Another win for the Professional Culinary Institute! On Saturday, May 22, Reilly Meehan, a 19 year old from Soquel, CA and an alumnus of the Professional Culinary Institute (PCI), took second place in the 2010 National Competition of the Chaine des Rotisseurs: Jeune Commis (Young Cook) Competition in Seattle, Washington. Reilly and his fellow competitors were provided with a mystery basket that included sea bass, salmon, oysters, and chicken. After examining the basket, each challenger is given 30 minutes to write a three-course menu, three (3) hours to prepare four (4) portions of each of their dishes and an additional 30 minutes to present their appetizer, entree and dessert to the panel of judges. Reilly created a menu of a duo appetizer of spicy salmon and crispy sea bass, pan roasted chicken breast with oyster “bread pudding” stuffing, and finished with a “smore” of chocolate pate on a graham cracker crust topped with Italian meringue and raspberry compote.
Reilly is the most recent competition winner of what is becoming the Professional Culinary Institute’s competition legacy. He is the second PCI graduate to compete and place at a very high level in this competition. His predecessor, Keriann Von Raesfeld, won the National Jeune Commis and the World Association of Cooks Societies Best Young Cook in the World in 2008 and is an Executive Chef on the Oasis of the Seas, the world’s largest and the newest Royal Caribbean cruise ship. In August, Reilly will be competing as a member of the PCI Hot Food Team with his teammates for the 2010 American Culinary Federation (ACF) National Title in Anaheim, California against three other regional teams. At the age of 19 Reilly has already taken part in and won many competitions including the 2009 PCI High School Scholarship Competition, the 2010 ACF Western Regional Competition and now the 2010 Western Regional Jeune Commis.
The Professional Culinary Institute (PCI), founded in 2005, is a premier culinary school located in Campbell, California offering full time and part time programs in culinary arts, baking & pastry arts, certified sommelier, and hospitality management. PCI offers small class sizes, renowned instructors and state-of-the-art equipment and facility. Degrees and diplomas offered at PCI include: Diploma of Essential Professional Culinary Skills or Baking & Pastry Skills, Certified Sommelier, and Associate of Occupational Science in Hospitality Management. To learn more about PCI, visit www.professionalculinaryinstitute.com
Posted on 6/16/10.
