By Alexandra Zendrian BECOMING A CONTENDER requirements to go to the American Culinary Federation conference competition in Arizona. We asked him after what the experience was like. 1.What was it like to make it to Arizona to nationally compete? It was an amazing feeling. When I was a student, I Hospitality News helped Chef Spyridon Giannakoulopoulos meet his GoFundMe was on the Johnson and Wales student team where we competed nationally. It was incredible to be back as a professional representing my Throughout the years I’ve learned that if you don’t plan, you plan to fail. In order to be successful you need to know your program. Knowing your program comes from practicing and developing it over time. Leading up to the competition day, I just kept to my program and ultimately had fun executing it. 3. How do you feel you did and what did you create? I created a two-course gastronomique menu that included a lacto-ovo vegetarian dish that focused on variations of cauliflower which consisted of Cauliflower Panna Cotta, Cauliflower Crisp, Cauliflower Salad, Prickly Pear Coulis, Cauliflower-Prickly Pear Spiced Cracker, Champagne Vinaigrette. The main course was Duet of Pork which consisted of Pan Seared Mushroom Farce and Cured Pork Belly Wrapped Pork Tenderloin, Sunchoke Puree, Braised Pork Collar Ragout Tartlet, Corn Custard, Marinated Cherry Tomato, Fennel Citrus Zest Salad, Apricot Pork Sauce. I feel I performed to the best of my abilities and was excited to showcase my program that was weeks of planning and developing. chapter and region at the nationals. 2. What plan did you go into the competition with?
4. What did you learn from this experience? This experience has helped me grow as an individual, both as a chef and instructor. This competition pushed me to a level in my career that is beyond what my younger self could have imagined. If you would have asked me 10 years ago where I would have seen myself, competing for USA Chef of the Year wouldn’t have been in the cards. I’m proud to have made it to nationals. 5. How did you prepare for the competition in Arizona? After the regional qualifier, I was eager to learn what the guidelines for nationals would be. After viewing them, the planning, research and development started. Sourcing the ingredients and testing different cooking applications to get a feel for the various products were a large part of developing the menu paired with dynamic flavors. Making sure all the prep lists were in place while getting the menu started was challenging but seeing it all come together was the end goal. 6. Was there anyone you kept in mind who inspired you or you dedicated this performance to? I was very fortunate to have my peers, colleagues, mentors and family there to support me throughout this journey. I wouldn't have been able to do it without all the support.
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