Culinary students vie in 'Seafood Challenge'
Last Updated: 14:18 August 29, 2013
Students cooking in the "challenge" will receive a mystery basket of ingredients for the first round, which starts at 10:15 a.m. They'll be given a one-hour time limit to cook their dishes at the Boulder campus at 637 S. Broadway, Suite H in the Table Mesa shopping center.
Then, students will get 15 minutes to plate their dishes. A team of judges will choose two finalists, based on technique, use of product, flavor and seasoning, and presentation. Before the challenge starts, Denver-based Seattle Fish Co. will present a "responsible sourcing" workshop, featuring Colorado fisheries, according to a press release.
The two finalists will participate in the final round of the "challenge" to be held at the Boulder Farmers Market on Saturday, Sept. 7. Each will get a set sum of money to buy ingredients at the market and cook a meal.
The Boulder school is named after culinary icon Auguste Escoffier. The chef's great grandson Michael Escoffier came to Boulder in August 2011 to support the school's name change from the previous Culinary School of the Rockies. The school is owned by the Triumph Higher Education Group in Chicago. It teaches Auguste Escoffier's methods, principles and systems to home cooks and aspiring professionals.
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