Competition Newsletters - Jeunes Chefs Rôtisseurs

The JCR Competition is unique in that very few culinary competitions still use a Black Box. Mandatory items are kept secret till the day of the competition with the exception of one protein, whichis revealed one month in advance.

Many times throughout thehistory of the JCR Competition, the winner has won by fewer then 10 points.

JCR Newsletter February 2020

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This year we are very privileged to be having our International Competition in Paris. Not only Paris but alsocompetition day will be held at Le Cordon Bleu.

Shaun Smith JCR Advisory Board Member

JCR Winter 2019 Newsletter

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Winners of the 2019 International Competition

Congratulations to all the competitors that participated in the 2019 International Jeunes Chefs Rôtisseurs Competition in Calgary. You represented your countries honorably.
First place winner Darnell Mark Banman Canada, Second place winner Jordon Powell United Kingdom, Third place winner Theresa Rogl Austria Kitchen

JCR Newsletter September 2019

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Competition final details. Last month we announced ONE of the proteins that will be on the mandatory list.

Scott Jaeger: "All of the work has been done all of your best tools are at your finger tips you are ready!"

JCR Newsletter August 2019

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How to prepare for Cooking Competitions. In this month’s newsletter we provide tips on how to prepare for a competition. Some of these tips will have more meaning to you then others.

Emmiina Lehtonen Silver Medal Taiwan 2018

JCR Newsletter July 2019

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Black Box – 4 samples

In this month’s newsletter we look at the Black Box. From Frankfurt 2017
Mandatory items were:
Sole 1 whole, Trout 1, whole Lamb hip 4, each Rack of lamb 1 rack, Artichoke 1 kg, Snow peas 400 gm, Mango 2 whole.

Daniel Ayton International Kitchen and Tasting Judge

JCR Newsletter June 2019

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Plating Critique by International Tasting Judge Ben Purton
Appetizer: Fish Rillettes with Tomato Terrine, Petit Salad, Savory Garlic Tuile, and Ginger Soy Dressing. Lovely fresh look and feel to the plate with the rillettes being highlighted as served on top of the terrine.