Jenifer, an Indonesian student in Semester 6 of the BBA program, won the Master Chef competition with a final culinary masterpiece.
On April 27th, four student finalists turned up the heat in a final culinary battle for the grand prize of the Les Roches Master Chef competition. In the end, “Jen” Jenifer, an Indonesian student in Semester 6 of the BBA program won the grand prize. She received a voucher for a training program positioning and visa service for the USA with Placement International, a company that coordinates Visa J1 positions for highly educated students and young professionals to do internships, management training programs and first time jobs in the most luxurious hotels and tourism properties in the United States.
On the day of the final round, the finalists included Jenifer, Iñaki Ortiz, Ruy Corentin, Marc Kosberg. These four amateur chefs were selected from a group of twelve during the second round for their creative preparation of diverse salmon dishes. They arrived at 1:00pm, and were given a basket of goods to use as ingredients, the choice of a “commis” (an assistant to a chef), and one hour to plan a 3 course meal for four people. Then, they had 4 hours to prepare this meal, which was served at intervals from 6:30-7:30pm to the panel of judges that included the school’s chefs and administrators.
About the atmosphere in the kitchens, MBA student and volunteer photographer Avgoustinos Souridis stated, “I was impressed with the professionalism of the students in the kitchen. They were “flying” in there! All their movements were made for a specific purpose and were extremely precise. They were only talking when it was absolutely necessary and a calm atmosphere was present. At the same time, the Chef (Mr. Samuel Dujoncquoy) was giving them strict time limits (even by counting the seconds) and was creating an atmosphere of stress. Every second was important and the students new the importance of this.”
Jenifer was declared the winner based on the presentation, taste, temperature, and creativity of her three course meal. She was also the winner of the Best Appetizer for her delicate and tastefully combined “Summer Paradise” dish.
Ruy Corentin won the prize for Best Main Course, with his delicious “Mustard cooked lamb rack, ratatouille grandmother, homemade ravioli”.
The Best Dessert prize was awarded to Marc Kosberg for his “Lemon olive oil cake with goat cheese ice cream and strawberry coulis”.
Obviously, these talented students have made the most out of their culinary training at Les Roches. Students of the BBA in International Hotel Management receive significant exposure to culinary arts under the guidance of experienced chefs during their “kitchen semester”. They spend 8 weeks in hands-on culinary arts courses, plus an equal amount of time in the theoretical courses that integrate their experience with industry knowledge. For students who are passionate about this area of hospitality management, they have the option to choose the BBA specialization in Culinary Business Management, where they take specific courses covering strategic management concepts for food & beverage service establishments.
For more information on the program, see the BBA in International Hotel Management.