Our judges on Cook of the Week Challenge 2015

We asked the judges of this year's Cook of the Week Challenge a few questions about food, the contestants and more. Here's what a few of them had to say.

Dan Rich

2013 Cook of the Week Challenge winner

Q. Did you learn anything from your experience as a judge?

A. I always learn something when I interact with other foodies. I really appreciate taking a look at the contestant's creations and sort of getting in their kitchen mindset a bit as I mull through their culinary creations. Not unlike a good book or a decent movie, I enjoy the intro (mystery basket) and then watching the plot unfold as the plate comes together for the aspiring chef. The final chapter, or the plating, is always rather suspenseful. This is a tough competition, and all contestants should be given praise for their desire to expose their abilities to the world.

Q. Did you have a favorite challenge or mystery basket?

A. Yes, although are we really supposed to have favorites? I really liked Bill's stuffed chicken breasts with the moonshine sweet potatoes. Kind of a tough basket; he assembled a beautiful plate. It's something that I would make at home and serve to guests. And eat myself for breakfast the next morning. It's all about interpretation, and with that he did a fine job.

Q. Have you tried any of the techniques or recipes you voted on?

A. Heck, I'm still working through Michael Pennisi's selections from a few years ago. A lot of really good recipes out there — I'll get to them, I promise.

Q. Did any dish surprise you — did a cook come up with something you didn't think of?

A. Simplicity seemed to be kind of the theme this year. I was pleased to see that the contestants were using tried-and-true techniques to enhance flavors; it seemed as if a lot of thought went into plating and prep. I'd say it was a good year in the COTW challenge. I'm dying to see what culinary evil lurks at the final challenge.

Q. If you noodled out a recipe of your own using the secret ingredients, would you share them with us?

A. Of course I would. The problem with my noodling is that it tends to be a bit inspirational; a bit ad hoc. Creating isn't a problem; writing down the recipe such that it can be consistently re-created is a far bigger challenge. I'll make this one easy, DH staff — pick a night, come on over and bring a decent bottle of wine. I'll handle the rest. Love you guys for putting on the COTW challenge each year and making it available to the entire suburban region. A big shout out to Deb Pankey for kicking this thing off years ago. Miss you!!

John Engle

President and CEO, King Oscar Inc.

Q. Did you learn anything from your experience as a judge?

A. I am always impressed with the talent and creativity of the guest cooks. This year's event was no exception. The cooks were able to create wonderful recipes with a relatively obscure product — canned King Oscar North Atlantic Mackerel — and I, for one, would be proud to serve them at my dinner table!

Q. Did you have a favorite challenge or mystery basket?

A. I am a bit self-serving on this, but I love Challenge 10. Both chefs admittedly were quite surprised by the mystery ingredient, canned mackerel. But after working with this delicious and nutritious protein, KO canned mackerel is likely to make their shopping list in the future!

Q. Have you tried any of the techniques or recipes you voted on?

A. I have not. However, both recipes are printed and in the recipe book. I will try them one day, because both of them sound and appear exceptional.

Q. Did any dish surprise you ­— did a cook come up with something you didn't think of?

A. It might be difficult to surprise a guy in the fish business. I love this event. It brings out the best in your readers. There is so much talent in Chicago, and this year's challengers did not disappoint. Fabulous recipes with difficult ingredients. Kudos, chefs!

Q. If you noodled out a recipe of your own using the secret ingredients, would you share them with us?

A. YES! Since both of the challenge recipes were main dishes, I will go off the reservation a little bit and award you with an appetizer using the King Oscar canned North Atlantic Mackerel!

— Susan Stark

Q. Please include your recipe if you have one.

A. See John Engle's recipe for King Oscar Mackerel Chutney Spoons.