Clark Braun & Stephanie Schick win 2011 Titanium Chef Competition | TSLN.com
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Clark Braun & Stephanie Schick win 2011 Titanium Chef Competition

PIERRE, SD – The Titanium Chef Competition at this year’s South Dakota State Fair pitted three pairs of South Dakota chefs in a contest to come up with the tastiest and healthiest school lunches using beef. The result may be school lunches that never looked or tasted so good – all the while packing in the nutrition needed by young, growing bodies and inquisitive minds.

Sponsored by the South Dakota Beef Industry Council (SDBIC), and funded with beef checkoff dollars, the annual Titanium Chef Competition takes on a unique theme each year. “This year’s ‘Beef-Up School Lunch’ theme challenged chefs to develop recipes that would showcase delicious, nutrient-rich lean beef entrées that meet school lunch guidelines and requirements,” explained Holly Swee, SDBIC director of nutrition and consumer information. “We wanted these beef recipes to be easily adapted by school foodservice professionals and enjoyed by school students.”

The inspiration for the school lunch theme, she says, came from First Lady Michelle Obama’s “Chefs Move to School.” The SDBIC’s version of that program paired professional culinary chefs with student chefs – offering cash prizes to create a winning school lunch beef entrée. The competing teams had one hour to prepare their creations in front of the public on Sept. 1.



Clark Braun, Chief Executive Chef (CEC) at the Alpine Inn in Hill City, and Stephanie Schick, a recent graduate from Mitchell Technical Institute (MTI) Culinary Arts program and employed at the Alpine Inn, took first place along with a $500 cash prize each with their Beef Italian Style Pasta entrée. Winning second place and $300 each was Paul Luttmann, CEC at Westward Ho County Club in Sioux Falls, and Seth Quarve, who has worked under Chef Paul for the past year. Their entrée was Mediterranean Strip Steak Pitas with Multi Grain Basmati Rice Pilaf and Tzatziki Sauce. Daniel Koble, food service director for the Canton School District, and Clarence Breuer, a full-time student at MTI’s Culinary Arts program, won third place and $200 each for Seared Sirloin with Blue Cheese Aioli, Vegetable Couscous and Wilted Spinach.

Swee said all three recipes were very good and can be adapted by schools. She adds that the school lunch theme really resonated with the public. “The majority of the population remembers school lunch, and many have loved ones who currently eat school lunch,” said Swee. “This contest helped both the public and chefs become more familiar with the 29 lean cuts of beef that can be utilized in the school lunch program. It also was an eye opener on the challenges that our school foodservice providers face and the importance in creating opportunities for partnerships that can assist in offering healthy and tasty options.”



The recipes will be sent to the National Cattlemen’s Beef Association’s culinary test kitchens where they will undergo further testing and school foodservice modifications and formatting before they are printed and distributed to school lunch programs.

PIERRE, SD – The Titanium Chef Competition at this year’s South Dakota State Fair pitted three pairs of South Dakota chefs in a contest to come up with the tastiest and healthiest school lunches using beef. The result may be school lunches that never looked or tasted so good – all the while packing in the nutrition needed by young, growing bodies and inquisitive minds.

Sponsored by the South Dakota Beef Industry Council (SDBIC), and funded with beef checkoff dollars, the annual Titanium Chef Competition takes on a unique theme each year. “This year’s ‘Beef-Up School Lunch’ theme challenged chefs to develop recipes that would showcase delicious, nutrient-rich lean beef entrées that meet school lunch guidelines and requirements,” explained Holly Swee, SDBIC director of nutrition and consumer information. “We wanted these beef recipes to be easily adapted by school foodservice professionals and enjoyed by school students.”

The inspiration for the school lunch theme, she says, came from First Lady Michelle Obama’s “Chefs Move to School.” The SDBIC’s version of that program paired professional culinary chefs with student chefs – offering cash prizes to create a winning school lunch beef entrée. The competing teams had one hour to prepare their creations in front of the public on Sept. 1.

Clark Braun, Chief Executive Chef (CEC) at the Alpine Inn in Hill City, and Stephanie Schick, a recent graduate from Mitchell Technical Institute (MTI) Culinary Arts program and employed at the Alpine Inn, took first place along with a $500 cash prize each with their Beef Italian Style Pasta entrée. Winning second place and $300 each was Paul Luttmann, CEC at Westward Ho County Club in Sioux Falls, and Seth Quarve, who has worked under Chef Paul for the past year. Their entrée was Mediterranean Strip Steak Pitas with Multi Grain Basmati Rice Pilaf and Tzatziki Sauce. Daniel Koble, food service director for the Canton School District, and Clarence Breuer, a full-time student at MTI’s Culinary Arts program, won third place and $200 each for Seared Sirloin with Blue Cheese Aioli, Vegetable Couscous and Wilted Spinach.

Swee said all three recipes were very good and can be adapted by schools. She adds that the school lunch theme really resonated with the public. “The majority of the population remembers school lunch, and many have loved ones who currently eat school lunch,” said Swee. “This contest helped both the public and chefs become more familiar with the 29 lean cuts of beef that can be utilized in the school lunch program. It also was an eye opener on the challenges that our school foodservice providers face and the importance in creating opportunities for partnerships that can assist in offering healthy and tasty options.”

The recipes will be sent to the National Cattlemen’s Beef Association’s culinary test kitchens where they will undergo further testing and school foodservice modifications and formatting before they are printed and distributed to school lunch programs.


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