Alaska Seafood sponsors ‘Seafood Masters’ at International Salon Culinaire competition
This year’s Hospitality, Restaurants and Catering Week saw three brilliant days of International Salon Culinaire competition. Including two heats sponsored by Alaska Seafood – where chefs were asked to put all their skill and creativity into creating dishes using Alaska Black Cod and Alaska Keta Salmon Roe.
International Salon Culinaire judges were on the lookout for flavour, creativity and the highest standards of presentation. It’s also an opportunity for up and coming chefs to put their training to the test. “Competitions like this give chefs a chance for personal growth,” said judge Candice Webber, Culinary Director of Bennett Hay.
On the final day of competition, the second heat of the Alaska Seafood Masters saw seven chefs supplied with beautiful fillets of Alaska Black Cod and Keta Salmon Roe. They had 45 minutes to prepare, cook and plate up two main dishes.
“The judges are looking to make sure the chefs haven’t done too much prep – most of the cooking has to happen within that 45 minute time frame,” host, chef Miranda Quantrill, Curriculum Manager at Westminster Kingsway College explained. “45 minutes isn’t a lot of time, but fish cooks quite quickly and judges will be looking for the Alaska Black Cod to be cooked perfectly. Along with the creative use of the Keta Salmon Roe.”
After 45 minutes, the variety of main course dishes produced by the chefs was called out by all the judges – Alaska Black Cod cooked and presented in seven unique ways.
The colourful bowl that came from Ciaran Tobin’s workstation caught the eyes and tastes of the judges. His Miso Marinated Black Cod, Crab Stir Fry Nori Tart, Pak Choi Rice Roll, Fondant Radish and Coconut Ginger and Lime Broth won ‘Best In Class’ and a silver award.
“I've been practising this dish for a good three to four months and it's had different variations over time. The one I put up today is probably my favourite so far. I love the vibrancy of the colours, I love the flavours, I love the fact it's in a bowl with a broth as a side. I'm happy with it today.”
The ‘Best in Class’ dish incorporated the Alaska Keta Salmon Roe in an eye-catching way; “I knew that the Roe would be a garnish. It's super vibrant and I knew it would look pretty against the colours of the puree and the black tart. I definitely wanted to go with Asian flavours for the Black Cod, so decided on sesame and miso. Although they are strong flavours, Black Cod is a very meaty fish.”
Tobin is Demi Chef De Partie at The Dorchester and has been cooking at the iconic London hotel for a year and a half. This was his first time competing.
All International Salon Culinaire ‘Best In Class’ winners receive a VIP study tour to Venice to visit the Unox HQ in Padova. Congratulations to Ciaran Tobin and all of the participating chefs in the Alaska Seafood Masters heats.
