Tough meet, but tasty finish

This year’s Robert Bland Culinary Salon, staged this past weekend at East Valley Institute of Technology (EVIT), drew a formidable set of competitors in a formidable judging.

This American Culinary Foundation event, presented by the ACF Chef’s Association of Arizona, is a high level contest with an exceptionally high bar to cross. Nonetheless, these six students – all of whom also were in C-CAP’s TopTen group during this past C-CAP competition, took these medals:

Tiffanny Miller - Flagstaff HS - Silver Medal

Alyssa Falshaw - Flagstaff HS - Bronze Medal

Shoshannah Wright - Payson HS - Bronze

Christopher Andrade - Valley Vista HS - Bronze

Emery Van Gilder - Catalina Magner HS - Bronze

Royce Schlittenhart - Canyon del Oro HS - Bronze

These two students also went home with medals:

Jessie Beekman - Flagstaff - Silver

Kylie Radford - Flagstaff - Bronze

We’ll expect to see all eight students through this year’s practices and finals next spring!

Preliminary Heats 3 and 4 – EVIT

C-CAP’s final preliminaries at East Valley Institute of Technology (EVIT) this past weekend were intense and fun, too.

Seniors, realizing that fewer than half competing in the preliminaries will make it to the finals, were especially anxious.

Juniors were no less anxious and, if anything, appeared to feel even more competitive.

With preliminaries complete, judges offered just a few more tips for those preparing for the final round in March.

First, for seniors in the competition, judges offered a caution to take a few minutes to consider the commitment question. That is, ask yourself, “Do I have the determination and stamina to compete, not just in competition, but as a professional in the culinary field?”

Then, plan on attending Competition 101, this year’s final competition practice set for February 26, from 10 a.m. until 2 p.m. at the Art Institute of Phoenix. You must register ahead of time with C-CAP executive director, Jill Smith.

Judges also had just a few more tips as both seniors and juniors continue practice for the finals, set for March 26 at the East Valley Institute of Technology. Here they are:

• Organization and timing are critical (many students have a good handle on this, so make certain you have a plan in place for each recipe)
• Use all of the time you have –time management is critical so you can be confident and will not need to rush any step
• Find a professional or instructor who will critique your technique and presentation (mom, dad, siblings and friends can’t do this!)
• Don’t trip on the small stuff: watch your cloths so stray fibers don’t end up in food, don’t drop food or equipment, and remember sanitation technique
• TST –taste, season, taste. Taste after any ingredient is added. Correct seasoning as you go.
• Remember – salt is your friend.

And keep practicing.

We know what these fabulous chefs are cooking up...

..for Just Desserts. (Check http://www.facebook.com/pages/Getting-Our-Just-Desserts/127049954000526?ref=ts) But what do Arizona's top women chefs have for dessert when they're not working? Think we'd ask this question if we didn't know the answer? Right! See what they told us, below! And don't forget to get tickets to sample a few of their more - ahem- public efforts - just go to www.blacktie-arizona.com/rsvp - event code justdesserts10. Here's what the chefs have to say:

Barbara Fenzl, CCP, Honorary Chef for Just Desserts, says, “Oh, that’s hard. Something with chocolate and caramel. No, wait, Concord cake. No…crepes with hazelnut mousse and crème anglaise. No, wait,..."

Heidi Lee, television and radio maven and creator of Into the Soup, likes desserts with flash, “Anything with alcohol and fruit, like a trifle or a rum ball. If it lights up, that’s even better.” But Renae Hannum, regional chef, Quorum Hotels & Resorts, likes to switch things up: “At the moment, I love banana and coconut cream pies. Next month?”

Dezirea Elizondo, sous chef at POSH Restaurant, doesn't much care for desserts, “I don’t like sweet-sweet desserts, so maybe cheesecake? Cheesecake with raspberries on top.” Therese Hills, pastry chef, Troon Private Golf and Country Club, on the other hand, likes things seasonal. “I think this is a toss-up between cupcakes made with pumpkin and pumpkin spices or almost any cake with cream in it. But fall is my favorite season and I love fall flavors – like pumpkin. ”

JoAnn Ayres, chef and culinary nstructor at The Art Institute of Phoenix, thinks its easy to get a little tired of some sweets. “You do get a little jaded, but I think a good fruit crisp or a great apple pie just might do it. ”

Country Velador, pastry chef, Cowboy Ciao, likes dessert for comfort. “It’s that continuing memory-pull to childhood: birthday cake. It makes any time a special occasion, and it’s also so versatile.” Asta Pedersen, American Healthcare and Culinary Consultants, also likes desserts that remind her of home and childhood, saying, “Riz a l’amande. It’s a light, fluffy rice pudding with almond paste, whipped cream and a hot sour-cherry sauce that’s a traditional Danish Christmas dessert. It’s wonderful and almost like a comfort food.”

Francine Marz, C.E. C.., chef/instructor and ACF Competition Team Coach at The Art Institute

of Phoenix, is a woman who knows what she likes. “That’s easy. Chocolate pots de crème.” So does Victoria Babbitt, at The Ritz Carlton. She says, “Crème brulèe. Cool, creamy, firm custard and a crunchy sweet topping. What could be better?” And MaryAnne Moody, owner of Bueno Burger, couldn't agree more. "Favorite dessert? Creme brulee. 'Plain vanilla,' with fresh berries. Hands down."

Tasha Slatton, cook III at Il Terrazzo, The Phoenician Resort and Spa, is another chef who likes to harken to home and family when it comes to sweets. “Maybe chocolate layer cake. I’m torn, though. My grandmother always made angel cake. It always has this great texture, it’s simple and delicious. That’s it. Grandmother’s angel cake.”

Sascha Levine, sous chef, FnB, doesn't like desserts very much. “It’s so funny! I don’t really like desserts. But anything salty, like salted caramel…oh, and cheese. Cheese is a good dessert.”

On the other hand, Joan O’Connor, co-owner/chef, Honeymoon Sweets, likes to think creatively about dessert. “I love breakfast pastries. A warm, gooey pecan-cinnamon swirl bun is wonderful. But then, a chocolate layer cake is also very good.”

Chelsie Higgins, chef and instructor at Scottsdale Community College, has diverse ideas about a good "dessert." “To eat? Tiramisu. I’m always in search of the perfect flavor and texture balance. But I really love making mousse. And pie. A perfect rustic fruit pie when it first

comes out of the oven is great to make and to give away.”

Tricia Guerrero, chef and director of culinary arts at East Valley Institute of Technology, knows what she likes in a dessert: “Bread pudding! It’s not too sweet, it can have real depth in flavor, and it has a homey, satisfying kind of ‘feel’in substance. It’s really good when it’s warm, but it can survive at room temperature, too.”

Julie Fiedler, Iron Chef Competitor, on the other hand, likes a lot of bang for her dessert buck. “I love tiramisu. It has all of my big weaknesses in one wonderful dessert: coffee, liqueur, and creamy, delicious pudding and whipped cream.”

Charleen Badman, co-owner and chef, FnB, is another chef who eschews desserts that need to be...uh, chewed. “I’ll take my desserts as fermented or distilled beverages, like a good liqueur or maybe some Chartreuse.”

Lisa Dahl, co-owner and executive sous chef, Dahl & DiLuca and Cucina Rustica, wants dessert that reminds her of happy times with friends and family. “If I had to pick just one favorite dessert I would pick my favorite birthday cake a "Princess Cake," because it suits my decadent style. It is regal like a Fabrege egg and the color of the marzipan frosting is faint green which is very feminine. It is so light and airy yet fulfilling that you feel like you are eating a cloud.”

And finally, Julie Grandon, co-creator Torched Goodness, the fabulous dessert truck that serves up uniquely created creme brulee, was stunned to be asked. “You’re joking, right? Because, you know, what else would it be?”

Why women chefs love - LOVE - professional cooking

Nearly two dozen of Arizona's top women chefs will present sweet and savory bites at this year's best holiday kick-off, Getting Our Just Desserts. Set for November 20 at The Art Institute of Phoenix, the late-afternoon fete will showcase a cornucopia of total delicious (and have you wondering if you can't just outsource this year's holiday goodies). But how did these women end up spending their careers in the kitchen? Find out here!

MaryAnne Moody, owner, Bueno Burger

After completing studies at Scottsdale Culinary Institute, MaryAnne interned as a pastry assistant at Roy’s Pacific Rim Cuisine. She moved to elements at Sanctuary Resort, and rose to pastry chef. She worked the line at Zinc, opened CaféBistro Bar and Grill as Sous Chef – and then struck out to open Bueno Burger.

How she got her start: “My grandmother was a professional baker and when I saw my aunt working at a reception center, I knew a career in food was

for me.”

What she loves about it: “We all had to help cook at home, but I loved it and my siblings didn’t. It’s just in me – and I’m good at it. But running a business has me learning new skills.”

How the industry’s changed: “Ten years ago, this profession was a little more obscure. Now, it’s seen as a glamour profession.”

What the future holds for women chefs: “I see women becoming more evident. There’s more space for women now, partly because people see it’s not just a man’s field.”

Country Velador, Pastry Chef, Cowboy Ciao

Country Velador holds a degree in fine arts in photography from Arizona State University. While in Chicago pursuing a career in art, she supported herself by working at a restaurant, where the pastry creations captivated and held attention. After a return to Phoenix, she sought out an apprenticeship in pastry. She worked at Digestif, then moved to Cowboy C

iao where she’s risen to head the pastry division.

How she got her start: “I worked front-of-the-house from the time I was 16. In Chicago, where I was again front-of-the-house, I began to realize desserts, plated desserts, were really an art form. So when I moved back to Phoenix, I went back to the kitchen.”

What she loves about it: “Mentoring with Tracy Dempsey helped me express the possibilities I’d seen in the art of creating and presenting desserts.”

How the industry’s changed: “Right now, because of the economy – which dictates people’s taste – there’s an emphasis on simplicity, home, (flavors and dishes) reminding us of youth and childhood. We’re seeing

things that speak of home.”

What the future holds for women chefs: “On a recent business trip to California, we saw at least one restaurant where there was only one guy in the kitchen. There are a lot of great women chefs, and they’re often highlighted. And overall, there are more women coming into the profession.”

Tricia Guerrero, East Valley Institute of Technology

A C-CAP scholarship gave Tricia her training at the Culinary Institute of America, where she graduated first in her class. During school, she discovered a passion for working front of the house, a passion which stands her in good stead when she teaches table service. She’s proud to be an EVIT graduate, helping other students discover their own passion in the industry.

How she got her start: “My mother is a great cook. She has a true passion but never had the opportunity to develop her passion into a career. Although, I love food; it is the hospitality industry in general amazes me.”

What she loves about it: “I love the service aspect. I truly think it makes the biggest difference in any establishment. I love talking to people. And I love that everyday is a new surprise. You never know what you’re going to get.”

How the industry’s changed: “Fortunately, with my experiences working in front and back of the house, I have only had positive experiences. It is great to see confident women in successful positions in the industry.”

What the future holds for women chefs: "The limitations are endless. There’s still a glass ceiling that’s easy to bump into, especially in the kind of industry that’s still largely dominated by men. In other words, women still need to be confident in the ways they prove themselves. And they need to be confident that they can move ahead.”

Renae Hannum, Regional chef, Quorum Hotels & Resorts

A graduate of Le Cordon Bleu at the Scottsdale Culinary Institute, Renae Hannum began her career at the Marriot Camelback Inn, rising to sous chef before moving to Hilton and becoming executive chef. She became regional chef for Quorum Hotels & Resorts in 2009, overseeing culinary operation in Mesa and Tucson.

How she got her start: “Our high school home ec class toured a casino kitchen in Las Vegas, and the executive chef told me he’d never let his daughter go into it. I knew I had to show it could be done.”

What she loves about it: “I always had a passion for this.”

How the industry’s changed: “There’s definitely been a change, but (that chef in Vegas) was right – it’s a different environment for women.”

What the future holds for women chefs: “When I was in school, I was the only woman not in pastry. Now, our management company has three women chefs.”