2008 Louisiana Alligator Soirée Teams

Junior Culinarians from across the state showed the crowds of the 2008 Louisiana Alligator Soirée a variety of creative ways to prepare Louisiana alligator meat.   The teams impressed judges with their talent and creativity in creating tasty alligator cuisine in a cook-off modeled after the hit T.V. show, Top Chef. 

In preparing for the challenge, the participating teams, 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) only knew that their main ingredient would be Louisiana alligator meat.  The other shared kitchen items and “mystery ingredients” were revealed to them when they arrived for the competition. 

When preparing  their appetizer and entrée, each team had to use at least two of the “mystery ingredients” that came from a few of the Louisiana Alligator Soirée sponsors, including peanuts from Southwest Airlines, tortilla chips and artichoke hearts from Whole Foods Market and three Michelob Brewing Co. beers, Michelob Light, Michelob Pale Ale or Michelob Honey Lager.