GCC’s Chef Kerner Wins 2ed Place at Paris Chefs Competition

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Guam – Guam Community College Culinary Arts instructor Chef Paul Kerner earned second place in the CCC (Comité de coordination des collectivités) international chefs competition in Paris on November 17.

“It’s really an achievement for Paul,” said Bertrand Haurillon, a member of the Board of Directors of the Micronesian Chefs Association. Haurillon, who is French, said the French competitor won the competition. “Not speaking the language, and we don’t know anything about his assistant, plus, mushrooms, the main ingredient, are not something Guam cuisine is known for. So to finish that high is quite an achievement,” he said.

Chef Kerner’s award-winning menu consisted of Halibut with Marianas Island Pesto, Mushroom Kelaguen Steam-baked in Banana leaf, Wild Mushroom Mousse, and ragout with Sweet Potato. He served a dessert of Coconut Latiya Torched Italian Meringue with Mango, Passion fruit, and Raspberries.

The CCC is a French organization representing the non-subcontracted sector of food service in hospitals, schools, colleges, universities, factories, ministries, military branches, etc. The international competition takes place every two years, in order to highlight the skills and talents of catering chefs from all continents. The competition took place in the Hotel School Grégoire Ferrandi in Paris.

The list of competitors is as follows:

·      Costa Rica (School and universities sector) – CARLOS JIMÉNEZ CHAVARRÍA

·      Peru (Health care sector) – MARIA LORENA CERDEÑA LEÓN

·      South Africa (Administrations and executives clubs) – (Name not available)

·      New Zealand (Armed forces) – NAADIA POU

*2. Guam (School and universities sector) – PAUL KERNER

·      Malaysia (Health care sector) – (Name not available)

·      Spain (Armed Forces): FRANCISCO JAVIER BRONCHALES GRACIA

1.     France (Gendarmerie officers school) – GILBERT GRACIA
Each competitor prepared a main course and a dessert for 10 patrons within a three-hour time frame. The recipe had to be adaptable to mass production (minimum 100 guests).

Photo caption: Chef Paul Kerner, representing Guam Community College, placed second in an international chef’s competition in Paris, France on Wednesday. He is shown practicing his award-winning menu on November 5.

GCC’s Chef Kerner earns second place

at international competition!

 

Guam Community College Culinary Arts instructor Chef Paul Kerner earned second place in the CCC (Comité de coordination des collectivités) international chefs competition in Paris on November 17.

“It’s really an achievement for Paul,” said Bertrand Haurillon, a member of the Board of Directors of the Micronesian Chefs Association. Haurillon, who is French, said the French competitor won the competition. “Not speaking the language, and we don’t know anything about his assistant, plus, mushrooms, the main ingredient, are not something Guam cuisine is known for. So to finish that high is quite an achievement,” he said.

Chef Kerner’s award-winning menu consisted of Halibut with Marianas Island Pesto, Mushroom Kelaguen Steam-baked in Banana leaf, Wild Mushroom Mousse, and ragout with Sweet Potato. He served a dessert of Coconut Latiya Torched Italian Meringue with Mango, Passion fruit, and Raspberries.

The CCC is a French organization representing the non-subcontracted sector of food service in hospitals, schools, colleges, universities, factories, ministries, military branches, etc. The international competition takes place every two years, in order to highlight the skills and talents of catering chefs from all continents. The competition took place in the Hotel School Grégoire Ferrandi in Paris.

The list of competitors is as follows:

·      Costa Rica (School and universities sector) – CARLOS JIMÉNEZ CHAVARRÍA

·      Peru (Health care sector) – MARIA LORENA CERDEÑA LEÓN

·      South Africa (Administrations and executives clubs) – (Name not available)

·      New Zealand (Armed forces) – NAADIA POU

*2. Guam (School and universities sector) – PAUL KERNER

·      Malaysia (Health care sector) – (Name not available)

·      Spain (Armed Forces): FRANCISCO JAVIER BRONCHALES GRACIA

1.     France (Gendarmerie officers school) – GILBERT GRACIA

Each competitor prepared a main course and a dessert for 10 patrons within a three-hour time frame. The recipe had to be adaptable to mass production (minimum 100 guests).

Photo caption: Chef Paul Kerner, representing Guam Community College, placed second in an international chef’s competition in Paris, France on Wednesday. He is shown practicing his award-winning menu on November 5.