Cooking for Scholarships
Each student has 1 hour to create:
Classically Rolled French Omelet with Fingerling Potato and Composed Simple Salad
- Rolled Omelet
- Fingerling Potatoes (competitors’ choice of cooking technique)
- Dressed salad (consisting of 3 classical knife cuts (from available assorted vegetables)
- Tomato concasse
Items available:
- Eggs, clarified butter, standard dairy products, assorted greens, soft herbs, vegetables, (Fingerlings, Carrots, radish, cucumber, tomato, shallot etc. and more)
- Dijon mustard, vinegars, lemon, and oils
- 2 identical plates must be presented (1 for tasting, 1 for presentation)
Awards include:
- Scholarships
- Knife and pastry kits
- Paul Smith’s swag
For more information, email Chef Kevin McCarthy at Kmccarthy@cnlawyer18.com
