AUGUST 4, 2008

TODAY’S UP AND COMING
ALLIGATOR CHEFS

ACF New Orleans Chapter Winning Team
Front row L to R- Chef/ Coach Nancy Burback, CEC, CCE,
Wanda Schmidt, Mary Allen
Back row L to R- Francis Strayham, Joshua Cormier, and Eric Mark

Chef John Folse Helps Shine the Light on Louisiana’s Rising Chef Superstars
The Louisiana Alligator Soirée

The junior culinary team from the American Culinary Federation’s New Orleans Chapter took home the prize at the Second Annual Louisiana Alligator Soirée. Junior culinarians from across Louisiana gathered at the Louisiana Foodservice EXPO in the New Orleans Morial Convention Center on Aug. 4 for the competition which featured Louisiana alligator as the main ingredient.

The winning team included leader, Chef Nancy Burback, and team members Mary Allen, Joshua Cormier, Eric Mark, Wanda Schmidt and Francis Strayham. The team presented the judges with their “Louisiana Alligator filled Frog Legs” appetizer and followed with their entrée, a “Louisiana Alligator and Artichoke Cake” served with poached alligator sausage over sautéed greens and a caper cream sauce.

Louisiana’s own restaurateur, cookbook author and chef, John Folse, laid out the rules of the game to the participating teams from across the state, including winner American Culinary Federation, New Orleans Chapter; 2nd place winner Delgado Community College, New Orleans; 3rd place winner Louisiana Culinary Institute, Baton Rouge; SOWELA Technical Community College, Lake Charles; and Louisiana Technical College, Region 1 (Jefferson Parish).

Each team showed up with their kitchen tools in hand and learned upon their arrival what shared ingredients were available for the “Iron Chef” style competition featuring Louisiana alligator. Upon learning the mystery ingredients, each team had to use at least two of the items in both their appetizer and entrée recipes. The sponsors’ mystery ingredients were canned artichoke hearts and tortilla chips from Whole Foods Market, peanuts from Southwest Airlines and one of three Michelob Brewing Co. beers, Michelob Light, Michelob Pale Ale or Michelob Honey Lager.

Joining Folse on stage was co-master of ceremonies and the 2006 Great American Seafood Cook-Off winner, Chef Justin Timineri, of the Florida Department of Agriculture and Consumer Services. The Louisiana Alligator Soirée was presented by the Louisiana Seafood Promotion and Marketing Board.

“From beer battered alligator to alligator tamales and alligator boudin, these teams really proved their creativity at the Louisiana Alligator Soirée and showed the audience just how versatile alligator meat can be,” said Ewell Smith, executive director of the Louisiana Seafood Marketing and Promotion Board.

The judges from this year’s event included Mr. Barry Blue who is a culinary registered sanitarian. Blue concentrated on the teams sanitation and safety; the five tasting judges included Poppy Tooker, Slow Food activist and celebrity foodie; Greg Reggio of Taste Buds Corporation which includes Zea Rotisserie and Semolina Restaurants; Victoria Munt Rogers, editor of Gulfscapes Magazine; Chef Scott Middleton of the Culinary Arts program of Bossier Parish Community College and Chef Phil O’Donnell of O’Donnell’s Restaurant in Ponchatoula who placed 2nd in the recent Louisiana Seafood Cook-Off.

Sponsors for this unique competition included the National Oceanic and Atmospheric Administration (NOAA) and FishWatch; Michelob Brewing Co., Shell, Southwest Airlines, Southwest Cargo, Whole Foods Market, Louisiana Seafood Promotion and Marketing Board, Louisiana Department of Wildlife & Fisheries, Louisiana Fur and Alligator Advisory Council, Seafood Business Magazine, Santé Magazine, Gulfscapes Magazine, New Orleans Magazine, St. Charles Avenue Magazine, New Orleans Homes and Lifestyles Magazine, New Orleans Living Magazine and Television, Louisiana Cookin’ Magazine, Culinary Concierge Magazine, WWL Radio New Orleans, Royal Sonesta New Orleans Hotel, Loubat Food Service Equipment and the Louisiana Restaurant Association.

Alligator meat’s popularity is on the rise thanks to its leanness and tastiness. Because alligator meat is low in calories and cholesterol it can be adapted to many diets. All around the world, Louisiana alligator is being recognized as more than just a sight to behold on a swamp tour and creating an economic splash for Louisiana. One recent report prepared for the Louisiana Department of Wildlife and Fisheries showed that retail sales of Louisiana alligator meat and hides grossed more than $52 million in 2006.

For more information about the Louisiana Alligator Soirée , Louisiana seafood suppliers and recipes, visit www.LousisianaSeafood.com.