Kraft Foodservice awarded $10,000 in scholarship money to four students at The Culinary Institute of America (CIA) at Hyde Park during the Future Chefs of GREY POUPON Student Culinary Competition held at the culinary school’s campus on April 4. Thitid Tassanakajohn received the first-place prize of a $5,000 scholarship for his recipe, Blossom Tempura Club Sandwich with Classic Dijon Mustard Emulsion, Grilled Pork Belly and Sliced Ribeye Steak. As the first-place winner, in addition to his $5,000 scholarship, Thitid also has the chance to be featured in a Kraft Foodservice trade advertisement.
Students were asked to take the concept of a traditional club sandwich to a new level and develop exciting and unique recipes. Additionally, each recipe had to highlight GREY POUPON Classic Dijon or GREY POUPON Country Dijon Mustard as the featured ingredient.
Students were asked to take the concept of a traditional club sandwich to a new level and develop exciting and unique recipes. Additionally, each recipe had to highlight GREY POUPON Classic Dijon or GREY POUPON Country Dijon Mustard as the featured ingredient.
Thitid’s Blossom Tempura Club Sandwich recipe impressed the judges with its creative use of GREY POUPON in a mustard emulsion that worked well with both the grilled pork belly and ribeye steak on the sandwich. Born in Bangkok, Thailand, Thitid’s culinary creations and aspirations are heavily influenced by his heritage. Armed with an M.B.A in hospitality management, Thitid wants to introduce a new level of Thai food to the world and eventually open his own fine dining Thai restaurant after attending the culinary college.
Recipes developed by the other student finalists who were also awarded scholarship prizes were these: Seared Prosciutto Sandwich with Mustard Infused L’Orly Onion Rings, the second-place recipe by José Frayre for which he was awarded $3,000; Lobster Schnitzel and Arugula Club on Hazelnut Bread with Mascarpone Mustard Sauce, Tomato Baked Fontina Dip and Dijon Potato Salad, for which Brooke Maynard was awarded third place and $1,000; and GREY POUPON Dijon Mustard Pretzel Club, which earned Eric Hollandsworth fourth place and $1,000.
The judges for the competition were chef Phil Crispo, assistant professor in culinary arts at The Culinary Institute of America at Hyde Park; chef Michael Siry, culinary director of branded restaurants NYC; and Chef Ken Samuels, executive chef at Avon Pavilion. Students were judged on taste and use of GREY POUPON, along with creativity and appearance.
Recipes developed by the other student finalists who were also awarded scholarship prizes were these: Seared Prosciutto Sandwich with Mustard Infused L’Orly Onion Rings, the second-place recipe by José Frayre for which he was awarded $3,000; Lobster Schnitzel and Arugula Club on Hazelnut Bread with Mascarpone Mustard Sauce, Tomato Baked Fontina Dip and Dijon Potato Salad, for which Brooke Maynard was awarded third place and $1,000; and GREY POUPON Dijon Mustard Pretzel Club, which earned Eric Hollandsworth fourth place and $1,000.
The judges for the competition were chef Phil Crispo, assistant professor in culinary arts at The Culinary Institute of America at Hyde Park; chef Michael Siry, culinary director of branded restaurants NYC; and Chef Ken Samuels, executive chef at Avon Pavilion. Students were judged on taste and use of GREY POUPON, along with creativity and appearance.
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