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2004 Chef of the Year Winner
J. Daniel Knerr, executive chef at The Black Pearl in Newport, RI, won the American Culinary Federation's 2004 Chef of the Year competition yesterday in Orlando, besting three other finalists. In the final cook-off, Knerr's three-course entry consisted of: creamy lobster bisque with savory crab custard and crispy taro hay; fillet of striped bass baked with herbal panko crust on saffron couscous and spinach; and "Three Flavor Veal Medley" featuring stuffed braised veal cheek, crispy sweetbread nuggets and mignonette of veal tenderloin. His entry scored highest among judges, who evaluated the meal based on taste, presentation, and timing. (See our previous entry for more info about the competition.) Knerr received the winner's trophy, $5000, and a lifetime supply of parsley. (We're kidding about that last part.)
California Culinary Academy
Get your Le Cordon Bleu Culinary Arts or Hospitality & Restaurant Management degree at the acclaimed California Culinary Academy in beautiful San Francisco, CA.
The Art Institutes
Turn your passion into a four-star career. At The Art Institutes, you'll explore traditional, fundamental cooking skills and get hands on training in our student-run restaurants.
Western Culinary Institute
Western Culinary Institute (WCI) offers world-renowned Le Cordon Bleu Programs in the heart of one of the nation's most beautiful and culturally-thriving cities — Portland, OR.
