A local chef will be back in his Blacksburg kitchen this week after returning home from an international cooking competition in California.
Chef Jason Smith was up against five executive chefs for the title of International Conference Centre Chef of the Year after winning the Copper Skillet Competition in February He's the head chef at Preston's Restaurant at the Inn at Virginia Tech.
Chef Jason did not walk away with the trophy but food and beverage director Max Kiebach who is traveling with Smith said, "He made us all proud and represented us very well." Smith's dish, created under deadline, was an heirloom tomato and pear chutney served over hanger steak and pan seared bream fillet, crimini mushroom and garlic risotto, with fresh green beans.
The trophy instead went to a Canadian Chef, who was Canada's champion for five years.
Before he left for California, Smith said he was excited about the opportunity. "I feel like I'm still growing as a chef and getting in my stride right now. It was a great confidence boost especially being the only chef there who wasn't an executive chef."
Tuesday, April 20 2010 11:21 PM EDT2010-04-21 03:21:00 GMT
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