Teams from Elk River and Sauk Rapids-Rice high schools took first place honors in the culinary competition and management competition, respectively, at the eighth annual HMEF Sysco ProStart Invitational, sponsored by the Hospitality Minnesota Education Foundation and Sysco Minnesota. The event, held March 4 in Mounds View, showcased the cooking talents and business skills of high school students enrolled in the ProStart program at their schools. Both winning teams now advance to the National ProStart Invitational, which will be held at the Hyatt Regency in Minneapolis May 3-5.
By Laura Michaels
Jamie Sue Caudy’s given the Minnesota Twins a consistent sweet spot since 2010, when she joined Delaware North Sportservice and took Target Field’s pastry program from nonexistent to extraordinary. Since then she’s appeared at two World Series and two Stanley Cup Finals, not to mention the Chicago NATO Summit.
It’s a rarity for a sports arena to have its own in-house pastry program, Caudy explained, as most venues opt to bring in premade desserts and avoid the hassle. But Delaware North, which manages Target Field’s food and beverage services, puts pastry chefs on the culinary team to enhance the fan experience and bring in additional event business. The chefs also travel around the country to other arenas managed by the company, which is how Caudy found herself at those premier events.
A contemporary twist on Southern cuisine is coming to Uptown courtesy of Kaskaid Hospitality’s newest concept, BoneYard Kitchen and Bar, which opens Friday, March 7.
Creating a “modern Southern” menu that offers a contemporary interpretation of classic Southern dishes, Executive Chef Jason Bush aims to take guests on a culinary tour of the new American South—from Tennessee to Texas and everywhere in between, with dishes that include deviled eggs, shrimp and grits, watermelon and feta salad and bronzed snapper.
“You’re not the boss of me.” It’s a phrase uttered in defiance by younger siblings everywhere. But for Andrew Ikeda, the opposite is true.
As executive chef, older brother Chris is the boss, but he and Andrew are also partners in their recently opened Minneapolis restaurant, Lake & Irving. It’s a potentially tricky situation, but the Ikeda brothers say they’re prepared.
With several chefs set to compete next month in the American Culinary Federation’s Central Regional Conference, the local Minneapolis Chefs Chapter went into support mode February 23, hosting a fundraising dinner to help offset travel expenses for the St. Louis competition.
With courses created and prepared by several former Chefs of the Year, guests at Mendakota Country Club were treated to an impressive six-course dinner—plus a surprise cheese plate from Regional Student Chef of the Year candidate Emily Slaughter.
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