Wowing a panel of chefs and media with a signature salmon dish and a splash of star quality, student chef Stephen Gillanders has won the right to represent his school at the 3 rd Annual S.Pellegrino Almost Famous Chef competition. Gillanders, a junior studying culinary arts management, emerged victorious in a tough competition on Sunday, testing six of the university's top students on creativity, presentation, personality and their ability to perform under pressure. Gillanders will join standouts from other top culinary schools at the competition's national finals, to take place October 14-17 at Las Vegas' Mandalay Bay Resort and Casino.
The competition is designed to help students learn firsthand from some of the world's most famous culinary personalities what it takes to become a great cook - and a successful chef - in today's competitive marketplace. At the 51³Ô¹ÏºÚÁÏ regional, Gillanders prepared a Crispy Skin Cured Salmon with Parmesan Spinach Cakes, Yukon Gold Potato Puree, Mushroom Ragout, Smoked Salmon Rillette, and Port Beurre Rouge. A panel including chefs Vincenzo Lo Verso of Panevino, Mark Ferguson of Trattoria Del Lupo, Luciano Pellegrini of Valentino and Phillipe Rispoli of Aureole, along with KVBC Channel 3 producer Joyce Kotnick and weathercaster John Fredericks, selected Gillanders for top honors from an exceptional group of competitors.
"All of our students did an outstanding job," said Jean Hertzman, Lecturer/Chef at 51³Ô¹ÏºÚÁÏ's William F. Harrah College of Hotel Administration. "They really made the most of their opportunity to work under time deadline, and to present and discuss their creations with a world-class panel of experts. We're very proud of all our competitors - and of course we'll all be cheering for Stephen in the finals."
At the finals, student chefs from across the country will vie for the title of Almost Famous Chef, participating in three competition categories: a "mystery ingredient" basket contest, in which contestants have two hours to prepare a dish created from previously unknown ingredients; a signature dish contest, offering contestants an opportunity to showcase regional flavors and traditions; and a people's choice contest, in which competition attendees vote on their favorite dishes.
Finalists will see their work judged by a high-powered culinary panel, slated to include chefs Charlie Palmer (Aureole, New York and Las Vegas), Susan Feniger and Mary Sue Milliken (Owners, Border Grill, Los Angeles/Hosts, TV's Two Hot Tamales), David Kellaway (Executive Chef, Mandalay Bay), Piero Selvaggio (Valentino, Santa Monica and Las Vegas), and Hubert Keller (Fleur de Lys, San Francisco and Las Vegas). Winners receive $1000 cash from S.Pellegrino, a trip to the Italian Culinary Institute for Foreigners (ICIF) in Italy, and numerous culinary products.
