2011 Student Culinarian Invitational

The 2011 Student Culinarian Invitational is a new culinary event designed to foster mentorship and nurture culinary excellence among students. Five teams—four two-person teams and their mentors representing each of the four ACF regions and one at large team—applied and were selected to prepare the cuisine that best represents their region at a special reception July 23, 2011, during the ACF National Convention at the Gaylord Texan in Dallas. A team of students from Canada will also prepare their region’s cuisine.

Featured Teams

In January, ACF student culinarians 18 years and older were invited to apply for the invitational by May 13, 2011. Five two-person student teams were selected as this year’s winners. They are:

Central Region

ACF Greater Kansas City Chefs Association: James McCausland and Jordan Rainbolt, students at Johnson County Community College (JCCC), Overland Park, Kan.; mentored by Edward Adel, chef-instructor at JCCC

Northeast Region

ACF Professional Chefs Association of South Jersey: Jennifer Dougherty and Elizabeth Penn, students at Atlantic Cape Community College’s Academy of Culinary Arts, Mays Landing, N.J.; mentored by Philip Cragg, CEC, CCE, AAC, chef-instructor at Atlantic Cape

Southeast Region

ACF First Coast Chapter: Ian Fleischmann and Matthew Kemp, CC, students at The Art Institute of Jacksonville, Jacksonville, Fla.; mentored by Noel Ridsdale, CEC, CCA, AAC, culinary instructor at the school

Western Region

ACF Bay Area Chefs Association of Oregon: Edalyn Garcia and Reilly Meehan, students at Oregon Coast Culinary Institute (OCCI), Coos Bay, Ore.; mentored by Randy Torres, CEC, chef-instructor at OCCI

At-large

ACF Professional Chefs and Culinarians of the Heartland: Katie Arant and Chase Grove, students at Metropolitan Community College (MCC), Omaha, Neb.; mentored by Brian O’Malley, chef-instructor at MCC

Canada

Canadian Culinary Federation: Sophie Doria, recent graduate, Humber College of Applied Arts & Technology, Toronto, Ontario, Canada, and Sarah Luross, student, Saskatchewan Apprenticeship Program, Saskatoon, Saskatchewan, Canada; mentored by Tim Appleton, culinary-arts instructor, Red River College, Winnipeg, Manitoba, Canada

On the Menu

Here’s a look at the recipes that await guests at the 2011 Student Culinarian Invitational Fundraiser Convention in Dallas.

Central Region

Missouri Bootheel Duet of Pork Brisket; and Heartland Desserts with Ozark Minted Fruits

Northeast Region

Scallops with Corn/Peach Salsa; and Whipped Cheesecake Gingersnap Cannoli

Southeast Region

Orange/Mango Florida-style Barbecue Ribs with Curried Southern Potato Salad and Candied Collard Greens; and Cinnamon Peach Fritters, Pecan White Pepper Ice Cream with Raspberry Glaze

Western Region

Red Chile Glazed Pork Tenderloin; Asian Pear, Napa Cabbage and Carrot Slaw; Black Bean Hoisin Sauce; Pork-Belly-Steamed Bun with Avocado Salsa; and Sesame-Scented Green Beans; and Asian-Spiced Pineapple Upside-Down Cake; Sake-Marinated Oranges and Basil; Warm Cardamom Caramel; Ginger Sorbet; and a Sesame Tuile

At-large

Braised Bison Shoulder and Bison/Tobacco Sausage; and Caramel/Bacon Bread Pudding and Cherry Black Pepper Ice Cream

Canada

Pan-seared wild caught walleye with a Pernod-flavored velouté, micro greens with flax seed vinaigrette, garnished with golden whitefish caviar; and chocolate heaven with rose macaroon, fresh raspberries, rose-flavored raspberry coulis and a fresh flower

The Prizes

Winning teams will receive full registration to attend the 2011 ACF National Convention and stay at the Gaylord Texan, July 22–26, 2011. They will “Experience the Power of Connection” as they learn from industry leaders and network with their peers. Teams will also enjoy a private reception with ACF leaders and special guests. Finally, student winners who are not older than 25 by June 2012 will travel, with complimentary airfare and registration, to the 2012 World Association of Chefs Societies International Congress in South Korea for the chance to connect with students and industry leaders from around the world.