Pacific Northwest Provincial Jeunes Chefs Rôtisseurs Competition
Representing the Seattle Culinary Academy, students, Sydney Hilzendeger and Edgiemeh dela Cruz competed in March at the Pacific Northwest Jeunes Chefs Rôtisseurs Competition. We are happy to report that Sydney won first place! Working with challenging mystery basket ingredients she crafted three creative courses. The plates she prepared included an appetizer of vegetable based broth soup, small herb meatballs made with the sausage provided, mushrooms, potatoes and grilled spring onion, garnished with dressed pea shoots. The entrée was seared herb and pepper crusted venison loin, crispy roasted potatoes, fava bean and spinach puree, veal demi glacé and garnished with dressed pea shoots. Her final dish was a seasonal dessert of panna cotta, roasted apple and rhubarb puree, caramelized apple and tulle cookie.
During the first week of June, she will join 10 other competitors at nationals in Atlanta. Sydney noted “I’m very excited for this opportunity because I think the connections will be very important for my future and more soon my planned internship in Spain. This experience is something I plan on taking with me everywhere and I am very thankful for the help, training and encouragement I’ve received from teachers at this school and my fellow students/friends”.
We at the Seattle Culinary Academy wish her much success! For more details about the event and competition visit Pacific Northwest Provincial Jeunes Chefs Rôtisseurs Competition - Cuvée (chaineus.org)