1. Additional Quotes from Judges:
Aleigh Acerni (food writer)–
“I’ve seen a real growing interest in coffee as an ingredient over the past several years, moving beyond
desserts and into an increasing number and variety of entrees” added AleighAcerni, senior editor for
Charlotte Magazine. “ The S&D Coffee Challenge Chef’s Select Showdown gives culinary students an
opportunity to stretch their creativity to incorporate innovative ingredients like coffee to create unique
dishes.”
Jon Dressler (restaurant owner)–
“The S&D Coffee Challenge: Chef’s Select Showdown is incredibly valuable to the foodservice industry
because it cultivates future chef’s creativity and culinary skills mastery while teaching them about the
true business side of the industry,” noted Jon Dressler, owner and operator of Dressler’s Restaurants. “A
solid understanding of business including knowing what will sell, controlling menu costs and effective
pricing and presentation strategies are just as critical to a chef’s success as his or her ability to create
fantastic food.”
Peter Reinhart (chef on assignment, radio food commentator and JWU Instructor) –
“Johnson & Wales and S&D Coffee have developed a strong working partnership over the years which
has benefitted the university, our students and the foodservice industry in general,” said Peter Reinhart,
noted radio personality and instructor at Johnson & Wales. “We commend S&D on being an enlightened
food supplier that truly understands how to work with chefs to meet their needs and on their
commitment to helping JWU in its mission to educate the next generation of culinary leaders.”
Competitor:
Tyler Sangermano (food first runner up for risottocchino with S&D Duck) –
“As the daughter of a restauranteur, I have been around kitchens all my life and already know a lot
about the real-world of chefs,” said Tyler Sangermano. “Participating in the S&D Chef’s Select
Showdown and getting the chance to interact with talented chefs, restaurant owners, food writers and
foodservice vendors has taught me so much about how interconnected the industry is and how much I
still have to learn.”