Culinary Opportunity For High School Juniors and Seniors

The following information came to me today through my cooking contesting newswire, and I am pleased to pass this information on to any aspiring young chef in their junior or senior year of high school. So come on kids, tie on those aprons, get those creative juices flowing and go represent the wonderful state of New Hampshire! This is an opportunity of a lifetime for those who wish to seek out a career in the culinary arts. You have nothing to lose, good luck!

Here is an incredible opportunity for high school juniors and seniors to showcase their culinary skills for the chance to compete for a full scholarship to the Johnson & Wales Culinary University. A world renowned culinary school with campus locations in Rhode Island, Florida, Colorado and North Carolina; that blends world-class and internationally recognized hands on culinary training with a full university experience, teaching students from all 50 states and many countries.

This year's contest theme is ‘Healthy Heritage' and each contestant may submit only one original recipe (entrée or dessert) that reflects their heritage or a strong ethnicity that appeals to you, but in a healthy manner. Think: handed down family recipes that have been revamped to reflect a healthy lifestyle! Keep in mind that recipes should not be just healthy, but also nutritionally balanced as well. Referring to the American Heart Association and the National Cancer Society is a good guideline to follow. The Mayo Clinic is a very good site as well for balanced meal information.

The recipe must consist of four servings with portions for vegetables and starch being approximately 4 oz. each. Portions for proteins should be between 6-8 ounces. Entrée entries must consist of meat, fish, poultry or vegetarian and include side dishes; one vegetable and one starch. Garnishes are mandatory and must enhance the appearance of the dish, be edible and appear in the recipes ingredient list. Remember, because entrees are considered healthy they MUST follow nutritional guidelines.

Plated desserts must contain four components of plated desserts:

• The main item is a dessert that contains between 3-5 ounces.
• The sauce is usually between 1-2 ounces and one is all that is necessary, although multiple sauces are allowed.
• The garnish can be as simple as powdered sugar or as complex as ice cream. The garnish should be edible and included in the ingredient list.
• A crunch component such as a cookie that gives contrast to the main dish (which does not include a ‘crunch').

Again, healthy and balanced nutrition is required.

Preparation time may not exceed three hours and can not contain overnight processes such as refrigeration or marinating etc. No prior preparations are allowed. No pre-made ingredients are allowed such as: pasta's, pudding mixes, cake mixes etc. Everything must be made from scratch.

Each applicant must submit two 4x6 photos of your finished dish, plus a photo of yourself (which should include your name and the name of your dish on the back). Each entry should also include a parent, and guidance counselor's signature, verifying the recipes authenticity of originality.

Regional seasonality should be taken into strong consideration. If a seasonal ingredient is on your list and is not available at that time, a substitute will be given in its place to best fit your needs, although it may not be possible. A substitution of this magnitude may very well affect your dishes outcome, so choose wisely! However, additional scholarships to attend JWU will be awarded to high school juniors and seniors whose entries are judged to include the most creative use of strawberries ($2,500 for first place, $1,500 for second place and $1,000 for third place).

All completed entries must be typed and postmarked or received via e-mail by March 3, 2008. An official entry form can be located here. For more information about the contest details or guidelines, please contact the JWU North Miami Admissions Office at 1-866-598-3567.

Prizes: Contests are judged separately and scholarship prizes are awarded for each category.

Ten finalists from the Dinner for Four category and 10 finalists from the Dessert for Four category will be selected for a total of 20 finalists.

• A full-tuition scholarship* to JWU will be awarded to the grand prize winner in the dinner and dessert categories (two winners). The two grand prize winners will also receive a personal meeting with Tyler Florence.
• A $7,500 renewable tuition scholarship* to JWU will be awarded to the first runner-up in the dinner and dessert categories (two winners).
• A $5,000 renewable tuition scholarship* to JWU will be awarded to the second runner-upin the dinner and dessert categories (two winners).
• A $3,500 renewable tuition scholarship* to JWU will be awarded to the other finalists inthe dinner and dessert categories (14 winners).
• All finalists will receive an autographed copy of Tyler Florence's latest cookbook, Tyler's Ultimate.

Once all entries are received and the deadline has passed, preliminary judging will take place. Finalists from each category will be selected to participate in a cook-off at the University's North Miami Campus, April 11-13, 2008. Airfare to North Miami will be provided for finalists who live outside a 500-mile radius. All finalists will receive hotel accommodations, based on double occupancy (one room per family). The university also provides finalists with official chef uniforms, plus ingredients and equipment needed for the cook-off.

A parent/guardian and the food service teacher of each finalist are invited to attend the cook-off. These guests receive free hotel accommodations, but are responsible for their own transportation arrangements. The second edition of Culinary Essentials, a teaching and learning resource written by JWU chefs and published by Glencoe/McGraw-Hill, can be a resource for recipe ideas (refer to pages 698-713). Copies may be obtained online by searching http://www.glencoe.com/.

Above I have supplied you with a good portion of the rules and regulations but as a cooking contester myself, I implore you to go the JWU website and read the rules over and over again. The slightest mistake will disqualify you, no matter how great your recipe is. In my experience, I have entered contests with really great recipes only to find that my entry didn't list ingredients in their exact order of use (that is very important!) or I forgot to state the exact size pot or pan. Knowing the rules inside and out is key and if anyone needs some insight, I am always available to answer any and all questions you may have about cooking contesting in general.

Good luck to anyone who wants to try their hands at this wonderful opportunity; I wish I had this opportunity many, many years ago. As a side note, our very best friend Mr. Arnold Kruck, the executive chef of the Park Avenue Club in Florham Park, New Jersey ; is a graduate of Johnson & Wales University. Arnie says that JWU is by far the leader in culinary education and from his experience there, he says the staff challenges you to be the best that you can be. It wasn't easy, but they train you in a way that gives you the confidence to go out and be anything you want to be in the culinary industry!

The future is only what you desire it to be...Be a winner!

Here is a sample recipe from last years grand prize winner; this gives a good example of what JWU is looking for:

Shaigalea Simmons of San Diego, Calif.

"I entered the contest because I knew this was a school that would help me reach my life-long goals, and if there was an opportunity to help me pay for my education, I was going to take it," said Simmons.

Simmons attends Mira Mesa High School

Thai Style Basil Chicken with Spicy Red Onion Jam

Spicy Basil Chicken 1 tablespoon canola oil
2 tablespoon finely chopped garlic
½ red onion, chopped
2 red Thai chilies sliced into diagonals
1-4 ounce boneless skinless chicken breast
1 teaspoon soy sauce
1 teaspoon fish sauce
2 tablespoon vegetable oil
2 carrots, finely julienned
½ red bell pepper, finely julienned
salt and pepper to taste

1. Pre-heat oven to 400 degrees.
2. Heat oil in skillet, cook garlic, ½ onion, red pepper, chilies, and basil for one minute. Remove from heat.
3. Saute chicken in skillet until golden brown, and top with soy and fish sauce. Transfer to sheet pan and place in oven, to keep warm.

Spicy Red Onion Jam
½ large red onion
¼ cup rice vinegar
1 teaspoon sugar
1 teaspoon canola oil

1. Add oil and sauté onions for one minute. Add vinegar and sugar and cook until caramelized.

Mandarin Orange Coulis
1 cup mandarin orange segments
1 teaspoon vegetable oil
Pinch of salt
1 tablespoon rice vinegar
1 teaspoon grated ginger

1. In a sauce pan heat oranges, vegetable oil, salt, vinegar, and ginger until comes to a boil, and orange segments begin to cook. Heat for an additional minute then transfer to a blender and puree.

Quinoa
1 cup quinoa
½ diced carrots
2 cups water
1 egg, beaten
1t canola oil
1 clove garlic, minced
1T soy sauce
Salt
Pepper

1. In a large pot boil water with pinch of salt.
2. Add quinoa and carrots to water and cover. Cook for 10 minutes and fluff with fork and set aside.
3. In large skillet heat oil, garlic, onion, and egg. When egg is almost cooked add quinoa.
4. Add soy sauce and cook for 1 additional minute.

Plating Instructions

1. With number 16 ice cream scoop, scoop portion of the quinoa onto the plate.
2. Next, place chicken onto plate on top of quinoa, to give dish height.
3. Place the red pepper slices where the chicken and quinoa overlap.
4. Add salt and pepper to taste.
5. Drizzle some of the coulis on the plate around the chicken and a little on top of the chicken.
6. Finally, place some of the jam onto the plate near the chicken and quinoa.

Materials Needed
1 half-size sheet pan
1 2-quart sauce pan with lid
1 10-inch non-stick skillet
1 pair 9-inch tongs
9 2-inch ramekins
3 1/6 pans
6 large silverware spoons (tasting spoons)
1 spatula
1 wooden spoon
1 fork
1 whisk
1 - 4 cup liquid measuring cups
1 set measuring spoons
1 peeler
1 chef knife
2 cutting boards
1 box large latex gloves
6 side towels
1 blender
1 oven
3 cook-top burner
Pepper grinder
Microplane
Plastic wrap
Parchment paper
3 med. non-reactive mixing bowls
1 ice cream scoop (size 16)