Badger Chefs Earn Medal in Culinary Competition
July 08, 2005 | General News
Badger sous chefs A.J. Klein and Brian Rizzo earned a bronze medal at the Annual Wisconsin Restaurant Association Trade Show in Milwaukee earlier this year. The show caters to restaurant owners and chefs from the state and around the Midwest.
While there were plate presentation competition for high school and college level entrants, Klein and Rizzo entered the 'Mystery Box' contest where they were required to create four courses using the six ingredients in the mystery box, though they could add other items. The contestants were given four hours to complete their selections.
The mystery box contained pork shoulder, live lobsters, pheasant, fingerling potatoes, broccoli raab, apricots and fontina cheese. From those ingredients Klein and Rizzo first prepared, as an appetizer, pheasant and shitake mushroom spinokapita. Lobster salad was the second course, followed by braised pork shoulder with fresh vegetables, roasted fingerling potatoes and an apricot demi-glace. For dessert, the pair prepared a small layered chocolate cake encased in solid chocolate with creme fraiche and apricot between the layers as well as on the top.
Finishing on time, the Badger chefs were pleased with their meal and awaited the judges' verdict. As it was the first time either had entered the competition no one was sure what to expect. The meal earned a broze medal and both chefs termed the event a fun learning experience. One surprise was the groups with the highest scores had perfected a menu prior to the competition and simply adapted it to the mystery items instead of Klein and Rizzo's fast-thinking method.
With one year under their belts both Klein and Rizzo said they are excited for next year's competition. In the mean time they will continue serving delectable items at Camp Randall Stadium and the Kohl Center.
For tips from the chefs visit Bucky's Culinary Creations .
