In partnership with Le Cordon Bleu Dusit Culinary School the Bailliage hosted its second National Jeunes Chefs Rôtisseurs Competition in Bangkok.

Young chefs from across Thailand came together in the recently-opened kitchens of Le Cordon Bleu to test their planning, preparation, cookery and food presentation skills against their peers. The top chefs were rewarded with Jeunes Chef Rôtisseurs medals, certificates and prize money.

From the black box all contestants had to include the following ingredients in their menus: oyster blade beef, scallops, puff pastry, mushrooms, passion fruit and chocolate.

The greatest honour went to Teerachai Mitprathan who scored the most points given by three Executive Chefs in the kitchen plus eight Executive Chefs and Bailli Délégué Finbarr O’Connor during the food tasting. His points tally revealed that Teerachai had excelled particularly well in the ‘kitchen’ element of the competition.

WINNING MENU

Duo of scallop mousse and seared tiger prawn
lemon puree, celery

Beef oyster blade stuffed with bak choi
mushroom tortellini with jus

Homemade dark chocolate ice cream
puff pastry, passion fruit sauce

As the winner, Teerachai, a young chef at the Sofitel Bangkok, will represent Thailand at the International Final this September in Calgary, Canada.

This is the second year that the Bailliage will have participated at an international level. We wish Teerachai and all the other young chefs a successful competition.

Vive la Chaîne!

Finbarr O’Connor
Bailli Délégué

Our deep appreciation goes to all the sponsors whose support made this final possible:
- Le Cordon Bleu Dusit Culinary School
- The Sukosol Hotel Bangkok
- Sirin Farm
- Great Earth
- Gotex Linen & Uniforms Service
- Gourmet One
- Centara Grand & Bangkok Convention Centre at CentralWorld
- KCG Corporation
- Jagota Food Solutions
- Premium Food Company
- TPN Group | The Culinary Studio