[quote=VeraBlue]I work for a large dining service in the campus division. There are 3 major universities in my division with a total of 4 executive chefs (Me and three others), 2 chef managers, and 2 sous chefs...and a plethora of assorted prep cooks, etc..
This year, marketing has come up with a new idea. It's a cross between a throwdown and an iron chef competition. Between the 6 chefs, we're going to go to different campuses and compete against each other. It's worked out that I am competing in all 8 competitions, while the other chefs get to rotate more loosely. I should say I'm the only female chef, so I guess they need me to make it more interesting.
Can you throw any links or ideas my way? Being the only woman in the competition, naturally, I want to kick some testosterone.
Well I ain't a pro chef, but I might be able to give you some pointers from good old Venezuela.We're a Caribbean country, a Latin-American country, an Ethnic food country - and the gateway to S.America.
Vzla and Colombia have a signature dish called "Pabellón Criollo" ( National Flag) - as do many L.A. Countries. Basically, twice-cooked skirt of beef ( boiled, then fried with sofrito
) plantains, black bean, rice. A pretty dish visually, and a tasty dish however you look at it - the sofrito
is made with onion, sweet chilli ( mild hot pepper would do), bell pepper, garlic, and cilantro.
You could make a spectacular soup called sancocho - basically you toss in all the root veg. you can find ( yuca, yams, taro root, sweet potato, pumpkin, onions, etc) then add your fave meat ( fish, chicken, what ever).
Or you could be more mountainous
and make a Colombian ( I believe from Bogotá) soup called Ajiaco
("a-he-YA-kko"), which is basically a chicken soup with avocado, capers, and white cheese cubes added just before serving.
If you want something REALLY wild, make an hallaca.
Cornmeal, spiced with annato, cumin, paprika, olives, capers, garbanzo beans, bell peppers, onions, chopped pork, chopped chicken, tomato, almonds, wrapped in a banana leaf and steamed....
Simpler? an Asopadao;
a sort of runny risotto soup with loads of seafood in it.
Wierd little extras? Try an Andean Hot Sauce - made with milk.
Blend together onion, pepper, hot pepper, cilantro leaf and stalks, garlic, cooked chayote squash, fresh cream - and use it to condiment your food - or as a sauce. It's called " Ají de Leche".
How's about empanadas? We buy them on the beach made with baby shark - which I believe is really dogfish.. yummy though.