Michael Collier, Executive Chef and Food & Beverage Director of Hershey (Pa.) Country Club, claimed the title “Best Chef of Pennsylvania” at the Pennsylvania State Farm Show earlier this month. In addition to showcasing local talent, the PA Preferred Best Chef of Pennsylvania Competition is designed to highlight products that are raised and grown in Pennsylvania.
In each phase of the competition, two chefs faced off “Iron Chef”-style. Given surprise ingredients and a common pantry, the chefs had to create two dishes—an appetizer or salad, plus a main course—in only 30 minutes. Scores were based on individuality, taste, presentation, ingredient usage and creativity.
“To compete at this level, meet new people and see what other chefs are doing was fun, and to compete against such great talent and walk away with the top honors was awesome,” said Collier, became Hershey CC’s Executive Chef in 2005 after a distinguished career in restaurant management, including positions with ESPN Zone and The Cheesecake Factory.
Collier’s winning entry included chicken over pappardelle pasta with edamame, mushrooms and roasted carrots. He also marinated and grilled trout, serving it over poached blueberries.
Hershey CC’s food and beverage program will be featured in an upcoming issue of Club & Resort Business.
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