Atlanta Chef Wins National “Good Nutrition” Cook-off
ST. AUGUSTINE, FLA., July 23, 2004—Daryl L. Shular, certified chef d’cuisine (CCC) and culinary-arts instructor at The Art Institute of Atlanta, won the American Culinary Federation (ACF) Nutritional Hot-Food Challenge at the Orlando World Center Marriott on July 18. Four finalists, all professional chefs, competed in a two-hour cooking marathon requiring preparation of a four-course menu for four. The cook-off was held during ACF’s national convention.
In keeping with growing consumer interest in healthful eating, some months ago ACF asked that prospective competitors submit original menus and recipes demonstrating that flavorful, satisfying food can also be nutritious. Recipes had to feature pork tenderloin, scallops, at least two vegetables and products from a list provided by sponsors, Custom Food Products, Inc., and J.R. Simplot Company. Each meal (appetizer or salad, soup, main plate and dessert) had to contain 800-900 calories—45-65% from carbohydrates, 20-35% from fat and 10-35% from protein.
Recipes were evaluated by a registered dietitian, then by ACF professional judges who selected finalists. Criteria included creativity, unique utilization of products, flavor, texture, compatibility of ingredients, visual presentation, correct portioning and balanced proteins, starches and vegetables.
Edward G. Leonard, certified master chef (CMC) and national president of ACF, announced the results of the competition. As first-place winner, Shular earned $2,500 for his entry: appetizer of guava/chipotle-barbecue-glazed sea scallop with mango/fennel salsa and watercress/basil broth; salad of citrus-poached asparagus and gazpacho gelée with crisp garden greens, a yellow-tomato chip and a reduction of blood-orange and lime juices; entrée of maplewood-smoked tenderloin of pork with a glazed golden beet, a “purse” of edamame (soybeans) and barley, sweet-corn medley and caramelized-onion jus; and final course of flame-roasted Fuji apple and banana/Irish-oat pudding, with coconut/pineapple sorbet and tropical-fruit coulis.
Shular is an avid cooking competitor with several awards and medals to his name. After receiving his associate’s degree from The Art Institute of Atlanta in 1994, he gained experience cooking and managing personnel at prestigious area restaurants and hotels before returning to his alma mater as an educator.
ACF, which observes its 75th anniversary in 2004, establishes and upholds the highest standards of cooking and enhances the culinary profession internationally through education, certification and a fraternal bond of respect and integrity.
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Chef2Chef News Desk