Executive Chef David Henry of The Lobby Bar and The Tasting Room in Oklahoma City took first place in the 2011 Oswalt Culinary Cook-Off at the Oklahoma Restaurant Convention & Expo on September 1, 2011.
Henry had 60 minutes to prepare a meal using items from a mystery basket, including veal rack, shredded phyllo dough, blueberries, mango, chorizo, green lipped mussels, chevre, and tamarind. His final presentation earned him a $3,000 cash prize, a trophy, and gift certificates. He was assisted by Kevin Truong (Pictured Above on right with Haco Barfield on the left), a Culinary Arts student at The Culinary Institute at Platt College, who earned a $500 cash prize, a medal, and gift certificates. Henry and Truong also won a trip to the National Restaurant Association’s Restaurant Show in Chicago next May.
Henry competed against 11 other Oklahoma chefs in the 9th annual Oswalt Culinary Cook-Off, an Iron Chef-style competition in which the most talented chefs in the state race the clock to create dazzling dishes using a mystery basket of ingredients. The competitors participated in various heats until the contest was narrowed down to the last two chefs. Henry competed against Chef Tyler Whitson of Tulsa’s The Local Table. Whitson’s second place spot earned him $1,500, a trophy and gift certificates. Chef Jonathan Groth of the Culinary Institute at Platt College in Oklahoma City placed third and took home a cash prize of $750, a trophy, and gift certificates.
“I am always amazed at the amount of talent we have in Oklahoma,” said Zena Dater, founder of the Oswalt Culinary Cook-off. “Year after year, the chefs continue to execute incredible skills and showmanship.”
In addition to Henry, Whitson, and Groth, participating chefs included Jonas Favela, Ranch Steakhouse, Oklahoma City; Ladan Raissi, NCED Marriott, Norman; Sarah Leavell, The Canebrake, Wagoner; Cameron Werry, The Chalkboard, Tulsa; Heather Payne, Deep Fork Restaurant, Oklahoma City; Dion Hughes, Renaissance Hotel, Oklahoma City; Tony Fialho, Oak Tree Country Club, Edmond; Chad Willis, Saturn Grill, Oklahoma City; and Tiffany Poe, Foundations Restaurant, Tulsa.
Judges consisted of a panel of five industry professionals, including former White House Chef John Bennett; renowned Chef Kurt Fleischfresser of The Coach House; food editors Carol Smaglinski of the Oklahoma Gazette and David Cathey of the Oklahoman; and Executive Chef/Partner for A Good Egg Dining Group, Robert Black.
During the 2-day competition, chefs had the help of an assigned culinary student from The Culinary Institute at Platt College, Oklahoma City. In addition to how well they utilized their assistant during the competition, participants were judged on plate presentation, creativity, product taste, and sanitation practices.
The Oswalt Culinary Cook-Off was made possible by Oswalt Restaurant Supply; Made in Oklahoma; Oklahoma Beef Council; Kelley Brokerage; Premium Brands; Auto-Chlor Systems; Ben E. Keith Foods; Carlisle Food Service Products; Freedman Food Services; Glazer's Oklahoma; GoFresh Produce; Meritech, Inc.; Premium Beers of Oklahoma; Super Cao Nguyen; Superior Linens; Thomas Brothers Produce; Traditions Spirits/Autographs; and U.S. Foodservice.
No comments:
Post a Comment