Okanagan College student wins Florida Tomato recipe contest

David Colombe, a culinary student at Okanagan College in Vernon British Columbia, was the grand prize winner in the 20th annual Florida Tomato Committee's Best of the Best recipe contest held at food marketing and communications agency Lewis & Neale in New York City. A panel of chefs and food writers selected Colombe's Fire Roasted Florida Tomato Gumbo (recipe below) as the best, winning him the $2,000 first prize.

(the judging panel from l to r): chef Rob Bleifer, Food Network; chef Deirdre Devoy, Restaurant Associates; Reggie Brown, Florida Tomato Committee; Samantha Winters, Florida Tomato Comittee; Gary Tucker, Food Arts; Pat Cobe, Restaurant Business; and Jason Stemm, Lewis & Neale

For more information, visit www.floridatomatoes.org.

Fire Roasted Florida Tomato Gumbo

David Colombe, student-chef, Okanagan College, www.okanagan.bc.ca/home.html

Yield: 6 portions (10 cups)

2 1/2 lbs. fully ripened Florida tomatoes
2 T. butter
1/2 c. andouille sausage, coarsely chopped
1/2 c. onion, coarsely chopped
1/2 c. carrot, coarsely chopped
1/3 c. celery, coarsely chopped
2 t. garlic, finely chopped
3 T. all-purpose flour
3 c. chicken stock
3 T. tomato paste
2 t. sugar
1 t. fresh rosemary, chopped
1/2 t. salt
1/2 t. cayenne pepper (optional)
1/4 t. ground white pepper
1 c. cooked converted white rice
1 c. heavy cream
1/4 c. croutons and rosemary sprigs, for garnish

Method (1) Set grill or broiler rack about 4 in. from heat source; preheat. Core tomatoes; place on grill or in roasting pan under the broiler. Cook, turning once, until skin blackens, about 30-40 minutes. (2) In medium saucepan, melt the butter; add sausage, onion, carrot, celery and garlic. Cook, stirring occasionally, until vegetables just begin to brown, about 5 minutes. Reduce heat to low. Sprinkle flour over the vegetables; cook and stir until flour begins to brown, 3-5 minutes. (3) In a blender or food processor, coarsely chop grilled tomatoes; add to vegetables in saucepan. Stir in the stock, tomato paste, sugar, rosemary, salt, red pepper and white pepper. Simmer 15 minutes, partially covered. (4) Add rice and cream; cook until just hot. Spoon into soup plates, dividing equally. Garnish with croutons and rosemary sprigs, if desired.

Monroe College culinary students compete in Frito-Lay recipe contest

Monroe College Culinary Arts students in New Rochelle, N.Y., rose to a new “Pepsi Challenge” by using PepsiCo’s Frito-Lay snack products as key ingredients in casual-dining recipes for a recent contest. Competing for prize money, students chose from from among six different Frito-Lay chip products to create new variations for breading, toppings, stuffing and more.

First-place winner, Christine Gonzalez--a sophomore and December 2009 candidate for an associate's degree in Culinary Arts--was awarded a $500 prize for her recipe: Catfish Fingers coated in Original Frito-Lay Kettle Chips and dipped in chipotle aïoli (recipe follows). A second-place prize of $300 was awarded to Rosanne Peña, also a December 2009 candidate for an associate's degree in Culinary Arts, for her recipe for Frito-Lay Southwestern Fish Sliders: tilapia pieces cut from filets and seasoned with an assortment of ingredients, including beer, and then lightly coated in finely crushed Frito-Lay Original Corn Chips. Kareem David, a December 2009 candidate for a bachelor’s degree in Hospitality Management, won third place and $200 for his Smoked Corn and Shrimp Fritter: shrimp breaded with Frito-Lay’s Thick Cut Tortilla Rounds and served with mango ketchup.

The competition was judged by guest-chefs from area restaurants and foodservice organizations including Michael Salvatore, executive chef, Sysco Food Services of Metro New York; Lee Tremble, owner, Iron Horse Inn, Westwood, N.J.; Jonathan Moosmiller, executive chef, Westchester Country Club; Michael Hofer, owner, SmokeHouse Chili-Grill, New Rochelle; and Jay Bigman, senior zone manager for PepsiCo. Monroe College dean of Hospitality Management and the Culinary Arts Frank C. Costantino and chef-instructor Tracy Zimmermann also served as judges. (Judges pictured with students above.)

Frito-Lay Catfish Fingers with Chipotle Aïoli Sauce
Christine Gonzalez, sophomore, Monroe College, New Rochelle, N.Y.

Yield: 12

3 lbs. catfish filet
12 c. Frito-Lay Kettle Cooked Potato Chips
4 eggs
4 T. Florida Bay Seasoning
Salt and pepper, to taste
1/2 c. dark beer
6 c. all purpose flour
Chipotle Aïoli Sauce

Method (1) Cut filets into 2 1/2" pieces. (2) Season fish with Florida Bay Seasoning, salt and pepper. (3) Beat eggs; add dark beer to mixture. (4) Grind potato chips coarsely. (5) Coat fish in flour, then egg/beer mixture and finally potato chips. (6) Deep fry coated catfish pieces in 350°F vegetable oil for 2-3 minutes, until golden brown and cooked through. Serve with Chipotle Aïoli Sauce.

Chipotle Aïoli Sauce
4 c. mayonnaise
4 T. cilantro, chiffonade
6 chipotle peppers
1 T. lemon juice

Method (1) Combine mayonnaise, cilantro, chipotle peppers and lemon juice; chill well. Reserve.

Corbett becomes a member of The Honorable Order of the Golden Toque

The Honorable Order of the Golden Toque recently inducted chef Dean Corbett, owner and chef of Corbett's, An American Place, Equus Restaurant and Jack's Lounge in Louisville, Ky., as a member at its 47th annual meeting. The Honorable Order is the highest recognition a chef can receive in the United States. Faculty members of Sullivan University were on hand to congratulate chef Corbett. Sullivan University's National Center for Hospitality Studies director Tom Hickey, who is also the Grand Commander of the Order, was also present.

(l to r) Chef Tom Hickey, Sullivan University National Center for Hospitality Studies director and Grand Commander of The Honorable Order of the Golder Toque; Al Sullivan, Sullivan University chancellor; chef Dean Corbett, owner and chef of Corbett's, An American Place, Equus Restaurant and Jack's Lounge; chef David Dodd, associate director of National Center for Hospitality Studies; chef Derek Spendlove, Sullivan University baking and pastry arts department chair

Corbett was one of six chefs to be inducted last month in Frankenmuth, Mich. The ceremony took place at Zehnder's Restaurant, the largest family-owned restaurant in the country serving more than a million covers each year. The Honorable Order of the Golden Toque has a membership restriction of only 100 lifetime active members. Chefs may not apply for membership; they must be nominated by at least three active members. They are then put through a screening process which is held by the Acceptance Committee, which includes past Grand Commanders, Grand Commander and the Board of Directors. Final membership must be decided by all members at the annual meeting.

Originally founded in France by chef Pierre Berard, the Golden Toque was brought to the United States in 1961. It was established to recognize skillful chefs who have at least 20 years executive chef experience, have achieved professional accomplishments, have an interest in professional progress and are devoted to the culinary profession and arts.

Research Chefs Foundation names president

The Research Chefs Foundation (RCF), which supports the educational endeavors of the Research Chefs Association, named Carl P. Borchgrevink president of the RCF. Borchgrevink is an associate professor in The School of Hospitality Business at Michigan State University.

Borchgrevink will serve as president on the all-volunteer RCF board for two years. As president, he will seek to generate resources, award scholarships and support programming and research for RCA members pursuing careers in Culinology, culinary arts and food science. He has been with The School since 1989 and was a founding member of the RCA in 2002.

Grilling contest could win you $5,000 and make you a star

SPONSORED POST

Dear culinary educators and students: As culinary enthusiasts and pork fans (we hope!), we wanted to share this exciting opportunity to meet celebrity chef Guy Fieri and showcase your skills on the grill for a chance to meet celebrity chef Guy Fieri and win $5,000!

The National Pork Board is scouring the country in our "Search for the Next Pork Personality" contest. We're looking for pork lovers who not only know how to grill-up tasty pork, but someone who has a great "pork-sonality," too!

Through August 31, 2009, if you love to "hog" the spotlight when you're behind the grill, simply submit a short, creative video showcasing your BEST tip for grilling-up pork at www.TheOtherWhiteMeat.com. You can rap about ribs, sing a tenderloin lovin' song or dance a pork jig--however you spin it, we want you to light-up the screen while showcasing your pork tip!

Three finalist spots are up for grabs and YOU could be one of the three to compete in a tong-tossing LIVE finale grill-off in the Big Apple. Guy Fieri will help judge and one grill master will be named the "Next Pork Personality" and take home $5,000, a Char-Broil gas grill and grilling accessories!

This link takes you directly to the contest entry page and has all the information you need to know on how to enter and who to contact with any questions: http://www.theotherwhitemeat.com/aspx/promos/tour09/national_contest.aspx

So get "Fieri-ed" up and ENTER TODAY!

Please forward this information to your colleagues and students.

CIA to host lecture on hunger

Joel Berg, executive director of the New York City Coalition Against Hunger, will present a lecture titled "The Hunger Challenge for Foodies" at The Culinary Institute of America (CIA) in Hyde Park on Aug. 18 as part of the school's Dooley Lecture Series.

Berg is the author of the book, All You Can Eat: How Hungry is America? Before working with the New York City Coalition Against Hunger, he formerly served in several senior executive service positions at the United States Department of Agriculture under the Clinton administration. He also served as a policy analyst for the Progressive Policy Institute.

The public is invited to attend the lecture, and attendance is limited to 100. For more information, visit the CIA's Web site.

Culinary instructors and students honored at 2009 ACF National Convention

The American Culinary Federation (ACF) honored chefs, chef-instructors, students, culinary industry professionals and foodservice establishments at the 2009 ACF National Convention held in Orlando, Fla., July 11—14. The national convention provided attendees with numerous opportunities to advance their professional development and enhance their culinary skills through informative workshops and seminars; cutting-edge demonstrations; and a tradeshow featuring more than 100 exhibitors, national competitions and ACF’s annual national awards.

The following educators, students and culinary programs were honored:

ACF National Chef Educator of the Year
- Timothy Bucci, CEC, CCE, CHE; associate professor, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter

ACF National Student Chef of the Year (sponsored by Custom Culinary Inc.)
- Kelly Conwell; graduate, Johnson County Community College, Overland Park, Kan.; ACF Greater Kansas City Chefs Association

ACF National Student Team Championship (sponsored by R.L. Schreiber Inc.)
- Chefs de Cuisine Association of Hawaii Honolulu, students at Kapi’olani Community College, Honolulu: Anna Hirano, Keaka Lee, Tate Nakano-Edwards, San Shoppell, Rena Suzuki and Frank Leake, CCC, CCE, coach.

ACF Industry Partnership Award
- Le Cordon Bleu, Secaucus, N.J.

Excellence in Education Award
- Grace Yek, CCC; chef-instructor, Midwest Culinary Institute at Cincinnati State, Cincinnati

ACF Humanitarian of the Year Award
- Lynn Krause, CEPC, AAC; culinary instructor, Southeast Missouri State University, Cape Girardeau, Mo.; Chefs de Cuisine Association of St. Louis Inc.

Lifetime Achievement Award
Noreen Kinney; president, Cordon d'Or - Gold Ribbon Inc., St. Petersburg, Fla.

ACF President's Medallion Recipients
- Gary Fitting, CEC, CCE, CCA, AAC; chef-instructor, IUP Academy of Culinary Arts, Punxsutawney, Pa.; The Groundhog Chapter of the ACF
- Kevin Keating, CEC, CCE; dean of culinary arts, Keiser University, Tallahassee, Fla.; ACF Tallahassee Area Chefs Association
- Brian Knecht, CEC, CCA, ACE, AAC; department chair and instructor, Sarasota County School Board, Sarasota, Fla.; ACF Sarasota Bay Chefs Association
- David Kramer; culinary-arts instructor, College of DuPage, Glen Ellyn, Ill.; ACF Windy City Professional Culinarians Inc.
- Keith Mandabach, CEC, AAC, Ed.D.; chef, New Mexico State University, Las Cruces, N.M.; ACF Rio Grande Valley Chapter
- Christopher Misiak, CEC, CCE; executive chef, Schoolcraft College, Livonia, Mich.; ACF Michigan Chefs de Cuisine Association

Culinary Program Full-Service Restaurant Facility category
- Riverside City College Culinary Academy, Riverside, Calif.
- Statler Erie Room Restaurant at Erie Community College, Buffalo, N.Y.

American Academy of Chefs (AAC) Sharing Culinary Traditions Award
- L. Timothy Ryan, CMC, AAC; president, The Culinary Institute of America, Hyde Park, N.Y.; Mid Hudson Culinary Association

2009 American Academy of Chefs Fellows
- Kyle Richardson, CEC, CCE; professor of culinary arts, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter

2009 American Academy of Chefs Honorary Fellows
- Patrick Diethelm; director/head chef-instructor, DCT European Culinary & Pastry Chocolate Arts Center, Lucerne, Switzerland
- Robert Nograd; dean emeritus, Johnson & Wales University, Miami, Fla.