Turning Up the Heat
Second annual Aramark Lone Star Chef Competition focuses on Latin flavors Written by Elisha Bury , Aramark Dietitian
When eight culinary students stepped into the cafeteria at the B . R . Johnson Career & Tech Center to compete in the second annual Crowley ISD Lone Star Chef Competition , they stepped into a scene straight from The Food Network .
Chicken , beef , pork , tortillas , rice , spices and colorful vegetables lined tables topped with black table cloths . Three mystery ingredients waited to be unveiled . Workstations were equipped with burners , knives , cutting boards , skillets and all the tools necessary to create a winning dish . The students were given 30 minutes and a theme : Latin Fusion .
All dishes had to meet the strict nutritional guidelines set by the U . S . Department of Agriculture under the National School Lunch Program . These guidelines include strict limitations on calories , sodium and saturated fat .
The clock ticked as an expert panel of judges looked on . The judges were Dr . Michael McFarland , CISD superintendent of schools ; Gary Grassia , CISD Board of Trustees member and owner of Simply Fondue ; Randy Reaves , executive director of CISD Non-Instructional Services ; Tim Braun , of Chrane Foodservice Solutions ( the company that donated equipment for the event ); Bud Kennedy , columnist for the Fort Worth Star-Telegram ; and Chef Juan Rodriguez , owner of Magdalena ’ s Catering and Events .
Cassie Davidson , an Aramark K12 executive chef and emcee for the event , added to the intensity by explaining that two of three mystery ingredients — chayote squash , jicama and plantains — had to be included in the dish .
“ The mystery ingredients help introduce new flavors to students and increase the competition factor for teams ,” Davidson said . “ In real life , we have something
Maddi Paul ( left ) and MaKaliah McDonald prep their ingredients .
16 CROWLEY ISD CONNECTIONS | Spring 2018
Chef Tess Collins , CISD ’ s executive chef , talks with students through flavor profiles and basic preparation tips to help them make a decision .
unexpected happen all of the time , and this is one way to teach them that there will always be something that changes your normal routine .”
After a fierce battle , the teams presented their dishes before the judges . The judges tasted the dishes and scored the teams on plating , taste , degree of difficulty and use of the mystery ingredients . Then the results were tallied .
First-place honors were given to the Latin Heat taco from Team ándale . The trio of Paola Raya , KJ Keeton and Arturo Gonzalez selected shredded pork , corn tortillas and several spices to create layers of flavor . They also added heat with fresh jalapeno .
Keeton said the mystery ingredients worked well as a garnish .
“ We decided to chop up plantains and the squash and add it on top .”
Raya said she was inspired by food trucks , while Keeton remarked that the team improved on a dish that Gonzalez ’ s mom makes .
“ We always go over and eat tacos at his house ,” Keeton said .
As winners of the CISD Lone Star Chef Competition , Team ándale also earned tickets to Magdalena ’ s fourcourse Supper Club . Their winning dish will be featured in the cafeterias at both North Crowley and Crowley high schools .
“ I was comparing myself to you when I was your age ,” Chef Juan said , after the competition . “ I couldn ’ t have done what you just did . You are off to a great start .”
Team ándale will travel to the regional Lone Star Chef Competition at Baylor University on March 29 to compete against 11 other school districts . The winner will take home up to $ 5,000 in scholarship money and rights to a traveling trophy .