On the heels of a successful Los Angeles competition held in late June, Chicago students participating in the Careers through Culinary Arts Program (C-CAP) competed in teams last week to develop an inflight meal using local, seasonal ingredients through the Rising Chef Challenge.
Both city events of the challenge, a Chopped-like competition where students were tested to create an airplane-friendly meal, had students paired with renowned, local The Trotter Project chefs to create a decadent airplane meal.
In advance of competition day in Chicago, students planned what they’d make using fresh produce from the Green City Market. The Trotter Project chefs included Sari Zernich Worsham from mfk, Toni Robertson from The Peninsula, Bill Kim from Urban Belly and BellyQ, Aaron Lirette from GreenRiver, and Kristopher Delee from Duck Inn.
While the students certainly get the benefit of training under some of the best chefs in the country, the experience is just as meaningful for the chefs.
“Working with the CCAP students and the other chef’s mentors was something every chef should try to do,” says Worsham, chef at mfk, and Charlie Trotter alum. “It reminded me that anything is possible when you work together as a team.”
Worhsam noticed how the students seemed to get inspiration from the Green City Farmers Market by talking to the farmers and negotiating prices for the produce. Once they got into the kitchen they were eager to get cooking.
“Right out of the gate in the unfamiliar kitchen the students were helping each other out by sharing the limited tools, ingredients, and one six burner stove for over 20 cooks,” she adds.
The panel of judges included United Executive Chef Gerry McLoughlin and other United employees who selected the winning team based on taste, presentation, skills, and professionalism. The prize? Other than having the opportunity to learn from some of the best chefs in the business, each student of the winning team received a Shun Classic 4 Piece Knife Set.
"Being a part of the Rising Chef Challenge in Chicago and Los Angeles is a new and exciting way for United to stay in touch with our local communities, and inspire youth from these cities to continue their path to reaching their dreams," says United's Executive Chef Gerry McLoughlin, who was not only a judge in Chicago’s Rising Chef Competition, but a mentor as well. "We hope to open these student's eyes to culinary careers at airlines, which they may never have even considered before these competitions."
Taking home a new set of knives were Swahdreeznya Rosier, homeschooled, Deja Dorns from Simeon Vocational Career Academy and Jada Harris from Lindblom Math & Science Academy, part of Chef Marcel Taylor and Chef Bill Kim's team.