The National Finals of the Aramark Culinary Excellence Competition required the chef teams to create a four-course meal utilizing a mystery basket of 16 fresh, seasonal and local ingredients.
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The winning team from the Sports & Entertainment division (from left): Chef Richard Grab of the Philadelphia/Baltimore/Washington DC District; Chef Stephen Aheimer of FirstEnergy Stadium in Cleveland; and Chef Allan Wambaa of the Oregon Convention Center.
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The appetizer in the prize-winning meal was pheasant ravioli consisting of pork belly escarole, sautéed Kennett Square crimini mushrooms and pheasant demi.
Aramark
The soup in the prize-winning meal was butternut aquash puree consisting of butternut squash, Amish goat cheese, smoked beef tongue and wild rice pilaf fluff.
Aramark
The entree in the prize-winning meal was seared black bass & sous vide gambas consisting of hominy risotto, shaved Brussels sprouts, Asian pear slaw and gochujang fume.
Aramark
The dessert in the prize-winning meal was chocolate almond coconut macaroon bar consisting of ginger beer beet puree, ruby chocolate sauce and glass sugar.
