Culinary student is best in Ohio in recipe contest
Andrea’s recipe for Ginger Veal Wontons with Tamarind Sauce won a $500 prize at the state level and moved on to the national competition, with the opportunity to win a $1,500 scholarship and other prizes.
Andrea said, “Participating in the Veal Collegiate Competition was a fun experience that allowed me to be creative.”
“The team of Chefs at Cincinnati State is awesome,” Andrea said. “I know I wouldn’t have participated if I didn’t have them to support me.”
Contest recipes had to fit the theme “Shareable Appetizers and Small Plates.”
- The recipes developed also had to be able to be recreated by a consumer using ingredients that are commonly available.
- The cost of ingredients was limited to $9 per item created, and (obviously) had to include veal.