Tuesday, November 24, 2009

International Hotel & Resturant Show Societe Culinaire Philanthropique New York City Food Show Salon


The event was held at New York City’s Jacob Javits Convention Center, where over 25 chefs and 100 student helpers competed. Of the many categories, I competed in the Best Fish Presentation. There were 9 chefs competing in this particular category. The judging was based on a cumulative scoring system, in which points were received for meeting various criteria. Your total points were combined to determine where your platter placed. After three intense months of work, it paid off when I received enough points to earn a first place prize.



Head to Tail

a Modern Seafood presentation


 Tasmanian Steelhead Trout with Saffron and Black Trumpet Mushroom 


Red Pepper Mousse with Asparagus in Barquette

 Citrus Vinaigrette


Country Style Seafood Pâté en Croûte 


Mustard Dill Sauce


Terrine of Lobster Saddle with Coral and Prawn Mousseline


Seafood Headcheese with Tomato Cracker