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Cook of the Week: Geneva mom thrives in the heat of competition

Imagine this: 50 kitchens set up back to back in the Las Vegas heat, all swarming with apron-clad cooks scurrying, as if in fast-forward, from their pots to the presentation table while a huge clock overhead counts down.

That was the scene at the World Food Championship in November where Geneva's Ann Jones competed in the pasta category.

“It was the most amazing cooking competition I've ever been in,” says Ann. “It was off the charts.”

More than 400 home cooks and professional chefs competed for cash prizes in the weeklong event. In order to continue to the next round of competition, Ann needed to score in the top 10. Her Veal Marsala took a lot of time however, and she admits she did not have any time to spare for presentation.

“It tasted good, but everything matters,” she shrugs philosophically. She missed advancing by a mere .0125. Still, Ann stayed on to watch the remainder of the competition.

“Chefs and foodies love each other. They were all patting each other's backs and high-fiving. It's a very friendly competition.”

It was not happenstance that Ann competed in the pasta category.

“Pasta is my thing. Pasta and I are good friends. I make it fresh, but I also use it from a box. To me pasta is a blank canvas. You can turn it into a thousand different things. Whenever I entertain I gravitate toward it.”

Ann, the mother of two boys, has been cooking since she was 6, the same age her youngest is now.

“My mother was a home economics teacher; nothing was processed in our house!” Later, the family opened a restaurant. Perhaps it was because of this upbringing, that, even though she is passionate about cooking, Ann chose not to become a professional chef.

“Because I grew up in a restaurant family, I knew that your nighttimes and weekends are gone. I've found ways to satisfy my passion without having to be away from my kids.”

Ann cooks a variety of ethnic cuisines and leans toward heartier fare, like baked pastas, soups and stews, including the Irish-inspired stew she demonstrates for us in today's online video.

Ann is always on the lookout for a good recipe, but she particularly likes creating her own. More than 200 original recipes crowd her computer hard drive. After having a good meal at a restaurant, she often tries to recreate it in her own kitchen.

“I'm curious and have a passion for making real food for my family.”

That doesn't always mean making exotic, gourmet meals. She makes her own chicken nuggets as well as a creamy broccoli soup with no cream.

“I like to trick the palate. Comfort food is a real staple in our home. I like the challenge of making it healthy. I like knowing that I made it myself, with just four ingredients. It's real food.”

Ann hopes to return to Las Vegas for the 2015 World Food Competition and is considering the seafood category, maybe something with a Mexican twist. Today we get a South-of-the-border taste of her carnitas street tacos with jicama slaw.

What do you think? Is it a winner?

Irish Stout Stew

Lobster Mac and Cheese

Ann's Carnitas Street Tacos with Jicama Slaw

  Ann Jones of Geneva gravitates toward pasta and hearty dishes like her mashed potato-topped Irish stew. Rick West/rwest@dailyherald.com
  Ann Jones stirs stout into her Irish stew. Rick West/rwest@dailyherald.com
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