At Clemson University on March 2nd, Eric Huff, a recent CIC graduate and nephew of Chef Instructor Miles Huff, competed against thirteen other North and South Carolina Aramark chefs in the Aramark Culinary Excellence Competition. Eric was successful in winning a place to continue on to compete in the finals in California.The competition's mystery basket consisted of Dover sole,duck breast,oysters, tomatillo and red grapes. The chefs had to use two of the three protiens. The chefs had three hours to produce a entree and a dessert using the mystery basket ingredients plus standard pantry ingredients. Each had to produce one large restaurant-style show plate of both courses accompanied by four tasting plates for a panel of judges. These judges critiqued on every aspect of the dish.
Eric’s Menu: Seared Dover sole with tomatillo and heirloom tomato ragu accompanied by stuffed hushpuppies with oyster medley filling. And: Chocolate creme cheese pave with a berry gastrique, toasted coconut and almond clusters with a vanilla tuile.
(Pictured l-r: Chefs Matt Rogers, Miles Huff & Eric Huff - It's All in the Family!)
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