The recipes that earned the East View High School Culinary Team silver at nationals

After months of hard work, the student chefs competed in California and earned one of the top prizes at the 2019 National Competition.

In June, a group of Georgetown chefs competed in a national competition in Anaheim, California and, after months of practice and preparation, cooked a gourmet meal of Ratatouille, Pan Roasted Chicken Supreme with Pan Sauce, Celeriac Puree and Brussels Sprouts, and, for dessert, Paris-Brest. These culinary masters were not professionals chefs with decades of experience in high-end kitchens — they were East View High School students.

Under the instruction of Le Cordon Bleu-trained chef Emily Jimenez, who spent much of her career in the famed Driskill Hotel in downtown Austin, GISD’s East View High School Culinary Team was awarded the silver prize for their creation of the assigned dish. Family, Career and Community Leaders of America, the nonprofit organization that organized the event and awarded the students the prestigious prize, oversees dozens of programs across many career paths and disciplines, from hospitality and interior design to the environment or entrepreneurship.

The students’ experience at the 2019 National Leadership Conference in Culinary Arts, and the challenging journey they took to get to that point, was an opportunity to learn lifelong skills that extend far past the kitchen. Just joining the culinary team was a feat in itself — Chef Jimenez makes the students try-out by cooking a dish using a surprise ingredient in a mystery basket. Once they’re on the team and preparing for competition, the chefs prepare the dish at least eight times, to ensure they are ready for every possible scenario.

The gourmet French meal that the students prepared for the competition was a mouth-watering feast of five-star kitchen proportion, but the lessons learned were even more valuable. The chance to learn from a professional chef and compete at the highest level is just one of the opportunities that Georgetown ISD students have to make their mark on the world through GISD’s Career and Technical Education program.

We’ve shared the award-winning recipes with you, so you can try them out yourself and see how you stand up to East View’s star chefs.

2 servings

1⁄2 eachGarlic clove, minced
1 TablespoonOlive oil
1⁄2 eachShallot, minced
1⁄2 eachYellow onion, small dice
1 eachYellow squash, seeded, small dice
1⁄2 eachZucchini, seeded, small dice
1⁄2 eachYellow Pepper, small dice
1⁄2 eachRed Pepper, small dice
1⁄2 eachGreen Pepper, small dice
1⁄2 eachEggplant, peeled, medium dice
10 ouncesWhole tomatoes, canned, chopped
1Standard Sachet: bay leaves, parsley stem, black peppercorns, garlic, fresh thyme
1 TablespoonsBasil, chopped
TTSalt
TTBlack Pepper
Procedure:

  1. Sauté the garlic in the olive oil. Add the shallots and sauté until they are soft.
  2. Add the diced onions and sauté until soft.
  3. Combine the vegetables and add the sachet d’epices. Bring the vegetables to a boil and
    reduce to a simmer. Stew covered, until the vegetables are very tender.
  4. Season the ratatouille to taste with salt, pepper and chopped basil.

2 servings

2 eachChicken supreme
As neededKosher salt
As neededGround black pepper
As neededCanola oil
4 teaspoonsShallot, minced
16 fluid ouncesChicken stock
1 ounceButter
Procedure:

  1. Preheat oven to 400 F
  2. Fabricate the chicken to obtain the chicken supreme.
  3. Season the chicken supreme with salt and pepper. Heat a sauté pan over medium heat
    and add the canola oil. Place the chicken in the pan skin side down. Allow the chicken to cook on the skin side 4-5 minutes, or until well browned. Flip the chicken and cook 3- 4 minutes more, until browned on the second side.
  4. Flip the chicken back to the skin side and place in the oven to roast until the chicken reaches an internal temperature of 160 F. The chicken should reach a minimum of 165 F after resting. Transfer the chicken to a rack to rest and pour off any excess fat.
  5. Add the minced shallot to the pan and cook briefly. Deglaze pan with stock. Reduce by one-half.
  6. Add the chicken stock and reduce to desired consistency. Swirl in the cold butter (monte au beurre) and adjust the seasoning. Strain if desired.
  7. Transfer the chicken to a plate and serve with sauce.

2 servings

1⁄2 poundCeleriac, cleaned and cubed
1⁄2 eachPotato Russet
2 ozHeavy cream, scalded
8 eachBrussels Sprouts, cleaned and quartered
1 ozPancetta, brunoise
TTSalt
TTBlack Pepper
Procedure:

For the celeriac puree
Boil celeriac and potato together until tender. Do not under cook. In a blender, add celeriac, potato and cream (the cream a little at the time to desired consistency). Season. Reserve warm.

For the Brussel sprouts
Blanch and shock the Brussel sprouts. For service, render the pancetta in a pan and add the Brussels sprouts to reheat. Season.

12 servings

365 gramsMilk or water
155 gramsButter, cut in pieces
2 gramsSalt
4 gramsSugar
132 gramsAll-purpose flour
365 gramsEggs
1 eachWhole egg, beaten for egg wash
As neededAlmonds, sliced
As neededConfectioners’ sugar
Procedure:

  1. Combine milk, butter, sugar and salt in a pan over medium heat; bring to a boil, stirring occasionally.
  2. At a full boil, remove the pan from the heat; add the flour all at once. Stir vigorously removing any lumps of flour to a smooth consistency.
  3. Return to the heat and cook, stirring constantly, until the paste forms a ball and a skin forms on the bottom of the pot.
  4. Transfer the paste to the bowl of an electric mixer; beat on lowest speed with the paddle to cool the paste slightly, about 20 seconds. Add eggs gradually making sure to scrape down the bowl often.
  5. Line a sheet pan with parchment paper. On the lined sheet pan, with a straight tip, pipe the dough in a circle, about the size of a donut, apply egg wash and sprinkle with sliced almonds. Bake at 400°F until golden brown, turn the oven down to 350°F and let the pastry dry a little.
  6. Once cooled, slice the pastry horizontally, like a bagel.
  7. Fill the bottom part of the pastry with the flavored pastry cream. Cover with the top of the pastry.
  8. To finish, dust with confectioners’ sugar
50 gramsCornstarch
530 gramsMilk
125 gramsSugar
55 gramsEggs
75 gramsEgg yolks
60 gramsButter, unsalted
6 gramsVanilla
10 gramsCoffee extract
As needAlmonds, sliced
Procedure:

  1. Dissolve cornstarch in some of the milk. Add approximately 1⁄2 of the sugar, all of the eggs and yolks, and whisk to combine.
  2. Combine the remaining milk with the other half of the sugar in saucepan; bring to a boil.
  3. Temper the corn starch mixture with some of the boiling milk.
  4. Return the remaining milk mixture to a boil. Whisk the corn starch mixture into the boiling
    milk, whisking until the pastry cream thickens and returns to a boil.
  5. Boil the pastry cream and continue whisking for 1 minute or as instructed. Remove from heat and whisk in the butter, vanilla, and coffee extract. Transfer to a bowl and cool over ice. Or spread thinly on a plastic lined sheet pan. Press plastic wrap directly on the surface. Chill immediately.

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