On Monday, August 28 2017 Brooklyn Girl Eatery in San Diego, California hosted the second and final regional heat for a chance to compete at the 2017 KAABOO ROCK’N CHEF COMPETITION.

The showdown saw Evan Cruz (Marriott Del Mar), Jenny Goycochea (Kettner Exchange), Juan Carlos Récamier (Ceviche House), Paul Desrochers (Temp˚), Rachel Snyder (Concept 278), and Scott Cannon (The Cork & Craft), compete to win one of three remaining spots in the ROCK’N CHEF Final at the KAABOO Festival in Del Mar. The chefs used FAO34 Spanish octopus from The Chefs Warehouse, spices from McCormick For Chefs, micro greens from Fresh Origins, and plate ware from Front of the House.

Jenny Goycochea, Paulie Desrochers, & Scott Cannon received the highest judges scores and will go on to compete alongside Chef’s Plate LA regional winner Alexander Suástegui (Lucas Local) from Mexico City in the “winner-takes-all” challenge at the KAABOO Festival at the Del Mar Fairground on Saturday, September 16th.


Evan Cruz  |  Mariott Del Mar

Curried Octopus plated on FOH Tides plate

black sesame brioche, uni foam, snow crab cracker, Fresh Origins Petite® Watercress White Angel, Fresh Origins Oyster Flowers



Jenny Goycochea  |  Kettner Exchange

Harissa-Glazed Octopus plated on FOH Tides Plate

octopus head ‘calamari’, chermoula, crispy confit potato, browned butter artichoke, preserved lemon, smoked paprika aioli, Fresh Origins Micro Celery Gold Splash™



Juan Carlos Récamier  |  Ceviche House

Grilled Octopus al Pastor plated on FOH Ellipse bowl

achiote, salt roasted potatoes, avocado mousse, spicy pineapple relish, Fresh Origins Micro Celery Gold Splash™



Paul Desrochers  |  Temp˚

Sous Vide Octopus plated on FOH Oval Harmony plate

jalapeño roasted butternut squash, sweet potato, brown butter crumb, wagyu confit potato,  carrot top aioli, smoked carrot jam, powdered bordelaise, Fresh Origins Micro Celery Gold Splash™



Rachel Snyder  |  Concept Two.Seven.Eight

Sous Vide Octopus with Serrano & Smoked Paprika plated on FOH Tides plate

green grape gazpacho, red ogo seaweed, Fresh Origins Oyster Flowers, cayenne roasted hazelnuts, Thai chili oil, mediterranean coarse sea salt



Scott Cannon  |  The Cork & Craft

Braised Octopus Agnolotti & Romesco Puree plated on FOH Ellipse bowl

fresh baby corn, chanterelle mushrooms, cherry tomatoes, basil cilantro puree, brown butter emulsion, smoked paprika & turmeric parmesan crisp, Fresh Origins Petite® Watercress White Angel, Fresh Origins Micro Sea Fennel™


 

Congratulations to the Three Finalists


Left to Right | Scott Cannon, Jenny Goycochea, Paul Desrochers

OUR JUDGES


Left to Right | Daniel Barron, Tommy Gomes, Claudia Sandoval, Sara Kotcher, Michael McGeath

OUR CHEFS


Left to Right | Juan Carlos Récamier, Rachel Snyder, Scott Cannon, Jenny Goycochea, Evan Cruz, Paul Desrochers

 

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