AUGUST 4, 2008

TODAY’S UP AND COMING
ALLIGATOR CHEFS

The Louisiana Culinary Institute took home the winning trophy at the inaugural Louisiana Alligator Soirée on August 6, 2007. The Louisiana Seafood Promotion & Marketing Board (LSPMB) presented the student competition in New Orleans at the Ernest N. Morial Convention Center to boost consumer and chef awareness of the incredibly lean and wonderfully delicious Louisiana alligator.

The winning student team members from the Baton Rouge institute are also employed by local restaurants there: Dustin Deshotels of Juban’s Restaurant; Jude Huval of Pat’s Fisherman’s Wharf; Jeremy Jeansonne from Don’s Seafood and Steak House; and Philip Cornman from Hollywood Casino Steakhouse.

They were obviously very proud as they posed for photographs while displaying their two dishes. The appetizer was Poached Alligator Sausage over German Potato Salad with Garlic Aioli and the entrée was Alligator and Heirloom Tomato Napoleon.

LSPMB Assistant Executive Director Liz Ferguson explained, “Besides alligator meat, the chefs-to-be were expected to work with mystery ingredients similar to TV’s Iron Chef Challenge.” The mystery ingredients included: one of Anheuser-Busch’s fine Michelob beers, Louisiana shrimp, and canned artichoke hearts.

The other competing student teams were from Delgado Community College Culinary Program (New Orleans) and SOWELA Technical Community College (Lake Charles). Students were instructed to select their ingredients from the on-site Whole Foods Market and then had two hours to prepare an appetizer and an entrée.

Chef Duke LeCicero from Café Giovani emceed the festive event. The judges were seated at tables decorated with lovely plate ware and other assorted items from Cookin’ Cajun Cooking School. Judges included: Chef Guy Sockrider of Muriel’s Restaurant, Chad Phares owner of Phares’ Restaurant, Registered Sanitarian Barry Blue, and radio host and reporter Don Dubuc of WWL radio.