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SOUS CHEF, Sycomore, Virginia
CHEF DE CUISINE, UN French Residence , New York
LEAD COOK, Bourbon Prime, West Virginia
LEAD COOK, Yale Club, New York
Applicants have propose an original recipe, using seasonal products, for eight people, in keeping with the theme of “the Poultry Farm”. The poultry must be boneless and presented without the head, stuffed or not, embellished with a hot sauce or stock served separately. The dish should be accompanied by three garnishes, two of which to be individually presented: one based on seasonal mushrooms and one as a free choice. A main garnish will have to feature the “Pomme Anna Moulée”, French traditional potatoes dish, and be served separately Finally, candidates were asked to present a dessert on the plate, for eight people, on the theme of “Hot & cold chocolate”, accompanied by a coulis or a sauce of their choice.
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.
