Finalist

 4th edition of the World Pâté Croûte Championship.

Crust or bust.

The Pâté Croûte World Championship has finally lived up to its international claim by including this American (dual French/US citizenship), a Swiss and Belgian.  A detailed recipe and photographs of a “Squab, Gin-Soaked Currant and Marcona Almond” were submitted and reviewed with others, all names removed, just as any food competition should mandate.  Then a phone call was received, though I did not answer it.  A message was left informing me that I had been selected.  I listened to it and then felt something I haven’t felt before.  Far out.

Skin to win?

All pâtés will be tasted blindly thereupon ensuring that substance trumps style, photogenic tattoos and irritating congeniality generally associated with State-side cooking gameshows. I will be assembling my pâtés (3 total) in Washington, DC and flying with them to Paris, then on to Maion Chapoutier at Tain L’Hermitage on December 3rd.  I will be competing against 7 Michelin stars and well seasoned, ahem, culinary competitors.  I am a long shot dark (meat) horse but it is an absolute honor and pleasure to take part in a celebration of practice, theory, artistry, passion, discipline and technique.  MOF judges and I am guaranteed a free apron afterwards.  I’d prefer a T-shirt, but whatevs.  I’ll take what I can get.  Congratulations to my fellow competitors.

2009 CMPC

2010 CMPC

2011 CMPC

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