Editor’s note: The following information has been released for publication by Jones Dairy Farm.
Jones Dairy Farm, the 134-year-old, seventh generation family-owned business best known for all natural sausage, ham and bacon, in collaboration with Madison College’s culinary team, recently had the honor of hosting some of the most promising young chefs in the country, along with members of the world’s oldest and largest international gastronomy and wine society, for the 2023 Jeunes Chefs Rôtisseurs Competition (JCR) and National Culinary Weekend of the Chaîne des Rôtisseurs (Chaîne).
The prestigious JCR cooking competition, initiated in the United States by the Chaîne in 1990, featured eight chefs under the age of 27 who had emerged victorious in their respective regional competitions across the country. The competition took place on Saturday, June 3, at the Advanced Culinary Lab at Madison College and was sponsored nationally by Jones Dairy Farm.
Participants in the JCR competition were presented with a mystery basket of ingredients and a well-stocked pantry. They had thirty minutes to conceive a three-course menu, three and a half hours to prepare a three- course, four-portion menu, and thirty minutes to serve their creations. The food was evaluated by a panel of culinary professionals based on criteria such as sanitation, nutrition, hygiene, plate presentation, cooking techniques, and execution. Chef Jedidiah Gaskin (Northeast Province) emerged as the winner of the competition and will represent the United States in the 2024 international competition.
In addition to the JCR competition, the culinary weekend provided Chaîne members with the opportunity to explore the area through educational visits to Jones Dairy Farm and Hoard’s Dairyman Farm Creamery in Fort Atkinson and Crave Brothers Farmstead Cheese in Waterloo. The Chaîne also organized seminars conducted by local food and wine professionals, including George and Beth Crave of Crave Brothers Cheese, Liz Henry of J. Henry & Sons, and Jack Hart, former Director of Hospitality Management at Madison College.
Notably, seven members of the team representing Jones Dairy Farm were inducted into a new local Madison Bailliage (chapter) of the Chaîne during the weekend. Those individuals included Denice Jones, Cole Jones, Mariah Hadler, Shaun Edwards and Liese Pickering, all residents of Fort Atkinson, and Becky Cambridge and Ken Klahn, who reside in Madison and Sun Prairie, respectively.
Jones Dairy Farm has always been a strong supporter of young chefs, culinary schools, and culinary programs. Over the years, the company has awarded more than 150 scholarships to students and aspiring chefs enrolled in culinary programs across Wisconsin and the entire country. Jones Dairy Farm is proud to contribute to the growth and development of future culinary talents.
According to Jones CEO and Chairman Philip Jones, sponsoring the JCR competition is another significant step in supporting young chefs from all corners of the country and giving them an opportunity to compete on a global platform. “We are thrilled that the Chaîne des Rôtisseurs chose Madison as the host city for this competition, granting us an incredible chance to showcase everything that Southeast Wisconsin has to offer to the culinary community,” said Mr. Jones.
For more information about the United States Bailliage of the Chaîne des Rôtisseurs, please visit their website at Chaîne des Rôtisseurs.
Members of the Chaîne des Rôtisseurs arrive in Fort Atkinson. The group gathered in front of the Jones Farmhouse during the society’s National Culinary Weekend.
Eight chefs under the age of 27 from across the United States gather at the Madison Area Technical College. The chefs recently competed in the 2023 Jeunes Chefs Rôtisseurs.
Contributed photos.
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