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EdCC chef wins Beard award

Published 1:30 am Saturday, May 26, 2018

By Herald Staff

EdCC chef wins Beard award
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EdCC chef wins Beard award
Edmonds Community College culinary arts student Irma Jimenez (right) partnered with Dining at Microsoft chef Bryan Brooks to create the winning dish at a recent competition co-sponsored by the James Beard Foundation. (Contributed photo)
Edmonds Community College culinary instructor Stacey Schwartz, celebrity chef judge Maria Hines, and judge John Flocchini, Durham Bison Ranch owner, taste an entry. (Contributed photo)
Jimenez’s winning dish featured Mexican mole marinated bison, roasted corn puree, grilled broccolini, endive salad topped with Mojo de Ajo, a chimichurri-style sauce with onions and garlic, and toasted anchovy pepitas. (Contributed photo)

Edmonds Community College student chef Irma Jimenez won the first Experienced Professionals/Pupils in Culinary (EPPIC) competition in mid-April. She took home a Microsoft Surface tablet, and her dish will be a featured h’ordeuvre during the James Beard Foundation’s Celebrity Chef Tour Seattle in July.

Jimenez’s winning dish featured Mexican mole marinated bison, in which she used a mole rub instead of a more traditional sauce. “I’m deeply rooted in my heritage, and I wanted to showcase that there’s more to Mexican food,” Jimenez said.

The competition was a collaboration between Dining at Microsoft, Microsoft’s on-site dining operation, and the James Beard Foundation. It paired eight community college culinary arts students — four from EdCC and four from South Seattle College — with eight Microsoft chefs for a two-day competition judged by celebrity chefs.

Read more, from EdCC staff, at tinyurl.com/IrmaJimenez.

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