Culinary Schools Contest
Rising chefs from four of the world’s top culinary schools competed in the inaugural International Culinary Schools Contest created by the International Chefs’ Circle Jan. 19-21 at Sealed Air’s new Packforum® Americas, a 28,000-square-foot permanent customer care center. The contest showed that the microwave is an appropriate means of reheating gourmet meals and featured student representatives from top schools in four countries: Johnson & Wales in Providence, R.I.; The Universidad de las Americas Puebla in Mexico; Le Lycee Hotelier de Strasbourg in France; and the Culinary Educational Program in Thailand.
As part of the contest, the four schools each created three gourmet dishes that were packaged and heated in Cryovac® Simple Steps® microwaveable packaging. A panel of 12 judges – including eight world-renowned chefs and chaired by Marcus Samuelsson, a recent candidate for White House chef and founder of New York’s acclaimed Aquavit restaurant – then judged the recipes based on a number of categories, including taste, cost-to-quality ratio, simplicity, creativity and how well the food plated. The recipe that won first prize was Blue Fin Tuna with Achiote Condiment, Pancetta Polenta from The Universidad de las Americas Puebla. Read the press release.
|Watch a video of highlights from the event.|
Click on any of the small images below to scroll through enlarged pictures from the event, or click here.