Pairs Competition- Summer 2007

by: Felicia Crane

In a muggy kitchen at 7:30 AM, six pairs of culinary students started their knife cuts portion of the August 4, 2007 competition. Rigorously peeling and cutting away at their potatoes, each one was looking for one goal– to finish every cut in 20 minutes. By the end a few were let short not having time to finish mincing their shallots or make the perfect amount of sides on their tournées, but alas they were finished until their scheduled time for the hot foods portion to start. With three chefs walking from table to table, grading each cut, students looked on with wonder. An 80 point test will determine who would win a knife at the end, and that was just the start to an exciting morning.

Each group started off with full speed, slowly being staggered in fifteen minute intervals, giving each group a time limit on when to plate up. Students rushed around the kitchen– a few pairs working as one unit. Students were given a list of what they would have on hand during the competition. Each group had to use Pork Tenderloin, live oysters, chopped pecans, golden beets, and split peas. Most teams chose to cover their pork with the pecans; a few used them as a garnish. Many people did not know what to do with the beats as they were such an unusual item.

Luck was on hand for almost all of the pairs as almost everyone was able to plate up on time. Pictures were taken and people were curiously gazing over the beautiful plates. As each plate was put out on display, three chefs from AiP judged the plates. Chefs Randall Russell, Norman Hart, and Scott Schmucker were the panel for this competition.

As time went by, the twelve competitors waited impatiently for the chefs to make their decision. Students slowly gathered in the classroom with Chef Hart as he talked about the different cuts on which the students needed to work. Finally after a long wait, they announced that Christine Meyer had the best knife cuts, and was awarded a knife of her choice.

After a round of applause and a few good jobs they started with the hot food portion of the competition. Each chef took their turn making comments. It was an intense competition and everyone’s plates turned out extremely well. After all plates were presented, they announced Erica Graham and Tony Bonura as second place. Coming in first were Christina Meyer and Jonathan Hittinger. The chefs all agreed they did not know who won until they added up the points– it was that close. Jonathan and Christina took it away with five different oysters on the half shell, ranging form a poached oyster in Dijon wine sauce to an oyster ceviche with fresh cilantro. Their main entrée was apricot glazed pork medallions with ginger infused peas and carrots and roasted beet batonettes.

Remember that competitions are fun and also you need them to graduate. Good luck and congratulation to all the competitors!