Announcements

INTERESTED IN COMPETITIONS

Want to Travel and compete around the COUNTRY – WORLD   WANT TO GO TO FRANCE

We’re holding UVU Culinary Competitor Tryouts NEXT WEEK…

Monday afternoon/Evening 11.14.16 & Tuesday Morning 11/15/16 (for night student only)

Upcoming Competitions you will be eligible for …..IF YOU TRY OUT.

 

  • Apprentice for the 2017 Hans Bueschkens World Finals in LYON FRANCE Jan 20-26, 2017 students must be under 25 as of the 25th of 2017.  Trip to France….
  • 2017 UVU Student Hot Food Team 5-7 students – Competing in Chicago Feb 2-6, 2017
  • National Finals in Orlando FL August 2017
  • 2017 UVU Hot Food Candidate for Skills USA –    Competition in Utah March 2017
  • Competition in Louisville KY June 2017
  • 2017 Chaine des Rotisseur Jeune Rotiesseur       Competition at UVU March 11, 2017
  • National Finals FL June 2017
  • World Finals – Australia September 2017 
  • 2017 Copa Cup – International Team Comp          Mexico City, Mexico  July 2017

Try Out Detail:

All applicants must participate in a SK Competition next Monday evening or Tuesday Morning.

You must prepare the 2017 classical required dish for all student competition teams.

                                Escoffiers: Filets de Sole Lady Egmont   recipe # 1972

The fact sheet and link to a video prepared by the student competition committee chair is listed below. 

This will be an ACF sanctioned competition, standard SK format:

Applicants will have to make 2 portions of a finished COMPLETE DISH of Filets de Sole Lady Egmont having:

                                                               15 min                   Set Up time

                                                                60 min                   Cook Time

                                                                10 min                   Finish Cook / Plate Time

                                                                15 min                   Clean Up time

General Guidelines for Category SK

• Competitors must provide at least four judges packets that include: recipes, all ingredients and a complete diagram or a clear, close-up, color photograph of the signature dish. Packets are to be provided to judges on-site the day of the competition.

• Ingredients for the recipe are allowed to be pre-scaled and measured, however, no pre-mixing is allowed. • No advance preparation or cooking is allowed.

• Cleaned and peeled mirepoix ingredients are acceptable. Chopped herbs, shallots and garlic are also acceptable.

• Vegetables can be peeled and salads may be cleaned and washed, but not cut or shaped in any form; beans may be pre-soaked.

• No finished soups or sauces are allowed. However, basic stocks may be brought in. No clarified consommés are allowed.

• The following ready-made dough may be brought in: bric, puff pastry and filo dough.

• All combinations of ingredients must be completed during the competitors allotted competition time.

• Competitors may also bring proteins pre-marinated, but will be required to demonstrate fabrication of protein and making of marinade during allotted time frame.

• Competitors are allowed to bring in only the whole and raw materials in the amounts stated in their recipes. However, judges may allow variances in amounts for products that require further preparation (whole fish, meats, etc.).  UVU will provide you will need to do set up and organization prior to competition.

Student Team Fact Sheet

#1972 page 228 Filets de Sole Lady Egmont

The link to the you tube video --- https://youtu.be/858ka_B6Eb8

“Fold the fillets and shallow poach with very good fish stock. At the same time, slice 30g (1oz) mushrooms and cook quickly with a little butter, lemon juice, salt and pepper. Drain the fillets.

Add the cooking liquor from the mushrooms to that from the fish and reduce by half, add 30g (1oz) butter 2tbs cream the cooked mushrooms and 2tbs freshly cooked and well drained asparagus tips.

Arrange the fillets in an oval gratin oval gratin dish, cover with the sauce including its garnish and glaze quickly n a very hot oven or under the salamander.”

Fish Selection: Any sole will be acceptable for the cooking of this dish

Special product allowances: Mushroom Liquor

Asparagus: Green or white are acceptable

Acceptable Garnishes: Puff pastry Fleuron

Sub-recipes & methods for review:

1554 The Poaching of fish in small amount of liquid Page 223

Filets DE Sole- b)

Page 4 Fish Stock

You will need to add at least one vegetable and one starch to your dish FROM ESCOFFIEUR

You will also have to butcher / fabricate your sole…

If you have any question.  Feel free to contact Chef Peter at sproulpe@uvu.edu

Chef Lyn will be working Friday November 11, 2016 in the UCCU Center kitchen from 9:30 am – 2 pm for a practice.

Chef Peter will be at the UCCU Center kitchen Sunday 11 am – 3 pm


 CAI Cafe


 

 

Skills USA 2016 Utah State Winners!

In March 2016, the following UVU Culinary Arts students placed at the Utah State Skill USA Competition

 

ISAAC WADDINGTON ~ 1st  place ~ TABLE SERVICES

MICHELLE STEPHENSON ~ 1st place ~ COMMERCIAL BAKING

LEXI CRANDALL ~ 1st place ~ CULINARY ARTS

BAILEY  BRODERICK ~ 2nd place ~ CULINARY ARTS

 

*NOTE:  First place winners will compete in the National Skills USA in June in Louisville, KY


 

 Victor

 


 

 

Channel 2 Story on UVU's Chef Peter Sproul

 

Check out the interview of UVU Culinary Arts Chef Peter given by Channel 2 News in Salt Lake City this year.

Click the link below .

http://www.kutv.com/news/features/top-stories/stories/Inside-The-Story-UVU-s-top-chef-70686.shtml#.VM_SrFXF-Vt


   

CONGRATULATIONS to Chef Peter!

Congratulation to Chef Peter Sproul for winning a SILVER medal in his first International competition in Luxembourg this weekend! Way to go, Chef!

 

Peter Sproul

 

INTERESTED IN COMPETITIONS

Want to Travel and compete around the COUNTRY – WORLD

WANT TO GO TO FRANCE

 We’re holding UVU Culinary Competitor Tryouts NEXT WEEK… Monday afternoon/Evening 11.14.16

                                                                                        And Tuesday Morning 11/15/16 (for night student only)

Upcoming Competitions you will be eligible for …..IF YOU TRY OUT.

 

·         Apprentice for the 2017 Hans Bueschkens World Finals in LYON FRANCE Jan 20-26, 2017 students must be under 25 as of the 25th of 2017.  Trip to France….

 

·         2017 UVU Student Hot Food Team 5-7 students – Competing in Chicago Feb 2-6, 2017

·         National Finals in Orlando FL August 2017

 

·         2017 UVU Hot Food Candidate for Skills USA –    Competition in Utah March 2017

·         Competition in Louisville KY June 2017

·         2017 Chaine des Rotisseur Jeune Rotiesseur       Competition at UVU March 11, 2017

·         National Finals FL June 2017

·         World Finals – Australia September 2017

 

·         2017 Copa Cup – International Team Comp          Mexico City, Mexico  July 2017

 

Try Out Detail:

All applicants must participate in a SK Competition next Monday evening or Tuesday Morning.

You must prepare the 2017 classical required dish for all student competition teams.

                                Escoffiers: Filets de Sole Lady Egmont   recipe # 1972

The fact sheet and link to a video prepared by the student competition committee chair is listed below.

 

This will be an ACF sanctioned competition, standard SK format:

Applicants will have to make 2 portions of a finished COMPLETE DISH of Filets de Sole Lady Egmont having:                                                          15 min                   Set Up time

                                                                60 min                   Cook Time

                                                                10 min                   Finish Cook / Plate Time

                                                                15 min                   Clean Up time

General Guidelines for Category SK

• Competitors must provide at least four judges packets that include: recipes, all ingredients and a complete diagram or a clear, close-up, color photograph of the signature dish. Packets are to be provided to judges on-site the day of the competition.

• Ingredients for the recipe are allowed to be pre-scaled and measured, however, no pre-mixing is allowed. • No advance preparation or cooking is allowed.

• Cleaned and peeled mirepoix ingredients are acceptable. Chopped herbs, shallots and garlic are also acceptable.

• Vegetables can be peeled and salads may be cleaned and washed, but not cut or shaped in any form; beans may be pre-soaked.

• No finished soups or sauces are allowed. However, basic stocks may be brought in. No clarified consommés are allowed.

• The following ready-made dough may be brought in: bric, puff pastry and filo dough.

• All combinations of ingredients must be completed during the competitors allotted competition time.

• Competitors may also bring proteins pre-marinated, but will be required to demonstrate fabrication of protein and making of marinade during allotted time frame.

• Competitors are allowed to bring in only the whole and raw materials in the amounts stated in their recipes. However, judges may allow variances in amounts for products that require further preparation (whole fish, meats, etc.).  UVU will provide you will need to do set up and organization prior to competition.

Student Team Fact Sheet

#1972page228FiletsdeSoleLadyEgmont

The link to the you tube video --- https://youtu.be/858ka_B6Eb8

Foldthefilletsandshallow poach withverygoodfishstock.Atthe same time,slice30g(1oz)mushroomsandcookquickly with alittlebutter,lemon juice, saltandpepper. Drainthe fillets.

 

Addthe cookingliquor from themushrooms tothat from the fishandreducebyhalf,add30g(1oz)butter2tbs cream the cookedmushrooms and 2tbsfreshlycookedand well drainedasparagustips.

 

Arrange the fillets in an ovalgratin ovalgratin dish,cover withthe sauceincludingitsgarnishand glazequicklyn averyhot oven orunderthe salamander.”

 

Fish Selection: Any solewill beacceptablefor the cookingof this dish

Special product allowances:MushroomLiquor

Asparagus: Greenorwhiteare acceptable

AcceptableGarnishes:Puff pastry Fleuron

Sub-recipes & methodsfor review:

1554The Poachingof fishinsmall amount of liquidPage223

Filets DESole- b)

Page4FishStock

 

You will need to add at least one vegetable and one starch to your dish FROM ESCOFFIEUR

You will also have to butcher / fabricate your sole…

 

If you have any question.  Feel free to contact Chef Peter at sproulpe@uvu.edu

Chef Lyn will be working Friday November 11, 2016 in the UCCU Center kitchen from 9:30am – 2pm for a practice.

Chef Peter will be at the UCCU Center kitchen Sunday 11am – 3pm