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Representing LSU in the competitions were team captain Darryl Holliday, a graduate student from Baton Rouge; Adriana Soto, a graduate student from Mexico City; Lyndsey White, a senior from New Orleans; and Danielle Johnson, a sophomore from Walker. As part of the competition, the students prepared six servings of a dish based on innovative Nuevo Texan cuisine and compared it against a frozen dinner they had prepared in advance. Their dish, “Southwestern Chipotle Brisket Filet with Roasted Vegetable, Black Bean, and Cheese Corn Ravioli,” was one of the judges’ favorite concepts. Additionally, Holliday placed first in the student poster competition under innovative concept with his research on creating a beef filet from brisket using enzyme technology and Soto placed second in the student poster competition under scientific research with research on sugar, oatmeal and peanut butter cookies as a delivery system for black seed, which has shown potential for prevention of certain cancers. The students earned more than $1,500 in award money and were given the opportunity to work alongside Richard Blais, a finalist from the “Top Chef: Chicago” television program, in his demonstration showcasing new culinary techniques including sous vide cooking — which incorporates boiling in a bag — and liquid nitrogen-frozen ice cream. The Research Chefs Association’s Annual Conference provided the students with industry exposure leading to one student being recruited by PepsiCo/Frito Lay and other students being asked to hold leadership roles in the organization. “The conference was a great networking opportunity and it was educational to see what new technology and food products are currently available on the market,” Soto said. “It was exciting to be one of the first people to taste the new flavors of Doritos that will be available in grocery stores later this spring.” “I learned so much this year, and I’m looking forward to next year’s competition and conference,” Johnson said. -30- |
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