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
