The Tampa chapter of the American Culinary Federation is proud to announce that two Bloomingdale High School Seniors, under the tutelage of chapter President Chef Rene Marquis, have won the title of “Student Cook” and are state champions of the annual Fresh from Florida student recipe competition. The team of Tony Alvarez and Gianna Rivera will next compete at the National competition in Kentucky on May 9th. A win will provide them with a scholarship towards their further culinary education. Fresh from Florida Chef Paula Kendrick and HCPS Superintendent Jeff Eakins stopped by the school to enjoy the culinary students’ menu creation, which will be featured throughout the Florida public school system for the next year, and to wish them luck at the next competition level. Chef-Instructor Rene Marquis stated, “I’m proud to see how much our culinary students have grown in the past year.”
About the ACF Tampa Bay Chapter:
Our chapter’s purpose is the advancement of the culinary profession and culinary awareness through education and certification of the membership and close interaction with other local organizations. The chapter membership is composed of chefs, cooks, culinary educators, students, and purveyors from Hillsborough, Pasco, Pinellas Counties and the surrounding metro area. Our primary local outreach program is the ACF Educational Foundation’s Chef & Child Initiative, an ongoing program whereby our chapter chefs educate children and families in understanding proper nutrition by providing tools and resources for community-based programs led by American Culinary Federation chef members.
About the American Culinary Federation:
The American Culinary Federation, Inc. is a professional, not-for-profit organization for chefs and cooks. It was founded in 1929 in New York City by three Chefs organizations: the Societe Culinaire Philanthropique, the Vatel Club and the Chefs Association of America. The principle goal of the founding chefs remains true to the ACF today – to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished Certified Master Chefs. Successful culinarians know the value of belonging to the oldest and largest organization of chefs and cooks in the United States.
Contact for Information:
Tampa Chapter American Culinary Federation
Tim Nicholson, Membership Chairman
1 ½ lb. Pulled Pork Carnitas, Frozen
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
8 oz Black beans-drained
8 oz Pinto beans-drained
8 oz Cheddar cheese- low fat -shredded
6 Wheat, lite, Tortillas
1 tsp Curry
1 tsp Sazon
1 tsp Adobo
1 T Garlic, fresh-minced
½ tsp Salt
½ tsp Black Pepper
1 ½ C Corn, Frozen
12 oz Fresh tomatoes-diced & seeded
1/3 C Cilantro-chopped
1 Tbsp Salt & Black Pepper
2 oz Lime juice-freshly squeezed
2 Tbsp V-8 Tomato juice
1 C Lite, Low Fat Mayonnaise
1 Tbsp Sriracha
2 limes-sliced, quartered
1 Tbsp Butter-unsalted
1 Tbsp Vegetable oil
To make the burrito:
Bring a sauté pan to medium-high heat. Sauté the bell peppers for 1 min. Add the pork and continue cooking to all heated through and bell peppers become slightly translucent.
In a small sauce pan, add the beans to a medium-high heat. Add the seasonings with 3 Tbsp of water and cook until the liquid is almost absorbed.
To make the salsa:
Using a small bowl, add the corn, diced tomatoes, cilantro, lime juice & tomato juice. Season with salt & pepper. Set aside to marry the flavors.
To assemble burrito:
Heat a large sauté pan to medium heat. Heat the tortillas to make them pliable. Take the warm tortilla and place it on a clean & sanitized cutting board. Place another tortilla in sauté pan to heat. Now, equally dividing the prepared items, start with the beans and spoon onto tortilla. Then add the meat & paper mixture and sprinkle on top. Roll the burrito tightly, and finish the next 5 burritos. Two at a time, place the burritos back into sauté pan to toast and brown the on both sides.
Cut the burritos in half and place on a plate, stacked on a bias, one on top of the other. Garnish with spicy mayonnaise, salsa, & a slice of lime