Metz culinary competition challenges chefs to make seafood the star of the menu

Chefs at Metz Culinary Management were challenged to come up with innovative seafood recipes as part of the foodservice provider’s Scales & Tails Seafood Culinary Contest.

The event invited 14 chefs from Metz’s different culinary divisions, including K-12, higher education, independent schools, healthcare and corporate dining to compete to see who could create the best dish using seafood.

Sponsored by frozen seafood company Higher Liner Foods, the event was aimed at fostering healthy competition between chefs and encouraging menu inspiration.

The competition included four rounds where chefs were tasked with creating a dish using a designated seafood item provided by Higher Liner. In the first two rounds, chefs competed with their peers within their own divisions. Winners of the first two rounds moved on to rounds three and four where they competed with each other.

Chef Don Ras, general manager and chef manager for Metz at the Karns City Area School District in Karns City, Pa., took home first place with his Moroccan-inspired Ras el Hanout Salmon with Celery Root and Mint Chimichurri.

“To prepare the salmon, I first blackened it with Moroccan spices and then added mint chimichurri and lemon to add acidity,” said Ras in a statement. “I then topped it off with lemon garnish and pickled red onion to tie it all together.”

Ras received a $250 Visa gift card and a culinary knife set for winning first place. His dish will also be included on Metz menus this year.