Harper culinary students win foodie showdown
Harper College students went head-to-head with culinary teams from the Army, Navy and Military Sealift Command in a live cooking competition, similar to the Food Network's Iron Chef — and won.
In 90 minutes, they had to create and present a four-course meal using a secret ingredient unveiled at the start of the cook-off: coconut.
The Bistro competition played out Friday during the first day of the International Food Service Executives' Association national conference, at the Schaumburg Convention Center.
Harper students took first, followed by the Navy team, with culinary students from Johnson & Wales University in Rhode Island coming in third.
“Their flavors, presentation and quality were all there,” said lead judge, Todd Story, an executive chef from Arvada, Colorado. “It was suitable to be served in a restaurant.”
Working at cooking stations with limited resources, the Navy chefs created a brunch menu that included coconut French toast, while the Army served andouille sausage with coconut sweet potatoes and French green beans.
Harper students created a Chicago-style menu that featured a cake for dessert, infused with coconut milk and served with a pomegranate compote.
“That's our standout feature, our cake,” said Wioleta Kosowska, 22, of Hoffman Estates. “We don't have an oven to bake it in, so we're steaming it on a broiler. It's exciting and exhilarating, but the nerves are really kicking in.”
The International Food Service Executives' Association began partnering with the military branches 50 years ago. Association members evaluate military programs, offer food classes, competitions and awards for excellence.
More than 650 people attended the trade show's opening day, including more than 300 military personnel.
Among them was Chief Warrant Officer David Longstaff, who manages the Army's culinary staff and oversees meals prepared for deployed military in Iraq and Afghanistan.
He came away impressed with the whole-wheat, low-sodium lasagna, he said, as well as the gluten-free pizza crust and rehydration beverages.
“I'm seeing a trend toward healthier foods,” Longstaff said. “They get it. We have a captive audience here, especially in Afghanistan and Iraq, who will eat whatever we give them. With meals like these, the end product will be healthier soldiers.”
Also attending the convention was Chief Petty Officer Catina Harris, a senior chief culinary specialist with the Navy, currently commanding Naval cooks at the White House.
“We're recruiting sailors to come and work,” Harris said, “but we have rather stringent requirements. We prepare meals for the president and vice president, for different functions, but not for state dinners.”
During the three-day conference, more than a dozen Harper College culinary students agreed to volunteer with different aspects of the trade show.
“It's a wonderful opportunity for our students to network with people providing millions of meals each year,” said Patrick Beach, coordinator of Harper's hospitality management program. “They get to see so much here.”