Randy Matthews, Vice  Conseiller Culinaire, played a very important role in the "Young Commis des Rôtisseurs (Chefs of the Grill) Competition" this year.  His responsibility for this event is to assist the Bailli in all aspects of event coordination. 

To give one the overall scope of these aspects, the following tasks that Randy was involved in are as follows:

Recruit good candidates for the competition.

Determine and manage the supplies that are required at the competition site.

Devise and supply the commis mystery basket and par stock listing.

Appointment, management, education, and coordination of judges.

Obtaining and management of kitchen helpers from a local culinary program.

Organization of awards ceremony.

Managing, coordinating of  funding prior to and after the event.

Room requirements (waiting room, writing area, jury room, kitchen, viewing area.)

Management of what individual competitors can bring to assist him with cooking tasks. (Must be able to determine what will give an individual an unfair advantage over his competitor and deny it.)

Determine and control the exact timing from start of the first plate presented to the last plate presented.

Assist in the tabulation and accuracy of all scoring cards and maintain confidentiality of all scores.

Make certain that all judging scores and records dealing with the individual competitors are collected, sealed, and held in a secure area in the event they may be needed at a later date.

Announce the results with the assistance of the Regional or National Officers.

The last one, and the most important one, is to drink good wine while observing the event.

. . . and with the conclusion of such a successful event, it proves that all of these challenging aspects were met head on and accomplished successfully! 

Thanks Randy for a job well done.