For the second consecutive year, UTC Executive Chef Masa Yamashita earned top culinary honors and the Gold Medal in the Regional 2008 ARAMARK Culinary Excellence (ACE) competition. Yamashita became the second team member of three who will comprise the Southern Team in the North American competition. This event will be held on July 14 in Chicago, Illinois.
Five tasting judges agreed Yamashita presented a winning menu, which included:
Modern Sushi Tasting
• Balsamic Grilled Shiitake with Toasted Sesame Seed
• Pan Roasted Duck Breast with Rosemary-Mango Chutney
• Japanese Eggplant Parmesan with Fresh Basil and Shaved Parmesan Cheese
• Fire Roasted Sweet Yellow Pepper and Red Wine Goat Cheese
• Spicy Lump Crab-Apple Salad with Cucumber
Surf and Turf
Roasted Chinese 5 Spiced Lamb Loin and Crispy Yukon Gold Potato Wrapped Japanese 7 Spiced Shrimp with Cremini Mushroom, Asparagus and Lemon Grass-Demi Glace
Tofu Crème Brulee with Chocolate and Orange
Yamashita’s entry for the ACE competition was judged on flavor, taste, texture and doneness; creativity and practicality; portion size and nutritional balance and serving methods and presentation.
ARAMARK Higher Education hosts the annual cooking challenge each year. ARAMARK chefs from across the country are invited to compete to showcase the wealth of culinary talent working in different kitchens throughout Higher Education.
Left to right: Bruce McVeagh (USM), Bronze Medal Winner; Masahiro (Masa)
Yamashita (UTC), Gold Medal Winner; James Rose (BAMA), Silver Medal
Winner; Elvin Primas (Miss State), Chef Competitor; James Harris (Delta
State), Chef Competitor; Kenny Minor (Univ of Memphis), Chef Competitor.
