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Note: The details of the "how and why" of the Chaine des Rôtisseurs Jeunes Commis Rôtisseurs for the San Antonio Bailliage can be found in the "March 2007 Write Up. Those details will not be repeated here. This write up will only cover the highlights of what took place at St. Philip's College Culinary Arts School on February 10, 2008 (1st level of competition) and at the Alden Hotel Houston Texas on February 29, 2008 (2nd level of competition).

Just a refresher. . . The purpose of this competition is to encourage and promote the culinary expertise of young Commis des Rôtisseurs (Chefs of the Grill) by exposing them to a competitive environment with their peers. This competition will offer the opportunity for the Jeunes Commis (young chefs) to showcase their talents and creativity in a fair, unbiased, and professional forum.

1st Level of Competition: St. Philip’s College Culinary Arts School, February 10, 2008.

Once the contestants comply with all the rules of using the ingredients provided to them and following a strict time schedule in preparing their food, their final 3-course meal is presented to four Chaine members who make up the jury. It is the jury's job to taste and grade each dish.

The jury is composed of two professional Chaîne members and two non-professional Chaîne members. The individuals who volunteered their time, talent, and palate for this highly competitive event are as follows:

Each judge has his/her own scorecard, pen and pencil, calculator, writing paper, a water glass and two wine glasses, one for red wine and the other for white wine. All of the glasses are kept well filled during the competition. The judges are free to pair white and red wines with each course at their discretion.

The Tasting judges have a lot of paperwork to do. Each judge has 3 score cards for each participant. There are six participants. This equates to 18 score cards per judge -- four judges equals 72 scorecards on the table. There are additional score cards for each participant in the hands of the Kitchen judge who does his evaluation in the kitchen. How the points are awarded to the contestants is explained in the 2007 write-up "March 2007 Write Up.

Steve Martin, Chef Rôtisseur, was on hand (as usual) to coordinate the event. Steve is the senior culinary educator for the culinary program at St. Philip’s College. It was his expertise that kept the kitchen running smoothly from the beginning to the end of this extraordinary event.

German Mosquera

Robbie Nolan

Patrick Edwards

Crockett Wessels

Carlos Pena

Kitchen Judge

Steve Crisler

The first contestant received his ingredient list at 8:00 a.m. The other contestants received their ingredient list at 15-20 intervals from that point on. By 3:00 p.m. the top chef was announced.


Some of the more appealing kitchen helpers	I can't remember which young chef this young lady was rooting for.	At the end there were two tables of displayed food. This is one of those tables.	Steve is telling everyone that in order to be a kitchen helper next year, the top of your hat should reach to this level.	Our own Vice Conseiller Gastronomique John T. Wade passing out pins.	A shot of some of the observers.

It is now time to bring the Young Chefs out and announce the winner.

Here they are, all awaiting the word. Everyone is very excited, especially Carlos Pena (second from left).

AND THE WINNERS ARE . . .

The top candidates accumulating the most points are as follows:

First Place 2008

Robbie Nowlin,

Lodge Restaurant of Castle Hills (this was Robbie's third first place finish in the last three years) but he has not been able to go beyond the Southwest Regional finals. You can bet we will see him back same time, same place next year.

Second Place 2008

Crockett Wessels,

Biga on the Banks (this is Crockett's first finish in the top two) He also earned the right to travel to the Southwest Regional finals but was unable to place high enough to entitle him to compete at the National level.

First Place 2007

Robbie Nowlin,

(Last year's photo)

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2nd Level of Competition was held in the Alden Hotel Houston Texas: Robbie Nowlin and Crockett Wessels qualified to go on to the Southwest Regional competition in Houston, the 29th of February. However, that competition was won by a young chef by the name of Renard Carrier, sponsored by the Houston Bailliage.

A special thanks goes out to these two individuals for their contributions to this annual event:

Additional photographs can be viewed by clicking here - - - - - - - - - - >>>> "Click"


Here is the tasting gang (Click on any photo to enlarge) Who is the mystery lady in the high top boots??