Reser’s Foodservice is partnering with Auguste Escoffier School of Culinary Arts to announce the “Hungry to Learn” competitive culinary scholarship. In the first round, culinary students were challenged to create a recipe for a “Mac Daddy” dish, using Reser’s Macaroni and Cheese as the base that would stand out on any restaurant menu.
“The students did an impressive job getting creative with our Mac & Cheese while thinking about how the dish would translate to a restaurant setting,” says Chef Jeff Quatraro from Reser’s Foodservice. “Our panel of judges reviewed the entries, prepared the top three dishes and then conducted a taste test to select the top two finalists.”
Announcing Top 2 Finalists:
Three Cheese Mac with Bacon and Jalapenos by Miguel Villalobos and Fried Mac and Cheese Balls by Iyar Mamis.
“This was a chance to do what I love and show that I am good at it,” Villalobos says.
“I was inspired by my mom and my family to prove that I can be the best,” Mamis says.
In the final round, the top two finalists will prepare their dishes at the 2017 International Foodservice Editorial Council’s (IFEC) annual conference taking place in Boulder, CO on Oct 25-27. IFEC attendees will taste and vote for their favorite dish at the Welcome Reception on Wednesday, Oct 25th. The winning culinary student will be announced and presented with a check for $1,000 during the Meet the Press event.
Grand Prize: $1,000 towards culinary school education, profile feature in FSR Magazine, on resersfoodservice.com, and highlighted in Reser’s Foodservice newsletter to operators and distributors.
Second Place Prize: $500 toward culinary school education, mentioned in FSR Magazine, on resersfoodservice.com and highlighted in Reser’s Foodservice newsletter to operators and distributors.
Taste: Distinction of flavors and overall craveability
On-trend: Features the “hottest” and most trendy ingredients
Ease of Replication: Restaurants can easily make this recipe
Value/ROI: Restaurants can see an ROI from this menu item
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.