concentration in the private club arena.
 

See Last Year's Winner