Culinary competition encourages chefs to look closely at ingredients

(Feb. 10, 2012) Congratulations to Richard Rosendale, executive chef at the Greenbrier, who won the Bocuse d’Or USA competition at the Culinary Institute of America in Hyde Park, N.Y. He and his commis, Corey Siegel, a 21-year-old apprentice at the Greenbrier, will compete at the international Bocuse d’Or in Lyon, France, on Jan. 29, 2013.

Bocuse d’Or is considered the world’s most challenging and prestigious cooking competition. There are no elimination rounds; chefs have five hours and 35 minutes to prepare two elaborate presentations, a meat and fish dish. Sides are also included in the overall evaluation.

Bocuse d’Or is gaining popularity in the United States. French chef Paul Bocuse, who founded the contest 25 years ago, asked Thomas Keller to be president of the American team in 2008. No American has placed better than sixth in the competition, and Mr. Bocuse hoped Keller’s guidance would increase the USA’s standing.

One advantage Mr. Rosendale may have is his experience in contests. He has won 45 national and international medals, including a very rare perfect score on an international level. Chef Magazine referred to him as “a new breed of American chef,” an amalgam of different generations and philosophies from within the industry. Rosendale’s list of accolades and extraordinary training is truly commendable.

Taking home top honors is much more arduous than one can possibly imagine. Cooking on a competitive level is very different from what you do on a daily basis in your own environment. The philosophies are different. The realm of preparation goes far beyond the perimeters of phenomenal food. You must showcase a representation of your craft, layers of technique, and a stunning presentation.

Only a select few make it to the level of Bocuse d’Or. However, that does not mean we cannot strive for perfection. So when preparing one’s next meal, think about every ingredient and how you can elevate it to new levels of excellence.

Lettuce is an ingredient that is used every day and with the exception of salads, is not thought of as the “star” of a dish. How much do we really know about lettuce? Exploration is about to begin.

Native to the Eastern Mediterranean region and Western Asia, lettuce has a long and distinguished history. With depictions appearing in ancient Egyptian tombs, the cultivation of lettuce is thought to date back to at least 4500 BC. The ancient Greeks and Romans held lettuce in high regard, both as food and for its therapeutic medicinal properties.

Believe it or not, lettuce can be an excellent source for the prevention or alleviation of many common health issues. For example, Romaine lettuce is very high in vitamin A, vitamin K, folate, vitamin C and beta-carotene. It is also high in dietary fiber and four minerals.

The wonderful bounties of Romaine lettuce continues on — it makes an excellent stir-fry.

The hard core in the center is more resistant to heat. The result is a contrast in textures, which is a delightful addition to any sautéed food.

The dressing is a key component of stir-fried lettuce. Since water is a major constituent of lettuce, emphasis on the vinaigrette is suggested. The range of possibilities is endless. If one prefers the art of simplicity, try a drizzle of olive oil, lemon juice, salt and pepper.

If Asian tickles your fancy, try the following recipe. Stir-fried lettuce is quick to prepare, cost effective and low in calories, a combination hard to beat.

Stir-fried lettuce w/Asian Dressing
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
3/4 teaspoon sugar
1 1/2 tablespoons peanut oil
4 scallions cut on the diagonal into 1-
inch pieces
3 cloves garlic, thinly sliced
1 teaspoon minced ginger
1/8 teaspoon red pepper flakes
2 tablespoons shelled, roasted peanuts
1/2 small head of Romaine lettuce,
ends removed and outer leaves discarded
Kosher salt and pepper to taste

1. In a small bowl, combine soy sauce, sesame oil, rice vinegar, sugar, red pepper flakes, salt and pepper. Then set aside.

2. Heat skillet over high heat. Add peanut oil and sauté garlic, ginger and scallions for one minute. Constantly stir the scallion mixture so the garlic does not burn.

3. Add lettuce and cook until it softens slightly, about one minute.

4. Drizzle in sauce and serve immediately.

5. Garnish with peanuts.

Serves 4

Secret Ingredient: Determination. “A failure establishes only this, that our determination to succeed wasn’t strong enough” … John Christian Bovee.