Now in its 34th year, this prestigious competition, organised by the international gastronomic society Chaîne des Rôtisseurs, gathered the country’s leading young commis chefs competing for the title of Great Britain’s Young Commis Chef of the Year under -the scrutiny of a very high-profile panel of judges:
Anton Mosimann OBE, Commandeur, Maître Rôtisseur, Chaîne des Rôtisseurs,
Anton Edelmann, Maître Rotisseur, La Chaîne des Rotisseurs,
Andrew Turner, Executive Chef, Langham Hotel,
Anthony Marshall, Executive Chef, London Hilton on Park Lane (a former winner of the competition himself, 30 years ago)

Our five contestants were given an identical, previously undisclosed ‘market basket’ containing basic ingredients. Using these ingredients, plus a variety of staple ingredients from the pantry, contestants had three and a half hours to compose and execute a three-course menu for four covers. The dishes were then judged on the taste, the presentation and the originality of the dishes presented.

Mr Thomas Helyer from the Kinnaird Hotel in Scotland, the winner of this competition, amazed the panel of judges with his menu:

Breast of Chicken with Marinated Fennel and Asparagus Spears
Rack and Loin of Lamb with Creamed Leeks, Caramelised Apples and Garden Vegetables
Meringue Nest with Fresh Berries

He will fly to New York in October to represent Great Britain at the international heat of the competition. He will compete against other winners of national finals in countries across the globe to win the title of Chaîne des Rôtisseurs International Young Commis Chef 2009.

Congratulation to Mr Thomas Helyer. We wish him all the luck in the next heat of this competition!

Le Cordon Bleu is an active member of the Chaîne des Rôtisseurs, an international gastronomic society dedicated to bringing together professional and amateur members who appreciate wine, cuisine and fine dining. This worldwide organisation gathers a dynamic network of more than 25,000 members in over 90 countries.