The Cook-Off: Stuffed Flank Steak!

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05.28.2009 --

(above) Deborah Hughes, member of the winning team Five Flavas, proudly displays her team's culinary success!

This past Wednesday, the Culinary Job Trainees seared, chopped and mashed up a storm as they competed in the Cook-Off to create the best Stuffed Flank Steak. Evaluated on presentation, creativity, preparation techniques, composition and taste, the various teams tried to combine just the right ingredients to appeal to the judges.

In addition to practicing their culinary skills, the students also had to develop their teamwork skills. "We each had different responsibilities," commented a student from team SummerThyme, winner of the Taste Award and second place overall. "I had to trust my teammates to get their job done so I could do my job."

The winners of the Cook-Off were Terrance Cook, Deborah Hughes, Derek Nelson, Mary Johnson and Jeff Lustre. The winning team, also known as Five Flavas, presented an Argentine classic Stuffed Flank Steak called Matambre, accompanied by Empanadas, Stuffed Mushrooms and Orange Flan. The dish impressed the judges with its professional technique, gorgeous presentation and ambitious menu.

Our panel of outside judges included:

• Maddy Beckwith from FreshFarm Markets;
• Peter Abrahams, publisher of DC Magazine;
• Christina Curry, Sous Chef at Dupont Café;
• And Krystal Register, MS, RD, LDN, a Wegmans Nutritionist

The quarterly Cook-offs, part of the 12-week Culinary Job Training Program, provide the students with the opportunity to collaborate and stretch their culinary horizons as they prepare for their new careers in food service. Special thanks to our judges!