Congratulations Kim Sternheimer, Hannah Wagner, Angel Shappy, Sean Gallagher on your Silver Medal at the 2018 American Culinary Federation Competition held at Skidmore College.
Competitors were required to use each of the following ingredients in their “Market Basket” for their meal:
Proteins: Duck, Bone-in Pork Loin, Flounder
Vegetables: Spaghetti Squash, Purple Cauliflower, Broccoli Rabe
Grains & Starch: Kamut, Yukon Gold Potatoes
Fruits & Nuts: Avocados, Blood Oranges, Golden Ripe Pineapple, Hazelnuts
Surprise Ingredient: Green Jackfruit
The Team's Created Menu:
Appetizer: BBQ Pulled Jack Fruit: Served with Toasted Crostini, and Pineapple, Avocado & Apple
Salsa with a Carrot & Cauliflower Puree
Salad: Pan Roasted Duck Breast Salad – Served on a Bed of Broccoli Rabe & Endive with Heirloom
Tomatoes & a Blood Orange Vinaigrette
Entreé: Bone-In Pork Chops with Shiitake Pan Fried Potatoes and Haricot Vert
Buffet: Stuffed Fillet of Sole with a Hazelnut Kamut Stuffing, Served with Buttered Garlic
Spaghetti Squash and Honey Glazed Carrots
Our Team:
Kim Sternheimer | Graduate of SUNY Plattsburgh and CIA, Interned in New Orleans at the Red Fish Grill on Bourbon Street, head chef at 3 different restaurants in Connecticut, Butcher in a USDA meat room and now 10 years at SUNY Cobleskill
Angel Shappy | Owner/Operator of Borealis for 7 years, 9 years at various locations in Cobleskill and 6 years with SUNY Cobleskill Auxiliary Services, Inc.
Sean Gallagher | 9 years with SUNY Cobleskill Auxiliary Services, Inc., and an additional 5 years at local restaurants
Hannah Wagner | BOCES Culinary Graduate and Culinary Degree from Alfred State, 3 years with SUNY Cobleskill Auxiliary Services, Inc. and 4 years in various kitchen environments
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