MINOR'S® Bocuse D'or Soup Recipe Contest Grand Prize Winner Announcement
Solon, Ohio (PRWEB) November 14, 2014 -- In recent months, MINOR’S® has challenged chefs to develop and submit their own soup recipe creations for the chance to win a trip to the prestigious Bocuse d’Or Culinary Competition in Lyon, France. Now, the results are in, and it is time to announce the grand prize winner!
The MINOR’S panel of judges has selected one soup recipe finalist from each of the nine categories based on flavor, creativity and operational efficiency. These finalists will receive a professionally styled and photographed canvas print of their submitted recipe.
•Kurt Kwiatkowski, Corporate Chef
Michigan State University
•Guy Sockrider, Certified Executive Chef
Tomas Bistro
•James Connolly, CEC, CCA, AAC
Atria Senior Living
•Wallis Berry, Chef
Chandler Christian Community Center
•Jim Durkee, Executive Chef
Cayuga Medical Center
•Todd Daigneault, Executive Chef
Overlook Medical Center
•Jessica Herbert, Sous Chef
Morrison Healthcare
•Jaye Norris, Owner
Jaye’s Cake Kingdom
•Sam Brown, Director of Culinary Training
Second Helpings
After carefully reviewing the nine recipes, the judging panel selected the grand-prize winning soup. Chef Kurt Kwiatkowski, from Lansing, Mich., is the grand prize winner with his Catalan Seafood Stew recipe. Chef Kwiatkowski will receive the ultimate prize: a trip for two to Lyon, France to watch the Bocuse d’Or Culinary Competition in January, 2015.
“When creating this dish, I had hoped to be able to uphold the integrity and authenticity to where the roots of this soup are,” said Kwiatkowski, Corporate Chef at Michigan State University, “…with the MINOR’S products that I used, I felt [authenticity] was accomplished.”
Congratulations, Chef Kurt Kwiatkowski, and thank you to everyone who participated in the MINOR’S Bocuse d’Or Soup Recipe Contest.
To download the winning recipes, please visit flavormeansbusiness.com.
About MINOR’S
MINOR’S has a heritage of providing exceptional flavors in products perfectly made to serve any operation. Created by chefs for chefs, each of our products—from bases to sauces to concentrates—uses high-quality ingredients that are selected, sourced and handled with care to the highest standards in quality and food safety. The results are flavors preferred by chefs and products with exceptional yield. Designed to outperform all others, the flavors from MINOR’S always capture authentic tastes and always work exactly as needed in your favorite dishes. Because the right flavor means everything. Flavor means business.
http://www.flavormeansbusiness.com
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Public Relations Manager Amy Rosendahl, Deep Group, http://www.deepgroup.com, +1 417-885-4597, [email protected]
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