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Ten
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| In spite of the frustration of a myriad of airline cancellations and weather delays, 10 young chefs representing each of our 10 United States regions, winged their way May 19th to Hotel Laguna, Laguna Beach, California, in time for an orientation meeting and dinner. Sensing butterflies of apprehension, an early evening was called in preparation for the 6:15 AM competition departure to host Orange Coast Community College, the site of the year 2000 national finals. | ||
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At their appointed staggered start times, competitors were presented the mystery basket contents and then given 30 minutes to compose a three-course menu for four people and 2-1/2 hours to present their creations to the panel of judges over a 30 minute period. Performance scoring was as follows: 20 points, taste; 10 points, presentation, 10 points, originality; 10 points, kitchen cleanliness and efficiency. Penalty points were given omission of items specified in the written menu, failure to utilize all items called specified in the mystery basket, and tardiness of presentation to the judges. All competition participants were also required to be under 27 years of age by September 30th in the year of the international competition, have no more than 5 years professional cooking experience, and be nominated by their Chaîne professional member employer. |
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By Ellen Hughes, Chargée de Presse Nationale About the Winner . . . Wes Hamilton Medicine’s
loss is the culinary world’s gain as was demonstrated May
20, 2000 at the National Jeune Commis Competition at Orange
Coast College. An intensely competitive cycling fanatic,
pre-med student Wes Hamilton’s life was forever changed by a
series of cycling accidents that caused him to withdraw from
his study of biology and biochemistry for an extended period
of rehab. During that period, Wes took a kitchen job and
became infected with the culinary arts at the age of 20. His
life’s path then signaled a change in course that led him to
a degree from Hillsborough Community College, Tampa, Florida,
followed by an apprenticeship at the Cloister where he met his
mentor Chef Grillardin Franz Buck. Chef Buck remained a
guiding force in spite of his untimely death three months
prior to the competition. Upon completion of his tutelage at
The Coister, Chef Hamilton accepted a position at Grand Teton
Lodge with the condition that he be allowed time off to
compete for the coveted gold medallion of our national
competition and a chance to race with the best young
culinarians in the world at the 23rd International
Jeune Commis competition in Vienna, Austria in September. |
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