Cooking competition raises funds for culinary arts program

BANGOR - Things have finally cooled down at Eastern Maine Community College following last month's Maine Chef Challenge, a one-night 'Iron Chef'-style cooking competition that raises funds for the school's culinary arts program. The three chefs - Zac Maccarone of Cleonice Mediterranean Bistro in Ellsworth, Brandon Haney of Husson University Dining and Todd Chasteen of Flik Independent School Dining - found out moments before last month's competition they would have to incorporate a secret ingredient in at least one of their dishes.

Fierce competition, tasty results

BANGOR The second annual Maine Chef Challenge is back after an incredibly popular first year. Three of Maine's top chefs will battle it out in front of an audience for the chance to be named 'Maine's Chef' this March 22.

'Last year, we were wondering if chefs would even want to compete,' said Katrina Mumford, the social media and web manager of Development and Marketing at EMCC. 'And now, we've had such an overwhelming response. We've been very lucky in that way.'

BANGOR - Ingredients were flying, dishes were clanging and the clock never stopped ticking as three area chefs competed in the first-ever Maine Chef Challenge recently held at Eastern Maine Community College. This Iron-chef style cooking competition was made up of all former EMCC alums, including Laurie Turner, resident chef of Pairings at Winterport Winery; Jason Payne of Jeanie Marshal Foods and an in-flight chef and caterer for private & corporate flights; and Meghan Woodbury, executive chef of Ipanema Bar & Grill and The Reverend Noble Pub in Bangor.

Each chef was allowed to bring along two assistants to help them whip together three courses from a pantry of food provided by the college. Just moments before the competition began, the chefs were informed they all must find a way to use the secret ingredient, Moxie, in at least one of their dishes.

"I think we were the only group rather excited about that being our surprise ingredient because time ran out before I could grab alcohol to make sauces, so my sous chef and I were elated that we had something," explained Woodbury.

BANGOR - Three chefs will put their culinary skills to the test during the Maine Chef Challenge being held at Eastern Maine Community College later this month. Laurie Turner, resident chef at Winterport Winery; Jason Payne of Jeanie Marshal Foods and an in flight chef and caterer for private and corporate flights; along with Meghan Woodbury, executive chef at Ipanema Bar & Grill and The Reverend Noble Pub, will be whipping together three courses of their choosing from ingredients that they will be shown just moments before the competition.

"Slightly before the competition begins, they will [also] be informed of a mystery ingredient they must use, which will add some excitement and a bit of a twist," said CarolAnne Dube of Eastern Maine Community College.

The chefs will not only have the pressure of creating their culinary works of art in front of a live audience, but they'll also have a time limit in which to do so.