Anticipation was in the Atlanta spring air as winners of the USA Provincial Jeunes Chefs Rôtisseurs (JCR) Competitions met from June 2 to 4 to determine the National Champion who will represent the National Bailliage at the international competition in Mexico in October.

Held in conjunction with the National Culinary Weekend, Chaîne members began arriving on Thursday to kick off the weekend of festivities before Saturday’s National Final, Awards Presentation, Induction Ceremony and celebratory Gala Dinner.

Before competing, on Friday 3rd the young chefs toured Buford Highway Farmers Market and then the Microsoft restaurants. Young Chef Sydney Hilzendeger commented, “One of the highlights of the trip for me and the rest of the competitors was being able to go to a highly diverse and extensive market. We were ‘let loose’ to explore a whole range of food items many of us had never seen or heard of before. The seafood and produce were probably the most interesting sections. We were all picking up new and strange fruits and herbs to smell. Being able to experience this with fellow culinarians made the whole trip just that much more enjoyable.

During the Microsoft tour, our group could see the various ongoing and up-and-coming kitchen operations there. We saw the 10 or so unique kitchens. How they all operate and work together to provide new opportunities for not only the cooks and chefs in the area but also a more diverse menu for Microsoft employees.”

Saturday 4th was the day of the competition. Six young chefs had competed regionally earlier in the year for a chance to become the USA National Champion for 2022. These six young chefs got an early start at 7.30am at Atlanta’s Shular Institute to complete and artfully present a three-course menu within four hours. It was mandatory to include the protein ingredient braunschweiger (a type of sausage originally from Germany) in one dish.

Four hours seems like a long time…until it isn’t! Regardless of how many times chefs practice and review recipes for dishes they may have made many times, they report that the competition is a stressful experience. Maintaining clean and safe conditions in the kitchen while exhibiting professional chef skills is all part of the process.

Kitchen judges kept a watchful eye throughout the morning, making notes and ratings as preparation progressed. Delivering finished dishes on time to the tasting judges, who assess appearance as well as flavour, is critical. Being on time is another key metric.

After the judges completed their reviews, results were compiled to determine the winner of the competition. The big reveal took place at Gala Presentations that evening at the Thompson Hotel.

The winner was Joseph Baffoe from the Northeast Province (supported by the Bailliage of Connecticut). Chef Joseph also won the award for the signature dish. Chef Phil Gentry was named first alternate. In the event that Baffoe cannot compete at the International Final, Gentry will step into that role.

The Panel of Judges was warmly thanked, namely Alan Romano and Mark Wright (in the kitchen) and John Coletta, Daryl Shular, Isiah Simon and Marc Dalyn Ty (in the tasting room).

Last but not least, special thanks went to the lead sponsors, Shular Institute and Jones Dairy Farm. Acknowledgement was also made for the generous support and participation of the following terrific group of sponsors:

• Banfi Wines
• Chef’s Hat, Inc.
• Clos de l’Obac Winery
• Collet Champagne
• Encore Events
• F. Dick Professional Chef Knives
• Haute Caviar
• J. R. Simplot Company
• Justin Vineyards & Winery
• Legal Sea Foods
• Silversea Cruises
• The Towne Hotel
• Thompson Hotel - Buckhead

Prepared from a detailed article by Kathy Merchant, Chargée de Presse Provincial, Midwest

Photography courtesy of David Ramsey, Betty Sasenick and Kathy Merchant