Wednesday, June 28, 2017

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 75 chefs competing and 200 student helpers. Of the many categories, I competed in the Best Meat Presentation and Hors d'oeuvres Presentation. There were 20 chefs competing in this particular categories. 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 on both platter along with Best of Show for the Hors d'oeuvre presentation.

Meat Presentation Platter Menu



“Milk Fed Baby Pig In Autumn”



Pâté en Croûte

Ham, Sicilian Pistachios, Orange

Smoked Fillet Cochon de Lait
Peppercorn Crusted, Herb Mousseline

Cochon de Lait Zampone
Pine Nuts, Green Peppercorn, Truffle Wrapped House Cured Bacon

Garnish
Fall Long Island Pumpkin
Goat Cheese Herb Mousse, Thyme

Root Vegetable Mille Feuille
Carrot, Turnip, Rutabaga, Celery Mousse

Cornucopia
Marinated Fall Vegetables Salad and Crackers

Sauce
Cranberry Apple Chutney
Orange Whole Grain Mustard Remoulade


Hors d'oeuvres Presentation Menu

4028 Tartelettes Grillées Aux Champignons

“Rosendale” Super Carrot
Pickling Jelly, Yellow Carrot Mousse, Edible Dirt

The “Egg”
White Sturgeon Caviar, Gold Leaf, Parsnip Custard

Lobster
Roe, Black Brioche, Carapace Tuile

Midollo Osseo en Brodo
Veal Breast, Ricotta, Mushroom Broth

Cornet
Trois Foie Mousse, Truffle, Brandy Cherry






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