TSU Catering Director Wins Regional Chef Award

Julius Jackson, director of catering for Tennessee State University Dining Services, won first place in the 8th Annual Top Chef competition hosted by the ARAMARK Corporation.



Participants in the competition at the University of the South in Sewanee, Tenn., were given a mystery box of ingredients. Each chef had four hours to prepare a meal from prep to finish.



Jackson's ensemble earned him first-place among 10 chefs. Other participants were culinary staff from colleges and universities in Alabama, Florida, Georgia, Mississippi and Tennessee.



Items in Jackson's mystery box included fresh tuna, barley, zucchini, shrimp, sausage, green onion and cornmeal. From the ingredients he prepared shrimp and sausage Jambalaya with grilled green onion corn cake; grilled zucchini over a barley crisp with ancho chili-chive sour cream; spinach and frisee tuna salad with red grapes and julienne red onions drizzled in raspberry vinaigrette; and mango barbequed shrimp and kielbasa sausage over Boursin cheese grits.



Jackson received a $300 cash prize for the chef competition, and an additional $100 Judge Award.



March 18, 2009


 
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