Chaine des Rotisseurs Competition | Horry-Georgetown Technical College

Chaine des Rotisseurs Competition

Horry-Georgetown Technical College

HGTC Culinary Student Wins 2018 Chaine des Rotisseurs South Central Region Competition

19-year-old is the first competitor from Myrtle Beach to win.

Legislative Day(MYRTLE BEACH) April 10, 2018 - Jeremy Bishop, a student at the International Culinary Institute of Myrtle Beach (ICI), won the Chaine des Rotisseurs South Central Region Competition on March 10, and is the first competitor from Myrtle Beach to do so.

This was Bishop’s first culinary competition, and an experience he will never forget.

“I think this competition changed me for the better,” he says. “My attitude toward cooking has made me cleaner, more organized, and humbler.”

To prepare for the competition, Bishop put in weeks of hard work practicing in the kitchen. ICI chef instructor Bill Twaler, CEC met Bishop at school every morning at 7:00 a.m. to help him practice before class, offering guidance and critique. “Chef Twaler has been my coach and mentor throughout this competition,” Bishop said. “He’s brought me so far compared to where I started, and I could not have done this without him.”

Jeremy Working“Winning this competition feels absolutely amazing. I went in to the competition not expecting to do well, only hoping to learn from it. When they announced that I won, my parents and I both started crying. It was a humbling experience, and I still get goosebumps thinking about it.”

This year’s competition was hosted at the International Culinary Institute of Myrtle Beach and featured chef competitors from the Biltmore Estate and culinary schools throughout the region. Each competitor prepared an appetizer, entree, and dessert for the panel of judges, using ingredients from the school's kitchen and the must-use, mystery black box ingredients.

This year’s black box consisted of: two whole ducks, two whole flounder, scallops, country ham, fingerling sweet potato, watermelon radish, quinoa, blue cheese, brussel sprouts and various greens. Bishop used these ingredients to create semolina pasta ravioli stuffed with a mushroom and flounder filling, served on a bed of quinoa and radish salad, and topped with a fried flounder filet and a saffron burre blanc sauce; a country ham stuffed duck breast, a blue cheese laced potato puree, a tourne of sweet potato, and roasted brussel sprouts with a blueberry gastric; and an orange cream Bavarian with a graham cracker crumble, raspberry sauce and a Grand Marnier dark chocolate ganache.

Chaine des Rotisseurs CompetitionChaine des Rotisseurs CompetitionChaine des Rotisseurs Competition

Bishop, 19, is a graduate of Early College High School and a recipient of HGTC’s Presidential Scholarship. He works at Waterscapes at the Marina Inn at Grande Dunes. His next challenge will be the Chaine des Rotisseurs National Competition in Charleston on May 19.