Issue link: https://digital.copcomm.com/i/3108
LOCAL CHEFS COMPETE IN CHOCOLATE CHALLENGE Trump Taj Mahal Wins First Place Victory was sweet for a team of chefs from the Trump Taj Mahal Casino Resort. They won the first annual Chef Challenge presented by the Philadelphia Candy, Gift & Gourmet Show at the Atlantic City Convention Center, rising to the challenge to cook a four-course meal in which every course includes chocolate. Six teams of local chefs created extravagant menus for the cook-off. They were judged by a team of nine chefs on taste, visual appeal and creative use of chocolate. The winning team of Executive Sous Chef Michael McSweeny, Chef de Cuisine Greg Fusco, Sous Chef Eric Petersen, Assistant Executive Pastry Chef Larry Apt and Cook Jaki Duble prepared a sugar beet salad, leek soup, braised short ribs and a chocolate medley dessert, each including chocolate in the recipe. For their efforts, they received one of the professional kitchen set-ups used in the competition, con- sisting of a six-burner stove and oven, single-door stainless steel refrigerator, 8-ft. stainless steel table, microwave oven, six- quart KitchenAid mixer and a cutting board. The chefs gener- ously donated their kitchen to Sister Jean's Kitchen in Atlantic City, which provides daily meals to the homeless and needy. In honor of the second place winner, Showboat Casino, one of the kitchen set-ups was donated by the Candy Show man- agement to Sister Jean's Kitchen. The Showboat team consist- ed of Executive Sous Chef Thierry, Assistant Pastry Chef Matthew Pierce, and Assistant Thomas Ramsey. The third place team, representing the Starr Group's culi- nary staff at The Chelsea, received a KitchenAid professional mixer. All participating teams received a plaque for their partici- pation. According to Fran Cox, manager of the trade show, the Chef Challenge will become a regular part of the show. "This was a great start to the new year and a new, revamped tradeshow. The chefs all did a great job, and selecting a winner was diffi- cult. We're planning to make it bigger and better next year, and for many years to come." The Philadelphia Candy, Gift & Gourmet Show is present- ed by the Retail Confectioners Association of Philadelphia. MFHA'S MULTICULTURAL INSIGHTS BLOG IS NOW LIVE! A "Blog" is defined as a shared online journal that is fre- quently updated and intended for general public consumption. "MFHA's Blog will share insights, opinions, and experiences from our daily journey as we work to bring diversity of thought and perspectives to the food & hospitality industry," says MSFA President Gerry Fernandez. "The audience for our Blog is anyone who is interested in building their cultural compe- tencies and who wants to learn more about how diversity man- agement is being advanced inside and outside our industry. Postings to the Multicultural Insights WeBlog will be made about once or twice a week by MFHA leadership. Responses will be reviewed and posted on the site at least once a week. More frequent Blog postings may be added as industry and diversity circumstances dictate. As is our tradition, we will prac- tice "MFHA Straight Talk" in all of our communications. Log onto our website at www.mfha.net and click the MFHA Blog tab. See what's happening at MFHA and share your thoughts with the world!" ChefChallenge-2 nd Place ChefChallenge-1 st Place Black Meetings & Tourism April/May 2009: www.blackmeetingsandtourism.com 67