Costa Rica Jeunes Chefs Rôtisseurs
San José, May 25, 2019
A great success!
" a compelling challenge for young people participating for the first time in such a competition "

After several months of preparation the Bailliage’s National Final of the Jeunes Chefs Rôtisseurs Competition was a great success.

It was a compelling challenge for young people participating for the first time in such a competition.  Nerves were on edge. Everyone gave their best. Representing Costa Rica at the prestigious International Final in Canada in September was a great goal.

At the Gala Awards Dinner it was announced that this honour had gone to Kenneth Ruiz Montoya. Just 23 years old, he earned the most points from the judges with his gastronomic creations during the two qualifying rounds. Never having entered such a competition Kenneth’s co-workers helped him complete the application form. And he wasn’t selected. Then an email arrived late at night asking him to attend the semi-finals. To his surprise he was announced as one of the 10 finalists. He practiced and practiced before the finals as he was determined to win. Winning was therefore a dream come true for Kenneth.

The competition was directed by Bailli Délégué Alain Taulère with a team of colleagues led by Chargée de Missions Bonnie Taulère, Conseiller Gastronomique Dr Olivier Guadamuz and Róger Duarte who is Vice-Conseiller Culinaire of the Bailliage of San José.

More than a hundred applications to compete were received, 20 were chosen to participate in two qualifiers. Being one of the most modern and spacious facilities in the country, Sabores La Escuela, the headquarters of the Semi-finals and the Final, was a key partner. Many other commercial sponsors collaborated to make it happen.

Bailli Délégué Alain Taulère thanked the participants for their courage in answering the call to compete. He acknowledged the outstanding support of Costa Rican companies who clearly believed in the competition and its influence on the country.

Our VIP guest, Rodolfo Piza Rocafort, Minister of the Presidency of Costa Rica, highlighted the importance of the Chaîne’s competition for young chefs in publicising the cuisine and culture of the small country that is Costa Rica. He recognised the work that the Chaîne has done in this regard and said “Gastronomy is part of the culture of any country and in government we see this activity as a very important engine, not only from the economic point of view but also as a field that says who we are and what we do.”

Rodolfo also mentioned his satisfaction in seeing that young chefs are motivated to put Costa Rican cuisine on the world map which, by the way, is more extensive than many would imagine.

The menu for the Gala Dinner was rigorously selected. According to Gustavo Villalobos Artavia, Executive Chef at Sabores La Escuela, it was agreed that most dishes would honour the origin of the Chaîne therefore roasting techniques were applied. From the first plate to last the Costa Rican cuisine was to the fore.

Miguel Barboza
Chargé de Presse

Translated from the original Spanish text by Bonnie Taulère, Chargée de Missions