CVC hosts inaugural High School Culinary Cook-Off
Special to the American
“Where did your chef go to high school?”
It’s a question diners at some of St. Louis’ best restaurants may be asking in the not too distant future. There’s a new crop of homegrown chef talent, and they may be coming to a restaurant near you.
On May 1, aspiring chefs from two local high schools – Clyde C. Miller Career Academy and North Technical High School – squared off against one another in the inaugural High School Culinary Cook-Off, an event similar to The Food Network’s “Iron Chef” competition.
Chef Jason McGraw of Levy Restaurants at America’s Center helped develop the format for the competition and set the “surprise” elements, which included an array of high-end ingredients such as white truffle oil, shrimp, salmon and a diverse assortment of spices.
Middendorf Meats, Old Thyme Produce and Sysco provided the items for the competition, which allowed the students to work with restaurant quality items they might not regularly encounter in the schools’ kitchens.
No recipes were allowed, and the young chefs were required to use only the ingredients provided.
“These students aren’t involved in athletic competitions, so this is a way for them to get their competitive juices flowing,” said Stephen Warmack, Clyde C. Miller Career Academy principal. “In the future, I think the kids in the culinary program here will aspire to be a part of the team and this competition.”
Well-wishers clad in chef jackets lined the hallway and took turns peeking in the kitchen windows for a glimpse of the action. Even a few family members showed up to share in the excitement.
Edward and Deandral Herron, parents of Tiffany Hubbard, were on hand to support the North Tech junior and her teammates. “She stayed up on the phone all night about this,” said Edward Herron. “She’s always around the kitchen,” added Deandral.
In addition to Tiffany, the North Tech High School team featured Steven Kane, Ken Furbee, LaShonda Carrawell, and team leader Keith Harris. The group devised a three-course menu that featured pecan-encrusted goat cheese on a bed of greens with diced apple and a charred tomato vinaigrette over; shrimp risotto with roasted grape tomatoes; and an entrée of pineapple-glazed pork loin with sweet potato hash and pineapple salsa.
“I think this pineapple-glazed pork loin will put them over the top,” said Chef Matt Walbaum, mentor for the team.
Miller’s team, mentored by Chef Kevin Talbot, countered with a mixed spring salad that included smoked salmon, dried cherries, carrots, tomatoes, Bleu cheese and an apple and pear vinaigrette; a roasted chicken and garlic skewer on spinach pesto; and pork tenderloin stuffed with chorizo and Boursin cheese, roasted garlic mashed potatoes and a spring vegetable medley for the entrée.
The team was led by Christopher Johnson and included Tyrone Pace, Justin Edmonds and Krystal Howard.
Stephen LaMell Sr., culinary arts instructor at Miller, wasn’t surprised by the high-quality foodstuffs turned out by his kitchen’s crew.
“These kids came into this with the will, the desire and the determination to be chefs, so I’m not surprised at what they were able to come up with today.”
Local chefs George Guthier, John Judy, Robert Hertel, Casey Shiller and Thomas Elkin served as judges. Four of the judges handled the tasting duties, while the fifth graded each team on their work in the kitchen, including safety, sanitation, communication and teamwork.
“I think both of the schools should be commended for their programs and what these kids showed today,” said Chef Shiller. “I believe they’re well on their way.”
Chef Hertel agreed, saying, “The thought process they went through to come up with their menus shows real maturity for their age.”
After all of the sautéing was done and the last pan was put away, the winner was determined by a mere two points. It was the visitors from North Tech who became the proud, temporary owners of a traveling trophy, the Levy Cup, and a year’s worth of bragging rights. Team members also received gold medals and the chance to have their work showcased at the CVC’s annual National Tourism Week luncheon, May 14 at America’s Center.
The competition will be a recurring one, as the CVC has scheduled it to be part of its annual week-long celebration of National Tourism Week. Also, a third school, South Technical High School, will begin offering a culinary arts program in the fall.