Easton, MD – The Creative Clam Challenge took place on March 10, at the Sea Watch International booth at the International Boston Seafood Show.
Numerous creative recipes were submitted by the culinary students from across the country. After much deliberation, Sea Watch International’s research and development team chose the two the finalists to compete in the sixth Annual Creative Clam Challenge, Jason Kellogg and Mary Johnson-Clause.
“We really had a lot of sensational entries. Creativity was the key factor in picking the two finalists. It was not an easy choice” said Guy Simmons, Vice President of Marketing & Product Development for Sea Watch International.
The Final Contestants!
Jason Kellogg from CIA in New York
Jason Kellogg has been selected to compete in this years “Sea Watch Creative Clam Challenge” for his recipe, “Clam Kale Tabbouleh”. He has a passion for good, healthy food made from the highest quality ingredients. As a young child, he learned the value of fresh ingredients from his mother’s vegetable garden. His love for the freshest products continues to this day. Jason spent the last 5 years in the U.S. Coast Guard as a Food Service Specialist; where, in 2012 he received high honors and awards as a member on the Coast Guard Culinary Team. Currently, Jason is a student at the Culinary Institute of America. His enthusiasm for cooking continues to flourish as his knowledge and skills are tested and refined. His short-term goals are to graduate from the CIA and work aboard a cruise ship. His long-term goals are to open a “farm-to-table” style restaurant. Jason’s hometown is Madison, New Jersey.
Mary Johnson-Clause from JWU in North Carolina
Mary T. Johnson-Clause born in Fayettevile, North Carolina, raised in Lumberton, and currently from Charlotte, North Carolina, was selected to compete as a finalist in the “Sea Watch Creative Clam Challenge” for her recipe of “Dive Right in Clam burgers”. Mary started cooking at an early age, a lot of times this was due to her busy working mother so she naturally took up additional house duties. Weather it was cleaning, preparing breakfast, lunch and dinner; she has always been happy to help. Coincidentally, Mary discovered a natural knack for cooking and soon it became a big interest in Mary’s personal career goals. Mary was a part of Junior ROTC at Lumberton Senior High School, graduated in 2006. Since then she has served in the National Guard full-time as a Unit Supply Specialist for 6 years. After separating from the guard she decided to go back to her original dream of being a chef; so transferred into the Army Reserves to have time to go to school. She has volunteered with the yellow ribbon program, and loves cooking snacks for her unit’s MWR functions. Being in the military, staying healthy and exercising has always been a core value in Mary’s life, which she plans to implement it into to everything she does. Outside the military, Mary participates in clubs such as DECA, FCCLA, and FBLA affiliates. She aspires to one day have something of her own; a healthy fast food restaurant or perhaps develop a consulting company. While attending Johnson and Wales University for an AS in Culinary Arts; she has also developed the desire to become a Registered Dietitian or Nutritionist. Mary is currently an honor student, a part of the SHARP program, and participates in school clubs such as charcuterie (art of sausage making) and Ice sculpting. Whether its volunteering work with Chefs Choice or hosting dinner parties. Mary enjoys cooking for any occasion; recently employed with the U.S. National Whitewater Center, she has hopes to become even more proficient and learn new things in the food industry. Mary’s short- term goals are to graduate from Johnson and Wales University with the highest honors and enter an overseas internship with a resort. Mary’s long-term goals are to become a certified Dietitian by 2014 and open up either a healthy alternative or fine dining style restaurant.
RESULTS
After hundreds of visitors at the Boston Seafood Show tasted both recipes and placed their votes for their favorite, the votes were tallied and Mary Johnson-Clause won with her “Dive Right-In Clam Burger”. “I was very pleased at the balance both contestants were able to achieve which allowed the flavor of the clams to remain prominent, said Guy Simmons, Vice President of Marketing & Product Development for Sea Watch International. Mary received $2,500.00 for her winning recipe and Jason as the First Runner Up received $1,000.00 for his participation in the sixth Creative Clam Challenge.
About Sea Watch International
Sea Watch is located in Easton, Maryland and is recognized as the largest harvester and processor of clam products in the world. Over the past 35 years, Sea Watch has taken its place as the leader in offshore clamming. Sea Watch operates 26 of the most powerful and technologically advanced vessels to harvest clams which are processed in our 3 state-of-the art processing plants operating under approved FDA and HACCP plans. Our processing plants are located in Maryland, Delaware, and Massachusetts. Sea Watch offers an extensive line of frozen and canned clam products, which include; clam chowder, clam strips, clam nuggets, clam sauces, chopped clams, clam juice and clam concentrates. Sea Watch also offers value added seafood products such as crab cakes, calamari and shrimp, which are available for co-pack. For more information regarding Sea Watch International, contact Guy Simmons at 410-822-7500 or visit www.seawatch.com.
PHOTO:Jason Kellogg from the CIA in Hyde Park, NY runner-up,Guy Simmons VP of Marketing and R&D of Sea Watch International and Mary Johnson-Clause from JWU in Charlottethe Winner of the Sixth Annual Sea Watch Creative Clam Challenge at the International Boston Seafood Show.
Source: Sea Watch International
