Marriott Cooksmart Challenge
I was delighted when Marriott International reached out and invited me to participate in the 2016 Cooksmart Challenge as a judge along with Jen Picciano of Channel 19 and chef-restaurateur Eric Williams.
Upon our arrival, we had an opportunity to meet with Marriott executives and the participating chefs who were assured they were already winners, representing the best and most talented in the company. The judging panel was introduced along with our emcee for the day, Iron Chef America judge and Italian foods expert, Mario Rizzotti.
Before heading into the ballroom for the competition kickoff, we were treated to a reception that showcased the vast culinary talent of the Marriott at Key Center staff and the sweeping skyline views of downtown Cleveland.
One of the challenges of food writing or judging is being able to form a positive opinion about the preparation of an ingredient or dish you dislike. In no case did this ring truer than with the mystery box doled out that day to the 8 contestants - all sous chefs from Marriott properties in the eastern midwest region. Lamb liver, monkfish, pickled green tomatoes and fresh coffee grounds were the 4 key items each chef was required to incorporate into a plate using pantry items to complete their recipe and present it to the panel in 45 minutes.
As I circled the stations along with my co-judges, I made notes about how well each contestant performed in terms of direction, interaction, workspace cleanliness and mise en place since those details would later be tallied into the total score. Chef Williams, a veteran Food Network competitor who uses coffee grounds in the popular machaca pork dish served at his Momocho and El Carnicero eateries, offered tips during cooking and thoughtful critiques before it was time to report our results.
Everyone delivered on presentation but liver proved to be a curve ball most made merely palatable, and only two deftly made the ingredient truly tasty. Juan Carlos Olivares from The Dearborn Inn was the unanimous runner-up with his seared monkfish topped with microgreens and lamb liver over sauteed brussels sprouts. Courtney Nielsen of the Renaissance Columbus was the winning chef with her spin on dirty rice using couscous and finely-chopped lamb liver in place of sausage crowned with butter-poached monkfish and quick pickled vegetables on top.
Nielsen will go on to compete in a final challenge at Marriott International’s corporate headquarters in Bethesda, Maryland later this fall for the chance to earn the title of “Cooksmart Champion.”
Photo Credit: Marriott International
