Easton, MD - March 27, 2009 - The Creative Clam Challenge took place on March 15, at the Sea Watch International booth at the International Boston Seafood Show.
Numerous creative recipes were submitted by the culinary students of Johnson & Wales University's Providence, RI campus. After much deliberation, Sea Watch International's research and development team chose the two the finalists to compete in the Second Annual Creative Clam Challenge, Diego Mendez and Joshua Ogrodowski.
"We really had a lot of sensational entries. Creativity was the key factor in picking the two finalists. It was not an easy choice" said Guy Simmons, vice president of marketing & product development for Sea Watch International.
The Final Contestants!
Diego Mendez from Washington State
Diego was selected as a finalist for the Creative Clam Challenge for his Clam and Chorizo Empanada recipe. Diego grew up in a small town, where eighty percent of the population was Mexican. While growing up, he constantly ate authentic Mexican food. Like many other countries, the Mexican cuisine varies by region. He was lucky to have grown up with people from the different regions of Mexico. He made the decision to come to Johnson & Wales University in Providence, Rhode Island to expand his knowledge of food and learn firsthand that beyond simply nourishing the body, what we eat and with whom we eat can inspire and strengthen the bonds between individuals, communities, and even countries.
Joshua Orgrodowski from Rochester, New York
Joshua was selected as a finalist in the Sea Watch Creative Clam Challenge for his recipe for Eggs al' Caneel. Ever since Joshua was a kid he was interested in cooking. He would make his mother breakfast in bed for her birthday and get up early with his step-father to smoke the turkey for Thanksgiving. During his senior year in high school, he enrolled in a culinary arts class in Penfield and thereafter a culinary arts program at Alfred State University, soon decided that Johnson & Wales University in Providence, Rhode Island was where he would like to hone his culinary skills. After four terms of learning the methodology of culinary arts, Joshua worked three months at a well known restaurant in Providence entitled Nick's on Broadway. Soon after, he returned to Johnson & Wales University to complete a bachelor's degree in culinary nutrition. Joshua intends on completing his degree by May of this year to afterwards pursue a Master's Degree in certified culinary education.
RESULTS:
After hundreds of visitors at the Boston Seafood Show tasted both recipes and placed their votes for their favorite, the votes were tallied and Diego Mendez won with his Clam and Chorizo Empanadas with Green Onion and Sour Cream Sauce recipe. "I was very pleased at the balance both contestants were able to achieve which allowed the flavor of the clams to remain prominent. I was most concerned about the Chorizo over powering the clams but Diego proved me wrong", said Guy Simmons, vice president of marketing & product development for Sea Watch International.