Atlantic County Institute of Technology’s dish of French Onion Braised Short Rib won the Gold Medal for “People’s Choice,” the top prize.
French onion braised short rib, smoked corn and lobster chowder and ricotta gnocchi with mushroom and basil pesto are not from the menu of a high-end restaurant, but the creations of culinary students from New Jersey’s county vocational-technical schools. For 11 years, the New Jersey Association of Counties has hosted a cook-off on the final day of its annual conference to give these students an opportunity to showcase their creativity, culinary talents and professionalism.
Ten county vocational-technical schools participated this May, each with a team of students guided by industry-tested instructors. In fact, two of Camden County Technical Schools’ instructors had previously competed in their own culinary competitions: Chef Tim Witcher won “Chopped” and Chef Ed Battaglia was a contestant on “Hell’s Kitchen.”
They helped guide their students to a $500 prize in the People’s Choice category, judged by NJAC conference attendees. But, perhaps even more rewarding, the team’s smoked corn and lobster chowder topped with a fried saltine and paired with a mini cheesesteak won the Gold Medal in both the Taste and Food Presentation categories judged by professional chefs. One of those professionals was celebrity restaurateur Chef David Burke.
Burke addressed participants after the competition, commending students not only for their food, but how they presented it. Each culinary team involved peers from across other career programs, including construction, graphic design and welding, to create themed displays from which to serve their dishes. Cumberland County Technical Education Center’s team operated out of a covered wagon, while Hunterdon County Polytech’s team served up its samples on a guitar that construction students created out of a recycled cabinet.
Celebrity guest judge, Chef David Burke, talks with the Gloucester County Institute of Technology team about their saltwater taffy shaped pasta stuffed with porkroll.
The Hudson County Schools of Technology team partnered with a hydroponics class to grow their own San Marzano tomatoes and basil. Team members tapped into other resources on their Jersey City campus to then dehydrate the tomatoes and cure and dry age their own meats. A video loop at their table showcased all of the prep work to get the ingredients just right for their Italian sushi dish.
The teams’ efforts to create a memorable experience for each person served is something Burke said students should aim to replicate as they progress into their careers.
“In a restaurant, you have to think about everything, including the feel, the design, even what the bathrooms and plates will look like,” he said. “This competition taught students to look at the big picture to have success.”
Burke also said the competition mimicked an event like the National Restaurant Association Show in Chicago, where people gather to share food and ideas.
“It was great to see so many young people excited and passionate about this career,” he said, encouraging the students to remain curious to stimulate learning throughout their professional journeys. “Never stop learning.”
Jalen Myles, a senior at Essex County Schools of Technology’s West Caldwell campus, hung on Burke’s words as he prepares to attend Le Cordon Bleu London Culinary School and one day open up his own restaurant.
“It may be a little more fine dining than this,” he said of his team’s Cubano sandwich stand. But, he said, if he continues thinking outside of the box, he just might infuse his love of Cuban food into his menu.
In developing their menu for the Monmouth County Vocational School District team, seniors Ryan Stevenson and Ryan Pietrowski said they spent months testing variations until deciding on braised short rib over a polenta cake.
“We learned to stay calm, walk away when needed and then recharge to come back and do it all again the next day,” said Stevenson. Pietrowski said it all added up to a preview of what it takes “to lead in the culinary world.”
Zoey Mastrogiacomo, a junior at Atlantic County Institute of Technology, said the competition helped her develop organizational skills as she worked with her team to plan, prepare and assemble 300 samples for NJAC Conference attendees.
“This has definitely helped me figure out my strengths and how I could use them in the future,” she said. “I see myself in management, either running my own business as a private chef or in hotel and restaurant management.”
Burke warned the students that, to be successful in any role in the culinary world, they first have to “give.”
He explained: “You’re in the business of giving. You’ll have to give a lot of your time, a lot of your patience and often work holidays and weekends. But, when you give first and give enough, you’re going to get back.”
Judging by the high energy and positivity in the room, the students understood what he meant. The hard work they put into preparing and serving their dishes resulted in personal gain and rewards greater than those handed out by the judges.
Congratulations to all 2024 County Vocational-Technical School Cook-Off winners:
People’s choice awards
As voted on by all participating conference attendees and tabulated by ES&S.
Gold ($1,250 scholarship)
Atlantic County Institute of Technology: French onion braised short rib
Silver ($750 scholarship)
Cumberland County Technical Education Center: Pork butt bacon & bourbon taco
Bronze ($500 scholarship)
Camden County Technical Schools: Surf & turf mini ribeye cheesesteak
NJAC judges awards
As voted on by selected conference attendees from the business community.
Awards for taste
Gold
Atlantic County Institute of Technology: French onion braised short rib
Silver
Essex County Schools of Technology – West Caldwell: Mambo cubano sandwich & mocktail mojito
Bronze
Monmouth County Technical Schools: Braised short rib on polenta cake
Awards for station display
Gold
Essex County Schools of Technology – West Caldwell: Mambo Cubano sandwich & mocktail mojito
Silver
Cumberland County Technical Education Center: Pork butt bacon & bourbon taco
Bronze
Monmouth County Technical Schools: Braised short rib on polenta cake
Chef David Burke chose the Camden County Technical Schools team as the Gold Medal winner in both the Taste and Presentation categories.
Professional chefs awards
As voted on by professional chefs in Atlantic City and featuring Chef David Burke
Awards for taste
Gold
Camden County TechnicalSchools: Surf & turf mini ribeye cheesesteak
Silver
Gloucester County Institute of Technology: Porkroll & cheese stuffed homemade pasta
Bronze
Atlantic County Institute of Technology: French onion braised short rib
Awards for food presentation
Gold
Camden County Institute of Technology: Surf & turf mini ribeye cheesesteak
Silver
Hudson County Schools of Technology: Italian sushi with prosciutto, risotto & pancetta
Bronze
Gloucester County Institute of Technology: Porkroll & cheese stuffed homemade pasta
This article originally appeared May 29, 2024 in ROI-NJ.
