Nations Cup 2019 | National Dish Dinner & Awards Ceremony


>>(with Austrian accent)
Welcome, I’m
Dr. Werner Absenger. I’m the Program Director
for the Secchia Institute for Culinary
Education, and I’m thrilled
to welcome you all to this Nations’ Cup
celebratory dinner. I think you are
in for a treat. I’ve seen
the plates. I was not allowed
to touch yet… (audience laughing)
or try yet, so I’m looking forward
as much as you do to having some
good food tonight. But before we’re
gonna kick it off, I gotta thank some people, we
gotta introduce some people, so we can
get rolling. So, I need to thank our
sponsors for Nations’ Cup 2019, which are Amway Hotel
Corporation, Experience
Grand Rapids, Gordon Food Service,
Sysco Grand Rapids, Mercer Culinary,
and HRI. Thank you so much for
making this possible. (applause) And then, I need to
introduce a couple of guys you never ever,
ever, ever see, because they always
hide behind the camera. So Klaas Kwant, Noah,
thank you for making all the beautiful
video footage for us for marketing
purposes. (applause)
Thanks so much. (applause) Also, I need to single
out some individuals. I usually don’t like
doing that, but literally, they worked for
a year and a half to bring this
event to fruition, and that is Chef Michael Kidder,
the Director of Operations. He’s hiding
in the back. (applause) No, he’s right there!
(laughing) I need to thank
Professor Sasha Ahmed and Audrey Heckwolf, who
had substantial work to do. By that, I mean “paperwork
to organize,” all of that. So thank you
for that. (applause) And our indispensable Department
Administrative Assistant, who kept all of us in line
and in order, Miss Marcia Arp. (applause) And finally, we
need to thank all our GRCC Secchia
Institute volunteers, whether they are
students or alumni. I’m telling you, alumni
came out of the woodwork for this event. So thank you so much for the
volunteers and the alumni. (applause) And ladies and gentlemen, now,
before I go hide in the back, and get dibs on
every plate first…
(audience chuckling) I would like to introduce
the President of GRCC, Dr. Bill Pink. (applause)>>Thank you, Werner. Good evening!
>>(all) Good evening.>>Okay, you guys are awake,
not sure about you. Good evening!
>>(all) Good evening!>>You gotta understand, this
is one of those evenings that is full of
excitement and fun, and part of that excitement
is because of you. You have to help
generate the excitement, because, of the
teams that are here not only from several
other countries, but also our team from
right here on campus. You’ve got to encourage
these young men and women. You got to help them understand
that it’s a cool thing for us to be able to not only
celebrate with them tonight, but to eat
their food, and so, you have to
really get fired up and excited
about this. So, when they’re out here,
when they’re doing their gig, please make sure
you encourage them, ’cause this is cool,
and some of them, you may sense a little
tension, a little nervousness, ’cause they’ll have
to talk to the judges about what they
just prepared. You gotta
encourage ’em. So, I’m glad to– glad to see
such a good crowd out tonight. I want to start out by,
again, saying thank you– a few thank yous. Thank you to
Chef Werner Absenger and our whole Secchia Institute
faculty and staff for this incredible feat
of putting this event on. What you are experiencing
tonight is only the culmination of several days
of competition. And before those
competition days, several days of
preparation. Would you please give another
hand to our staff here? (applause) I also want to recognize
some other folks in the room right now, because
I’m always encouraged and really big on pointing
out when our GRCC family is in the house. So, we have several
of our faculty, staff, and staff here
from campus. Would our
GRCC family please stand and be
recognized, as well? Please stand. (applause) I also am fortunate to
be able to celebrate in having a great
Board of Trustees here at this institution, and
I’m honored also tonight to introduce to you one
of our board members, who’s here tonight to
engage in the festivities, Trustee
Kathleen Bruinsma. Please, give
her a hand. (applause) And one more group– and I think the most
important group to me– that is here tonight,
that I want to recognize as far as our GRCC
family is concerned. You see them lined over
there, our students here, because it’s all
about our students. That’s why this
institution is here. (applause) And my last thing
that I like to do, that sometimes I get hit once
I get home for doing it, but I do it anyway,
it’s always good when your better
half is with you. So my wife Lori and our
daughter Lydia are here. Please stand.
(applause) Go ahead and stand–
go ahead, there you go. (applause) Well, we’re gonna have
a good time tonight. I want to introduce to
you one more person. Then, I’m gonna sit
down and shut up. The person I want
to introduce to you is someone who’s been a part
of this Nations’ Cup here in Grand Rapids at GRCC ever
since its inception in 1999. This gentleman has–
is that person that when you are here on this
evening, you always see him. He’s always either
helpin’ out through MCing, as you’ll see him tonight,
kind of leading the charge, but he is an individual
who has been involved in the culinary industry
for over 40 years. And what he does in terms of
his work is always exemplary, and we’re honored and
privileged to make sure that every time
Nations’ Cup happens, this gentleman is
part of our family. Would you please welcome
Chef Graeme Findlay? (applause)>>(with Scottish accent)
Big thanks to Dr. Pink there. It’s great
to be here. It’s always very
nice to be here, as you mentioned, for over–
well, nearly 20 now, I’ve been comin’ back to
see this expanding city. So it’s wonderful to be
part of your competition, once again– long
may it continue. Hopefully, two years’ time,
I’ll be standing here once more.>>I’m countin’ on it.
>>Having chat with ya. I have one last thing,
though, because you mentioned that when you go home, you
may get beat by the wife.>>Yup.
(audience laughing)>>Now, this is not a
wife-beatin’ stick. (audience laughing) This is a spurtle for
stirring your oats in the morning, so–
>>Oh, nice.>>No excuse,
tomorrow mornin’, you make a nice breakfast,
you’ll be fine. (audience laughing) (applause) I’d also just like to echo the
thoughts of Werner and Bill, with regard to the
Secchia Institute. It’s unbelievable the
way that we are welcomed. And not just me, but
the teams every year welcomed in
by the staff. The work that Mike,
Sasha, and Audrey do is unbelievable
and very good. And then, of course,
Holly and Dan tonight, in the front of the
house, brilliant. They’ve got Luna
there, helping out, short notice
in the store, make sure everything is there
for the teams this week. The students that have
come along to help out, and, as Dr. Pink mentioned,
the alumni. It’s incredible. I’ve just met Tana–
can’t remember if Tana’s through the back there,
but I think she was 2009 she came to Scotland
to do an internship in Gleneagles Hotel, one of
the top hotels in Scotland, and here she is walking
through the door today to welcome us again,
so it’s really, really good the way they come back and
help out with this great event. Okay, then, of course, the
most important people here are the students
and the coaches. Sorry.
(laughing) The students and the coaches
from the competin’ countries. Without these guys, there
wouldn’t be any competition. So it’s really good that
they take the time and effort to practice, and
then to come along and undertake
the competition. It’s no
easy task. I don’t know if you’ve
been watching online these last few days, but
some of the ingredients that they have had
to work with, and yet, producing these incredible
dishes has been fantastic. And I’m not sure there’ll
be many chefs in this world that have handled a
goat and butchered it, but these guys have and
did a wonderful job. So, a big hand
them, please, yeah. (applause) And so, the competition
is set up, we have the students
and the coaches here to undertake
the competition, but there’d be no competition
without the judges. So it’s a big thanks to the
judges who give up their time, their commitment,
professional expertise, and also the way in which
they nurture the students as they’re doing
these competitions is absolutely
fantastic. Year in, year out, these
guys come along here and they
undertake it. And the first one I’m going
to introduce, I’m sure he’s– as we say in Scotland,
a (indistinct) face. Ladies and gentlemen, give it
up for Chef Angus Campbell. (applause) Can I do this? I’m not gonna
kiss you, though. (audience laughing) Angus, as you know,
is a retired professor from the college, currently
doing consultative work with some international
and national companies, and a Master Craftsman
of the Craft Chef– Guild of Chefs,
sorry. Angus. (applause) Again, due to his imposing
nature, a well-known face in the Grand Rapids culinary
scene, Chef Josef Huber. (applause) Thank you, you made
my job easier. (scattered chuckling) Josef– sorry. (applause) Josef, as we know,
is the Executive Chef at the AHC,
Amway Grand Plaza, and it says here he’s
from Salzburg, Austria, but I’ve known him all
the time I’ve been here, and think he was
born in the Amway. (audience laughing)
He’s been there that long. (audience laughing) And of course, he’s been a
friend, and continues to be, of the department
for many, many years. And finally,
from Scotland, comin’ out here,
is Chef Ian MacDonald. (applause) Ian is the Food and
Beverage Director of the St Andrews
Links Trust. For those of you that golf,
that is the home of golf. In the world– not just
Scotland, in the world. So can I suggest that, if there
are any golfers in the room, you’re planning a
visit to Scotland, you get this guy’s email
address before you go? He’ll sort you.
(audience laughing) (applause) Just to finish with Ian
before we get the students, and Ian was a former president
of the Federation of Chefs of Scotland, held
that high honor, and has also competed
nationally and internationally in culinary
competitions. So, the three guys there
have got the expertise that the college was
looking for to make sure that the students this week
were judged very fairly. And I’m sure that when
we see the outcome of the competition, we’ll
understand the reasons. Thank you. Okay, so the most important
people are sitting there waiting and saying, “Shut up,
let us get in here.” So, first of all, I’d like
to welcome Team Canada. (applause) (orchestral music, “O Canada”)
(applause) Ladies and
gentlemen, Chelsea Hoeppner,
Ryan Llewellyn, with their coach,
Kevin Boyce. (applause) Next up, we have
Team Mexico. (applause) (orchestral music,
“National Anthem of Mexico”)
(applause) Ladies and gentlemen,
Gabriela George Hernandez, Emilio Leal Cruz, and
their coach, Rodrigo Ibanez. (applause) These names,
I’ll get spot-on. Ladies and gentlemen,
Team Scotland. (applause) (bagpipe music,
“Scottish National Anthem”)
(applause) (bagpipe music,
“Scottish National Anthem”) Ah, music! (audience laughing) Shannon McNeil,
Sophie Taylor, with their Chefs Keri Dewar
and Stephanie Turner. (applause) And last, but by no
means least, Team USA. (applause) (orchestral music,
“The Star Spangled Banner”)
(applause) (orchestral music,
“The Star Spangled Banner”) Not allowed to talk
over that, are you? (audience laughing) Sorry, Donald. Ladies and gentlemen,
Sidney Hyde, Shaylan Owen, and their coach
Sasha Ahmed. (applause) Okay, so now is the time
that you’ve been waiting for. This is the food, the
food’s already arrived. And there’s a little change
to the format this year. We’re going to
serve you first, and then the students will
come out with the dishes for the coaches. So you’ll be listening to
the critique of the dishes and what the
providence of them are as you’re enjoying
them at the same time. So, hopefully, it’ll be
a nice little experience for you
this year. So, before the ladies
and gentlemen depart, please just one last
round of applause. (applause) (upbeat Latin music) Ladies and Gentlemen,
please welcome Team Mexico, Gabby and Emilio. (applause)
(upbeat Mexican music) (upbeat Mexican music) (general chatter)>>Okay. Bueno–
buenas noches. (speaking Spanish).>>(with Mexican accent)
So hi, we are Team Mexico. We are presenting you
the– what’s it? The main course
of the night. So, we decide to bring you
a principle dish of Oaxaca. So we have our
Oaxaca head cheese, that is made from the
head of the pork and the thong
of the pork, and also, that it’s cooked and
then pressed into a sausage to take the
that form, and over that, we have
a quelites salad. Quelites is our plants
grow up wildly, so we can find
in every place. Also, we have
jalapeños vinaigrette over the salad,
radishes, and a homemade
Oaxacan goat cheese. Over the salad, we
have black beans puree and also the
traditional guacamole. So please
enjoy it. Oh, we have on your table– so
all the tables, smoked clayudas. That clayudas is a
kind of tortilla, a thinner tortilla,
but it’s crispy. So please, all the room,
can take the clayudas as a tostada for
scooping your dish. Thank you.>>(Angus, Scottish accent)
Thank you very much indeed. (applause) (speaking indistinctly)>>The dust that’s over the
top of the dish– the dust.>>Yes, it’s
tortilla ash.>>Tortilla ash?
>>Yes.>>Thank you very much. (general chatter)>>Ladies and gentlemen,
Team Mexico. (applause, cheering) (applause) (bright, upbeat music) Ladies and gentlemen,
Team USA! (applause) (bright, upbeat music) Thank you,
Sidney and Shaylan. (bright, upbeat music)>>So this is
our fish course. It is a Michigan
whitefish, smoked. So it’s straight out
of Lake Michigan. It’s been smoked, and
then put into a fish cake with potato, chives,
and lemon, so it has a little bit
of brightness there, and then it’s breaded
and fried crispy. It’s sitting upright in a
sauce made from sweet corn infused with a little bit
of bacon and aromatics. Around the outside
of the plate, you have an herb pesto with
tarragon, arugula, and walnuts. Inside the sauce, you’ll
see a cold sweet corn, a pickled sweet
corn with dill, and a butternut squash
maple syrup puree.>>(with Scottish accent)
Thank you. (general chatter) (applause) (upbeat Irish
fiddle music)>>Ladies and
gentlemen, we have settled down up
here on the judge’s table. So we’ve started to enjoy the
meal, the same as yourselves, and I’m just going
to talk a little bit about that first
appetizer course that the Mexican
team brought out. We were watching them, over
the whole week, prepare it as they were
competing. So it was a really
interesting dish, something that probably is
traditional to most countries, but especially
Scotland, and we were really
thrilled with that dish. It was extremely
flavorful, and the overall
service of it, the way they produced the
salad and especially the ash, was incredible. The little bread
that they had, they actually brought
it up from Mexico. And they took it and they were
very, very careful with it, you know, that it was sitting
in the kitchen most of the week and people would just walk by
and hopefully just pick up one of these things
and eat it, but they were protecting it
like it was their lives, so… (audience laughing) It ended up on our tables
tonight, so that was wonderful. And the Mexican team
worked really hard, diligently
on their food, and Coach Rodrigo worked
on the pâté that we had, or the head cheese, but it was extremely flavorful
and we really enjoyed it. Josef.>>(with Austrian accent)
Yeah, I second what Angus said. Also, in Austria, we have
something very similar to that, which is also
a head cheese. What people do differently
there would be that this would be served
with oil and vinegar, and some onions
on top of it, but it’s actually
eaten as a lunch, usually on Tuesdays
and Wednesdays, so it’s sort of middle of
the week every summer– boiled potatoes, no? Out in the country.
(chuckling) I grew up on the farm,
so everything was… on the table, sooner or later.
(all laughing) But coming to the
second course, this whitefish cake I
actually really enjoyed, I have to say. I think it’s a hard thing
to do to make a fish now which has traditionally been,
it’s smoked and cooked, and then crumbed up and
then reformed and reshaped, and then added
some stuff to it, and then put the bread
crumbs on it, and then put it in the
fryer, fry it out, to actually
have it moist, but this actually was very
tasty and moist on top of it. And I thought those baked corn
went really well with this. So, congratulations. Team USA, this was a
fantastic dish, I thought.>>Yeah, I think I’ll
second everything the two gentlemen
to my right said. The head cheese, back home, we
have something very similar, we call it “potted head”
or “potted meat.” So what it is, you get to
use every part of the animal. you’re using the
head, the tongue, you’re getting the jelly,
the gelatin, from the
cooking stock, and that’s what’s going
to set it together. And when I was young,
I hated it, and now, I love
things like this. (audience laughing)
So it’s– my father used to force-feed it to me, but
then that was something else. And you know, the fish cake,
I think it’s really a take on a chowder,
really. Not clam chowder, but it’s
chowder-ish, with the corn, but no,
very good. And all the students this week
have worked extremely hard. The teamwork between
them was great. And also, they were
learning from each other, and I think that is part of–
in fact, that’s the main part of the Nations’ Cup is bringing these different
cultures together. And it’s really good to see
them interacting together in the kitchen, so
well done to them. Thank you. (applause) (upbeat fiddle music)>>Ladies and gentlemen,
we’d like to share a little bit about the
competition, if you don’t mind. For the last day
of two days, the students have
been competing in what’s called a
“mystery box” category. So what’s happened is that
they’ve walked into the kitchen, and at a given time, a box
of food arrives on the table, and the box of
food is exposed, and they have no idea
what’s in there. We’ve tried to get as creative
as possible with these items, and this year, we had a
couple of real beauties. (audience laughing) We introduced
live trout last year, and they were swimming
around in a bucket. So, since then, the students
are pretty confident that we’re going to come in
with some kind of farm animal or other, but we
expose the box, they take the items
out of the box, and they have
20 minutes to shop, then the
shopping stops, and they’re not allowed
back into the refrigerators or back into the
dry storage area. And then, they’re
given an hour and a half to start and
prepare their food, and come up with four portions
of their created menu. They must write the dish
that they have created and give it to us after
the 20 minutes of shopping. So it’s really incredible
to watch them when the box
is exposed. This time, we had this
large frame built, and we had it covered
with the table linen, and we pulled it off and
there was six half-goats hanging there…
(scattered chuckling) which was really– and then,
they were given the whole goat, and they did just– you know,
when you think about it, a second-year student, no idea,
from a different country, arriving in the kitchen,
and we give them this, and then they can come up with
something that impresses us so much, we’re going to
award them a gold medal. I mean, it’s just
remarkable what they do. So that’s just
a tiny flavor. Josef will elaborate
a little bit.>>So, talking about
the goat, Team Scotland had no problem
breaking this down. They were right on it. (laughing) But yeah, you know, the
funny thing is really, when you look at
this mystery box– and doesn’t matter
what it was. It was a whole honey frame,
from honey right out of a hive, with some cheese in it
and some lavender in it. And I look at the box,
and I think, “Here’s what
I would do.” With the goat, I’m thinking,
“We give him some garam masala, “some curry, the goat,” and
what else was in there?>>Oh, there’s the
fruits, the mango–>>Ah, the
(indistinct). The tropical fruits, the
mangoes, papayas in there. And this box was
geared towards sort of an Indian Cuisine with
what we thought gonna come up, but everything else
come up but that. So we have from some
spring rolls to croquettes, to everything else
we had, you know? So it’s kind of
really funny because we are talking
amongst each other, “So what do you think
we’re going to see now?” And then, you see the kids go
shopping for 15-20 minutes and you can see actually
what they’re gonna have on the tables to
work with, no? And then, they have an hour
and a half to produce this. And we’ll be able to show you
afterwards in the awards, the medals, what kind of
dishes they actually produced, and I tell you, there
are some of those dishes I would have no problem
serving in the restaurants. They are this kind
of quality of a dish. But so, yeah, I think
this is a great thing, and thanks god I’m
not competing. (laughing)>>I think the thing about
getting a microphone last is everybody’s said everything
else that needs to be said. (scattered chuckling) I’ll just second what the
two guys have just said, but it is amazing to see
that they get exactly the same ingredients, but
they always come up with– well, today, it was
four different dishes. All very tasty, some
used just the legs, some used the shoulder,
some used the tenderloin, some of them
used the offal. So we had a couple of
dishes with liver on it, but it is– it’s just
different cultures and what they eat, and
that’s what they cook, and that’s why it’s every
one of them comes out great. You know, they may
look different, but they all taste
brilliant in their own way. So well done
today.>>One of the interesting things
I found especially this time, there’s– we’re not going
to give away our ages, but there’s probably a hundred
years of experience here… (audience chuckling) and we learned every single
day that they cooked. We learned a new trick,
a new technique, a new way of
approaching food. After all that we’ve learned
throughout our lives of cooking, these young people come in
and we actually learn every single time, which
is really incredible. Oh, you actually want
to see me now, yeah? (audience laughing)>>He’s waited till
now, I’m guessing? (audience laughing)>>Anyway, next
course is coming. Enjoy.
(upbeat music)>>Okay, folks, we’re
almost at the one for the Scottish team
to produce their dish. But as is normal in Scotland,
we have to have a dram to go with that
dish, yeah? So what you’re gonna have
tonight is a malt whiskey, Glenkinchie, which
is a distillery just outside Edinburgh,
the capital in Scotland. I’m sure you’ll
enjoy it. Take a little sip, keep
some for your main course. Don’t down it in one–
it’s not a shot. Enjoy, thanks.>>If you want to enjoy
your whiskey properly, you want to take a teaspoon,
and take about this much– you won’t be able to see this
but about this much of water, and drop it into
your scotch. This is going to open the
flavor completely out. Very, very
important. Now, this is Glenkinchie, and
this is like– this is a malt. I’m not sure of what age
this is, so this was, this was made
with water that came out of a Scottish
mountain and flowed down, perfectly clean,
beautiful water, filtered through thousands
of years of peat, and I just put a little bit
of Grand Rapids city water into it, so–
(audience laughing) I’m not sure that that
was quite kosher, but if you leave your
whiskey for a little while, it will open out completely,
the flavor will change, and if you’re able to leave it
for more than 5 or 10 minutes in front of you, you’ll notice
that it’ll change continually. My father used
to pour a dram, and put a little bit
of water in it, then he would go out
and finish his work, and then he would come
in and enjoy his dram, because it’s very
harsh right now. So it’s real important that
you open it with a tiny bit of good, good,
good water. (general chatter) (upbeat music)>>Ladies and gentlemen, please
welcome Sophie and Shannon from Team Scotland! (applause) (general chatter)>>We’re just going to
adjust your plates. (general chatter)>>Yeah, so tell us
about your dish.>>(with Scottish accent)
So today, we have sous-vide of quail, and that was
finished off pan-fried with a bit of
seasoning. Then we’ve got our bonbon
with the quail leg, some of the jus,
apple, ginger, paneed in some oat crust,
and then deep fried as well.>>(with Scottish accent)
We also have a whiskey sour gel to complement for
coming us to America. Uh, we pickled the chopped
mushrooms and sautéed them, and then, our jus is Glenkinchie
whiskey and heather honey… and our mustard.>>This looks absolutely
fantastic, ladies. So you mentioned
sous-vide. Can you explain this
term, sous-vide?>>So we water-bathed it at
56 degrees for 25 minutes for the breasts,
and 45 for the legs.>>So 56 degrees would be…
>>Celsius.>>Yeah, 100 and…
136.>>(giggling)
Yeah.>>And for how long
did you cook this?>>The breast, 25 minutes,
and the legs, 40 to 45.>>45 minutes,
okay, thank you. Yeah, this looks still
looks absolutely phenomenal. I’m looking forward
to having this, yeah. Yep, thank you,
ladies.>>Did you enjoy
the competition?>>Yes, very much.>>What was your
favorite box? What do you think your
favorite mystery box was, out of the six
that you had?>>Oh, definitely seafood.
>>Seafood.>>The seafood?>>Yeah, because we
have a lot at home, so it was a lot easier to
think of stuff to go with.>>(indistinct).
>>Thank you.>>Thank you very
much, ladies. (applause)>>Maybe I’m a wee bit biased
but I thought it was excellent. I think the girls
did really well. I think the flavors– they’ve
really thought about the dish with all the ingredients
put together. I’m not really–
I shouldn’t admit this, but I’m not a whiskey lover,
but I loved that dish. So yeah, well done
to the girls. Over to Josef.>>Yeah, actually,
I thought the same thing. I’m usually not a quail lover,
but I do– I’m a scotch lover. (all laughing) But this quail was
actually delicious. No, it was this kind of
like a sweet puree on there, I couldn’t make
out what it was. It was apple or pear, I
wasn’t sure what this was, but this was
really good. I think this was
a great dish. Now, if I– as a judge,
just as a judge speaking, compared to the other
two dishes, no, what would I
look at is, now obviously
composition of the dish, how difficult
is it, how technically advanced
was this dish, was it first one,
or is the second one. How is it the flavor
profiles go together? Is this main
ingredients of quail, which is the center
of the plate, is it the focus, or was the chanterelle
mushrooms the focus, or the spring onions? Everybody remembers
that on the plate? Or was it the
second plate? No, this was– this
was the quail plate, I’m certain about that.
(audience laughing) So but yeah, this is
what we are looking at when we’re judging,
you know. So at the end of the day,
think we need to judge actually
which dish was the best of the
night’s dishes as well. So… Angus?>>Have you all
finished your whiskey?>>Yes!>>Yay! I kept a little bit of
mine until I actually had the quail in
my mouth, and I had a little tiny
bit of the older whiskey that had sat for a
while with the quail, and it really
accentuated the flavor of the quail
dramatically. So I really think that the
composition of this dish was very good. It is extremely difficult
for us to judge dishes that are
so diverse. How do you choose one,
without becoming, you know, biased towards one
or the other. So technique is
really important, and also, as Josef
mentioned, just the marriage
of the flavors. So as with eating, you know,
the addition of the little dram really helped that
dish go forward as far as the flavor
profiles were concerned. Plus, it was well–
really nicely cooked, as they all
have been. So that’s what we
are tasked with for the rest
of the evening. I hope you enjoyed
your little whiskey, and enjoy
the next dish. We’re looking
forward to it.>>You doing some karaoke?
>>Oh, yeah. (laughing) So they want us to
do a little karaoke. So my song…
(audience laughing) it’s about retirement.
(all laughing) I was a chef instructor
here for 26 years and retired
4 years ago, and have just the most
incredible memories of GRCC and the Secchia Institute
for Culinary Education. My background is
obviously as a chef. My apprenticeship
was in Scotland. And then, I went into education
and followed through. I went to the Caribbean,
to the Bahamas, and was the chair
of the department within the Bahamas
Hotel Training College before coming to
the United States. So it was a choice
of 30 miles this way or 3,000 miles
the other way. So we could only afford
to come this way, so that’s why
we’re here. Yeah.
(audience laughing) But it’s just the
memories of being here is just, you know,
it’s incredible, especially this week,
’cause when you come back and you see everything–
especially this competition, because I was involved
in it so heavily at the very beginning, it
just makes me want to make it just last a lot longer,
make it a lot bigger, a lot more successful, and
have all of you back here to enjoy it, because the
students are the winners. That’s the most
important thing, and when we
talk to them, we really are focused
on their education as far as food is
concerned, and cuisine. So as Ian
was alluding to, you know, for a Scottish– young
18-year-old Scottish girl to be to be working beside
somebody from Mexico and see what
they’re doing, you know, they’re going
to go back and just wonder what on earth this
was all about, and they’ll really understand
so much more about the food, because the students
then go in and taste the
other people’s foods, which is really–
it’s just fantastic. So I managed to marry
food and education and, of course,
wine and beverage. (audience laughing) So I’ve had a
pretty good career. (all laughing) (applause)>>So a little bit
about my background for those who
don’t know me. I was not born at the Amway…
(audience laughing) as Graeme was
hinting to. I’m a native Austria,
born in Salzburg, little bit south
of Salzburg. So if you’ve seen the
movie “Sound of Music,” when you look out from
my mom’s kitchen window, you literally looking
some of the fields where some of those scenes
were actually filmed on. I did a traditional
four-year apprenticeship, with follow-up with
college in Salzburg. And I did a tour de force
around the globe, including Africa… um, Disney World.
(laughing) Hawaii, New York, Long Beach
and so on so forth, and ended up 22 years ago
here in Grand Rapids, and I absolutely
love it here. We are a big supporter
of the college. We love the students
from here. We have a lot of students
working for us over the years, and we have chefs, which also
came from this program up here, working with us,
for us now, in the capacity of chefs, and
also teaching and training, you know, the next generation
of chefs coming up. So I really feel strongly
about these competitions, because it really supports
and forces kids to step out of
their shadow, and do something which
they have not done before. They also experience
new cultures, they’re gonna make
relationships, and contacts now
with other students, which hopefully
last a lifetime. We did have a few
students, no, that got happily
married afterwards. Yeah, yeah.
(chuckling) After this competition,
so yeah. You’re last again, Ian.
>>I’m always last. (applause) Just a little bit
about my job. I have the best job
in the world, I think. I get to play
golf every day. Oh, no, I don’t–
that’s what I dream about. (scattered chuckling) I worked out on the golf,
we have six food outlets, and we have seven golf
courses in St Andrews. We are the only regular course
on the British Open… scene. We get the Open
every five years. Although we’re supposed
to have it next year, but because 2021 is 150th
anniversary of the Open, they’ll have that
in St Andrews. We’re six years between
Opens this time, and then we’ll go back to
four, and then back to five. So, yeah, we do,
on average through our
restaurants every day, a thousand covers
every day, so quite small
compared to Josef, but it’s quite
busy for us. You know, we do quite
a lot of work. And going back to the students
here, Angus mentioned, some of the students–
I know the Scots girls when they come in
were quite shy there. But for us– in this short
time, these four days that they’re together with
the other three countries, I’ve seen them grow and
become more confident in themselves, and
that’s another part of what the
Nations’ Cup’s about. So yeah, long may
it continue. Thank you. (applause) (upbeat music)>>Ladies and gentlemen,
Team Canada. (applause)>>Chelsea and Ryan.>>Right here? Okay, so today, we have inspired
dish from PEI, in Canada. So everything on the plate
can be grown on the island, and is all fresh, and
just lovely tasting. So here, we have a
sous-vide tenderloin, and it’s rounded– it’s
rolled in a leek ash and a mushroom ash. And then, underneath is
a nice, natural sauce. There is a rutabaga puree,
roasted fingerling potatoes, some nice fresh baby
radishes, romanesco, and some seared little
baby red onions.>>So how have you
enjoyed this week?>>It has been… very exhausting
but a lot of fun.>>And what’s been the
highlight for you?>>I think just, like,
Ryan and I being able to really show
what we can do, and show off
the flavors, and be able to work
together as a team and just build
connections.>>Favorite box?>>Hmm.
>>I liked the goat box. The game, yup. I’ve never even seen
half a goat, so… (audience laughing) Yeah, it was pretty cool.
(laughing)>>Okay, well done.
>>Thank you.>>Thank you. (applause) (general chatter)>>I’d like to
take a second here and again thank Chef Josef,
Ian, and Angus for all of their scoring
and judging for the week that gets us
to this point. We’re actually gonna
present some hardware. So judges, thank
you very much. (applause) So I’m gonna present all
the mystery box medallions for the week, so
as of right now, the students don’t
know how they scored or what their medal placement
was for any of the categories. So it’s a pretty
exciting time, so I’m gonna bring
teams up alphabetically, and I’m gonna go through
each individual category of how they medalled, and
I believe we’re gonna have their particular dish– that’s
gonna come up on the screen. So, with that, can Ryan and
Chelsea from Team Canada please come forward? (applause) (general chatter)
(scattered laughing) All right, so with the
appetizer category… Gold. (applause, cheering) Pasta…
Gold. (applause) Fish/shellfish…
Gold. (applause) Meat and game…
Silver. (applause) Poultry…
Gold, Best of Show. (applause, cheering) Dessert…
Gold. (applause) National dish…
Gold. (applause) Ladies and gentlemen,
Team Canada. (applause, cheering) Team Mexico,
lease come forward. (applause) Appetizer…
Gold, Best of Show. (applause, cheering) Pasta…
Silver. (applause, cheering) (audience laughing) (applause, cheering) Fish/shellfish…
Gold, Best of Show. (applause) Meat and game…
Gold, Best of Show. (applause) Poultry…
Gold. (applause) Dessert…
Gold, Best of Show. (applause, cheering) National dish…
Gold. (applause, cheering) (applause) Ladies and gentlemen,
Team Mexico. (applause, cheering) (applause) Team Scotland,
please come forward. (applause) (audience laughing) Appetizer…
Silver. (applause) Pasta…
Bronze. (applause) Fish/shellfish…
Gold. (applause) Meat/game…
Bronze. (applause) Poultry…
Silver. (applause) Dessert…
Silver. (applause) National dish…
Gold, Best of Show. (applause, cheering) Ladies and gentlemen,
Team Scotland. (applause, cheering) (applause) Team USA, please
come forward. (applause, cheering) Appetizer…
Silver. (applause) Pasta…
Gold, Best of Show. (applause, cheering) (applause) Fish/shellfish…
Gold. (applause) Meat/game…
Silver. (applause) Poultry…
Gold. (applause) Dessert…
Gold. (applause) National dish…
Gold. (applause, cheering) (applause) Ladies and gentlemen,
Team USA. (applause, cheering) (applause) All right, so, for those of
you that have been with us, now’s the point where we
typically have awarded the national, or the
Nations’ Cup champion. The guys from Scotland
showed up this week, and the Federation of
Chefs in Scotland thought it would be a
good idea to introduce a new category and a new
award to the competition. So we’re gonna call that
the “Friendship Award,” and with that, I’m gonna
turn it over to Graeme and have him talk
a little bit about the
Friendship Award before we actually
award the Cup. Graeme?
>>Thank you. (applause) You’ll see–
oh, there he is. You’ll see a gentleman
either side on the monitor. His name is Bill Kendrew,
and Bill was a great mentor to many of us, not least
Angus, Ian, and myself back in Scotland. He was a member of many culinary
institutes and companies, and started his life
out as an army chef. Went through the army, and then
after a career in the army, went into
contract catering, with a large company in
Scotland, House of Fraser. After he’d worked for a
period of maybe 40 years within the company, he
then went into education, and that was his
real passion. He enjoyed passing on his
skills and nurturing the kids, and all along, it was
all about friendship, it was all about bringing
everybody into the company and being part
of the learning. So what we thought was–
sadly, Bill passed away back in November
last year, and myself and Ian had a chat
and thought it was a nice touch to consider
donating an award– an award, sorry, towards
the Nations’ Cup with friendship
in mind. So all these
students are here, they came here on day one,
nobody knew anybody, they were all quite
wary of each other, but after two
or three hours, great ice-breaker
by Chef Charlie, they were one unit, and they’ve
been one unit ever since then. And we’ve just
been watching them, and how they interact with
each other, not just socially, but professionally in
the kitchens as well, and it’s become
quite evident that some of them have
just been standing out as being very
good socializers as well as very professional
culinarians, in that matter. So after a discussion
between ourselves, the three judges,
we decided to award the inaugural Friendship
trophy to, aptly, Team Canada who are next to
me– well done. (applause, cheering) (applause) (general chatter)
(audience chuckling)>>Right, thank you,
Graeme. So with that, we come to
the Nations’ Cup Champion for 2019. Chef Josef, can you please
bring the envelope up? (applause)
(audience rattling tables)>>Thank you. Well, you guys make me
nervous with all that. (audience laughing) Would you please,
please, join me in one more big, huge
round of applause for all of these great,
great culinarians. (applause, cheering) (applause) Oh, you guys wanna
know what’s in here? Oh, sorry!
(audience laughing) I want to, before I read to
you our Nations’ Cup winner for this year, I want
to again say thank you to all of our staff, all
our faculty here at GRCC, all of the
great judges. It’s good to see
our judges back. I always have to say, Angus,
good to see you on campus. You belong at this
place, my friend. I also say to all
of you, as guests, we’re glad that
you’re here tonight, you’re part of
the GRCC family, because you got stuffed just
like the rest of us did. (audience chuckling)
So thank you for coming. Once we announce
our winner, obviously some
good picture times and all that
good thing, but that will be the conclusion
of our evening tonight. Please drive
safe going home, and remember, we’re the
best community college in the country sits,
you’re in it right here. So thank you
very much. (applause, cheering) So, without any further ado,
I want to announce to you the winners of the
2019 Nations’ Cup right here at Grand Rapids
Community College. Please join me in
congratulating… Gabriela and Emilio,
Team Mexico! (applause, cheering) (applause)>>Yay! (applause, cheering) (applause) (general chatter)>>Judges, get in
here, please. (applause) (general chatter)
(light music) Ladies and gentlemen,
thank you very much. One more hand for
Team Mexico, please. (applause, cheering)
(carefree upbeat music) Thank you very much, we will
see you back here again for Nations’ Cup
in two years. Thank you. (carefree upbeat music)
(general chatter)

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