Top culinary students vie for $20,000 in S.Pellegrino Almost Famous Chef Competition

The S.Pellegrino Almost Famous Chef Competition kicks off its 7th year this January, as nearly 80 student chefs from across the United States and Canada, representing approximately 40 of the best culinary schools, compete in 10 regional contests before food media, distinguished guests and renowned chefs. In this premier culinary event, celebrity chefs act as both mentors and judges, while students compete for up to $20,000, a paid apprenticeship and the chance to win the title of S.Pellegrino 2009 Almost Famous Chef.

The 10 regional winners will be flown to the finals event, which taking place March 6–9, 2009, at The Culinary Institute of America at Greystone in Napa Valley, Calif. The finalists will compete in three categories: the Mystery Basket, Signature Dish and People's Choice. During the three-day competition, a panel of judges will critique competitors on every meticulous detail—from taste, texture and aroma of the dish to presentation, kitchen skills and the ability to perform under pressure.

The S.Pellegrino Almost Famous Chef Competition is the first of its kind to allow student chefs to experience their first heated culinary competition, as well as the rare opportunity to work alongside some of the biggest names in the culinary world. Judges include some of the most prestigious chefs and esteemed members of the media. Past judges have included celebrity chefs Tony Mantuano of Spiaggia, Greg Cole of Celadon and Cole's Chop House, Food Network star Sara Moulton and Harold Dieterle, winner of Bravo's Top Chef Season 1 and chef/owner of Perilla.

The competition is a career opportunity of a lifetime—just ask Kristianne Pak, the 2008 Almost Famous Chef. "I came into the competition knowing that I was competing against the best up-and-coming young chefs," she says. "This competition opened up so many doors for me, and I am very thankful to S.Pellegrino for this experience!"

Lactalis Foodservice donates $1,000 to Denis F. Ellis Scholarship Fund

In support of aspiring culinary students, Lactalis Foodservice has made a $1,000 donation to The Denis F. Ellis Apprenticeship Scholarship Fund offered by the ACF South Bend Chefs and Cooks Association.

The scholarship’s namesake, award winning executive chef Denis Ellis, retired in 2004 from the University of Notre Dame Food Services after 17 years of preparing recipes and overseeing menus for some 20,000 meals served daily on campus. Ellis is a dedicated member of the American Culinary Federation (ACF) and is actively involved in the ACF South Bend Chefs and Cooks Association Apprenticeship Program—where over the years, he has proven to be an inspiration to many aspiring chefs.

Ellis' scholarship supports the non-profit ACF South Bend Chefs and Cooks Association’s mission, which is to make a positive difference for culinarians through education, apprenticeship and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere.

Pictured (l to r): Jim Binner, channel marketing manager at Lactalis Foodservice, presents a check to Don Miller, executive chef at Notre Dame Food Services.

Kendall College students win Port-inspired culinary competition

Tracey Torres, 21, and Jeremy Fisher, 27, both of Chicago, were the winners of the recent Cockburn's Culinary Competition, which challenged Kendall College culinary arts students 21 years of age or older to create innovative recipes and pairings incorporating Cockburn's Special Reserve Port. Runners-up included the team of Taleia Monty and Kristin Moore, of Chicago, and the team of Amy Dannenberger and Aaron Haas, of Chicago and Schaumburg, Ill., respectively.

For their winning recipe—an original twist on traditional Portuguese cuisine, featuring crispy braised pork belly, migas and black beluga lentils, complemented by frisée salad tossed in a Cockburn's Special Reserve vinaigrette—Torres and Fisher were awarded a four-day, five-night educational tour of Cockburn's winery in the prominent Douro Valley in Northern Portugal.

Entries were judged based on several factors, including overall taste, presentation, inventiveness and the original use of Cockburn's Special Reserve. The distinguished panel of judges included some of Kendall College's most distinguished alumni, including: Shawn McClain (Owner and Chef, Spring, Green Zebra and Custom House), Christopher Koetke (Dean, Kendall College), Angela Roman (Wine Director, The Signature Room), Stephanie Izard (2008 Winner, Bravo TV's "Top Chef").

Winning Recipe:

Crispy Braised Pork Belly, Migas, Black Beluga Lentils and Frisée Salad in a Cockburn's Special Reserve Vinaigrette
Tracey Torres and Jeremy Fisher, Kendall College

3 lbs. pork belly
2 c. quince, cored and large-diced
2 c. Spanish onions, sliced
Olive oil
Kosher salt to taste
Black pepper to taste
4 c. brown stock
Migas (recipe follows)
Black Beluga Lentil Puree (recipe follows)
Frisée Salad with Cockburn's Special Reserve Vinaigrette

Method (1) Preheat oven to 375°F; score pork belly fat, 1/4 inch lines across. (2) Place quince and onions in bottom of roasting pan, toss in olive oil, salt and pepper. (3) Once fat turns golden, turn oven down to 350°F; pour brown stock in bottom of roasting pan. (4) Roast pork belly for another 2-3 hours or until tender. (5) Remove pork belly; set aside. (6) Take the reserved liquid, and reduce it in saucepan until it coats the back of a spoon.

Migas
1 loaf country-style sourdough, preferably day-old
1 c. uncooked linguisa sausage (Portuguese-style sausage, can substitute chorizo)
1/2 c. pancetta, small-diced
3/4 c. pomegranate seeds
Olive oil
Kosher salt
Black pepper

Method (1) Cut crusts off sourdough, and medium dice. Sprinkle water over day-old bread until just damp; set aside. (2) In sauté pan, sauté pancetta and the linguisa out of casing; sauté until rendered down. (3) Drain meat, saving fat; set aside. (4) In sauté pan, heat 2 T. olive oil and 1 T. of reserved fat; sauté bread until crisp. (5) Add linguisa and pancetta; toss in pomegranate seeds, season; serve immediately.

Black Beluga Lentil Puree
1 c. black beluga lentils (pre-soaked in water overnight)
1/2 c. onion, large-diced
1/2 c. carrot, large-diced
1/2 c. celery, large-diced
Water

Method (1) In large pot, sauté vegetables until slightly caramelized. (2) Add lentils and cover with water. (3) Cook for 30 minutes or until soft. (4) Drain lentils and puree in a blender, season with salt and pepper. If needed, use reserved liquid to smooth out the lentils.

For assembly: (1) Place lentil puree on right center of plate. (2) Spoon portion of pork belly sauce onto left center of plate. Cut 5 oz. portion of pork belly; lay on sauce. (3) Arrange a portion of the salad in the center. (4) Lay migas on top of pork belly; let fall off the side to the right onto the lentils. (5) Finish with pork belly sauce to taste. Serve immediately.

Calling all wine lovers ...

Looking to refine your palate when it comes to fine wines? Check out Steven Kolpan On Wine, a wine blog by Steven Kolpan, professor of wine studies at The Culinary Institute of America (CIA) in Hyde Park, N.Y. A respected author, Kolpan recently co-authored a new book, WineWise—which includes a great essay on teaching wine to culinary students.

Save the date: BCA's 16th Annual Cultural Salute in NYC

The BCA's 16th Annual Cultural Awareness Salute—which will be held Saturday March 14, 2009, at the Marriott Marquis in New York City—will bring together a large network of influential professionals, restaurant owners, students and educators. This special event, entitled "Culinary, Hospitality and Diversity Excellence," serves a key milestone for the BCA as it continues to explore culinary and cultural excellence; offer a networking platform for young people seeking to achieve their highest career potential; and encourage the industry to create opportunities for People of Color (Asian Americans, Native Americans, Latinos, and Blacks) .

Following an opening cocktail reception, there will be a four-course planned menu inspired by Latin, Creole, Asian and Native American cuisine. The four-course meal and wine pairings will be prepared by students from Johnson & Wales University, South Bronx Job Corps Academy, Monroe College, Hudson County Community College, Foodservice Training Academy, Hospitality Management High School's Culinary Arts Program, Career Academy of NY and LI, Culinary Training Institute, Newark Vocational High School, the Academy of Vocational Careers, the University of North Texas and the Culinary Institute of America.

"This is the one time of year when students come together in the same kitchen and cook in a non-competitive environment," said Alex Askew, president of BCA. "Guests will be amazed by their culinary execution."

Happy Holidays!

The editors of Chef Educator Today and CET Online Tool Kit wish you the best this holiday season.

Online Tool Kit will return Monday, Jan. 5. We'll see you in 2009!

Le Cordon Bleu College of Culinary Arts Miami partners with the James Beard Foundation to offer scholarships

Kirk T. Bachmann, vice president of academics, Le Cordon Bleu Schools North America and interim president of Le Cordon Bleu College of Culinary Arts Miami (LCB Miami), announced earlier this month the establishment of five scholarships within the James Beard Foundation. The scholarships totaling $15,000 will be granted to qualifying students attending LCB Miami in each of the following segments: career changer, female, Hispanic heritage, high school Spanish language speaker from a major metropolitan area and a student from the New York metropolitan area.

"The esteemed legacy of the James Beard Foundation provides the perfect partnership for reaching potential students in financial need and with the motivation to pursue a career from the foremost French culinary arts program in the world" said Bachmann. "Many students face significant obstacles as they pursue their passion at Le Cordon Bleu College of Culinary Arts Miami, and this new scholarship program will help them achieve their dream."

Le Cordon Bleu College of Culinary Arts Miami presented the scholarships at a special dinner event at the famed James Beard House in New York City, in early November. The dinner, titled "Savoring the Americas," was created by the LCB Miami chef instructors Marcelo Marino, Miles Mitchell, Michel Pompei and Ray Rutenis. The special event reflected the high level of classic and tradition-based education received by Le Cordon Bleu College of Culinary Arts Miami students.

School scholarships are awarded as waivers that will be applied as a credit to the student's account. Applicants must meet the admission and eligibility requirements at the applicable participating schools to be eligible to receive an award. For a complete list of James Beard Foundation School Scholarships and complete details, click here.