VeraBlue
Executive Chef
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..
We used to host a chef from either Europe or South America to tour our kitchens and serve our customers. They made native dishes using their own recipes. (My company had to foot the bills for all this...but hey, they're huge) This all worked out wonderfully until last term when the visiting chef from Chile racked up a series of hotel charges, private transportation charges dining charges to the tune of $15,000 in just under 2 weeks.
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.
Anyway, the first one is on Sept. 21 and the theme is Latin Fiesta in honour of Hispanic Heritage month.
I'm very comfortable with all types of ethnic cooking, but since this is a competition, I'd like to have some lead time to get the feel of how a dish should finish.
This is where you come in. I've got a professional kitchen to work in, a decent size staff to work with and a good size budget, to a point. I'm either going to have an entree station (which would include sides), a grill station, or a charcuterie station. I am not sure if dessert or soup will be included, but I'd not turn away from either of those.
Can you throw any links or ideas my way? Being the only woman in the competition, naturally, I want to kick some testosterone. Thanks
ps..chefJune, I'll be right around the corner from you on the 21st!
We used to host a chef from either Europe or South America to tour our kitchens and serve our customers. They made native dishes using their own recipes. (My company had to foot the bills for all this...but hey, they're huge) This all worked out wonderfully until last term when the visiting chef from Chile racked up a series of hotel charges, private transportation charges dining charges to the tune of $15,000 in just under 2 weeks.
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.
Anyway, the first one is on Sept. 21 and the theme is Latin Fiesta in honour of Hispanic Heritage month.
I'm very comfortable with all types of ethnic cooking, but since this is a competition, I'd like to have some lead time to get the feel of how a dish should finish.
This is where you come in. I've got a professional kitchen to work in, a decent size staff to work with and a good size budget, to a point. I'm either going to have an entree station (which would include sides), a grill station, or a charcuterie station. I am not sure if dessert or soup will be included, but I'd not turn away from either of those.
Can you throw any links or ideas my way? Being the only woman in the competition, naturally, I want to kick some testosterone. Thanks
ps..chefJune, I'll be right around the corner from you on the 21st!
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