The Final 2022

Winner Guy Renè Gerin

THE FINALISTS

Chainey Kuykendall

SOUS CHEF
Sycamore, Maryland

Guy-Rene Gerin

CHEF DE CUISINE
UN French Residence ,
New York

Geoffrey Lanez

EXECUTIVE CHEF
The Patterson Club, Connecticut

Carlyle Williams

SOUS CHEF
Yale Club, New York

Anna Vocaturo

EXECUTIVE CHEF
Jersey City, New Jersey

Yoann Van den berg

EXECUTIVE CHEF
Restaurant Pastel , Montreal

Lee Carter

CHEF DE PARTIE San Ho Won, San Francisco

Andres Prussing

EXECUTIVE CHEF, Marriott, Charlotte

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THE COMPETITION

Theme: The Pigeon Viennoise & The Soufflé Arlequin

2022 competitors must propose two original recipes, using seasonal products, for eight people, in keeping with the theme of “the Pigeon Viennoise”. The Pigeons must be boneless, only the breast will be served it can be stuffed or not. The Pigeon will be served with a sauce Salmis separately. The dish will be accompanied by three garnishes, individually presented: one based on braised spring lettuce, one as a free choice and a Charlotte pf polenta and shiitake.

Finally, candidates were asked to present a dessert on the plate, for eight people, on the theme of ” The Souffle Arlequin”, accompanied by a coulis or a sauce of their choice.

Exceptional Partners

The success of the Jean-Jacques Dietrich Culinary Trophy is due to its partners, who have enabled the Académie Culinaire de France Delegation - US & Canada to reward participants according to their achievements, welcome them and support them in the best conditions.