Student Chefs Feel The Heat In New Orleans Cook-Off

Imagine you’re an aspiring chef, and an original dish you created was selected to appear on the menu in every one of Emeril Lagasse’s New Orleans restaurants. It would be any up-and-coming professional chef’s dream come true. Now imagine the chef is a 15-year-old.

You’ve just stepped into the shoes of Sierra Torres, a 9th grade student enrolled in the Culinary Arts Studio at the New Orleans Center for Creative Arts (NOCCA).

In January, Torres and several of her classmates competed in a cook-off judged by a handful of New Orleans’ top chefs and restaurateurs. The challenge: create a unique recipe using Louisiana seafood. In March, dishes inspired by Torres’ winning Spicy Lemongrass Grilled Shrimp with Strawberry Glazed Pork Ribs and Strawberry Crab Kimchee landed on the menus of 15 New Orleans restaurants, including legendary spots like Emeril’s, Bayona and Brigtsen’s.

Torres says her Vietnamese-influenced dish was inspired by her love of the cuisine and its fresh, complex flavors.

To read the rest of the story, please go to: Louisiana Seafood News