Clearwater High School graduate Nathan Yount is making a name for himself in the culinary world. After graduating from CHS in 2016, Yount attended East Central Culinary Program and graduated there in 2018. Yount became interested in culinary while a high school student. He participated in Christy Johnson’s award-winning ProStart program. Yount spends his days working under award-winning chef Paul Kampff at the St. Louis Country Club. Outside of work, he is an active competitor in culinary competitions. “I love the pressure of the kitchen,” Yount said, “especially a competition kitchen.”
When he was selected to participate in the 2019 National Jeune Commis Competition in Pittsburgh, Pennsylvania June 1, he was taken aback. “It was like nothing I had ever done before. You have to do a three-course meal from a mystery basket that can consist of anything,” he explained, “but every competitor gets the same basket and you get thirty minutes to write out a menu you want to prepare. You then have three and a half hours to cook it.” “The competition is organized by the Chaîne des Rôtisseurs organization, which is the oldest food and wine society in the world. It’s a great honor to be selected to compete,” said Chef Mike Palazzola, East Central College culinary program coordinator. “Competitions of this magnitude require the highest standards of culinary skill and execution of dishes.” Yount said he understood what was at stake and used his knowledge from East Central College and his real-world experience to create something impressive and unique. When he got his basket at the competition, he got to work. |
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