Earlier this week, our Culinary Arts Chef Mac was hosted the local American Culinary Federation chapter meeting for Professional Chefs of NH. Each week a different member has the honor of hosting the meeting. The meeting is a combination Business Meeting, Educational and/or Community Service component, and of course, a dinner!
Our Culinary Arts students were teamed up with professional chefs to create a "Chopped" style dinner preparation. For the foodies reading this, I am sure you have heard of the Food Network's hit show "Chopped". For those of you not so familiar here is all you need to know:
Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be "chopped" from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! And the pressure doesn't stop there. Once they've completed their dish, they've got to survive the Chopping Block where our three judges are waiting to be wowed and not shy about voicing their culinary criticisms! Our host, Ted Allen, leads this high-energy, high-pressure show that will have viewers rooting for a winner and cheering for the losers. Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block. Who will make the cut? The answer is on Chopped!
Each of our teams got a random selection of a course for the meal and a food bag with "unusual' ingredients that had to be used in their course. Example: the salad course had to use guava paste. Learn more about this strange ingredient here.
I popped into the kitchen mid way through the challenge and the teamwork I saw was incredible; the action level was on over drive, and the learning was in full swing it was wonderful to take in.
The final menu was miso soup with pepitas, pickled veggie salad wrapped in rice papers, carrot slaw with guava/citrus dressing, coffee-crusted smoked roast pork loin with ginger snap bbq sauce, marinated chicken breast with sun dried tomato pistachio alfredo, roasted assorted root veggies and spaghetti squash, mushroom tomato risotto and phyllo crusted tarts with a strawberry pop tart pastry cream filling.
Needless to say, this was a great challenge for our students and they learned how to handle a random item and make it work creatively with the dish!
Our Culinary Arts students were teamed up with professional chefs to create a "Chopped" style dinner preparation. For the foodies reading this, I am sure you have heard of the Food Network's hit show "Chopped". For those of you not so familiar here is all you need to know:
Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be "chopped" from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! And the pressure doesn't stop there. Once they've completed their dish, they've got to survive the Chopping Block where our three judges are waiting to be wowed and not shy about voicing their culinary criticisms! Our host, Ted Allen, leads this high-energy, high-pressure show that will have viewers rooting for a winner and cheering for the losers. Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block. Who will make the cut? The answer is on Chopped!
Each of our teams got a random selection of a course for the meal and a food bag with "unusual' ingredients that had to be used in their course. Example: the salad course had to use guava paste. Learn more about this strange ingredient here.
I popped into the kitchen mid way through the challenge and the teamwork I saw was incredible; the action level was on over drive, and the learning was in full swing it was wonderful to take in.
The final menu was miso soup with pepitas, pickled veggie salad wrapped in rice papers, carrot slaw with guava/citrus dressing, coffee-crusted smoked roast pork loin with ginger snap bbq sauce, marinated chicken breast with sun dried tomato pistachio alfredo, roasted assorted root veggies and spaghetti squash, mushroom tomato risotto and phyllo crusted tarts with a strawberry pop tart pastry cream filling. Needless to say, this was a great challenge for our students and they learned how to handle a random item and make it work creatively with the dish!
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