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EXECUTIVE CHEF Private Chef, West Virginia
EXECUTIVE CHEF Render Hospitality llc, Massasuchetts
EXECUTIVE CHEF Adrien Hospitality Group LLC, Oregon
EXECUTIVE CHEF Saddle and Cycle Club , Illinois
EXECUTIVE CHEF, Marriott City Center, North Carolina
For this challenge, candidates must prepare a Stuffed Fish with Mushrooms and Shellfish in a Crust, accompanied by Artichoke Hearts with Green Asparagus, for eight guests. The fish is to be butterflied and filled with a mushroom and shellfish stuffing (without truffle), supported by a herb-infused black bass mousse, then wrapped in a crust of the candidate’s choice and served hot with a shellfish sauce on the side. The presentation must include eight turned artichoke hearts with green asparagus, along with two additional garnishes of the candidate’s choice, all completed within a five-hour timeframe. To complement the savory dish, candidates must also create eight individual tartlets, with dough and shape at their discretion, featuring both fresh and cooked pineapple as the main component. Additional flavors such as coconut, mango, passion fruit, and lime may be incorporated in moderation, accompanied by an optional sauce, and presented individually on plates.
The success of the Jean-Jacques Dietrich Culinary Trophy is due to its partners, who have enabled the Académie Culinaire de France Delegation - US & Canada to reward participants according to their achievements, welcome them and support them in the best conditions.
