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April 18, 2013

Showing off their good taste

Student chefs best in state, going to national competition

(Continued)

At the state ProStart event, The Whittier students were required to cook an entire meal in 60 minutes or less using only two burners to prepare the three courses. They finished in 59 minutes, 59 seconds. Their menu featured an appetizer of pan-seared scallops with potato puree and veal demi-glace and an entree of pan-roasted lamb loin with Parmesan risotto, sauteed spinach and baby Portobello mushrooms. They topped off the meal with a dessert of fried cinnamon pear dumplings with pear compote, cinnamon whipped cream and macerated Limoncello berries.

Le Cordon Bleu College of Culinary Arts in Cambridge hosted the competition.

Whittier’s team won’t have it any easier at the national event. They’ll have to prepare a three-course meal in 60 minutes, using only two butane burners with no access to running water or electricity, according to the event’s website. Teams will be evaluated on taste, skill, teamwork, safety and sanitation. Airfare and hotel fees for the Whittier students’ trip to Baltimore are being paid for by the Massachusetts Restaurant Association.

“When I hear ‘nationals,’ I say, ‘Bring it on,’” Lopez said. “I feel our team is so ready for this.”

“We will be getting back to the routine of practicing vigorously,” Carroll said about the national competition.

“If we perform like we did at states, or even better, then we have a good chance at placing,” Barton said. “Competing against 43 other schools is nerve-racking, but we are all confident and prepared.”

Whittier culinary students have won the restaurant management part of the state competition in the past. This year’s team finished fourth out of eight teams that competed in that section of the event.

Whittier’s winning dishes

:Appetizer: Pan-seared scallops with potato puree and veal demi-glace

Entree: Pan-roasted lamb loin with Parmesan risotto, sauteed spinach and baby Portobello mushrooms

Dessert: Fried cinnamon pear dumplings with pear compote, cinnamon whipped cream and macerated Limoncello berries

Whittier's winning dishes :Appetizer: Pan-seared scallops with potato puree and veal demi-glace Entree: Pan-roasted lamb loin with Parmesan risotto, sauteed spinach and baby Portobello mushrooms Dessert: Fried cinnamon pear dumplings with pear compote, cinnamon whipped cream and macerated Limoncello berries

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