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
