Tonight is the big night for six culinary students competing in the S. Pellegrino Almost Famous Chef Competition Mid-Atlantic Regional. The students will be presenting their signature dish to the judges tonight in hopes that their personal style and skills will
CL got a chance to talk with Heather before her moment of judgment:
What made you want to become a chef?
“I am an only child, and my parents were never very good cooks, so when I was young I used to watch cooking shows on TV and go in the kitchen to work on my “creations.” I discovered there was a culinary program at my high school and my teacher was my driving force that lead me to Johnson & Whales.”
Why did you want to compete in this competition today?
“The S. Pellegrino competition is highly regarded and a real honor to be a part of; it will be a great experience. If I make it to the finals in California I most look forward to competing in the mystery basket competition because it is a completely off-the-cuff contest: You don’t know what ingredients you will have to work with, so skill really has to speak for itself because you have to work with the tools and ingredients you are given to create something wonderful.”
What do you consider your chef specialty?
“I would have to say sushi. A lot of people are very impressed by it because it’s so specialized, and it’s actually much cheaper to make than it is to buy, which is a big plus.”
Do you find there is more pressure to succeed in your industry because you are a woman?
“Definitely. I came from a high school where the culinary program included mostly girls, so when I started at Johnson & Wales it was a big change for me to see that I was entering a male dominated profession. I definitely get a lot of slack from the guys; to be a woman in this industry you really have to hold your own. I find it helps to have fun. When I’m in the kitchen, I try to have as much fun as I can.”
What do you strive for as a chef? What do you hope to do when you finish?
“Initially, I really wanted to do catering, but then I became a personal chef for two years and really enjoyed it. I am interested in research and development as well. I’m open for any opportunity that comes my way; I would love to work with some great chefs and learn as much from them as I can.”
The S. Pellegrino Almost Famous Chef Competition Mid-Atlantic Regional is Wednesday, Feb. 6 from 6 p.m.-8 p.m. at Drexel University in Philadelphia, Penn.
This article appears in Feb 6-12, 2008.
This competition sucks!!! some of the (regional)winners were alumni. They’re not even students anymore and they still go to compete!!!?!?