Honors for the A-B Tech Culinary Arts Program keep coming.
Daniel Gorman graduated from A-B Tech in 2007. He now lives in Atlanta, Ga., where he is the chef de cuisine of the Terrace Level at Cherokee Town and Country Club. On May 3, Gorman participated in the Hans Bueschkens Junior Chefs Challenge, a World Association of Chefs Societies-sanctioned competition that took place in Daejeon, South Korea. Gorman placed first, receiving a trophy, approximately $3,000 — and the right to be considered the “best young cook in the world.” How about that for a title?
“Competing on an international level is a completely different ballgame,” says Gorman. “The pressure is greater, the stakes are higher and you don’t have the slightest idea of who you are up against … At the end of it all, coming home with the global title felt amazing and gave me more confidence in everything I do. It was also a great feeling knowing that I had done the best I could.”
Gorman competed against six other young cooks, all under 25, from Australia, China, Germany, Italy, Sweden, the United Arab Emirates and the U.S. They were given 60 days to plan their menus. Required featured ingredients included sterling halibut, Kobe strip loin and Korean strawberries. A panel of judges evaluated contestants’ performance and menus to determine the winner. Sweden placed second and Italy placed third.
Here’s the winning menu:
Buttermilk-braised halibut with a spring asparagus and pea salad, lemon yuzu vinaigrette, mustard gastrique, leek fondue and a smoked prosciutto crisp.
Sous vide Kobe strip loin with carrot purée, sauteed fava beans, wild mushroom timbale, beef stew croquette, red onion jam and veal jus.
Strawberry mousse cheesecake on a lime biscuit with strawberry compote and an upside-down strawberry float.
At A-B Tech, Gorman served as a member of the junior hot-food team. He was named the American Culinary Federation Student Chef of the Year in 2010. Gorman is currently a member of is a member of ACF Greater Atlanta Chapter Inc.