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Le Cordon Bleu News, 10/22/2015
Chaine des Rotisseurs Competition
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For New Zealand Representitive


With over 25,000 members, the Chaîne des Rôtisseurs is an International Association of Gastronomy established in over 80 countries and bringing together enthusiasts who share the same values of quality, fine dining and an appreciation for the culinary arts. They aim to bring together amateurs and professionals, from all over the world, whether they are hoteliers, restaurateurs, executive chefs or sommeliers.

The association holds an annual international competition between its members in order to determine the world's best young chef (Jeune Chef Rôtisseur). The cook-off to decide New Zealand's 2015 representative was held at Le Cordon Bleu New Zealand Institute in  Wellington on Saturday 3 October 2015.

The judging panel comprised of some of New Zealand’s most influential culinary experts including: Le Cordon Bleu New Zealand’s very own Technical Director - Chef Sébastien Lambert, Lecturer & published author – David Burton MA, and Le Cordon Bleu New Zealand’s Chef de Cuisine - Francis Motta. All that attended were impressed by the tenacity and knowledge that the competing young chefs displayed.

To facilitate a fair and comprehensive judging of their skills, execution, and presentation of the final dish, judges were split into two groups. Half strictly judged the work practices and techniques while the other half judged the completed dishes based on taste, presentation and originality.

After much deliberation the judges unanimously chose William Mordido of Auckland's Chikos as the deserving winner. Blake Hains of Bracken, a fine dining restaurant in Dunedin, winner of a hat in the Cuisine Good Food Guide 2015 was the runner-up.

Congratulations to William Mordido on his outstanding efforts.



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