Food for Thought
Though her dream is to create sugary sweets and decadent cakes, Karns City senior Katie Campbell used her knack for the savory side to get a jump start on her career.
The winner of the Pennsylvania Culinary Institute's second annual Future Chef of America scholarship competition, Katie earned a $2,000 scholarship to the school, where she plans to study in the Patisserie and Baking program.
To enter the competition, high school seniors were asked to write an essay detailing their culinary dreams and reasons for competing.
"I thought I didn't have anything to lose,"said Campbell who had learned to cook with family and through several school classes.
Of the 27 students who submitted essays, eight gathered at the institute May 12 to compete, creating an appetizer or salad, and a main dish using chicken, accompanied by a starch and vegetable.
Campbell created her meal by searching through her family's recipe collection. She chose a recipe for Dijon chicken and through repeated practice preparations, adapted the recipe to suit the tastes of her parents, her preliminary judges.
"Every time Icooked it, Ihad to tweak it a little," she said.
On the day of competition, Campbell was the fourth of the competitors to begin preparing her meal.
Though parents were allowed to observe the competition, Campbell's mother stayed out of the kitchen, glancing in through a window from time to time.
"I was just too nervous to watch," said Kathy Campbell.
Judges also circled the competitors, awarding points for good technique and cleanliness.
Accompanying her baked chicken breasts, Campbell prepared a rice pilaf with mixed herbs, sweet and tangy carrots and an orange and red onion salad, a flavor combination that proved successful.
Even after finishing in first place finish, Campbell was anxious to hear commentary from the judges.
Kathy noted that judges liked that Campbell began with a simple recipe and perfected it.
Having proven her competence at savory dishes, Campbell is looking forward to beginning her pastry classes July 10, with a goal of one day opening a bakery in the Chicora area.
In addition to her scholarship, Campbell, and each other competitor received a chef's coat and hat, a monogrammed chef's knife and a gift certificate. Campbell also came out of the competition with a roommate, the third place winner in the competition.
½ cup bread crumbs½ cup Parmesan cheese, shredded1 tablespoon dried parsley½ cup butterPinch garlic powder1 tablespoon Dijon mustard2 boneless, skinless chicken breastsPreheat oven to 350 degrees. Mix together bread crumbs, cheese and parsley, set aside.In a small saucepan or in the microwave melt butter, incorporating garlic powder and mustard.Dip chicken breasts into butter mixture until covered. Allow excess liquid to drip off before laying in crumb mixture to coat.Place chicken breasts in a 13- by 9-inch glass baking dish. Pour remaining butter mixture over the chicken.Bake for 25 minutes uncovered, or until brown and crisp on top.
2 cups romaine lettuce1 medium orange, peeled and sectioned1 small red onion, sliced and separated into rings4 tablespoons olive oil1 tablespoon red wine vinegar2 teaspoons sugarPinch of saltDash of pepperOn salad plates, arrange lettuce, oranges and onions.In a jar with a tight-fitting lid, combine remaining ingredients. Shake well.Drizzle dressing over salad. Serve with extra dressin on the side.Makes 2 servings.
2 tablespoons olive oil2 tablespoons small diced onion¼ teaspoon minced garlic½ cup long grain white rice½ teaspoon salt¼ teaspoon pepper¾ cup chicken stock2 tablespoons fresh parsley and green onionBoil rice for 7 to 8 minutes or until tender. While the rice is cooking, heat oil in a pan.Add onion to oil and sauté until brown. Add chicken stock.Add rice and heat until mixed thoroughly. Reduce heat, simmer until ready to serve. Garnish with parsley and green onion.Makes 2 servings.
4 to 5 regular carrotsPinch of salt¼ cup packed brown sugar1½ tablespoons butter1 tablespoon Dijon mustardDash of pepper1 tablespoon minced fresh parsleyPeel and cut carrots into bite-size pieces. Place carrots in pot with water covering carrots and add a pinch of salt.Bring to a boil and boil for 4 minutes, then drain.Add brown sugar, butter, Dijon mustard and pepper. Heat through.Add minced parsley and stir.Makes 2 servings.
<b>Recipes submitted by Katie Campbell</b>
