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Cincinnati State student will represent region in ‘Young Chef” competition

FOR IMMEDIATE RELEASE
November 21, 2014

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Robert White
Media Relations/Communications Coordinator
(513) 569-4775 (office)
(859) 468-6640 (cell) 
robert.white@cincinnatistate.edu

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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