June 27, 2016: Knife Skills Competition and Land & Sea at The Art Institute

Our June meeting was held on June 27 at 7pm at The Art Institute, Pittsburgh.  This meeting featured an Anything Goes Competition testing knife skills.  At the start of the competition, five classical cuts – as approved by the ACF – were announced: Brunoise, Small Dice, Julienne, Batonnet, and Tourne.  Each person received 3 potatoes and 40 minutes to complete the task. All cuts except the tourne required 1.5oz and the tourne had to have 4 pieces.  Scoring was based on accuracy, weight, time, cleanliness, and organization.

There were only 2 competitors, but they did well and received good scores. The two competitors were Beatrice Tec and Edward Colon, both Art Institute students. The judges were Byron Bardy CMC, William Hunt CEC, CCE, AAC, and Rikk Panzera CEC, CCE.

Once the cuts were reviewed and scored, the numbers were added together and divided by 3 for an average score. Beatrice Tec received the highest score and received a 10” chef’s knife for 1st place. Ed Colon received a 6” boning knife for 2nd place.

After the competition, Land & Sea purveyors gave a brief description of their company and provided an informative talk about Certified Angus Beef. They discussed how the animal is raised, what it is fed, the age of the animal, and how the meat is aged. We were treated to NY Strip tastings. It was easy to tell the deference between C.A.B. and plain Angus beef. Thank you, Dan Schumacker, Jeff Carroll, and Dickenson Gold for the informational evening. Attendees received 1 continuing education hour. 

Beatrice Tec and Ed Colon carefully executing their knife cuts.

Beatrice Tec and Ed Colon carefully executing their knife cuts.

Presenters from Land & Sea discussing Certified Angus Beef.

Presenters from Land & Sea discussing Certified Angus Beef.