In the most recent installment of its Culinary Competition Series, ECPI University’s College of Culinary Arts, Culinary Institute of Virginia, held its own version of the Super Bowl with 10 teams of students facing off to create the most unique and flavorful food bowl, with scholarship money and bragging rights on the line. Bowls have become a hot culinary trend, and combine a wide range of ingredients, including proteins, seeds, vegetables, grains, greens, fruit, and yogurt.
Students were challenged to fill a bowl with layers of flavors, textures, colors, crunch, and pizazz. Specifically, they had to produce:
- A full-size bowl for the presentation
- Six judges’ portions, approximately six ounces each
- A portion that cost no more than $3.00 each
- A recipe outlining their bowl’s nutritional profile
The judging panel was comprised of some of Virginia’s finest chefs, several of whom are CIV graduates. So without further ado, the winners were…
First Place Team: Marcia Santos and Alexander Medina
Sweet Breakfast Couscous – Israeli couscous with strawberries, bananas, apple, shredded coconut, chopped macadamia nuts, and chia seeds drizzled with a flavor-charged glaze made with lemon, mint, basil, cloves, nutmeg and allspice.
Second Place Team
Samantha Enriquez and Lyle Delacruz
Vietnamese-Inspired Ramen – Ramen noodles in a savory chicken broth prepared with kombu, bonito, leeks, lemongrass. Soup toppings of baby corn, red cabbage, radishes, scallions, baby bok choy, and hardboiled egg. Dish accented with a tangy rice vinegar/ginger sauce and Nori garnish.
Third Place Team
Brenek McIntosh and Chris Stokes
Japanese Rice Bowl with Marinated Steak – Sweet and spicy recipe of white rice topped with sliced marinated steak, ground pork, a variety of crunchy vegetables cut in floral shapes, finished with a hot chili oil/rice vinegar/cupie dressing.
Congratulations to all for a job well done!
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