Johnson & Wales University Announces
National High School Chef of the Year Winners – Senior Division

CHARLOTTE, N.C. — March 17, 2007 —Shaigalea Simmons of San Diego and Joseph DeMarco of Overland Park, Kan. have been named grand prize winners in the dinner and dessert categories, respectively for Johnson & Wales University’s 18th annual National High School Chef of the Year contest – Senior Division. Both Simmons and DeMarco will receive a full-tuition scholarship worth more than $80,000 over four years, as well as a private meeting with Food Network star, author and J&W alumnus Tyler Florence.

The Culinary Challenge was created in 1990 as a way to showcase the talent of high school students and encourage them to follow their dreams in the world of culinary and pastry arts. A total of 20 finalists from across the U.S., ten in each of the dinner and dessert categories, traveled to Charlotte for this year’s final round of the contest.

Shaigalea Simmons
Simmons’ recipe is Thai Style Basil Chicken ands Spicy Red Onion Jam on Stir Fry Quinoa with Mandarin Orange Coulis.

"I entered the contest because I knew this was a school that would help me reach my life-long goals, and if there was an opportunity to help me pay for my education, I was going to take it," said Simmons.

Simmons attends Mira Mesa high school and is the student of Zhee Zhee Aguirre.

Joseph DeMarco
DeMarco attends Broadmoor Tech Center in Overland Park, Kan. and is the student of Bob Brassard. Demarco’s recipe is: Fromage Blanc Strawberry Souffle with Berry Citrus “Bash,” Garnished with Crispy Coconut Tulis.

"I first got interested in cooking while I was working seasonally at Mission Hills Country Club," says DeMarco. "Later on, Chef Bob Brassard further increased my interest level, as well."

Judges
A panel of judges scored the recipes on the basis of taste, ease of preparation, presentation and appearance, originality and creativity, and the students’ skill and neatness in the kitchen. The judges were:

• Scott Leibfried, J&W alumnus and star of “Hell’s Kitchen” and the Food Network’s “Challenge” series
• Wolfgang Bierer, CMPC, CEC, CCE, AAC, a certified American Culinary Federation (ACF) judge and culinary educator
• Rahman Haper, chef, B. Smith’s Union Station, Washington, D.C.
• Julie Kaufmann, editor, San Jose Mercury News’s award-winning Food and Wine section.
• David Meginis, CMC, AAC, VP of Culinary Initiatives for Compass Group North America
• David Nelson, AH&MA certified culinary instructor, co-founder of Chef2Chef.net.
• Bunny Noel, J&W alumnus and chef of the Vanderbilt University Chancellor’s Residence, Nashville, Tenn.
• Frank Randazzo, J&W alumnus and owner of Talula restaurant in Miami Beach, Fla.
• Tim Scott, corporate executive chef, Macy’s North.
• Kathie Smith, food editor, Toledo blade, Toledo, Ohio.
• Jane Snow, restaurant consultant and author of internet newsletter Second Helpings.

The first runners-up in each category were: Franki Triano of Leawood, Kan., and Valarie Watson of Fuquay Varina, N.C. Each received a $7,500 renewable tuition scholarship (valued at up to $30,000). The second runners-up were Veronica Ridpath of Fuquay Varina, N.C. and Caitlyn Hess of Romeo, Mich. Each received a $5,000 renewable tuition scholarship (valued at up to $20,000). All other finalists received $3,500 renewable tuition scholarships (valued at up to $14,000). View the top three recipes in each category.

For the 2007 competition, Johnson & Wales aimed to increase awareness of trans-fat and teen obesity by requiring high school students to submit a dinner or dessert recipe that was nutritionally balanced and in accordance with the American Heart Association (AHA) and the American Cancer Society (ACS) dietary guidelines. Contestants needed to submit an entrée or dessert using an original recipe, which incorporated either their family heritage (i.e. nationality, etc.) or a recipe with a strong, appealing ethnicity.

Florida Strawberry Growers Association Awards
Students who used strawberries in their recipe were also eligible for scholarship dollars from the Florida Strawberry Growers Association. Three one-time scholarships—in the amounts of $2,500, $1,500 and $1,000—were awarded to three students deemed to have used strawberries most creatively. The three recipients are Valarie Watson ($2,500), Joseph DeMarco ($1,500), Ashley Stanton ($1,000).

Johnson & Wales — America's Career University® — was founded in 1914. It is a private, nonprofit, accredited institution offering undergraduate and graduate degree programs in business, food service, education, hospitality and technology. Preparing students for successful careers is the cornerstone of the University's educational philosophy. A benchmark of the University has been its 29 consecutive year employment record — within 60 days of graduation, 98 percent of its students from the 50 states have jobs in their chosen career field. With an enrollment of more than 16,000 students, Johnson & Wales maintains campuses in Providence, R.I., North Miami, Fla., Denver, Colo., and Charlotte, N.C.

Chef2Chef News DeskNews at Restaurant.OrgResearch and MarketsNation's Restaurant NewsSpecialty Eatery News