Yesterday, the Committee for Hispanic Children and Families (CHCF) hosted the finals for their annual Latin Legacy Culinary Competition at ICE. Three high school students from the Bronx donned their aprons for a chance to win a partial ICE scholarship worth $15,000.

Since 1982, CHCF has provided programs and services such as childcare and family health education for Latino children and their families. This year marked the sixth annual culinary competition, which was founded to give high school students with a love of the culinary arts a chance to express their passion and encourage them to pursue careers in the industry. More…

Last night, four ICE students competed in the Chefs of Grey Poupon Student Competition. ICE students have won the competition for the last two years consecutively, winning culinary scholarships to further their education. This year, the students were challenged to create a “health-inspired fish dish” using Grey Poupon mustard.

At the semifinals in March, six ICE students competed for the chance to advance to the next round. Marc Giroux’s Grilled Dijon-Glazed Striped Bass with Asparagus and Spring Vegetables; Brandon James’s Spice Encrusted Swordfish Loin with Fennel-Citrus Salad, Sautéed Greens and Warm Dijon Sauce; Maridania Collado’s Country Mustard Glazed Chilean Sea Bass with Soy-Dijon Baby Bok Choy, Cockles and Spicy Lemon-Dijon Rice Noodles in Dijon-Miso Broth; and Richard Chan’s Smoked Mustard-Glazed Salmon with Roasted Cauliflower, Roasted Beets and Pea Purée were selected as the finalists. The students cooked during afternoon to prepare their judges for the esteemed panel of judges. Each student prepared five plates of their dish during their allotted time and then presented the dishes to the judges and answered questions about their experience creating the dish and using Grey Poupon. More…