Upscale Lobster Louie
In a medium size bowl mix together mayonnaise, celery, shallot, capers, dill, and parsley. Add in cooked lobster and season with salt, fresh ground black pepper and hot sauce. Finish with truffle oil. Cover and Let cool in refrigerator for at least an hour.
Place eggs in a pot of cold water. Bring to a gentle boil and let simmer for 3 minutes. Remove from simmering water and place into an ice bath to stop cooking.
Cut day old brioche bread into desired shape. Toast in a small sauté pan over medium heat using clarified butter until golden brown.
Place the brioche crouton at the bottom of a 3 in ring mold. Then pack in the lobster salad about half way, add the avocado and butter lettuce and then fill to the top with more lobster salad. Top with the hard boiled quail egg and remove ring mold. Garnish with dried-candied lemon ring.
Jeunes Commis Rôtisseurs
The Jeunes Commis (Young Cooks) Competition was first organized by the Chaîne des Rôtisseurs in Switzerland in 1977 to support and promote future young chefs by giving them the opportunity to develop and demonstrate their skills. Competitions are held at regional, national and international levels in countries around the world. The competition is open to young cooks under 27 years of age.
The purpose of this competition is to encourage and promote the culinary expertise of young Commis Rôtisseurs in the tradition of the Chaîne des Rôtisseurs by exposing them to a competitive environment with their peers. This competition will offer the opportunity for the Jeunes Commis to showcase their talents and creativity in an international arena.
Our goal is to encourage the cultural differences in food presentation and preparation using a traditional approach.
A candidate for competition at any level must:
The competitor must not:
At the appointed time, each contestant is given an identical, previously unidentified "market basket" containing certain basic ingredients. Using all of these ingredients, as well as drawing on a variety of staples from a pantry, the contestant must compose and execute a 3-course menu (first course, main course, and dessert) for four people. The written menu must be completed within the first half-hour, with 3 hours allowed for preparation, after which the finished dishes are presented to be judged in 15-minute intervals.
Experienced professionals and non-professionals, who are Chaîne members, are selected to serve as judges. A candidate's sponsor may not serve as a judge. To ensure complete secrecy and objectivity, contestants are identified by number only rather than by name. Dishes prepared by the contestants are judged on taste, presentation and originality. In addition, scores are given for cleanliness and organization in the kitchen.
The act of participating in the Competition at any level imposes upon the competitor the acceptance and respect of the rules.
The first place winners of all Regional Competitions are qualified to participate in the National Final. The winner of the national final will compete in the International Competition.
About Keriann Von Raesfeld
A graduate of the Professional Culinary Institute's (PCI) Culinary Arts Program in July of 2007, Keriann Von Raesfeld is a native of San Jose California. In 2004, she graduated from Presentation High School in San Jose, followed by two years at West Valley College. Keriann works closely with her culinary coach and Culinary Arts Department Chair, Chef Randy Torres on banquets, weddings and events held on the PCI campus. Most recently, she enrolled in PCI's Baking and Pastry Arts program to further her culinary training, as she works toward her goal of becoming a Certified Chef.
Keriann was the recipient of PCI's Presidents Award due to maintaining a grade point average of at least 3.8 or above. Keriann's impressive competition background includes winning the American Culinary Federation (ACF) California Competition Hot Foods Category in January, 2008. During the same month, Keriann won an ACF sponsored competition in Chicago, awarding her the opportunity to represent the United States in the Hans Bueschkens World Junior Chefs' Challenge in Dubai in May 2008. Keriann went on to Dubai, and became the first American and the first female to win the competition. In addition, Keriann was the first female to win the national Chaîne des Rôtisseurs competition held in Charlotte, N.C., which provided her the opportunity to represent the United States in the Chaîne des Rôtisseurs competition held in Paris, France in September 2008. Keriann was one of four PCI Hot Food team members who won the gold medal at the National Culinary Convention held in Florida in July, 2007, allowing the PCI Team the opportunity to apprentice for Team USA in the Culinary Olympics in Germany 2008.
The infinite opportunities in the culinary world fuel Keriann's creativity in the kitchen. When she's not in the kitchen preparing a unique culinary creation, she loves to be outdoors with her family, friends, and her boyfriend of six years. With a passion for health and fitness, Keriann enjoys wakeboarding, snowboarding and hiking. She also manages to find time in her busy schedule to make it to the gym every day, as her daily workouts help Keriann clear her mind when she is away from the kitchen.