What: Future Chefs of El Dorado County Teen Culinary Competition
Who: Future Chefs of El Dorado County Foundation
Where: Sequoia at the Bee Bennett House, 643 Bee St. in Placerville
When: Sunday, May 1, at 3 p.m. and the doors open at 2 p.m.
Cost: $25 for premium tickets (includes wine tasting) or $15 for general admission (no wine tasting)
Information: Mary Kemp 530-626-4042 or 530-417-3770
Things will be cooking at Sequioa at the Bee Bennett House, as contestants in the Future Chefs of El Dorado County Teen Culinary Competition fire up the burners and whip up culinary delights.
Future Chefs of El Dorado County Foundation is presenting the ninth annual challenge on Sunday, May 1, at Sequoia, 643 Bee St. in Placerville. The event begins at 3 p.m. and the doors open at 2 p.m.
Four teams of two will take to the stage in the Empire Ballroom to prepare an entry and present it to the judges.
Each entrant is between the ages of 16 and 19 years old and resides in El Dorado County at the time of the competition.
The theme of this year’s competition is “Asian Appetizers” and the teams must prepare two different appetizers.
The future chefs have 20 minutes to showcase their cooking and knife skills, knowledge of safety and sanitation, ability to be organized and follow a recipe, and presentation of their plate.
The teams are watched by a panel of five professional judges. This year’s judges are: David Begley, general manager of Sequoia; Teena Hildebrand, former culinary instructor and current owner of Narrow Gate Vineyard; Mary Beth Fahy, food service director at Marshall Medical; Traci Matsunaga-Werner, executive chef for Sodexho Marriott and Matt Luther, executive chef at Marriott, Rancho Cordova.
The teams are provided with an ingredient list and an ample pantry. They must create a recipe that adheres to the ingredient list, however they may add one “secret” ingredient that is not on the list to enhance the dish.
Judges accompany the entrants prior to the event to the “Foothill Grill,” the Culinary Arts Instructional center located near the El Dorado High School campus, where they observe the teams creating their mise en place, before going to Sequoia to demonstrate the preparation of their dish.
Teams are called one at a time to do their demonstrations in front of an audience at Sequoia.
There is also a silent auction set up with items donated by many local businesses.
At the conclusion of the competition, the judges withdraw to compare scores given in each of the assigned areas and the winning teams are announced.
The Kiwanis Club of Placerville has for the past six years has awarded a $500 scholarships to each member of the first place team. This year, the club is raising its donation to $1,000 each.
Arnold’s For Awards donates medals to the winners as well.
This event is a fundraiser to generate scholarship funds for local youth who are aspiring to post-secondary culinary educational goals. To date, the event and it’s kick-off dinners have raised just under $80,000 and have awarded many scholarships to youth who qualify.
Tickets are $25 for premium (includes wine tasting) or $15 for general admission (no wine tasting).
Tickets available at Tony Matthews Fine Goods For Fine Living, 447 Main St. in Placerville, Gold Vine Grill, 6028 Grizzly Flat Road in Somerset, or through Mike Inks who is the chef/instructor of the culinary program through Central Sierra Regional Occupation Program.
This effort has been a collaboration of the Future Chefs of El Dorado County Foundation in cooperation with the Three Forks Community Benefit Association, along with many volunteers and local donors who have helped to make this event grow each year.
For more information contact Mary Kemp 530-626-4042 or 530-417-3770.