| WHITE PLAINS, NY, November 14, 2000... Top chefs
from around the country competed in the Fifth Annual Chefs� Championships,
before standing-room only crowds, during the 85th Annual International
Hotel/Motel & Restaurant Show® (IH/M&RS), November 11 to 14,
2000, at the Jacob K. Javits Convention Center in New York City. (A list
of winners is attached.)
Nine live cooking flights were staged in the IH/M&RS
Culinary Resource Center. Each flight featured a different competition
category, including: apprentice, pasta, patisserie, salmon, chicken, duck,
beef, a team competition featuring veal, and the New York Firefighters�
Challenge.
The Competition judging was based on American
Culinary Federation (ACF) guidelines and headed by lead judge Brad Barnes,
CMC, AAC. Contestants were evaluated according to culinary skills,
organization, presentation and taste. Judges were: Joachim Buchner,
CMC; Victor Gielisse, CMC, AAC; Steve Jilleba, CMC, CCE, AAC; Ed Leonard,
CMC, AAC; and Dave Megenis, CMC, CCE.
The Chefs� Championships are coordinated by the
IH/M&RS and the American Culinary Federation. Culinary directors
for the IH/M&RS Chefs� Championships are Gerry Murphy and Lisa Brefere,
CEC, AAC, from the Westchester/Lower Fairfield County ACF Chapter.
The ACF is the organization of professional chefs, pastry chefs, culinary
educators, cooks, and related professionals serving the foodservice industry.
The objective of the ACF is to promote the culinary profession and the
advancement of its members.
IH/M&RS 2000 Chef's
Championships Winners
Salmon
Sponsored by Dairyland
First Prize:
$2,000 Dennis Lake � 64 Greenwich Avenue
(Greenwich, CT)
Seared salmon fillet, scallop and shrimp stuffed
crepe, horseradish potato cakes, glazed vegetables with dilled sour cream
sauce
Second Prize:
$500 Marc Lombardini � The Candlelight Inn (Catonsville,
MD)
Pan roasted salmon with lobster potato risotto,
lobster Bordelaise and braised baby fennel
Third Prize:
$250 Brent E. Wertz � The Mohonk Mountain House
(New Paltz, NY)
Pan-seared Atlantic salmon with bokchoy spring
roll, soy beans, and flavors of soy, cilantro and chili oils |
Pasta
Sponsored by Walker Foods
First Prize:
$2,000 Franco Brattoli � The Columbia
Inn (Montville, NJ)
Manicaretti Lorraine: Raviolone filled with tortellini
in a white wine cream sauce, and saffron truffle oil zabaglione
Second Prize:
$500 Robert Burt � Executive Dining Room (Bronx,
NY)
Truffle-scented gnocchi with wild mushroom-stuffed
chicken breast and braised cipolini onions
Third Prize:
$250 Timothy Clinton � Flik International, Bear
Stearns ( New York, NY)
Tortelli Antonio with Cervena medallions, Barolo
reduction and Oregon porcini |
New York Firefighter�s Challenge
Sponsored by Vulcan Hart
First Prize:
$2,000 Joe Brefere and Antonette Gibaldi -
Mamaroneck, NY
Pan-seared New York sirloin with potato pancakes,
roasted peppers and portobello mushrooms
Second Prize:
$500 Tom Casatelli - Brooklyn Engine 226 &
Ed Buckley - Manhattan Engine 21
Fillet of sole stuffed with shrimp and vegetables,
with a tomato tarragon cream
Third Prize:
$250 Purchase Fire Department � Doug Mignone
and Steven Tortorici
Loin of lamb stuffed with prunes and apricots,
with orzo and wild rice, and asparagus and baby tomatoes |
Chicken
Sponsored by McCormick & Co.
First Prize:
$2,000 David Kamen � Culinary Institute
of America (Hyde Park, NY)
Fennel sausage-stuffed chicken leg with wild
mushroom Acini di Pepe pasta and mushroom broth
Second Prize:
$500 Dan Kish � Culinary Institute of America
(Hyde Park, NY)
Honey-brined chicken breast with fois gras crepinette
over lentil and savoy cabbage ragout
Third Prize:
$250 Jamie Keating � Milliken & Co. (La Grange,
GA)
Cedar planked salmon wrapped in brick dough with
crimson lentils and fava bean broth |
Patisserie
Sponsored by Hazelnut Council
First Prize:
$2,000 Daniel Scannell � Oak Hill Country
Club (Rochester, NY)
Autumn spice banana bread with pumpkin ice cream,
apple strudel, mixed fruit compote and crème anglaise
Second Prize:
$500 Robert Ellinger, CMB, CEPC � Baked To Perfection
(New York, NY)
�Ellinger�s Dream�: almond wafer, vanilla gelato,
chocolate fondant, banana compote
Third Prize:
$250
Jonathan Batzer � 64 Greenwich Avenue (Greenwich,
CT)
Hazelnut Bavarian cream, Parisienne balls of
apples and pears, ginger molasses cake, white and milk chocolate teardrop,
pear and apple sauce, tuile crisp |
Apprentice - Chicken
Sponsored by Con Edison Solutions
First Prize:
$2,000 Jennifer Brown � New England Culinary
Institute (Essex Junction, VT)
Second Prize:
$500 Lucky Brandon � New York City Technical
College, CUNY (Brooklyn, NY)
Third Prize:
$250 Stephen Aspirinio � Culinary Institute of
America (Hyde Park, NY) |
Beef
Sponsored by CAB and DeBragga & Spitler
First Prize:
$2,000 Jim Alexander � Myers Park Country
Club (Charlotte, NC)
Pan-seared Black Angus Sirloin with beef marrow
and oxtail pan sauce
Second Prize:
$500 Michael Louchen � The Taunton Press (Newtown,
CT)
Pan-seared Angus beef loin stuffed with hickory
smoked cheese served with herb corn cake and wild mushroom potato risotto
Third Prize:
$250 Neil Trimper � Smoke Rise Club (Kinnelon,
NJ)
Braised beef roulade with andouilli sausage served
with blackbean couscous and braised swiss chard |
Duck
Sponsored by More Than Gourmet
First Prize:
$2,000 Tafari J. Campbell � Tower Club
(Woodbridge, VA)
Pan-fried duck breast with duckmeat barbecue
and dried cherry peppercorn sauce, with wilted spinach, a carrot nest and
mixed vegetables with a rosemary polenta
Second Prize:
$500 Noel Cullen � Boston University, School
of Hospitality Administration (Boston)
Merlot marinated, mushroom encrusted duck, served
over spiced cereiac and watercress with a confit of mushroom and green
peppercorn sauce
Third Prize:
$250 Ralph Feraco � Nassau Country Club (Glen
Cove, NY)
Breast of Long Island Duck with Butternut squash
puree, wild wheatberry risotto, buttered vegetables and mushroom glaze |
Veal � Team Competition
Sponsored by Ace Endico
First Prize:
$3,000 Peter Timmons � Greenbrier Resort
(White Sulphur Springs, WV)
Medley of veal, osso bucco Milanaise, paupiette
with leek stew, braised sweetbreads with wild mushrooms, asparagus and
orange scented Butternut squash
Second Prize:
$1,500 Karen Williams � Bay Harbor Yacht Club
(Bay Harbor, MI)
Poele of veal with apricots, pine nuts, preserved
lemon and lemon Madeira sauce, wild mushroom polenta, white asparagus and
red pepper salad
Third Prize:
$750 Michael McDole � Crystal Plaza (Livingston,
NJ)
Grilled coriander crusted veal tenderloin with
roasted pumpkin mole, sauted chayote squash, corn bread pudding quenelles
and frizzled pumpkin garnish |
The International Hotel/Motel & Restaurant
Show is sponsored by the American Hotel & Motel Association; the New
York State Hospitality & Tourism Association, Inc.; and the Hotel Association
of New York City, Inc. The Show, which is managed by George Little
Management, Inc. (GLM), featured a record 2,000 hospitality industry suppliers
and attracted approximately 58,000 in total trade attendance. |
