New England Culinary Institute Chef Instructor Wins Silver Medal in National Cooking Competition for Original, Classic Gourmet Creations

Chef to Represent U.S. at 2007 Academie Culinaire de France’s National Trophy of Cuisine & Pastry

MONTPELIER , VT – Sept. 5, 2007 – New England Culinary Institute (NECI) Chef Instructor Michael Gunyan won the silver medal and the right to serve as an alternate contestant representing the United States at the Academie Culinaire de France’s National Trophy of Cuisine and Pastry for 2007.   The prestigious Aug. 18, 2007 competition in Los Angeles , CA lasted 5.5 hours and required the chefs to cook original and classic entrées and desserts with a “Dover Sole and Dacquoise” theme.

The U.S. competition is held every other year, with the winner competing in the international event in France during the alternate year.   Competitors from across the U.S. submit their portfolio of recipes and pictures, and the top six are invited to compete. The key goal of the competition is to promote learning and networking by bringing together the top chefs from across the country.

“The competition provides an opportunity to learn new culinary skills and stretch professionally,” said Gunyan, the defending champion. “The new culinary skills and experiences that I can now bring back to my students at NECI, will also help them to learn and grow as professional chefs.”

Gunyan first entered the competition in 2003 and won the silver medal.   In 2005, he won the gold medal, which earned him the right to compete in the 2006 Paris event.   There, he earned seventh place internationally and received the Gourmand Trophy for First Place in Best Taste and Flavor.  

The jury is comprised of master chefs and master pastry chefs who are long-time members of the Academie Culinaire de France. There are 11 official judges and three unofficial judges, who observe the activity in the kitchen and sample the entrees and desserts prepared by contestants.

Gunyan demonstrated his culinary genius by preparing the following portfolio of original recipes:

·          Butter Poached Dover Sole Paupiette, Asparagus Torte, Salmon & Leek Mousse, Lemon Fennel Vermouth Emulsion  

·          Brandade de Sole, Fondant Carrot, Crispy Garlic

·          Fine Herb Confit Frog Leg, Puy Lentil Ragout, Slow Roasted Tomato

·          Crème Fraiche Crepe, Tinker Bell Peppperonata and Spinach

·          Hazelnut Dacquoise, Cylinders of Dark Chocolate and Raspberry Mousse Chocolate Coconut Ribbon, Macerated Raspberries and Orange Supreme, Vanilla Grand Marnier Reduction

“There’s a lot to do during the competition, considering the time frame and the fact that it is not a team competition,” Gunyan explained. “Each contestant is given one ‘commis’ or non-professional chef, who is allowed to prep and clean up, but may not cook.   So you come in, not knowing how experienced your helper will be.   It’s the most difficult competition I’ve ever been in, due to the limited help and ingredients.” At the five hour bell, competitors must put up a platter and plate dishes for the judges. Desserts must be presented within the next 30 minutes.   

“No matter how good a chef you are, you can never rest on your laurels. Culinary competitions like this help you to keep your competitive edge and make you a better chef,” observed Gunyan.

About New England Culinary Institute

New England Culinary Institute (NECI) serves more than 500 students from across the country each year in a variety of programs. Founded in 1980, NECI has grown from one academic program to seven programs and from one restaurant to multiple food service outlets. In July 2007, two graduates of NECI made the “Top Ten Best New Chef’s” list published in July 2007 in Food and Wine magazine. For more information, visit NECI online at www.neci.edu.

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