Tagine Cook-Off!

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03.05.2009 --

(First Photo) Judges review dishes prior to tasting

(Second Photo) Winning team members (L-R) Ilya Bechutsky, Linda Johnson, Michelle Noble & Nathan Dessaso celebrate with judges Ray Bracy, Demetri Recachinas, Tim Miller, Anne Gunsteens and Oren Molovinsky

On Wednesday, March 4, the 23 students of our 74th Culinary Job Training class formed teams for a fierce but friendly competition to see which team could create the most delicious version of Moroccan Lamb Tagine with Couscous, a traditional North African stew with vegetables, dried fruits and aromatic spices such as coriander, cumin, cinnamon and saffron. Each team researched and adapted their own recipe, ordered ingredients and prepared their dish amid the pressure of a busy kitchen.

Our panel of outside judges included Ray Bracy (Wal-Mart), Demetri Recachinas (Martha’s Table), Tim Miller and Oren Molovinsky (Mie N Yu restaurant) and Anne Gunsteens (J. Willard and Alice S. Marriott Foundation).

The quarterly Cook-Offs, part of the 12-week Culinary Job Training program, provide the students with the opportunity to collaborate, create and stretch their culinary horizons as they prepare for new careers in the food service industry.