Michael created this video for his portfolio using different camera angles, Maschine audio software to create the beat, and jump editing techniques to target a young adult audience.
Great American Chef Cook-off!
Great American Chef Cook-off!
Show your culinary prowess and demonstrate your superior skills in AACA’s Great American Chef Cook Off. If you are a gradyear graduate in a high school culinary program at a vo-tech or a career & technology center, you are eligible to enter this scholarship competition with a 2015 partner.
At the end of the morning you and your partner could each be the recipient of a PTI scholarship you can use toward your culinary arts program at AACA or any other program at Pittsburgh Technical Institute.
Enter Today! Call 412-809-5381
Win One of 40 Scholarships:
- First Place Team ............Two $5,000 Scholarships
- Second Place Team ......Two $3,000 Scholarships
- Third Place Team ..........Two $2,000 Scholarships
- Fourth Place Team ........Two $1,000 Scholarships
- All Contestants Qualify for a $500 Scholarship
Two Competition Dates:
Competition 1 November 8.....Limit 10 Teams of 2
Competition 2 November 22...Limit 10 Teams of 2
The deadline to enter for both dates is October 31.
- Competition Limited to Career and Technology Center Seniors Graduating in 2015
- Judging by Chef Director Norman Hart & a Team of Award-Winning Chefs
- Competition Will Follow NOCTI Guidelines
- All cooking utensils will be provided by AACA.
- Student responsible for personal equipment, knives, serving spoons, spatulas, etc.
- Student must be dressed appropriate to kitchen standards.
- Chef Coat
- Chef Pants
- Cook’s Toque
- Black kitchen shoes
- Starting time and station will be determined by a drawing.
- All Allegheny County sanitation requirements must be practiced at all times.
- Time for the competition will be 1 hour to cook and a 15-minute window to present.
- Being a High School graduate of the year gradyear is a requirement for entry into the Great American Chef Cookoff.
All food will be provided by AACA
Competition limited to Vo-Tech Culinary Seniors graduating in 2015 - Financial Aid is available to those who qualify.
Questions about the Great American Chef Cookoff? Contact your admissions coordinator or Janet Jennings, event coordinator, at email@example.com or 412-809-5336.
½ oz. Olive Oil
2 tsp. Minced Shallots
1 tsp. Minced Garlic
¼ cup Sliced Mushrooms
6 oz or (2) 4oz Chicken Breast(s)
8 oz. Chicken Stock
2 oz. White Wine (Chardonnay)
4 oz Heavy Crème
1 oz. Whole Butter
1 Tbls. Chopped Parsley
4 oz heavy crème
½ oz whole butter
S&P (correct seasonings)
- In olive oil sweat shallots, garlic and mushrooms until aromatic.
- Place chicken breast onto the aromatics that were sweated.
- Add chicken stock and white wine, season with salt & pepper.
- Bring to a boil, cover with a cartouche (paper lid) and place in a 325 degree oven until chicken reaches 165 degree. (about 15 minute)
- After removing the chicken from oven, discard cartouche, remove chicken breast to a warm plate and place in a warm area.
- Thicken cuisson (liquid left from poaching) with Beurre Manié (whole butter and flour rubbed together) and let simmer for 3 to 5 minutes on stove top.
- Add heavy crème, bring back to a simmer and turn off heat.
- Swirl in whole butter (Monte au Beurre until completely melted, correct seasonings (love) and finish with chopped parsley.
TERMS USED IN DEMO…
f) Beurre Manié
g) Monte Au Beurre
1# Idaho Potatoes, cooked and dried completely.
(as needed) Warm Heavy Cream &/or Butter (as needed)(about 3 oz.)
(Milk can be substituted for Heavy Crème)
TT Salt & Pepper
- Cook potatoes in cold salted water until fork tender and strain.
- Place potatoes back into pan that they were cooked in and dry on range (the potatoes are dry when a fond or the potatoes stick lightly to the bottom of pan. Do not burn!
- Pass potatoes through food mill.
- Add enough warm heavy cream &/or butter and Salt & Pepper until potatoes are light and fluffy and seasoned correctly.
*Please note that the potatoes are hot, dry and not over worked!
Carrots (oblique cut) - 1 lbs.
Fresh Ginger (rough cut) - 1 ounce
Sugar - ½ cup
Honey - 2 ounces
Whole Butter - ½ ounce
Salt & Pepper to taste
- Place carrot, sugar and salt in a sauce pot, cover with cold water 2 inches above carrots, bring to a boil and simmer until fork tender.
- Strain carrots, discard ginger, from liquid, keeping carrots warm and place reserve liquid to a sauce pan, reduce to a thick syrup (do not burn).
- To the syrup, return carrots and honey and butter and fold until butter has melted.
- Correct seasonings with salt and pepper.