Friday, March 20, 2009

Chefs of Grey Poupon to judge student competition

Kraft Foodservice named three chefs as the 2009 Chefs of Grey Poupon for their use of Grey Poupon mustard as part of their signature recipes. The winners, Tim Curci, co-founder of Bonefish Grill; Christopher Cristiano, executive chef of Fox Restaurant Concepts; and Lenny Scranton, CEC, vice president culinary at Morrison Healthcare Food Services, will be recognized at a reception May 6 at The Chopping Block at the Merchandise Mart in Chicago.

To recognize the 2009 Chefs of Grey Poupon for their culinary achievements and inspire the chefs of tomorrow, a live culinary competition will take place at the reception, featuring students from renowned culinary schools Kendall College, Chicago; Johnson & Wales, Miami; the Culinary Institute of America, New York City; and, new to the competition this year, The French Culinary Institute (updated 4/2/09) Institute of Culinary Education, New York City. The Chefs of Grey Poupon will judge a student culinary competition and award a first-place $20,000 Grey Poupon culinary school scholarship, second-place $5,000 scholarship, third-place $3,000 scholarship and fourth-place $2,000 scholarship. Additionally at the reception, each chef will showcase three signature recipes incorporating Grey Poupon mustard. For more information on the Chefs of Grey Poupon and to see all of their recipes, visit

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