On March 27th, our chefs Barton and Tim will be competing in the Research Chefs Association’s 2018 National Professional Competition in Savannah, Georgia. Each team is required to create a commercialized retail product themed on the cuisine of Georgia as served in an upscale restaurant for a frozen retail supermarket entrée. The challenge includes some mystery basket items that the teams must incorporate and feature as part of their concept.
We are excited to support our team and we know they will give it everything they've got. Here is a little bit more about our two culinary competitors:
Barton Dewing is the Director of Culinary Development at Handy Seafood, and has more than 20 years of culinary and product development experience in various food industry segments. He is a classically trained Chef with a Culinary Institute of America BS degree in Culinary Arts, with expertise in ingredient selection and substitution, food presentation, and in the overall product development process. Aside from being a Certified Research Chef by the RCA, Barton has also volunteered over 150 hours for City Harvest & Share Our Strength Charity Organizations, teaching proper nutrition and cooking classes for lower income New York City communities.
Timothy Erne currently works as a Food Technologist for Handy Seafood. He has always been passionate about food but further developed his culinary passion when he was overseas, serving in the military. Once he finished his time in the military, he started working in the Food Industry, where he learned the principles of cooking by working in high end restaurants. Due to his eagerness to learn, he decided to enroll in the world’s premier culinary school, The Culinary Institute of America in Hyde Park, NY and earned an Associate’s Degree in Culinary Arts. With a deeper interest in food and its behaviors, he decided to continue his education, pursuing a Bachelor Degree in Culinary Science. Timothy is a U.S. Army Veteran residing in Salisbury, Maryland and plans to obtain a Master Degree in Food Science.