Local students compete for Chefs of Tomorrow culinary title

High schoolers paired with Sonoma County chefs
What they will be serving on the plate is still a secret, but it is no secret that the students participating in the 14th Annual Wine Country Chefs of Tomorrow competition are cooking for the first place title.
Tickets are on-sale now for the annual cooking competition at the Vintners Inn Event Center on April 11, benefiting seven local high school culinary arts programs.
Each school has been paired with an executive chef from a local restaurant and together they will conceive, source, prepare and serve appetizers in hopes of winning the “People’s Choice Award.” A dinner prepared by Vintners Inn Chef Thomas Schmidt will follow.
This year’s program, “Wine Country Reality Chefs” is based on the theme “Culinary Combat” showcasing reality television star chefs Duskie Estes, Iron Chef Redemption; Lizzie Binder, Top Chef Seattle; and Eric Lee, Next FoodNetwork Star who will discuss their adventures and experiences on such well-known reality television shows. The competition will also include foods supplied by local purveyors.
“What is interesting this year is that we are working together with a dairy, Laura Chenel Goat Cheese, and with Hector’s Honey, and each high school has a different dairy or farm to work with. It is nice community involvement with all that Sonoma County has to offer,” said Bacchus Restaurant & Wine Bar Chef Don Nolan who is working with Windsor High School students again this year.
Students have made several visits to the Bacchus Restaurant location to plan their menu and test their recipes. With the direction of Chef Nolan, students are mixing conventional cooking techniques with unique ingredients to create one-of-a-kind dishes.
“We have some good surprises for our presentation and our table for the event, because that’s a big part of it, the show,” Nolan said.
Last year, Windsor High School won first place in the competition, not only bringing home the bragging rights but they were also awarded with a tour at French Laundry Restaurant in Yountville. This year the Windsor team has grown to seven students competing as a team.
But, Windsor isn’t the only school bringing a larger group of culinary students to compete this year, Healdsburg High School is returning after a close win last year with more chefs in the kitchen as well.
“Because we have a new class with more students there are more minds to think up creative ways to bring out the dishes,” said Healdsburg High School senior Brianna Adams. “I think we came pretty close last year and I would really like to win this year.”
Healdsburg High School culinary program has been partnered with Karen Bianchi of Valley Ford Cheese Company and Petaluma Poultry to incorporate local products into their dishes.
“This definitely adds a different dynamic and further connects us with even more people in Sonoma County and gives them more insight as to what products are out in our own backyard,” HHS Culinary Instructor Adrianne Brounstein said.
After the competition is over, the students plan to visit the sites of their partners to learn more about the products and the business of local agriculture.
Chefs of Tomorrow is open to the public to raise money for local culinary programs. Advance ticket purchase is required. Tickets are $75 each. Sponsorships and reserved tables are also available. Buy tickets online at www.chefsoftomorrow.org. The event takes place at the Vintners Inn Event Center on April 11 at 5:30 p.m.
• Casa Grande High and Sheraton/Tolay Restaurant Chef Danny Mai
• El Molino High and Bodega Bay Lodge/Duck Club Chef Jeff Reilly
• Healdsburg High and Hyatt Vineyard Creek/ Brasserie Chef Richard Whipple
• Maria Carrillo High and Hilton/Nectar Restaurant Chef Rene Jakushak
• Piner High and Fountain Grove Inn/ Equus Chef Mahoney
• Windsor High and Double Tree Hotel/ Bacchus Restaurant Chef Don Nolan
• Cloverdale High School /Vintage Valley Catering Chef Mike Matson