St. Augustine, Fla., August 6, 2013?Recipe contests encourage a chef?s creativity while promoting a product?s versatility, and for Cyril Ortigosa-Liaz, competing in Flavors of the Mediterranean?A Minute? Rice Competition means national bragging rights and $1,500. The recipe competition, sponsored by Riviana? Foods, took place during the 2013 American Culinary Federation (ACF) National Convention at The Cosmopolitan of Las Vegas, Las Vegas, July 21?25.
?I live for Mediterranean food. I was born and raised there and I believe this link to my heritage gave me the cutting edge,? said Ortigosa-Liaz. ?I used Mediterranean ingredients, including vegetables, dried fruits, arugula, extra virgin olive oil and citrus?foods that the Mediterranean is known for?to create a dish fresh and bold in flavor. I thank Yale Dining for supporting me in my endeavors, and Riviana? Foods and my fellow competitors for a great competition.?
To compete in the national competition, chefs were challenged to put their creativity to the test and create a recipe influenced by Mediterranean flavors using Minute Rice. These recipes determined which chefs were selected to compete in the regional recipe competitions held during ACF?s four regional conferences. The four regional finalists moved on to compete at the national competition held during the trade show at ACF?s national convention.
Ortigosa-Liaz prepared his winning dish, apricot and squash medley risotto, in 45 minutes for a panel of judges. Recipes were required to feature 50 percent or more Minute Rice, and were judged on originality, clarity of format, ingredients, cooking methods, tableside cooking techniques and creative presentation. The winner was announced immediately following the competition.
Ortigosa-Liaz? culinary background is in traditional French cuisine. He received his culinary education at Lycee Marie Curie, Saint-Jean du Gard, France, and professional bachelor of cuisine from Lycee Emile Peytavin, Mende, France. His experience includes Le Totem, Flaine, France; Le Plaza, Sainte Maxime, France; and five-star hotel and restaurant L?annapurna, Courchevel, France. In 2003 Ortigoas-Liaz moved to the U.S. and became sous chef at Union League Caf?, a French restaurant in New Haven, Conn. In 2010, he joined the Yale University Catering team as third cook. Ortigosa-Liaz is a member of Connecticut Chefs Association.
More than 1,500 chefs, cooks, students and foodservice professionals attended the annual event. The 2013 ACF National Convention provided attendees with numerous opportunities to advance their professional development and enhance their culinary skills through informative workshops and seminars, cutting-edge demonstrations, a trade show featuring more than 115 exhibitors, national competitions and ACF?s annual national awards.
National sponsors of the 2013 ACF National Convention are: Acosta; Alabama Gulf Seafood; Albert Uster Imports; Allen Brothers; American Public University System; American Roland Food Corporation; American Technical Publishers; Acqua Panna? Natural Spring Water; Barry Callebaut; BelGioioso Cheese, Inc.; California Avocado Commission; Campbell Soup Company; Canada Cutlery Inc.; CaterSource? Magazine; Custom Culinary, Inc.; Ecolab?; Heritage Food Service Group; Hobart Corp.; illy caff?; Irinox USA; J.R. Simplot Company; Johnson & Wales University; Lactalis Foodservice; McCormick For Chefs; Michelman & Robinson, LLP; MINOR?S?; Mississippi Seafood Marketing; Monterey Bay Aquarium; NEWCHEF Fashion Inc.; Nueske?s Applewood Smoked Meats; Oneida; Plugr?? European-Style Butter; PreGel AMERICA; R.L. Schreiber, Inc.; RATIONAL; Riviana? Foods; S.Pellegrino? Sparkling Natural Mineral Water; The Schwan Food Company; Southern Wine & Spirits of Nevada; StarKist?; Tyson Food Service; US Foods; Unilever Food Solutions; Valrhona; Victorinox Swiss Army; Villeroy & Boch; Vitamix? Corporation; Wisconsin Milk Marketing Board; and Wusthof.
About the American Culinary Federation
The American Culinary Federation, Inc. (ACF), established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef?, Certified Sous Chef? and Certified Executive Pastry Chef? designations the only culinary credentials accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs.
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Editor?s note: To arrange interviews or request high-resolution photos, contact Jessica Ward at jward@acfchefs.net or (904) 484-0213, or Patricia Carroll at (904) 484-0247 or pcarroll@acfchefs.net.
Contacts: Jessica Ward
Communications Coordinator
(904) 484-0213
jward@acfchefs.net
Patricia Carroll
Director of Communications
(904) 484-0247
pcarroll@acfchefs.net
Source: http://feedproxy.google.com/~r/AmericanCulinaryFederation/~3/5oGlpj29ZPg/pr130806n.aspx
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