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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 young chefs to showcase their talents and creativity in a fair, unbiased, and professional forum.

This year’s cooking competition was held February 28 at the St. Philip’s College Tourism, Hospitality and Culinary Arts School . The competitors were made up of six young chefs, who were 26 years of age or younger and must not reach their 27^th birthday prior to September 01, 2009. These individuals were selected, in conjunction with the San Antonio Bailliage, by their restaurant management for their overall talents as chefs. They competed against each other, and the winner of this event qualified to compete for the Best Chef of the Southwest Region.

The Southwest Region Bailli Provincial is Joel Klein. The Southwest region consists of the following states: Texas, Louisiana, Arkansas, Oklahoma, Kansas, and Colorado. The Regional competition will be held in San Antonio on March 14. Note: Please support the winner's of this competition of young chefs by attending the special dinner on Saturday, March 14. See "Upcoming Events for additional information on this dinner).

Winners of the regional events will compete on the national level, and that winner will be able to compete at the International level.

Rules, regulations, and details pertaining to how the Jeune Commis Rôtisseur competition is organized, operated, and judged can be found on this web site by going back to the 2007 event.


Judges table. Looks like our Vice Conseiller Culinaire Randy Mathews doing a little admin work in the foreground	Two judges arrive and present themselves to Bailli Bill Salomon: Chevalier Joe Hoelscher, Maitre de Table Restaurateur John Marotta	The top four photos show the kitchen and facilities provided for the young chefs to prepare their three-course meal to the judges for evaluation. Each chef has his own area completely separated from the others.

One of our chief coordinators: Steve Martin, St. Philips College Culinary School Instructor	Ah, another judge arrives: Chargé de Presse Jim Ray. Note: there are two non-professional and two professional judges at each of these events	One of Steve's assistants helping out in the kitchen	Chef Halston Connella from Biga on the Banks	Chef Julian Goldstone Ciao 2	Chef Carlos Pina

Chef Lewis Guarash La Mansion Del Rio, Pesca	Chef Crockett Wessels Biga on the Banks -- back again this year after a good showing last year, but not the top spot.	The Kitchen Judge. About a third of a contestants points can come from what the contestant does in the kitchen	Chargeé de Presse Honoraire Judy Salomon comes each year to support this event	Vice Chancelier- Argentier Van Clark and wife Dame Cheryl come to show support	Ah, we have the kitchen helpers doing a little judging on their own

Each chef prepares 4 dishes: two plates for the judges table and two plates for table presentation	Two judges will test from the same dish	This is the first time I have seen asparagus split length wise vs. cross-cut. Maybe I just haven't lived yet??	John uses his smeller just as much as his "taster"	John! you eat that piece. You stuck your nose in it!!	Everyone should recognize this fellow on the left. Chef Scott Cohen from Brasserie Pavil. We will see everyone there next week . . .

Ok, the judging is over with. Time to collect the scores and add the totals		Here are the two tables where two of the four dishes are displayed during the judging		Ok, everyone, the judging is over with let me explain all the rules that applies to this type of event. . .

		Let's bring the guys out and announce the results	Here's the line up. Good luck guys. I am now going to pronounce the winner	Son, we are pulling for you. If you don't make it this year, you can make it next year . . .
The following is a close up of each chef and the three dishes that each prepared and were presented to the judges . . . main course (is center dish), appetizer (on bottom), dessert (on top)


1 Halston Connella Biga on the Banks	2 Lewis Guarash La Mansion Del Rio, Pesca	3 Carlos Pina Tap Exchange	4 Julian Goldstone Ciao 2 Stone Oak Pkwy	5 *Crockett Wessels* Biga on the Banks	6 *Brandon Ramirez* La Mansion


	First place goes to #5, Crockett Wessels from Biga on the Banks	Here is Wessels three course meal	Second place goes to Brandon Ramirez -- La Mansion	Here is Ramirez three course meal

Ramirez had a great three course meal. He appeared to be leading the pack until the last dish of the day was served (Bread pudding). The quality of the bread pudding lost him a few points, just enough to drop him from first place to second place. Better luck next year Brandon. That's the story for this year. Wow, what a great job on the photos, thanks Vivian for a job well done. Remember, it is the photos that tell the story. We will see everyone on the 14th for the Regional competition awards dinner. Thanks for tuning in . . . Jim Ray. . . (Sunday, March 8, 2009)