Students and Chefs from the Culinary Institute of Platt College Bring Home Prizes from 2011 Oswalt Culinary Cook-off

Jeff Howard, Jonathan Groth, Dale Tanner and Tiffany Poe.

From August 31 through September 1, the Cox Convention Center was filled with wonderful aroma and hundreds of chefs, restaurant suppliers, restaurant owners, and anyone connected to the food industry in Oklahoma for the 2011 Oswalt Culinary Cook-off.

Chef Tiffany Poe and Chef Jonathan Groth, of the Platt College Culinary Institute, both participated in the contest. Chef Groth made it to the finals where he competed against Chef Tyler Whitson of Tulsa’s The Local Table and Executive Chef David Henry of The Lobby Bar and The Tasting Room in Oklahoma City. They had 60 minutes to prepare a meal using items from a mystery basket that included a veal rack, shredded phyllo dough, blueberries, mangoes, chorizo, green-lipped mussels, chevre, and tamarind. Chef Henry won the competition and Chef Jonathan Groth placed third, bringing home a cash prize of $750, a trophy, and gift certificates.

Platt College students assisted all the chefs in the contest. Kevin Truong, a Platt College Culinary Arts student, assisted the winning chef and earned a $500 cash prize, a medal, and gift certificates. Henry and Truong also won a trip to the National Restaurant Association’s Restaurant Show in Chicago next May.

“I am always amazed at the amount of talent we have in Oklahoma,” said Zena Dater, founder of the Oswalt Culinary Cook-off. “Year after year, the chefs continue to execute incredible skills and showmanship.”

In addition to Henry, Whitson, and Groth, participating chefs included Jonas Favela, Ranch Steakhouse, Oklahoma City; Ladan Raissi, NCED Marriott, Norman; Sarah Leavell, The Canebrake, Wagoner; Cameron Werry, The Chalkboard, Tulsa; Heather Payne, Deep Fork Restaurant, Oklahoma City; Dion Hughes, Renaissance Hotel, Oklahoma City; Tony Fialho, Oak Tree Country Club, Edmond; Chad Willis, Saturn Grill, Oklahoma City; and Tiffany Poe, Foundations Restaurant, Tulsa.

Judges consisted of a panel of five industry professionals, including former White House Chef, John Bennett; renowned Chef Kurt Fleischfresser of The Coach House; food editors Carol Smaglinski of the Oklahoma Gazette and David Cathey of the Oklahoman; and Executive Chef/Partner for A Good Egg Dining Group, Robert Black.


Photos available: http://www.flickr.com/photos/plattcollege/

Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit http://www.plattcolleges.edu.