Daytona State’s culinary program has another shiny accolade to add to its list of honors: The News-Journal chose faculty from the Mori Hosseini College of Hospitality and Culinary Management to judge the paper’s annual Holiday Recipe Contest cook-off on Nov. 2, hosted in the college’s Hosseini Center.
The program’s ultra-modern kitchens, which provide students with a real-world setting to hone their skills for the competitive hospitality and tourism market, served as the perfect venue for the cooking contest. The faculty judges were chefs Jeff Conklin, Rick Knipple and Dean Costa Magoulas. For the cook-off, the faculty chefs had chosen the top two entries in each category as finalists.
During the two-hour competition, the finalists mixed, chopped, beat and finally presented their “fit-for-a-king” entries. The winners, by category, are:
Dessert - Charles Mallory, Pumpkin Bread Pudding
Beverage - Nancy Faibert, Frozen Slushy Banana Punch; runner-up Larry Babbits, Mint Chocolate Martini
Cookies - Matt Manno, Aunt Mary’s Czechoslovakian Nut Horns; runner-up Dee Anderson, Rum Balls
Side Dish - Dorothy Hampson, Marvelous Marinated Vegetable Salad; runner-up Ann Osowski, Green Bean and Walnut Salad
Main Dish - Charlene Chabers, Bourbon Glazed Salmon in Puff Pastry; runner-up Donna Dirscherl, Chicken Crepes
Appetizer - Michelle Cecchini, Mini Greek Turkey Sliders; runners-up Deltona High School students Shelanis Cortes, Mike Derosa and James Capps, potato puffs
Best of Show Main Dish - Charlene Chabers, Bourbon Glazed Salmon in Puff Pastry
Runner-up Side Dish - Dorothy Hampson, Marvelous Marinated Vegetable Salad
All 12 recipes will be published in the News-Journal’s Volusia magazine on Dec. 2.