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Iron Student Chef Competition Winners Announced

February 7, 2007

Fifteen eager culinary students gathered in Careme's gourmet restaurant on the campus of Atlantic Cape Community College to get their cooking orders on Tuesday (Feb. 6) morning.

It was time to start the Iron Student Chef competition sponsored by the Culinary Student Association at ACCC's Academy of Culinary Arts. The students were organized into five teams. Their mission: to create four dishes, each incorporating a tightly guarded secret ingredient revealed only minutes before the start of cooking. The teams were given 10 minutes to create recipes and 90 minutes to cook.

The secret ingredient to be included in each team's four dishes, from appetizers to entrees to deserts: eggplant. The teams were given several eggplants and a variety of other ingredients and told to produce two plates for each dish, one for display, the other for judging.

The first place trophy-winning team included Michael Inferrera of Millville, Scott Carlino of Brick, and Will Myers of Oceanview. Their menu included Sea Scallops with Eggplant Strada, Mediterranean Paella with Eggplant, Veal Siciliano and Roasted Eggplant Napolean.

The second place team, silver medal winners: Ali Palacios of Little Egg Harbor, Alex Witzke of Little Egg Harbor, and Modesto Ortiz of Manchester.

The bronze medal third place team: Lauren Waida of Haddon Heights, Kristen Curcio of Pennsauken, and Meg Camp of Pittman.

Also participating in the competition were: Stephen Daily of Medford, Jermaine Richardson of Beverly, Ralph Pride of Willingboro, Clint Hale of Berlin, Jim Moran of Manahawkin and Clarence Still of Lawnside.

The competition judges were Jonathan Karp '92 ACA and chef at New York 151, and Joe Sheridan '96 ACA and executive sous chef at Showboat Casino Hotel. ACA Chef Educators Annmarie Chelius and Jeffrey Phillips judged kitchen sanitation and technique. Judges awarded up to 10 points each on flavor of the dish, knowledge of item, presentation, originality and sanitation. Teams lost 10 points for lateness and 10 points for unsatisfactory kitchen/lab clean-up.