CERTIFIED ANGUS BEEF TOOK CENTER STAGE AT CIV COMPETITION ON 28 AUGUST
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Click HERE for a full set of photos from the competition.
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I was fortunate to be a judge at Culinary Institute of Virginia ( www.chefva.com ) on Friday, 28 August as 10 teams of two student chefs competed for scholarship funds.
The students were charged to create menus featuring Certified Angus Beef (CAB) (www.certifiedangusbeef.com ) and prepare two dishes - an appetizer and entree - from that menu.
Judging the menu design, effective use of CAB, presentation of the dish and flavor of the dish, along with me, was CAB executive chef Scott Popovic and Croc's 19th Street Bistro (located in Virginia Beach; (www.crocsecobistro.com) executive chef Greg Hopkins.
Students also took a written test and were observed in the kitchen labs for their culinary skills and observance of proper sanitation.
The competition was also presented by Performance Food Group (PFG) (www.pfgc.com ).
Winners were:
First Place
Team: Gary Woolard Jr., M. Andrew Mosquera
$1,000 scholarship to each
Second Place
Team: Kevin Randall, Eric Watford
$500 scholarship to each
Third Place
Team: Tanita Howard, Adryann Elliott
$250 scholarship to each All students benefited from becoming familiar of use of a quality produce, such as Certified Angus Beef; became savvy in participating in competitions; and received feedback from school administration and industry leaders which will hopefully help further their culinary art pursuits.
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Click HERE for a full set of photos from the competition.
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