Cincinnati State student places third in culinary contest

Jeffrey Moore, a student at Cincinnati State’s Midwest Culinary Institute, earned a third place finish in the recent Chaine de Rotisseur regional competition in Indianapolis.

Moore, a Blue Ash resident, was one of 10 competitors in the Jeune Comis (Young Chef) portion of the event.

To qualify for the Indianapolis regional competition, Moore in November 2011 had won a cookoff involving young chefs in the Greater Cincinnati area.

Each competitor in the Indianapolis event faced an identical challenge. He or she was given a "market basket" containing a few key ingredients, and were given four hours to design and prepare a three-course meal to serve four people using those ingredients.

The first such competition was organized in 1977 in Switzerland to support and promote future young chefs by giving them the opportunity to demonstrate their skills. Competitions are now held at regional, national and international levels in countries around the world that have a strong Chaîne presence. The U.S. competition was started in 1990. The winner in the United States in 2011, Reilly Mehan, went on to win the International Young Chef Competition put on by the Confrérie de la Chaîne des Rôtisseurs.

In the USA, competition begins at the regional level. Proprietors, managers, chefs and culinary instructors at Chaîne-affiliated restaurants, hotels, culinary schools and Chaîne members within each of the ten regions of the Bailliage des Etats-Unis can propose candidates, who complete and submit application forms to a Regional Coordinator, the Conseiller Culinaire Provincial. Contestants are then selected from the group of applicants.

In addition to attending Cincinnati State, Moore is currently the Sous Chef at Parkers Blue Ash Tavern.