At the National Junior Angus Show, the Chef’s Challenge gets attendees out of the barn and into the kitchen.
The contest, sponsored by the American Angus Auxiliary, adds a challenging twist to preparing a meal with Certified Angus Beef. This year, the third-annual contest will be held July 17 at the Kentucky Exposition Center in Louisville, Ky.
Junior members, ages 18-21, and adults alike can participate in the culinary contest that tests their cooking creativity by asking them to create a dish using a CAB cut and secret ingredients that are announced 24 hours before the contest.
“Creativity and cooking ability are the two key elements of this contest,” says Anne Patton Schubert, co-coordinator of the event. “They have to be able to design a dish based on ingredients revealed only a day before the contest – that’s difficult.”
Ten teams will hone their cooking skills either individually or in groups of two. They have 90 minutes to complete their recipe, using a CAB cut and the announced ingredients, and serve it to the judges. Last year, their dishes had to include leeks and eggs in the junior division, and blackberries and cornmeal for the adults.
Judging criteria includes taste, originality, use of the secret ingredient, technique and preparation, and plating. Contestants have only an hour and thirty minutes to prepare their entry.
“It is fun to watch the contestants use their cooking skills in a hectic environment,” Patton Schubert says. “They are trying new things, and experimenting with different flavors, all while cooking with great beef.”
First prize will receive a CAB logo jacket and a $100 cash prize. Winners will then be eligible to compete for the All American Certified Angus Beef Cook-Off Black Kettle Award.
For more information about the contest visit www.angus.org/njaa.