Pardon me, do you have any ?
Tomorrow ICE Culinary Arts student will need plenty when she tries to win the Chefs of Grey Poupon Student Culinary Competition in Chicago. Back in March, Sonali secured her spot in the finals with her Mustard and Herb Crusted Beef Tenderloin with Pomegranate Dijon Reduction, Celery Root Puree and Dijon Glazed Baby Carrots. Now she will be competing against students from The Culinary Institute of America, Johnson & Wales and Kendall College for up to $20,000 in a culinary scholarship.
We鈥檒l be having a viewing party for friends and family here at ICE, following along for photos, videos and updates on the . We are looking forward to seeing all the student鈥檚 different mustard dishes and uses for Grey Poupon. We won鈥檛 be there to taste the dishes, but we are busy dreaming of what they will create. Mustard and scrambled eggs, anyone?
What we really want to know is what鈥檚 your favorite way to use mustard? Comment on this post and be entered into a draw to win a copy of 鈥檚 latest book, on Monday, May 10.
Update: Sonali won the Chefs of Grey Poupon Competition!
