The Jeune Commis (Young Cooks) Competitions was first organized in 1977 in Switzerland to help and promote future young chefs by giving them the opportunity to demonstrate their skills. Competitions are held at regional, national and international levels in countries around the world that have a strong Chaîne presence.

In China, competition begins at the regional level. Proprietors, managers and chefs at Chaîne affiliated restaurants and hotels are asked to propose candidates, who the complete ???; and submit an application form.

The Nature of the Competition

At the beginning of the competition, each contestant is given an identical, previously unidentified "market basket" containing certain basic ingredients. Using these ingredients, as well as various staples, the candidate must compose and execute a 3-course menu (first course, main course, and dessert) for four people. The menu must be completed within the first half-hour, with 3 hours allowed for the execution, after which the finished dishes are presented to be judged.

Judges and Procedures

Experienced professionals and non-professionals, who may or may not be Chaîne members, are selected to serve as judges. A candidate's sponsor may not serve as a judge.

Prior to the competition itself, all procedural matters are determined and communicated to the judges and to the competitors.

To ensure complete secrecy and objectivity, contestants are identified by number only rather than by name.

Selection and Honoring of Winner

Dishes prepared by the contestants are judged on taste, presentation, and originality. In addition ???? scores are given for dress, cleanliness, and task organization.

At each level, special gala events are scheduled to recognize the participants and honor the winners for their initiative and creativity.

The winner of each regional competition receives a Bronze Medal.

Opportunities for Winners of Regional Competitions

Regional winners are sent to compete in a national competition, with the winner awarded a Silver Medal. The Silver Medal winner is then sent to compete in an international competition, with the winner receiving a Gold medal. Participation at any level carries a great deal of prestige and is considered a significant benefit to a young cook's future development and career.

Rules of the Competition

The competition is open to young cooks, rotisseurs, or grillardins having no more than three years of kitchen experience.

A candidate may not be more than 25 years old at the time of the National Competition.

A candidate must be nominated by his or her employer, who must be a Chaîne member. In addition, the candidate must be found acceptable by the Competition Committee.

For the competition, a competitor must wear a cook's clothing, consisting of a toque, white coat, white apron, and a foulard.

Application

The candidate's employer and the candidate should secure the necessary information and application form from the appropriate Bailli or by contacting the National Committee's Conseiller Culinaire.