Featured Chef - Thomas Demers

Student Chef
The California School of Culinary Arts (CSCA)
Pasadena, CA

The California School of Culinary Arts (CSCA), the sunny Pasadena location for the Le Cordon Bleu program, hosted the most recent National Honey Board (NHB) student recipe competition.  Twenty-two students from beginning to advanced skill levels accepted the challenge to win one of three scholarship prizes.  Competition rules required the students to complete four servings of a recipe for any menu segment—with each portion containing a minimum of 1 Tablespoon of honey—in 90 minutes.  Student recipes were evaluated equally on presentation, taste (honey identity), execution and technique.

At the moment of reckoning, the three judges—two Le Cordon Bleu chef instructors and a representative from the National Honey Board—needed extra time to consider an array of remarkable flavor combinations and professional presentations.  Because of the skill, artistry and essence of honey demonstrated in two recipes, the judges awarded two top prizes of $1000 each.  The second place prize went to a recipe of striking simplicity and wonderfully subtle flavors. 

Thomas Demers took a 2nd place prize of $500, for his recipe, Orange Blossom Eggplant, shown below.

Orange Blossom Eggplant Tempura

Japanese Eggplant, Orange Blossom Honey and Fleur de Sel

Batter

• 1 C Unbleached flour
• 1/2 t Baking powder
• 1/2 t Kosher salt
• Sparkling Pellegrino(to desired consistency)

Method

1. Slice Japanese eggplant (appetizer portion)
2. Deep fry in grape seed oil until golden and eggplant is cooked through.
3. Finish eggplant slice by drizzling with 1 Tablespoon of Orange Blossom Honey.
4. Garnish w/ Grey Sea Salt.