DELHI (WBNG) — SUNY Delhi culinary school graduate, Dan Hess, says he has been preparing for this competition and is looking to whip up a recipe of success.
Fresh out of college, Hess is one out of five students across the nation for this year’s American Culinary Federation National Student Chef of the Year competition. He qualified by winning the Northeast regional competition this past spring.
“This year, they came up with new rules,” said Hess. “Usually, it’s a one course meal with an hour and half time. This year they, bumped it up. It’s now two courses with two hours to cook.”
Going off of a pre-required list of ingredients, Hess has to make two full meals.
“They require Grouper, which is a type of white fish, and squab, which is pigeon, and on top of that, I have bacon, tomatoes, corn, zuchinni, herbs. These are all things that I have to use,” said Hess.
Hess says he’s practicing as much as he can to come out on top. He says he hopes this competition will advance his career in the culinary arts.
“This competition will help me in maybe getting my name out there,” said Hess. “Maybe I’ll move up and find a nice job in the city or something. I’m hoping this competition will definitely put me a step ahead of other people.”
Hess will be in Orlando, Florida for the competition from August 4-8.