ICE Students Compete in Chefs of Grey Poupon Semifinals

ICE students have won the competition for the last two years consecutively. This year, six students devised dishes around the theme, “health-inspired fish dish.” Culinary Arts students Marc Giroux, Brandon James, Kirsten Davenport, Maridania Collado, Pamela Vacon and Richard Chan created dramatically different dishes, all using Grey Poupon. ICE Director of Education Richard Simpson, Director of Culinary Arts Program Mike Handal, Chef Instructor James Briscione and Chef Instructor Chris Gesualdi judged the semifinal round.

After tasting each dish and careful deliberation, the judges selected Marc Giroux’s Grilled Striped Bass with Asparagus and Spring Vegetables; Brandon James’s Spice Encrusted Mako with Fennel Citrus Salad and Warm Dijon Sauce; Maridania Collado’s Country Mustard Glazed Chilean Sea Bass, Baby Bok Choy, Cockles and a Dijon-Miso Broth; and Richard Chan’s Smoked Mustard-Glazed Salmon with Roasted Mustard Cauliflower and Beets, Pea Coulis and Dijon Vinaigrette as the finalists for the next round of the competition. On May 11, the four students will compete for a chance at the first prize of a $5,000 culinary scholarship, while second and third and fourth place will receive $3,000 and $1,000, respectively. Good luck to all the finalists!