Annual "White Apron Competition" at Reynolds Plantation
Announces Winners: Surprise Ingredient - Bananas
GREENSBORO, GA, April 24, 2009 - Situated 75 miles east of Atlanta, The Ritz-Carlton Lodge, Reynolds Plantation boasts some of the most talented chefs in the industry. From all around the world, cooks and bakers come to The Lodge in Greensboro, Georgia to work and further their career in culinary and pastry arts. Annually, the resort's "White Apron Contest" showcases their remarkable abilities and three winners are announced. This year's winners are Amyn Muhammad from Philadelphia, Pennsylvania, Maricus Nolley from Covington, Georgia and Sitra Amadhanirundr from Bangkok, Thailand.
The education competition is open only to line-cooks in The Ritz-Carlton Lodge kitchens and is limited to a total of fifteen entrants -- five in each of the three categories of appetizer, entr'ee and dessert. Just one week before the White Apron tasting takes place, a secret ingredient is announced that the cooks must use as their presentations' main ingredient. As decided by The Lodge chefs, this year's surprise item was Bananas.
While designing the course, a cost analysis must ensure that dishes do not exceed the predetermined cost-per-serving of $3 for appetizer, $6 per entr'ee and $2 for dessert. A complete recipe and plate design are presented. Finally, a panel of six judges scored the entry on Presentation, Creativity, Flavor/Temperature and Use of the Secret Ingredient.
The second annual White Apron winners include three exquisite Ritz-Carlton Lodge culinary artists who demonstrated unique and delectable dishes that reflected not only Ritz-Carlton's reputation for world-class fare, but also a regional flair with personalized touches.
Amyn Muhammad, appetizer winner, was applauded for his spot-on preparation of his creation, Seared Curried Chicken and Banana Risotto with Chive garnish. Amyn is currently a Cook I in Georgia's Bistro.
Maricus Nolley, entr'ee winner, surprised and delighted the judges with his presentation of Plantain-Crusted Pork stuffed with Marinated Banana and served on Coconut-Banana Risotto with Fried Plantain garnish and a Banana-Apple Reduction. Maricus is currently a Cook I in Georgia's Bistro.
Sitra Amadhanirundr, dessert winner, crafted a whimsical dessert with her Creamy Mascarpone Banana Tart in which layers of flourless chocolate cake and creamy mascarpone flan in an almond sabl'e cookie were topped with caramelized banana and kumquat and wild berry sorbet and garnished with chocolate curls and hazelnut crumbs. Sitra is currently a Cook I in the resort's 24-hour Pastry Kitchen.
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