Representing Switzerland, Rôtisseur Nicolas Bauer competed in the 2024 International Final of the Jeunes Chefs Rôtisseurs (JCR) Competition held in Budapest, Hungary, from October 1st - 5th.

At my request, Nicolas responded to questions I put to him in order to share his experiences and insights regarding the JCR Competition.

His replies clearly reflect the valuable lessons he has learned along the way.

David Tetrault
Chair, JCR Competition Committee
Member of the Conseil d’Honneur and the Conseil Magistral

1. In which year did you participate in the JCR Competition?
I participated in the JCR Competition in 2023, where I was placed second in the Swiss national competition. In 2024, I had the opportunity to return and won first place in the national competition. I also had the privilege of participating in the international competitions, firstly in Istanbul in 2023 as a coach for the Swiss team and secondly, in Budapest in 2024 as a participant.

2. How did your experience as a JCR participant impact your culinary education and career path?
The experience was incredibly enriching. What stood out most was the opportunity to discover two countries I wasn’t familiar with in terms of their culinary traditions - Türkiye and Hungary. Exploring local markets with chefs and guides, visiting spice bazaars, and learning about regional products was a valuable experience.

One of the highlights was visiting Karaköy Güllüoğlu in Istanbul, the famous baklava factory. Watching the meticulous process of making these delicate pastries was like a masterclass in precision and craftsmanship - it was an amazing learning experience.
I also enjoyed spending time in various taverns, bakeries, and small restaurants, trying new foods and observing how everything is made. This further deepened my respect for the craft of cooking.

What I appreciated most was the ability to ask questions and receive answers. At the end of the day, we are all united by the same profession and passion for food, and the open exchange of knowledge was both personally and professionally inspiring.

3. Are you currently mentoring young chefs - either within the JCR Competition or other culinary programmes or education?
Yes, I coached a new candidate for the 2025 Swiss national competition. I’m passionate about mentoring young chefs because I know how valuable this kind of support is. Looking back, I would have greatly benefited from such guidance during my early career, but at the time, I didn’t have that support. Now, I’m doing my part to give back by sharing what I’ve learned.

4. Are you still involved with the Chaîne des Rôtisseurs?
Yes, I stay actively involved with the Chaîne. I have great relationships with the Bailli Délégué and the Conseiller Culinaire. I also participate in national events and competitions whenever possible.

I believe strongly in making the Chaîne more visible in Switzerland and attracting new members, especially from the younger generation of chefs. To help with this, I actively contribute to organizing events, making suggestions for improvements, and strengthening the community.

I have also expressed interest in taking on a more formal role as a dedicated coach for international competitions, as I would like to help ensure the organization’s continued success while also providing strong leadership and mentorship for the next generation.

5. What is the most valuable thing that the JCR Competition has given you as a chef?
The JCR Competition has given me so much, both professionally and personally. There is a lot of bureaucracy involved - planning materials, flights, visas and dealing with extra baggage for all the ingredients and tools we need. The preparation requires careful coordination to make sure everything is compatible and we must adjust to working in a completely new kitchen with unfamiliar equipment. Time is tight, and everything has to work perfectly, because this is our one shot.

On top of that, the best part of the experience was sitting down to a meal after a long day of competing with 40 chefs from all over the world. Sharing a meal in a nice restaurant, exchanging stories and simply enjoying the food was something truly special. As chefs, we’re usually working behind the scenes, so it’s rare to be able to relax and enjoy the experience as guests. This was one of the most rewarding parts of the competition for me.

Conclusion
Thank you once again for the opportunity to contribute to this feedback. I appreciate your efforts to continually improve the JCR Competition and I am excited to see how it evolves in the future.

Best regards
Nicolas Bauer
Rôtisseur