With the cafeteria filled with excitement Chef Randy Cheramie, of the John Folse Culinary Institute, took on Michael Mangold, Sodexho’s in house chef, in what would be the cooking fight of the century. The two competing chefs knew they would out have to out-chop, out-saute, out-wit and out-cook each other to be named the “Copper Chef”.
The crowd roared with excitement as students and faculty came to root for their favorite chef. Both the crowd and chefs waited anxiously for the revealing of the mystery item.
“The mystery item, ladies and gentlemen, is from our very own bayous here in south Louisiana… live crab,” Paul Beirer, general manager of Sodexho, said.
“When Paul pulled out that live crab I though to myself I am in trouble and will have difficulty working with a live crab. However once I realized that the crab was not still alive I formulated a plan I thought would work out well,” Mangold said.
The contestants were able to earn a possible twenty points for presentation creativity and the most important factor of all, taste. There was a panel of seven judges.
“I thoroughly enjoyed being a part of the judges’ panel and had a wonderful time at the copper chef competition. I personally love crab meat but next time my suggestion for the mystery item would be crawfish, shrimp or maybe even pork,” Eugene Dial, assistant vice president of student affairs, said.
“I not only judged the dishes on my personal taste but I tried to think of how the general public would respond to these type of dishes.”
While the chefs made the most of the hour to formulate a winning menu, master of ceremonies Michael Childs got the crowd pumped up. Childs challenged the students to trivial pursuit questions and a dance contest against Nicholls’ very own Colonel mascot.
“Crab meat was not what I had expected. The day before we had a meeting and got to see the pantry items. We were given a hint that, with our mystery item, we would be able to use all the different parts. My assistant, Matt Bolotte, and I thought it would be some type of poultry or game bird. So initially we screwed ourselves over by not thinking outside the box,” Cheramie said.
The air was filled with good smells and enthusiasm as each chef made haste to obtain the coveted “copper chef” title. The students and faculty were allowed to walk around and view the chefs in action. Childs often conversed between the two chefs in an effort to get a taste of their creations. Cheramie even gave a small vocal performance.
Finally the time was up and it was the moment of truth.
The game was now in the judges’ hands or rather their stomachs. Cheramie used the back fin meat to create merliton crab bisque. His salad consisted of seasonal greens with balsamic Dijon vinaigrette and fried crab fingers. While his main dish was jumbo crabmeat in a basil tomato broth with penne pasta covered in parmesan cheese.
Mangold had created a crabmeat Napa roll that consisted of crabmeat with herbed jus provencal boursin cheese and shitake mushrooms. The salad consisted of sauted crabmeat with leak, tomato juliene, brandy reduction with a thyme brabante, potatoes, squash and zucchini.
Everyone waited patiently as the judges enjoyed their last bites and the scores were turned in. Once the scores were calculated, Michael Childs stood between the two contenders to honor the winner once the big announcement was made.
“Ladies and gentlemen the winner of the ‘Copper Chef’ competition, coming from Cincinnati Ohio… Michael Mangold,” Beier said. The audience went wild as Mangold received the honorary title of “copper chef”.
“It felt good to win and I was surprised because I knew it would be close between Randy and I. Now that I have won the copper chef competition I will go to Disney World,” Mangold said.
Now that Mangold holds the title of “copper chef,” he has already made it clear he will return next year to defend his title. Mangold feels that if he should challenge anyone next year he would like a rematch with Randy because of all the fun and excitement he brought to the competition.
“I have e-mailed Michael to tell him I had a wonderful time at the competition and if I have time would enjoy challenging him to a rematch next year. This copper chef competition is one of the best things Sodexho has done as in giving entertainment to the students,” Cheramie said.
The big question in everybody’s mind is whether or not he is ready to compete for the title of “Iron Chef”.
“Maybe in my next life,” Mangold said after being asked about “Iron Chef.” “But after Randy’s performance he should consider trying out for American Idol.”