top: Margaret Say USAPEEC with one of the winning teams in the SHATEC cook-off
The highly anticipated cook-off event marked the completion of the poultry course for SHATEC culinary students. Participants underwent regular theory and practical classes on the understanding, preparation, and use of U.S. poultry over a period of more than four weeks. The cook-off provided the opportunity for students to showcase the knowledge and skills they have learnt.
The Mise en Place commenced in the morning where ten teams, comprising two students each, were given two and a half hours to purchase ingredients on an allocated budget. Each team was expected to use a U.S. poultry product as the main protein ingredient. Most participants chose duck while several decided on chicken or turkey. Starting in the same afternoon, the students were given an additional two and a half hours to prepare and cook the dishes according to their own recipes.
Each team presented their cooked dish in front of the panel of three judges and provided a brief explanation of their creative attempts. The winning team was judged on the best presentation, creativity, and taste. On the whole, the standards displayed were relatively high with the creative use of unique ingredients and sauces. The winning recipe will be featured in the Sapling Restaurant, SHATEC’s training restaurant. USAPEEC and SHATEC had collaborated on the poultry course including the cook-off for the culinary students.
Panel of judges evaluating participating entries at Cook-Off