December 10, 2006 |
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 Johnson
and Wales is Looking for the Next...."High School Chef of the Year"
With a New Competition Format and nearly $1,000,000 in Scholarships Awarded
Johnson & Wales University Calls for Entries in its 18th Annual “ National
High School Chef of the Year” contest
University Raising Awareness of Teen Obesity with Healthy Heritage Recipe
Requirement
CHARLOTTE, NC — December 6, 2006 — For the first time in its 18 year history,
Johnson & Wales University is allowing high school students from freshmen
through seniors to enter its National High School Chef of the Year contest.
With nearly one million dollars in total scholarship awards, the grand prize
winners—in both the dinner and dessert senior division categories—will receive
full-tuition scholarships and a trip to New York for a private cooking lesson
with celebrity chef, author, and J&W grad Tyler Florence ‘94. In addition, the
first three-hundred participants who submit complete entries will receive a
$1,000 one-time tuition grant upon enrolling at the University.
For the 2007 competition, Johnson & Wales aims to increase awareness of teen
obesity by requiring high school students from the U.S. to submit a dinner or
dessert recipe that is nutritionally balanced according to the American Heart
Association (AHA) and the American Cancer Society (ACS) dietary guidelines.
Contestants must create an entrée or dessert using an original recipe, which
incorporates either their family heritage (i.e. nationality, etc.) or a recipe
with a strong, appealing ethnicity. The top ten entrants in both the dinner
and dessert categories of the senior division will be flown to Johnson &
Wales’ Charlotte campus during the weekend of March 16-18, 2007, to prepare
their dishes for a panel of judges, including chefs, food writers, and
industry leaders. Previous judges have included Roland Mesnier, executive
pastry chef at the White House for the Carter, Reagan, Clinton and both Bush
administrations; and Sara Moulton, executive chef at Gourmet magazine, host of
“Sara’s Secrets” on Television Food Network. NOTE: Chef2Chef.net's own David
Nelson will sit on the panel of judges this year.
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This Week's Foodservice Daily Newsletter:
Wild American Shrimp - The Shrimp You Thought You Were Eating.
Date: December 11, 2006 - December 15, 2006
Guest Host: Wild American Shrimp
Theme: Wild American Shrimp - The Shrimp You Thought You Were Eating.
- Monday: Grilled Texas Shrimp Salad; Louisiana Shrimp
Sauce Piquant.
- Tuesday: Texas Shrimp Boil; Shrimp with Smoked Sausage
and Roasted Peppers.
- Wednesday: Classic Shrimp Remoulade;
Honey-Grilled Shrimp.
- Thursday: Seared Texas Shrimp with Wild Mushrooms,
Carolina Shrimp Salad.
- Friday: Texas Shrimp Lemon Vodka Martini, Coastal
Georgia Sweet Shrimp Rangoon with Savannah Blue Crab.
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CIA Chef
is First Instructor in "Chef2Chef" Culinary Hall of Fame
Jon Zearfoss, professor in culinary arts, is the first member of the Chef2Chef
Culinary Instructor Hall of Fame. Chef2Chef is a Web site that bills itself as
a culinary portal that serves as "a chef's practical guide to practically
everything." Instructors are nominated by chefs, cooks, culinary students,
restaurateurs, fellow instructors, and others, in what the site calls a
grueling process. To be inducted, the instructor must receive 8,000 Five-Star
votes, or 40,000 total stars in voting.
Chef Zearfoss, who teaches Advanced Cooking in the CIA's Bachelor's degree
program, was inducted in September.
Who else is in the Chef2Chef Culinary Hall of Fame? Chefs, Restaurants,
Culinary Sites, Wine Sites, Wine lists, Culinary Schools, Cookbooks and More?
Looking for Culinary Treasures? Shop in the Chef2Chef Market Place for the
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Foods' Mini Fillo Shells Holiday Recipe Contest
The holiday season brings with it a sense of family, giving and —of course—holiday food favorites!
Do you have a recipe that is always a holiday hit with friends and family? Athens Foods® invites you to celebrate
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Now...Wouldn't that be a great way to start your New Year?
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Today's Recipe: Sautéed Shrimp with Corn in Spicy Wine Sauce
Serves 4 as a main course, or 8 as part of a
multi-course dinner
Ingredients:
1 pound large shrimp (peeled, deveined and
cleaned, shells reserved)
2 tablespoons vodka
1 large egg white, lightly beaten
3 tablespoons corn oil
5 garlic cloves, minced
1 tablespoon minced, soaked dried shrimp (optional)
1/4 cup sake
3 large plum tomatoes, peeled and finely chopped
1 1/2 cups chicken or shrimp stock
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1 teaspoon cornstarch, mixed with 1 tablespoon water
1/2 cup fresh corn kernels, preferably white
1/4 cup finely chopped red bell pepper
1 large jalapeño
1 tablespoon peeled, grated gingerroot
3 scallions, finely chopped
Preparation:
Combine the shrimp, vodka and egg white in
a medium bowl. Mix well and refrigerate for 30 minutes, turning
occasionally.
Heat 1 tablespoon of the oil in a small saucepan. Add the garlic and dried
shrimp, if using, and cook over high heat until the ingredients release
their flavor, about 1 minute. Add the reserved shrimp shells, sake and half
the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3
minutes.
Add the stock, salt, white pepper and cornstarch mixture and bring to a
boil. Reduce heat to low and cook for 20 minutes, or until the liquid is reduced by
half, stirring occasionally. Strain through a fine sieve; set aside the
liquid.
Heat the remaining 2 tablespoons oil in a large skillet until hot ,but not
smoking. Add the shrimp and stir-fry until half-cooked, 1 to 2 minutes.
Remove the shrimp with a slotted spoon; set aside.
Add the remaining tomatoes, corn, bell pepper; jalapeño pepper and the
gingerroot to the skillet. Cook, stirring occasionally, for 2 minutes.
Return the shrimp and the reserved liquid to the skillet. Stir-fry over
medium heat until the ingredients are heated through and the shrimp are
cooked, about 3 minutes. Add the scallions, toss and serve immediately.
Chef
Susanna Foo
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