JACK DANIEL ’ S CLUB
A Taste of Asia
CTE Culinary Students Compete in the Jr . Ironclad Chef Competition Written by Elisha Bury , RD , LD , a dietitian with Aramark
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Eight culinary students clad in toques and black chef coats nervously stepped forward to their neatly arranged workstations . Before them sat an expert panel of judges , ranging from Crowley ISD principals to Board of Trustees members . Behind them , a spread of fresh vegetables and herbs , various sauces , spices , grilled chicken , brown rice and egg noodles awaited . So began the Jr . Ironclad Chef Competition at the Bill R . Johnson Career & Technology Education ( CTE ) Center . The theme this year was A Taste of Asia .
Kris Yarborough , executive chef for Aramark , introduced the rules : 30 minutes to cook followed by a presentation before the judges . Then he added a surprise . Two of three mystery ingredients — wasabi paste , bean sprouts and basil — had to be included in the dish .
The teams of two were competing for a spot in Aramark ’ s regional chef competition in Waco , where winners earn scholarship money for college . The competition encourages students from across the state to create unique dishes that meet the nutritional guidelines set forth by the National School Lunch Program .
“ All of the ingredients the students are using are standards in our ( school ) pantry ,” said Cassie Cross , an executive chef with Aramark who co-hosted the event with Yarborough .
The winning team , A . J . Specialties , plated The Vega , a tantalizing combination of grilled chicken , brown rice , snap peas , carrots , broccoli , onions and mushrooms .
Team member Ashley Estrada devoted much of the 30 minutes to creating a signature sauce that featured soy sauce , brown and white sugars , sesame seed oil and
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FIELD ground ginger . The team incorporated basil and wasabi into their dish .
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Coynetta Stewart plates her dish as the judges watch .
José Vega and Ashley Estrada of Team A . J . Specialties prepare the winning dish , The Vega .
Before the competition began , Estrada was looking forward to the chance to cook . She already had several culinary competitions , including FitWorth , under her belt . That particular competition also placed stringent dietary rules on contestants . Estrada said she wasn ’ t worried about the school lunch regulations , especially the reduced salt .
“ You can still make it taste good without salt ,” Estrada said .
All of the dishes created during the competition will be featured on Crowley High School ’ s new Market 360 line , which will include made-to-order stir-fry .
The culinary program at the CTE Center draws students from both high schools . The students attend two class periods daily and learn a variety of skills such as basic cooking techniques , restaurant management , table service and goal setting .
“ The students can actually go into the industry and have meaningful jobs ,” said Julie Howerton , one of the culinary program directors .
The winning dish , The Vega , prepared by Team A . J . Specialties .
Spring 2017 | CROWLEY ISD CONNECTIONS 21