By: Jenny Lee-Adrian
Rose Weiss moved in a deliberate manner, not wasting any motion, cutting exactly where she needed to. She carefully broke down whole chickens into breasts and thighs.
Weiss, who graduated from The French Culinary Institute last week, won the Bocuse d'Or USA Foundation's First Ever Commis Competition on Saturday, January 28th. She beat out Samuel Benson, a sous chef at Cafe Boulud, who won second place. Tristan Aitchison, a sous chef at Providence in Los Angeles, CA, earned third place. Sonny Longboy Acosta, Jr., cook III at Alan Wong's in Honolulu, HI, was the fourth contestant.
The Bocuse d'Or USA Foundation held the Commis Competition to encourage young chefs to preserve the traditions of classic cuisine, a primary mission of the nonprofit organization. The contest was also organized to identify the next rising culinary star. Each of the four competitors prepared their interpretation of legendary chef Paul Bocuse's Poulet Au Vinaigre. To view Weiss’ winning dish, click here.
The Commis Competition was the opening act of the Bocuse d'Or USA finals weekend. Richard Rosendale, the executive chef at The Greenbrier in White Sulphur Springs in West Virginia, won the USA finals on Sunday and will represent the United States in the Bocuse d'Or World Competition in Lyon, France in 2013.
Rose Weiss, middle, reacts to being named winner of the First Ever Bocuse d'Or USA Commis Competition on Saturday, Jan. 28, 2012. Brooke Maynard, right, a 2011 Culinary Institute of America graduate, was Weiss' assistant during the competition. Samuel Benson, left, a sous chef at Cafe Boulud, won second place.
Weiss was just happy she and her commis (assistant) Brooke Maynard completed her dish.
Soon after Weiss was announced the winner, Weiss said, "I won two hours ago. When we were done with our plates, I couldn't have asked for anything better. I hardly had any regrets. I said, 'Brooke, we rocked it.'"
Weiss said she entered the competition after being nominated by International Culinary Center Executive Vice President and Dean Emeritus Alain Sailhac. Weiss, 25, had worked as a line cook for several years since she was a teen. She is now an extern learning about butchery and charcuterie at Gramercy Tavern in New York City.
Chef Hervé Malivert, chef coordinator for the International Culinary Center, was Weiss' coach. Weiss also received much-needed advice from her mentors at Gramercy Tavern.
"It's like I told her," Malivert said. "The winning part is if you have the goal to send your dishes out the way you want, then that's your goal."
From left to right: Jerome Bocuse, Les Chefs de France, Epcot, Florida; vice president Bocuse d'Or USA Foundation; Thomas Keller, The French Laundry, Yountville, CA, president of the Bocuse d'Or USA Foundation and Daniel Boulud, Daniel, New York, NY, chairman of the Bocuse d'Or USA Foundation.
Weiss’ prize is a three-month paid apprenticeship at a three-starred Michelin restaurant of her choice in France.
“I guess I have a trip to plan,” she said.
From left to right: Third-place winner Tristan Aitchison, sous chef, Providence, Los Angeles, CA; Aitchison's commis (assistant) Nick Ahrens, 2010 Culinary Institute of America graduate; Sonny Longboy Acosta, Jr., Cook III, Alan Wong's, Honolulu, HI with commis Laura Bartholomew, 2011 CIA graduate; First-place winner Rose Weiss with commis Brooke Maynard; Second-place winner Samuel Benson, sous chef at Cafe Boulud, New York City, commis Chad Kiteveles, a 2011 CIA graduate.
Jenny Lee-Adrian, a 2011 graduate of The French Culinary Institute, works as a line cook at The Mark Restaurant by Jean-Georges. She has written for SeriousEats.com and Saveur.com. She has a blog called Hummingbird Appetite.