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Philly's Job Corps Culinary gets ready for national competition
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Philly's Job Corps Culinary gets ready for national competition
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| All Photos | Brion Shreffler |
With the smell of slightly burnt sugar in the air, I watch as garde manger Maria Xavier peels soft taffy from a baking sheet and quickly wraps it around a small soup bowl. With several of these shapes set aside to dry, Xavier starts whipping up another batch of batter � pine nut and almond pur�e, with raw brown sugar � to heat in the oven. These wafer baskets will soon hold a peach mousse, one of the showcase desserts served by Job Corps' culinary students when they compete in the 2009 Culinary Arts Expo at Atlantic Cape Community College June 15 to 19.
Last Friday morning, the students held a dry run at Job Corps Culinary's South Philly HQ, and though it was a practice round, the activity was no less intense. Four students from Philadelphia Job Corps � the org's dedicated to educational/vocational training and job placement, with many programs in the culinary field � will be competing with 16 teams from nine states (and D.C.) in their own version of Iron Chef.
The main goal of the Culinary Arts Expo, Division Chief Dr. Francis Cole says, "is always centered on giving the kids more exposure." The term "Expo" is used for the five-day event since it's more than just a competition. Besides being critiqued on preparation and presentation, many of the judges (including Food Network�s Robert Irvine, host of Dinner: Impossible, and chef William Tillinghast, current president of the American Culinary Federation's Philadelphia Chapter) will also conduct workshops on how to survive the food industry, aimed at sharing experience and insights. The students competing will also benefit from the presence of food industry reps from Aramark and Sodexo, among other companies.
The competition begins at each local Job Corps center, where the top four students are IDed, before moving on to the regionals and then the finals. The competition was expanded to make it a multi-state affair and incorporate workshops 10 years ago, and Dr. Cole says he'd like to build the Expo even further in the future so more than four students from each site can compete.
Kenyana Kendall is all smiles as she recounts her team's triumph in the 2007 competition, when Philly Job Corps not only won for the first time in their history, but also swept all the categories (Best Team, Best Taste, Mise en Place, Knowledge, Best Plating, Sanitation). Currently saving up to further her studies, Kendall returns to mentor current students. In between playfully grilling me with some of the questions she faced in the Knowledge Bowl portion of the '07 Expo � �Which four ingredients make up the clarifying agent for ordinary consomm�s?� � she told about her plans. She'd like to get a bachelor's in culinary arts with a minor in pastry, then start her own catering business. While the latter goal is not yet within immediate reach, she keeps busy by preparing desserts for friends, family and parties.
"Everything," she replies when I ask what else her catering hub would offer. "It's hard going to a restaurant. I want to do five-star all the time, since most people eat with their eyes, then with their sense of smell, and then with their taste."
Enthusiasm coupled with a nuanced appreciation of culinary arts seems to be a running mentality within these Job Corps students. Derrek Eobb, two months into the program, is planning on adding a bachelor's degree in culinary arts to his associate's degree in business management once he acquires his Job Corps certificate. His eventual goal is to gift the American palate with the wholesome, flavorful cooking of his native Trinidad and Tobago, where his father also worked with food. Keen to the difficulties inherent in opening his own restaurant, Eobb lays out a studied plan and time table � though he lights up when he brings it back to the present, speaking about the possibility of serving as the team's Iron Chef, or team leader, in 2010.
Sous chef Marianelis Maisonet minds the purple cabbage that'll add color and texture to a plate of braised flank steak as current Iron Chef Angelic Flowers checks on elements of the team's other dishes � a centerpiece chicken breast stuffed with artichoke, fresh herbs, dijon and pimento, accompanied by broccoli rabe with garlic; an herb chicken gravy to light up a sun-dried tomato risotto. (Along with Xavier, Ronnell Tabb and these ladies round out this year's Expo team.) The courses are about to be served to students new to the program, who are serving as the day's judges.
I try to get out of the way as various sauces are carried over to a larger serving table. The plating is meticulous, with chef Charles Lotka lending his expertise to the students. "Do you see how tender it is this time?" he says, calling attention to how he's carving the flank steak. The kitchen buzzes as fellow instructor Darryl Gillard aids in final preparations. A moment after bringing over the rabe for the stuffed chicken, Shavone Robinson checks the temp of Chilean sea bass, which'll be served with a champagne reduction on the bottom and a rum glaze on the top. Iron Chef Flowers hurries over with a colander of fettuccini, upon which they nestle the steak (drizzled in a teriyaki peanut sauce with pineapple chunks and scallions), later adding a perimeter of the purple cabbage and diced red pepper.
"Wow, did you make that?"
"What was in that chicken?"
"My favorite. How did you get it so flaky?"
The questions and the kudos keep coming. I soon start adding my own. Watching the proceedings on an empty stomach, and then getting a chance to eat it all, formed a selfish sort of appreciation. But sincerely, after witnessing the dedication and professionalism on display, as well as learning about Philly�s Job Corps students and their spirited intentions, I was honored to have a seat at the table.
Job Corps Culinary Expo and Competition, Mon.-Fri., June 15-19, Atlantic Cape Community College, Mays Landing, N.J.
What a great article!!
Nice job on the story -- well done.
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