A taste of Hawaii
Students from the JCCC culinary program brought a taste of Hawaii to the Young Chefs Challenge in Seoul, South Korea, in November, and they brought home gold, silver and bronze medals for their effort.
The JCCC culinary team represented the United States in the competition, an invitational event that drew 19 teams from around the world. JCCC’s team placed fourth overall, with a team from Hong Kong winning the gold.
The JCCC team also earned a gold medal in the cold foods competition, silver in the hot foods competition, and a bronze in the overall cold food category.
The hot foods competition required the team to prepare a three-course meal for 65 people. In the cold food competition, the team prepared a cold food platter for eight, four individual desserts, three individual appetizers and a five course cold gourmet meal.
Hawaiian inspirations on the menu included Hawaiian pork sausage with garlic, served with sweet and sour Napa cabbage; Hawaiian Manoa vintage chocolate mousse on flourless chocolate cake with a crunchy Macadamia nut crust; Kona coffee ice cream and caramelized pineapple with Hawaiian white honey and banana rum ice cream.
Here’s the full menu:
Mousseline “capped’ salmon with seaweed-citrus crust crème fraiche infused with vanilla bean and chili peppers
Soy and ginger cured and hot smoked salmon on daikon and cucumber slaw with Wasabi aioli
Salmon tartar in sesame cone on mango and tomato salsa
Salmon caviar and micro greens
Avocado cilantro puree, carrot and ginger gelee, current tomatoes and taro root chip
Pork tenderloin with sweet chili and spice rub
Shiitake and shallot reduction sauce with a hint of soy sauce and Mirin
Hawaiian Pork sausage with garlic on sweet and sour Napa cabbage
Half sphere potato filled with mashed potatoes seasoned with chives, sour cream, bacon bits, Edamame, green beans, water cress, carrots, purple basil pesto
Hawaiian Manoa vintage chocolate mousse on flourless chocolate cake with crunchy Macadamia nut crust
Kona coffee cream Chantilly
Caramelized pineapple with Hawaiian white honey and banana rum ice cream
Toasted coconuts and Pink Guava sauceMembers of the JCCC team competing in Seoul were Sally Wilson and Stephan Horsch , Kansas City, Mo., Jessica Seely and Katie O’Connor, Overland Park; Matt Phillips, Hillsboro, Kan.; and Kathryn Ratzlaff, Lawrence, Kan. Edward Adel, JCCC assistant professor of hospitality management, and Todd Walline, adjunct assistant professor of hospitality management, were the coaches who traveled with the team.