Coming together to benefit the future culinary workforce
Local organizations lend time and money to area’s only high school Iron Chef-style competition
(October 23, 2013) Hard work plus determination is the simple recipe for success, but several local organizations are adding a few extra ingredients to help high school culinary students prep for the future. They’re adding advice and experience, as well as time, money and products, to the fourth-annual Iron Chef: North Texas event.
Hosted by the Garland Independent School District and The Art Institute of Dallas, this year’s culinary cook-off is set for Oct. 26.
A competition unlike any other in the area, Iron Chef: North Texas is a high school take on the popular Iron Chef: America concept. Culinary teams from 12 high schools will face off to see whose “cuisine reigns supreme.”
“The school year is filled with several competitions that require perfection of skills as students vie for a spot at nationals. I wanted to provide a fun and creative start to the competition season, as well as the opportunity to practice,” said Event Coordinator Tiffany Graber.
But perhaps even more important than the practice are the interactions that students will have at the competition. The panel of judges at Iron Chef: North Texas consists of chefs and restaurant owners in the Dallas-Fort Worth area, as well as educators at several culinary institutes.
“I hope to get students’ names in front of their future professors or employers and give them the opportunity to seek advice or mentorship,” said Graber.
Big names in business such as Ace Mart, Admiral Linen and Uniform Service, Ben E. Keith, Central Market, Dexter-Russell, FreshPoint, the Greater Dallas Restaurant Association and Sam’s Club also support the competition through financial and in-kind donations.
Iron Chef: North Texas follows the same basic structure as its Food Network counterpart: a team from each high school will be responsible for cooking three dishes within a one hour, forty-five minute time limit. In addition, these dishes must all contain a secret ingredient that will be revealed the day of the competition. Battle begins at 9 a.m. Oct. 26 at The Art Institute of Dallas (8080 Park Lane, Dallas 75231). The winning team/school will receive the title of Iron Chef: North Texas and several exciting prizes.
“As a chef and educator, I am very excited and very proud to see students stepping up to the plate and participating in the Iron Chef: North Texas competition,” said Andre Bedouret, head judge and respected North Texas chef. “It is a tremendous opportunity for them to practice teamwork and the sharing of unforeseen challenges as a group. I am looking forward to a fierce and spirited competition.”
Parents, administrators, classmates, community members and the media are all welcome to attend this special event.
PARTICIPATING SCHOOLS
Allen High School – Allen ISD
Chef Instructor: Jordan Swim
Ben Barber Career and Technology Academy – Mansfield ISD
Chef Instructor: Adair Smith
Byron Nelson High School – Northwest ISD
Chef Instructor: Steve DeShazo
2775 Bobcat Boulevard, Trophy Club 76262
DeSoto High School – DeSoto ISD
Chef Instructor: Tiffany Hubbard
Duncanville High School – Duncanville ISD
Chef Instructor: Karen Harris
Garland High School – Garland ISD
Chef Instructor: Ann Marin
Hollenstein Career and Technology Center – Eagle Mountain-Saginaw ISD
Chef Instructor: Damion Brown
Plano East High School – Plano ISD
Chef Instructor: Lois Conwell
Richardson High School – Richardson ISD
Chef Instructor: Karen Hill
Rockwall High School – Rockwall ISD
Chef Instructor: Cody Hayes
Trimble Technical High School – Fort Worth ISD
Chef Instructor: Natasha Bruton
Wylie High School – Wylie ISD
Chef Instructor: Melissa Rushing
SCHEDULE OF EVENTS
7:30 a.m Check-in and Set-up
Teams must sign-in before unloading, and then get their ingredients checked by judges.
Cooking/preparation cannot commence until competition begins.
8:30 a.m. Judges Briefing
Teams will be introduced to the judges. The Head Judge will explain competition rules, and official time clocks will be set.
8:45 a.m. Menu Planning
The secret ingredient will be revealed, and all teams will have 15 minutes to write a menu that will be used during judging. Instructors cannot assist during menu planning.
9 a.m. First Wave of Competition Begins
Teams 1-3 will begin cooking.
9:30 a.m. Second Wave of Competition Begins
Teams 4-6 will begin cooking.
10 a.m. Third Wave of Competition Begins
Teams 7-9 will begin cooking.
10:30 a.m. Fourth Wave of Competition Begins
Teams 10-12 will begin cooking.
10:15 a.m. First Wave of Judging Begins
There will be three separate ten-minute windows for Teams 1-3 to present their appetizers, entrees, and desserts.
10:45 a.m. Second Wave of Judging Begins
There will be three separate ten-minute windows for Teams 4-6 to present their appetizers, entrees, and desserts.
11:15 a.m. Third Wave of Judging Begins
There will be three separate ten-minute windows for Teams 7-9 to present their appetizers, entrees, and desserts.
11:45 a.m. Fourth Wave of Judging Begins
There will be three separate ten-minute windows for Teams 10-12 to present their appetizers, entrees, and desserts.
12:15 p.m. Late Judging
Teams who miss the judging windows will be given a chance to present their dishes after all other dishes have been judged. Please note: a penalty will be issued for late judging.
12:30 p.m. Break
Cooking/judging will be completed, and judges will enter a closed session to tally team scores.
Students will be served lunch after their stations have been cleaned.
1 p.m. Judges Debriefing
Judges will individually debrief the teams on their performances.
2 p.m. Awards Ceremony
Teams will be introduced, winners will be announced, and awards will be presented.
2:30 p.m. Dismiss
Participants can pack up and depart.
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