In the spirit of equal billing it seems only fair to follow up Wednesday’s burger extravaganza with an announcement of Kent’s second annual Iron Vegan Chef Competition on April 18th from 2 pm to 6 pm.
WHO: Standing Rock Cultural Arts presents with the cooperation of The Kent State University Dining Services, and The Vegiterranean Restaurant in Akron
WHAT: Vegan Iron Chef II Competition
-2nd Annual Vegan Iron Chef Competition
-Opening Event for the 4th Annual “Who’s Your Mama?” earth Day and Environmental Film Festival. www.whosyourmama.org
-Vegan Samples provided
WHERE: Kent State University, Student Center. 2nd Floor Dining Location.
WHEN: Sunday, April 18, 2-6pm.
www.whosyourmama.org for updates
ABOUT THE COMPETITION
1. Competition will once again kick off The “Who’s Your Mama?” Earth Day and Environmental Film Festival. The purpose of the competition is to educate the public about the health benefits of a vegan diet, both personal and ecological.
2. Students from Kent State University and The University of Akron will prepare vegan dishes that highlight special dietary needs as well as provide an alternative to a meat based diet. The foods they create will be samples for the audience to taste. Appetizers, Salads and Desserts can all be featured. Several Purveyors will be invited to set up and offer samples of their vegan goods.
3. The Main Competition will be a 4 hour event, 2-6pm, with an Emcee and Speakers, 8 pro chefs, 6 teams of Student Chefs, a garde mange display, and 8 judges ( 4 each for students and pros).
-Student Chefs will create a Pasta Dish for Audience to Sample. Vegiterranean will provide pizza samples. Molly Aubuchon will provide samples as well.
-The Competing Chefs will be required to make An Entree using vegan ingredients.
-Gardein, a vegan meat substitute, will be featured. Scot to provide Gardein. A root vegetable will also be featured.
-Jeff St. Clair of WKSU has agreed to Emcee the event again.
-University of Akron and Kent State University competition will begin at 2pm.
-6 Teams of Students. 45 minutes to cook for Students. 2 Teams start at a time, 15 minutes apart.
-Separate judging for students and pros.
-Pro Chefs will begin at 3pm. 1 hour to cook and present 12 plates for the judges, 8 for the table of 8. 2 Teams at a time, 15 minutes apart.
4. Chef Alford, Professor Emeritus of University of Akron, Mr. Tofu, Molly Aubuchon, A Vegiterranean Chef, Tim Costello from KSU, Tom Rindfleisch from Organic Energy in Chagrin Falls, and Ben Bebenroth of Spice of Life Catering and Sheila Rombach, macrobiotic chef, have agreed to participate as pro chefs.
5. CRITERIA FOR JUDGING:
Judging will be based on
3. Use of Locally Grown and/or Organic Food
Chefs will provide judges with any necessary details when they serve the meals.
6. THE JUDGES:
Gary Lockwood of Standing Rock Cultural Arts and Jackie Parsons of Kent State University Dining Services have agreed to be judges. Other Judges include Kathy Hammonds, yoga instructor and urban gardener, and one judge TBA.
7. THE PRIZES:
For prizes, Spice of Life Catering has agreed to offer another Farm to Plate Dinner for 2, as well as a Dinner for 4 package from The Vegiterranean.
8. FEATURED SPEAKER:
Julie Wandling Costell, a Health Minister who is opening a new Vegan Café in Akron, Ms. Julie’s Kitchen.
THANK YOU TO Kent State University Dining Services, The Vegiterranean Restaurant, Kent Natural Foods Cooperative, Spice of Life Catering, Akron Life and Leisure Magazine, EcoWatch Magazine, Weekly Farms, Bellecino’s Restaurant, and The Kent Environmental Council for supporting this event.
Associate Professor Emeritus
Associate degree Restaurant Management, University of Akron. BS Technical Education, University Akron. MS Technical Education, University of Akron.
Chef Alford has taught culinary arts for 29 years at the collegiate and high school levels. He is a certified executive chef and culinary educator by the American Culinary Federation. Holds certification as Lead Judge by National Ice Carving Association. Awarded chef of the year twice by the Akron Canton Chefs and Cooks Association and nominated for regional chef of the year. Received President Award from NICA, numerous ice competition medals and nominated for Ice Carving Hall of fame.
Coached the U of A Ice team to four national, many local and regional championships. He has conducted fruit and vegetable sculpture seminars and events from Canada to Brazil and Paris to California. Inducted into the National Ice Carving Association Hall of Fame in 2008.
MR. AND MRS. TOFU
Mr. and Mrs. Tofu are vegan caterers and the authors of the award-winning blog “What The Hell Does A Vegan Eat Anyway?” (http://veganmenu.blogspot.com)
For the past seven years they have chronicled their nightly meals in their blog that VegNews awarded for “Best Gourmand Blog” (2006), and a “VegBloggy” for top Vegan blog (2008), for their “jaw-dropping photos” and “five-star restaurant fare.”
VegNews said, “If you’d never heard the word vegan before and the first blog you ever saw was this one, you’d imagine that every vegan on the planet graduated with honors from some well-respected culinary academy.”
MOLLY KAY AUBUCHON
Molly Aubuchon is an In Home Childcare Provider in Kent. She started her business nearly three years ago to earn a living and stay home with her two small children, Emma now six and Samuel now 4 years old. Before children she graduated from Kent State University with a Bachelor’s Degree in Business Administration with a focus in Finance and a Minor in Craft. She worked as a Branch Office Administrator for Edward Jones until Emma came along. Aside from the daycare business she creates vegan sweets and treats from her home. Specialty Sweets by Molly has been baking vegan treats for a little more than a year.
Molly’s interest in vegetarian cuisine began in the very beginning. Her parents, David and Linda Aubuchon, raised all three of their children vegetarian from birth. About ten years ago Molly decided to take the plunge into the Vegan diet and eliminate dairy and eggs from her diet. She began to feel the importance of food and how it affects our bodies. Determined to satisfy her nagging sweet tooth she spent time in her kitchen experimenting with vegan sweets trying to imitate a healthier substitute to her favorites of the past. She would share her creations with family and friends who eventually encouraged her to try to market them. With that, Specialty Sweets by Molly was born. Currently she makes cakes, cookies, pies and muffins for close friends and family. She pays special attention to use ingredients that help promote a healthy lifestyle with a satisfying sweetness.
Molly can be reached by email at firstname.lastname@example.org.
EXECUTIVE CHEF TIM COSTELLO
Schwebel Room Executive Chef Tim Costello, a 1996 graduate of theCulinary Institute of America, has been cooking for almost 30 years. After graduating from Central-Hower High School in 1974 and then spending six years as a minor league baseball pitcher for the Atlanta Braves, Chef Costello was drawn into the culinary world when he walked by the Tangiers Restaurant, Akron, Ohio in 1981 and landed his first job as a prep cook. Tim’s experience takes him around the world, having worked at companies such as Gate Gourmet, Memphis, TN, (1999-2005) Account Chef for British Airways, London, England, Continental Airlines, “Congress of Chefs”, Houston, TX, the Waldorf=Astoria Hotel, New York City (1997-1998) and most recently Amtrak, Wilmington, DE (2005-2009) where he served as Corporate Executive Chef for all of Amtrak’s food and beverage services.
During his time with Gate Gourmet which consisted of developing menus for the airlines, Chef Tim had the honor to have his Swiss Air “First Class” menus featured at a luncheon in New York City at the world renowned Carnegie Hall. While working at the Waldorf-Astoria Hotel after graduating from the Culinary Institute of America in 1996 Chef Tim had the pleasure of working the Elton John AIDS Benefit and the Rock n Roll Hall of Fame dinners. At Amtrak, Chef Costello was instrumental in developing Amtrak’s “Culinary Advisory Team” with renowned Chefs Tom Douglas of Seattle, WA, owner of the Dahlia Lounge, Etta’s, Serious Pie and the Palace Kitchen and Michel Richard “James Beard Chef of the Year 2007” of the Citronelle restaurant located in Washington, DC.
Most recently in February 2009 while at Amtrak, Chef Tim developed and designed the onboard menus for President Obama’s Whistle Stop Tour leading up to his inauguration. Chef Tim is pleased to be back in the area and is happy to be a part of the Kent State University community and campus.
Sheila Rombach is a macrobiotic chef with 23 years experience. Most of her training was done with Bob Carr and Francois Roland of the East West Center of Cleveland. She was the macro chef for both The Mustard Seed and The Cleveland Food Co-op before she began raising her 3 children in 1990. She currently works as an Herb and supplement Buyer for Kent Natural Foods Cooperative.
She believes that mindful application of yin and yang principles are essential in creating a satisfying and healthful vegan meal.
Resume: Currently Employed at Organic Energy Restaurant in Solon.
Orange Schools, 1- 12
Boston University, 2yrs/Ohio State Univ., 3yrs
French Culinary Institute, 1 year
Bon Appetit Mgmt Co, Case Western Reserve Univ., Cleve.,OH, Exec. Chef
BioMedical Research Building,8/20/06-5/9/07, Multiple Full service cafeteria dining, Lunch and Breakfast. Responsible for several Retail Programs Supervised staff of 15. Installed all BAMCO sustainable protocols. Responsible for all administrative accounting, purchasing
Austin’s WoodFire Grille, Brecksville, OH, Chef/Kitchen
Manager,purchasing agent, 10/21/02-06/30/06. American Steakhouse theme featuring Mesquite wood fueled grill, predominately Beef, interesting Seafood inclusions. Volume steadying to 28k weekly after initial opening of several months at 35-40k. Borrowed many procedures and recipes from original store Developing systems and protocol Training mostly inexperienced staff Offering Guidelines, Strategies and documentation for all processes. Opened new store in Twinsburg Dec. 05
Buon Appetito, Bainbridge Twp., Ohio, Chef , 4/9/01-10/20/02. Elegant, free standing restaurant, recently opened, specializing in fine Italian cuisine with an emphasis on seafood. Small, high volume kitchen demanding economy of space, purchasing and merchandizing. Work closely with Chef/Owner.
Hilton Cleveland South, Independence, Ohio, Executive Sous Chef, 11/27/00-4/6/01 In charge of food production for high volume catering department(4 mill.$) and franchise restaurant,Shula’s2(3.5mill.$), food and labor costs, training and evaluation of kitchen staff Boca Restaurant and Banquet Facility (at the Embassy Suites Hotel) Beachwood, Ohio, Banquet Chef, 9/95-11/26/00 Directing and coordinating food preparation, food and labor costs, training and evaluation of cooks ($2.5mill. annual revenue)Banquets to 450pp
Western Reserve Pastry, Chagrin Falls, Ohio, Executive Chef, 1995 Stock and equip retail space for restaurant and catering production. Create menus and protocol Train and manage production staff.
Joey’s/Leonetti’s Restaurants, Chagrin Falls, Ohio, Executive Chef, 1990-95 Manage production and training for family style restaurant, Design menus and protocol for upscale Italian restaurant, Train and manage staff of twelve
Luciano’s Ristorante, Chagrin Falls, Ohio, Asst. Chef, 1988-90 Studied under master chef Assisted in all phases of restaurant operation
References: Available upon request
CHEF BEN BEBENROTH:
Johnson and Wales in Charleston, South Carolina
Top ten in culinary class of 2004
Taste Down Under winner, J&W national school competition
SOS Dinner Pre-party: Exclusive Chefs’ Pig Roast at Michael Symon’s house, 2008 & 2009
Featured Chef, Cleveland Museum of Natural History, Natural History of Food Series
The Natural History of Onions Dinner, 2009
The Natural History of Asparagus Dinner, 2008
Ambassador’s Dinner for Peter Baxter, Washington D.C., 2005
Featured Demo Chef, New York City Food & Wine Show, 2005
Boards & Committees:
Cuyahoga Valley National Park Association – Steering Committee for Topography Benefit
Old Trail School Local Food Advisory Panel
Bioneers Conference Advisory Panel
CBC Magazine Health & Wellness Roundtable
Cleveland Burning River Fest Advisory Panel
Parker Bosely, Parkers American Bistro – Ohio City, Ohio
Jeff Gibbs, Charleston Chops – Charleston, South Carolina
Ben Famborough, Sans Souci – Cleveland, Ohio