Le Cordon Bleu/Miami Students Compete in Hass Avocado Board Student Recipe Competition
Students of Le Cordon Bleu College of Culinary Arts in Miami exhibited creativity and technical skills during the Hass Avocado Board student recipe competition, held in Miramar, Fla., on August 27. Ten students competed for cash awards with innovative and inspired recipe dishes featuring fresh Hass avocados.
Rene Thondike impressed the judges with his artfully presented and flavorful Lime Crab and Avocado Salad. Melding form, texture and color, Thondike’s dish was a masterpiece in subtlety and took the first place of $750.
The team of Ricardo Morales and Monica Morgan took the second place prize of $500 for their Spicy Crab Avocado Salad and Avocado Chiller. Third place and $250 was awarded to bakery students Jessi Frank and Isabel Cespeoles for their interpretation of a BLT with their Avocado Bacon Lettuce & Tomato Salad.
Said Shehadeh, associate dean of students, lead the team of judges that included executive associate instructor for patisserie & baking Michele Pompei and culinary instructor Shani Levy. In addition to being rated on creative use of avocados, presentation and overall taste, students were also judged on their culinary technique and food safety handling.
“The student recipe competition sponsored by the Hass Avocado Board gives our students the opportunity to demonstrate what they’ve learned and to explore their creativity. I am impressed with our students and their innovative concepts and execution of the dishes,” said Shehadeh.
For more information about Hass Avocado Board visit the Web site at www.AvocadoCentral.com.