March 25, 2007 |
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Johnson & Wales University Announces National High School Chef of the Year
Winners
CHARLOTTE, N.C. — March 17, 2007 —Shaigalea Simmons of San Diego and Joseph
DeMarco of Overland Park, Kan. have been named grand prize winners in the
dinner and dessert categories, respectively for Johnson & Wales University’s
18th annual National High School Chef of the Year contest – Senior Division.
Both Simmons and DeMarco will receive a full-tuition scholarship worth more
than $80,000 over four years, as well as a private meeting with Food Network
star, author and J&W alumnus Tyler Florence.
The Culinary Challenge was created in 1990 as a way to showcase the talent of
high school students and encourage them to follow their dreams in the world of
culinary and pastry arts. A total of 20 finalists from across the U.S., ten in
each of the dinner and dessert categories, traveled to Charlotte for this
year’s final round of the contest.
Shaigalea Simmons
Simmons’ recipe is Thai Style Basil Chicken ands Spicy Red
Onion Jam on Stir Fry Quinoa with Mandarin Orange Coulis.
"I entered the contest because I knew this was a school that would help me
reach my life-long goals, and if there was an opportunity to help me pay for
my education, I was going to take it," said Simmons.
Simmons attends Mira Mesa high school and is the student of Zhee Zhee Aguirre.
Joseph DeMarco
DeMarco attends Broadmoor Tech Center in Overland Park, Kan.
and is the student of Bob Brassard. Demarco’s recipe is: Fromage Blanc
Strawberry Souffle with Berry Citrus “Bash,” Garnished with Crispy Coconut
Tulis.
"I first got interested in cooking while I was working seasonally at Mission
Hills Country Club," says DeMarco. "Later on, Chef Bob Brassard further
increased my interest level, as well."
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This
Week's Foodservice Daily Newsletter: Savory Vegetable Side Dishes
Date: March 26, 2007 - March 30, 2007
Guest Host: Chef David Nelson
Theme: Savory Vegetable Side Dishes
- Monday: Basic Roasted Beet Recipe; Roasted Beet Salsa
for Grilled Fish; Spaghetti Squash with Roasted Roma Tomato Sauce.
- Tuesday: Roasted Cauliflower with Red Pepper Flakes
and Lime; Sesame Honey Marinated Broccoli.
- Wednesday: Orange Spiced Carrots; Garlicky Pan
Roasted Asparagus.
- Thursday: Green Bean, Bell Pepper and Ginger Stir Fry;
Hazelnut and Bacon Brussels Sprouts.
- Friday: Broiled Tomatoes with Humboldt Fog and Fresh
Basil; Montreal Sautéed Mushrooms.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
Featured Blogger: cheztom: The Week That Was.
Sometimes you get so busy that you hardly have time to look back and see where
you’ve been. And then, in the odd time that you do look back, you can amaze
yourself at the amount that you’ve accomplished and you marvel that you’re still
standing and plugging away. Last week was sort of like that, although I was by
no means alone in the journey, here is how I saw it. As always I carry my little
camera with me everywhere to record everything as we went along. I never know
when someone might want pictures. Like yesterday my boss asked if I had pictures
from our bank opening gig at the beginning of the week. A new client for us and
he just wanted to see what we did. Of course I said “Sure!” and e-mailed him
pictures. Here are some. This was a butlered appie event for 250 at the new home
office of a local bank just down the street from our kitchen. A beautiful venue.
For the Rest of the Story and Great Photographs
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Today's Recipe: Red and Golden Beets with Blood Orange, Endive, and Walnuts
Serves 4 to 6
2 pounds red and golden beets
1/2 cup shelled walnuts
2 blood oranges
2 tablespoons red wine vinegar
2 tablespoons orange juice
Zest of 1/2 orange
1/4 cup olive oil
Salt and pepper
1/4 pound Belgian endive
Preheat the oven to 400ºF. Trim and wash the
beets and roast them, tightly covered, with a splash of water. While the oven
is on, put the walnuts on a baking sheet and toast them in the oven for about
5 minutes. With a sharp paring knife, trim off the top and bottom of each
orange. Pare off the rest of the peel, making sure to remove all of the pith.
Slice the oranges into 1/4-inch rounds.
Make a vinaigrette by mixing together the
vinegar, orange juice, and the zest, finely chopped, and stirring in the olive
oil. Season with salt and pepper. When the beets are cool enough to handle,
peel them and slice into rounds. Toss them gently with the vinaigrette, and
arrange the beets on a plate with the orange slices and Belgian endive leaves.
Drizzle over any vinaigrette remaining in the bowl, and garnish with the
toasted walnuts.
From Chez Panisse Vegetables. Copyright 1996
by Alice Waters.
All rights reserved. HarperCollins Publishers. Used by permission.
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