Rattled nerves and quaking toques

First thing Friday, the kitchens at Tidewater Community College were awash in a sea of white coats. By the breakfast hour, culinary arts students had set to simmering, roasting and sautéing under the watchful eye of professional chefs who scored them every step of the way.

The 15 teams of two from TCC and the Culinary Institute of Virginia were competing in the American Culinary Federation Tidewater Chapter’s Third Annual Student Culinary Showdown.

Just like the “Iron Chef” television competitions, chefs-to-be learned their ingredients just moments before firing up the ovens and stoves. They had just 90 minutes to create an appetizer, entrée – including a starch, vegetable, protein and sauce – and a dessert.

A long table outside the TCC kitchens showcased the students’ work and served as a sort of informal classroom where local professional chefs offered critiques and answered questions.

For example, Chef John Maxwell pointed out that the perfect ratio of food on a plate is four ounces of protein, two ounces of starch and two ounces of vegetables. He noted the importance of plate selection as well as presentation.

“When I’m looking at art, whether it be a picture on a wall or food on plate, I’m looking for balance, symmetry, color and harmony,” Chef Maxwell said, while considering a chocolate and spun sugar dessert made by TCC students Joshua Wilson and Shay Acker. That’s them in the picture standing by the table.

“This plate has all of these things,” Chef Maxwell said.

Kris Diggs and Myke Billiot, students at the Culinary Institute of Virginia, plated up flavors from their native Louisiana for the competition.

“We’re from Louisiana, so we were going for that Creole flavor,” Kris said. That’s them in the picture with their dishes. The pair plans to open a catering service when they graduate.

Overall, Maxwell said that the entries were “surprisingly high-end for the level of education” of the student competitors.

Each team was judged on culinary technique, team work, sanitation, waste, presentation and taste. Friday’s winners were:

1st place and a bronze medal – Kathleen Ortiz and Tammy Lessard of TCC

2nd place – Joshua Wilson and Shay Acker of TCC

3rd place – Shelina Gunn and Jessica Bunch of TCC

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