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Land O'Lakes student competes in culinary contest
By MICHELE MILLER, Times Staff Writer
LAND O'LAKES -- At 1 on a Thursday afternoon, John Ochenrider had the kitchen at Land O'Lakes High School all to himself. It was to be the last dry run for the culinary arts student who was hoping to land some serious scholarship money with a recipe he'd cooked up for Johnson & Wales University's "Taste of Florida Cooking Contest" held Saturday. With his prep work and the saffron and tomato wine sauce completed, it was on to blanching julienned vegetables -- summer squash, red onions, carrots and zucchini -- for the dish that had gotten him into the semifinals. His recipe? Venetian clams and prawns with couscous and vegetables. "The key ingredient, I think, is the saffron," said John, as he searched for a strainer to drain the veggies while his sauce and couscous warmed on back burners. John, 18, had the honor of being the only Pasco County high school senior to make this year's finals. He was one of 10 from throughout the state chosen to compete in the "Taste of Florida" contest held annually on the university's north Miami campus. The winner would receive up to $3,000 a year, for four years, said Bob Wright, Land O'Lakes High's culinary arts instructor. Second place gets a $2,000 renewable scholarship, while third place receive a $1,000 renewable scholarship. "John's the only one of my students to enter the contest this year, and he made the semifinals," Wright said. "I'm real proud of him." During four of six practice sessions, Wright has been close by to lend some helpful hints. "Taste that food -- if you don't like it the judges won't." And on grilling shrimp: "You know you've got it right when the tail kicks up. When you've got a half-moon, that's when you're about done." When it cames to the three-hour competition, though, John will be on his own. "They (the judges) tend to look for things that are a little bit strange," Wright said. "They don't want just a basic recipe. They want something with a little flair." While the recipe would be judged on taste and presentation, timing was also an essential component. "If you plate up too soon, you're out," Wright said. "If you plate up too late, you're out." Then there's the cleanup. For John, who has worked part time at restaurants such as Macaroni Grill, Dempsey's Steakhouse and Saddlebrook Resort, the competition is another step to making a dream come true. "I've always wanted to be a chef -- ever since I was real little," he said. "My whole family cooks, and every time there was a party or something, I was always in the kitchen trying to get a snack or something. Learning how to pitch in and make his own snack was just a natural progression. At Macaroni Grill, John learned how to make manicotti and cannelloni and throw pizza by hand. John said he hopes to continue his education, perhaps by attending Johnson & Wales or the Le Cordon Bleu/Orlando Culinary Academy next year. After that, who knows? "My dream has always been to own my own restaurant," John said with a grin. "That's the dream. It'd probably be seafood/Italian. I love Italian food. That's my favorite." Note: Word came Monday morning the John did not place in the top three. Still, said his teacher, Bob Wright, "He did real well. He had some trouble plating up. But I think if it were judged on taste alone, he would have won something."
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