Inspiring! That was the most repeated word at the Southwest Provincial Final of the Jeunes Chefs Rôtisseurs Competition held in Dallas. Three experienced chefs - Keegan Andrews of Austin, and Torian Jenkins and Preston Nguyen both of Dallas as well as Austin culinarians Lucas Barfield and Jaden Paulson produced very creative, attractive and tasty dishes that had judges deliberating unusually long to choose a winner.

Members and friends from the Bailliages of New Orleans, Lacs et des Bois, Austin, Oklahoma City, Dallas and Fort Worth met up in Dallas - the “Big D” - to enjoy the festivities.

The sold out, prix-fixe dinner at “rise”, the soufflé restaurant with no need to capitalize its name, opened the weekend events on Friday night to rave reviews. An oversized truffled mushroom soufflé was a major hit. The carrot soup with a goat’s cheese marshmallow was another conversation starter.

The Saturday competition itself drew a crowd of 25 onlookers to support their favourite candidates. Among whom were Chancelier Rufus Cressend and Southwest Bailli Provincial Cheryl Kenny, the two unbiased spectators. Everyone else was cheering on their candidates.

All competitors were kept in suspense until after the evening reception. Tension was at its peak when Southwest Conseiller Culinaire Provincial Leslie Bartosh shared the judges’ decision.

Torian Jenkins who works at the Dallas Athletic Club was pronounced the winner. Hopes are high as Torian will now represent the Bailliage Provincial of Southwest at the National Final in Atlanta.

The other celebration of the evening was for the $5,000 donation presented to Dallas College, the Provincial competition’s host. The funds will be used to send five culinary students to France for a two week cultural exchange programme in Dijon.

Another sell-out crowd attended the evening dinner at Dallas College where Chef Justin Box prepared a meal worthy of a Chefs’ competition. The candied salmon rillette, red wine braised duck leg in a black cherry risotto, and beef tenderloin with smoked potato salad were exceptional. Equally fine wine pairings were chosen by Southwest Échanson Provincial William Ridlehuber.

Perhaps most memorable were the young Chefs’ stories. They saw themselves learning culinary traditions of the world, expressing their creativity in attractive platings and sharing their knowledge and love of fine food with family, friends and followers. It is rewarding to see them honouring and ready to continue the traditions of the Chaîne.

Kathy Shay
Chargée de Presse Provincial