Erie Community College's Hospitality Management Department will host the Northeast Region United States Jeunes Chefs (Young Chefs) Rôtisseurs competition on Saturday, March 31 at 8 a.m. inside North Campus's Spring Student Center Hospitality Management Department, Room S134/S136.
Two ECC students will participate in the competition. This annual event offers young chefs the opportunity to demonstrate their culinary skills in a competitive environment with their peers. This competition is open to chefs up to 27 years of age with less than five years of professional experience.
On the day of the competition, each contestant is given an identical, previously unidentified "market basket" containing certain basic ingredients. Using all of these ingredients, the contestants need to compose and execute a three-course menu—consisting of a first course, main course and dessert—for four people.
Experienced professionals and non-professionals are selected to serve as judges. Chefs from Northeast locales like Boston, Philadelphia, New Hampshire and Albany will be present. Dishes prepared by the contestants are judged on taste, presentation and originality. In addition, scores are given for cleanliness and organization in the kitchen.
Since 1946, Erie Community College has met the needs of a diverse student body while contributing to the economic vitality of Western New York. As a member of the state's SUNY system, the three-campus college provides flexible, affordable and accessible educational programs in an accommodating academic environment. Equipped with the knowledge of these programs, ECC's faculty, staff and students strive to enrich their host communities through skill, service and partnership.