Alumnus Joshua Ross
3rd Place Winner - International Young Chefs Competition 2022
Jeune Chef des Rôtisseurs New Zealand 2021 winner and Le Cordon Bleu New Zealand campus alumnus, Joshua Ross, competed for the title of International Jeune Chef des Rôtisseurs 2022
against 17 other competitors from Europe, Asia and the Americas. Contenders were given the same ingredients in a mystery box, and New Zealand campus is proud to announce that Joshua Ross came in third place.
The competition was held in Le Cordon Bleu Mexico campus on 8th October 2022, and run in conjunction with international culinary group Chaîne des Rôtisseurs
When asked about his overall experience in the competition, Joshua shared: "It was a great trip. I loved experiencing the culture, meeting new people from all over the world and getting to compete was very interesting as I have not done a lot of competitions. I think it is something that everyone should give a go as it helps to develop new skills and different thinking and is something comepletelt different to cooking in a restaurant."
Josh presented river prawn crudo with tomato, chive and avocado salad, Jerusalem artichoke chips and green lemon dressing for entrée. For the main, he came up with Canada beef strip loin, braised short rib, roasted mushrooms, raisin purée, fennel salad and potato foam. For dessert, he presented Genoise sponge, with pineapple tequilla & vanilla jam, white chocolate creameu, and tangello.
"It was very hot and high altitude 2500 meters above sea level so it was very different to what I was expecting on my body. I had a few things wrong with my equipment which threw me out a little at the start but managed to gain focus again fast, move on, and back on track." he said reflecting on the challenges he faced during the competition.
Prior to the event Joshua comes to Le Cordon Bleu New Zealand on Sundays to practise under the supervision of Le Cordon Bleu New Zealand Degree Lecturer, Anita Sarginson.
*Photos courtesy of Chaîne des Rôtisseurs
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