‘Large and In Charge’ take top chefs

Morgan Smith/SCW photo

Middle school students from Providence Day, Charlotte Christian and Charlotte Latin sautéed, grilled and fried April 18, at the first Charlotte Flik Invitational Cook-Off, but only one team can call themselves top chefs.

The event, which was sponsored by Flik Independent School Dining under the Charlotte-based Compass Group, brought together three local schools and their chefs for six-weeks of kitchen training including knife skills, sanitation, nutrition and presentation and more. Students had only 45 minutes to complete a cold appetizer, main course dish and dessert.

All three schools got rave reviews from the six judges, consisting of the schools’ headmasters as well as Ray Mulligan, president of Flik, Jerry Lanuzza of Johnson and Wales University and Sue Johnson-Langdon of the North Carolina SweetPotato Commission. Providence Day’s team “Large and In ‘Charge,” took the top place with their southern-­inspired menu under the direction of Executive Chef Daryl Hartsell. Their menu consisted of pimento cheese with sweet potato flatbread to get started, blackened catfish and grits with pepper relish, fried green tomatoes, buttermilk biscuits and homemade banana pudding.

The event also raised $4,000 for the local Loaves and Fishes Food Pantry.

Morgan Smith/SCW photo

Morgan Smith/SCW photo

Morgan Smith/SCW photo

Morgan Smith/SCW photo

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