Pardon me, do you have any Grey Poupon?
Tomorrow ICE Culinary Arts student Sonali Ruder 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’ll be having a viewing party for friends and family here at ICE, following along for photos, videos and updates on the Kraft Foodservice Facebook page.
We are looking forward to seeing all the student’s different mustard dishes and uses for Grey Poupon. We won’t 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’s your favorite way to use mustard? Comment on this post and be entered into a draw to win a copy of Marcus Samuelsson’s latest book, New American Table on Monday, May 10.
Update: Sonali won the Chefs of Grey Poupon Competition!