But then I quickly remembered why I chose to go into business with my Mom. Even though she's tough and wants me focused only on Popcorn Queens, she still knows me better than anyone and she knew that I had to do this. "Go ahead and apply," she said, "Just try to figure out some way to promote the biz." And that was that. I filled out the application and on May 15th I was sent an email saying I'd been selected as a contestant. At that moment, I had no idea what I was getting myself into. I just knew that I had been chosen and I wanted to win.
As we got closer to the competition (taking place on June 7th) more and more details about the event were shared and I got more and more nervous. Here were the most nerve racking ones:
- No cooking allowed on site. No hot plates, no refrigeration.
- Each contestant had to prepare 150 small plates for 150 people. Yikes!
- You had to present your dish to 3 judges, 2 of which are well known chefs in the DC area, the other the owner of a Gourmet Food Market in Dupont Circle (There's your popcorn connection Mom!)
As much as these tid bits of information scared the crap out of me, I decided to embrace them as challenges that real food competitors face. As I came up with my budget, shopped for 150 people, and planned how I was going to make a dish like Shrimp & Grits OFF SITE, I remembered all the episodes of Top Chef I'd watched where curve balls were thrown at the "cheftestants." I told myself, you always wanted to do this April! Step. It. Up.
Right after my nightmare, I texted my Mom and told her about it. She gave me the best reply: "That's just the devil. You're going to do great," she said. "Just don't go there expecting to win, go expecting to do your best."
It was exactly what I needed to hear, mainly the last part, which I repeated constantly in my head all day. Especially when my friend Erica and I get to the kitchen, only to discover that the shrimp are not cleaned. 12 lbs of Shrimp that have to be peeled AND deveined. I put Erica on it while I prepped other things but as we approached the 90 minute mark on the shrimp (remember I'd factored an hour) I had to jump in there and help. And can I just say, as a side note, deveining shrimp is hands down the most tedious and disgusting job in cooking. #thatisall
Once we got the shrimp done, we were clearly behind schedule but I worked hard to get back on track. Things were looking up until the point where it was time to cook my grits. I was cooking them for 150 people and therefore had to use a huge pot. The one I chose was tall as opposed to wide and what happened was, the grits on the bottom cooked so quickly and lumped together while the ones on top were still "raw."
As I was scraping these large lumps of grits off of the bottom of the pot, I literally thought I was going to cry. It was 10 minutes past the time we were set to leave and I was feeling like I had to start the grits all over! Then, God stepped in. Right when I was on the verge of a break down, the owners of Ravioli Revolution came into the kitchen. (I guess I forgot to mention that Popcorn Queens rents a commercial kitchen that is shared with other food entrepreneurs) The guys came in and were instantly curious about what I was making, since it wasn't popcorn. I told them but confessed that the grits were a disaster and it was looking like I wasn't going to make it.
"April!" one of them said to me "Grits are just like polenta, you have to whisk em! You can't be stirring the grits!" He was right. Any other time I've made grits, I've had a whisk but not this time. "I don't have a whisk big enough for this pot! I don't know what to do!" Then he said the magic words: "I have a big whisk in my station. You're welcome to use it as long as you put it back."
My friend Erica runs over to grab the whisk, she comes back and it was like the clouds parted and the sun shone again! THIS WHISK was exactly what I needed (and just fyi I couldn't even find the whisk they gave me online, this one doesn't do it justice but will give you an idea). I pulled the trash can over, dumped the big lumps into it and whisked my butt off until the grits were as close to perfection that I could get them. Erica and I quickly loaded up the car. We were about 20 minutes late but we were on our way.
We arrived at the venue Mad Momos (pretty cool place) and it was a race to get set up and begin serving. As I was unpacking, people saw the shrimp and a crowd began to gather right away; good sign! Once I was ready, Erica and I had an assembly line going and started serving our plates. I got amazing feedback on the dish and after several hours of what felt like hell, I finally started to have fun. I realized, while serving, that even though cooking is hard work, I really love to do it because I love the joy food brings people and the conversations that come from it.
|A guest and his plate. I did 150 of these!|
When I had a spare moment, I went around and tasted some of my competitiors dishes. I got a little worried, but I remembered what my mom said and I knew I had done my best work. And really, so had everyone else so I knew there was a chance that I wouldn't win, but my friends and brother were there to vote for me and I even had quite a few strangers tell me they voted for my dish for fan favorite! yay!
|My sous chef Erica and I toasting it up at the end.|
Overall, I didn't get a win but I'd definitely be selling myself short if I said my first cooking competition wasn't a success!