Just Desserts- And Sweet Rewards
Posted by The Editorial Desk / Tuesday, November 15th, 2011
Image: Mikael Damkier/Shutterstock
Local Virginia chef Paul Lombardy, executive chef at Le Grand Cru Catering, was honored in the Barry Callebaut Chocolate Promotion Program. Paul was chosen as a finalist for his “Port Wine Chocolate Mousse” and recognized for Creative, Original
Use of Chocolate. The competition, sponsored by US Foods and Callebaut Chocolate, was open to chefs nationwide.
One of four runner-ups, Paul was awarded a complimentary class at Callebaut’s state-of-the-art Chocolate Academy. Barry Callebaut is the world’s leading supplier of high-quality cocoa and chocolate products. Chefs were selected based on creativity, originality, innovative techniques, presentation and use of Callebaut Chocolate.
The grand prize went to Michael Washer, corporate pastry chef at Jewell Events Catering in Chicago, for his “White Chocolate Orange Dreamcicle,” a recipe contest sponsored by US Foods and Callebaut Chocolate. Almost 40 delicious recipes were submitted by US Foods customers and judged on the basis of creativity, originality, innovative techniques, presentation and use of Callebaut Belgium Chocolate.
Washer received $1,000 in cash and $500 in Callebaut Chocolate. Washer and four finalists (including Lombardy) will receive a complimentary class at Callebaut’s state-of-the-art Chocolate Academy in Chicago. Recipes from Washer and the finalists will be featured on the US Foods website at www.usfoods.com.
The finalists include
- Amber Nishimoto, chef at The Westin St. Francis in San Francisco for her “Chocolate and Passion Fruit”
- Bob Hartwig, chef and owner at Bakin’ and Eggs in Chicago for his “Chocolate, Caramel and Orange Entremet”
- Jill Schweder, corporate pastry chef at Vince Young Steakhouse in Austin, Texas, for her “Chocolate Peanut Butter Tower”
- Paul Lombardy, executive chef at Le Grand Cru Catering in Stafford, Va., for his “Port Wine Chocolate Mousse”
“Congratulations to each of these talented chefs on their exciting, imaginative and trend-setting desserts,” said Eric Cronert, vice president of brand marketing, US Foods. “Each sets a new standard for creating delicious recipes with Callebaut’s Finest Belgium Chocolate.”
About US Foods
With nearly $19 billion in annual revenue, US Foods is the 10th largest private company in America, and a leading foodservice distributor. Many of the entities that make up US Foods were founded in the 19th century, including one that sold provisions to travelers heading west during the 1850s gold rush. US Foods offers more than 350,000 national brand products and its own high-quality “exclusive brand” items, ranging from fresh meats and produce to prepared and frozen foods. The company proudly employs approximately 25,000 people in more than 60 locations nationwide, and provides the finest quality food and related products to more than 250,000 customers, including independent and multi-unit restaurants, healthcare and hospitality entities, government and educational institutions. The company is headquartered in Rosemont, Ill., and jointly owned by funds managed by Clayton, Dubilier & Rice Inc. and Kohlberg Kravis Roberts & Co. Discover more at www.usfoods.com.
Congratulations to all chefs who participated!
– Jennie Whistler
Tags: Barry Callebaut, Callebaut Chocolate, chocolate, Chocolate Academy, contest, Events, events in virginia, Gut Check, Jennie, Le Grand Cru Catering, local chefs, Northern Virginia, Northern Virginia Magazine, NoVA, Paul Lombardy, Port Wine Chocolate Mousse, US Foods, Virginia chefs