Cincinnati State student will represent region in ‘Young Chef” competition
FOR IMMEDIATE RELEASE
November 21, 2014
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Robert White
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Cincinnati State student will represent region in ‘Young Chef” competition
Nick Ellison, a student at Cincinnati State’s Midwest Culinary Institute, will represent Greater Cincinnati in
the Chaine des Rotisseur’s Midwest Regional “Young Chef Competition.”
Ellison – a resident of Villa Hills, Ky., who plans to graduate in Spring, 2015 – emerged as the top finisher
in the local Young Chef Competition, sponsored by the Chaine des Rotisseur’s Cincinnati chapter earlier
this month at Cincinnati State. He and 13 other contestants were each given a market basket of Bobo
Chicken and several supplementary ingredients, and were required to create a main course signature
plate to serve to four people.
The other top finishers were:
Katelyn Banks of Cincinnati, a 2014 graduate of Cincinnati State (Silver)
Kevin Kleist, a downtown Cincinnati resident who plans to graduate from Cincinnati State in
Spring of 2015 (Bronze)
The Chaine des Rotisseurs is the world’s oldest international gastronomic society. It was founded in Paris
in 1248, revived in 1950, and has professional and amateur members in more than 90 countries. The
Cincinnati Bailliage, or chapter, is one of about 130 in the United States.
The Young Chef competitions are part of a larger effort by the Chaine to promote excellence in culinary
arts. The Midwest Regional Competition will be held Mary 27-29 in Kansas City. Winners of the regional
events will advance to national and international competitions.
ABOUT CINCINNATI STATE
Cincinnati State (www.cincinnatistate.edu) enrolls about 10,500 students and offers more than 130
associate degree and certificate programs in business technologies, health and public safety, engineering
technologies, humanities and sciences and information technologies. Cincinnati State has one of the
most comprehensive co-op programs among two-year colleges in the U.S
Editors: The attached photo shows, left to right, Kevin Kleist, Katelyn Banks, Nick Ellison and Chef Alan
Neace, a professor of culinary arts at Cincinnati State’s Midwest Culinary Institute.
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