VOL2 2018

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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Page 14 of 147

in Charleston BY WILLIAM A. HIRSH, Southwest Bailli Provincial HISTORIC AND BEAUTIFUL Charleston, South Carolina, is one of the leading food destinations in the United States, making it the perfect city in which to hold the National Young Chefs Rôtisseurs, Pastry, and Military competitions from May 17-19. The port city's cobblestone streets, horse-drawn carriages, and pastel antebellum houses— particularly in the French Quarter and Battery districts—speak of America's early days. Named for a Revolutionary War hero, the Francis Marion Hotel, with its graceful service and elegant accommodations, was chosen as the host hotel. The weekend was thoroughly enjoyed by all in attendance. Its success was due in large part to the collaboration by Chaîne members at all levels who helped organize the event. Trident Technical College Culinary Institute Director/Charleston Chef Rôtisseur Michael Carmel, Conseiller Culinaire et des Professionnels National Reimund Pitz, and Vice Conseiller Culinaire et des Professionnels National Michael Ty coordinated the three-day extravaganza. Early Friday morning, at Trident Technical College, the Pastry and Military competitions began. Only the competitors and judges PHOTOS BY DAVID RAMSEY COMMERCIAL PHOTOGRAPHY Jury/Buffalo Maître Rôtisseur Mark Wright. Jury/Pittsburgh Chef Rôtisseur Keith Coughenour. Conseiller Culinaire et des Professionnels National Reimund Pitz, SC Bailli Provincial Tony Hirsh, and Bailli Délégué Harold Small. NATIONAL 2 0 1 8 v 2 :: G A S T R O N O M E :: 13

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