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NATIONAL HONEY BOARD STUDENT COMPETITION GENERATES APPETIZING RESULTS AT LE CORDON BLEU-ATLANTA
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NATIONAL HONEY BOARD STUDENT COMPETITION GENERATES APPETIZING RESULTS AT LE CORDON BLEU-ATLANTA
Category : Chef2Chef News Desk
NATIONAL HONEY BOARD STUDENT COMPETITION GENERATES APPETIZING RESULTS AT LE CORDON BLEU-ATLANTA
Student Culinarians Vie for Prizes in Hot and Cold Appetizer Categories
Firestone, CO (June 2007)—Three talented Le Cordon Bleu-Atlanta students ended their
garde manger class with a honey-sweetened bonus from the National Honey Board.
As participants in the Honey Board’s “En Garde, Honey” recipe competition held on May 23, 2007, Frank Van Voorhis, Ryan Miley and Luis Gonzalez each demonstrated the culinary “right stuff” to take home the top prizes.
Honey Board rules required creating a hot or cold appetizer that met American Culinary Federation competition criteria and the Honey Board’s honey recipe standards.
Cash prizes of $1,000 went to Frank Van Voohris in cold appetizer category for
Glazed Rum Honey-Grilled Shrimp with Watermelon Salad and Ryan Miley in the hot appetizer category for
Honey and Apricot Beef Pie.
Luis Gonzalez earned $500 and honorary mention for innovative honey usage with
Shrimp and Spinach Salad with Orange Honey Balsamic Vinaigrette.
Working with Le Cordon Bleu Chef Instructor Jennifer Booker who integrated the competition into current curriculum, the Honey Board’s “En garde!” challenge tested newly acquired
garde manger skills.
Student contestants combined their culinary knowledge and tools with impressive creativity to develop
original appetizers—hot or cold, or both— that optimized honey’s flavor and natural appeal.
According to Chef Booker, “The contest offered students a substantial reward for applying
garde manger techniques.
I selected the appetizer format because it allowed experimentation with flavors, textures and menu styles.
As a result, we tasted dishes that ranged from a sweet and savory Tarte Tatin to classic honey-glazed chicken wings.”
For more information about the National Honey Board’s culinary education programs and student recipe competitions, contact Jami Yanoski at 303/776-2337 or jami@nhb.org.
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