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3rd Annual Rainier Beach Grill-master Competition (entry date 9-21-23) This past year has served as the most arduous crucible and expansive period of growth I've ever faced. Navigating a divorce, watching my mother wage war against cancer, and mourning the loss of my aunt have compelled me to evolve in ways that can only transpire when the heat is truly on. Amidst these tumultuous waves, one constant lifeboat has been my love for food. In this blog, I aim to guide you through the vicissitudes of my culinary journey, encompassing the good, the bad, and the indelibly ugly.
One pinnacle of pride this year was steering my mentees to triumph at the 3rd Annual Rainier Beach Grill-Off competition. After a mere three weeks of mentorship sessions, my instincts told me that these young talents were ripe for a challenge of this magnitude. As any dedicated coach or mentor would acknowledge, my duty was to position them for success—something I took to heart. Our strategy was straightforward but audacious: craft a flavor profile so unexpected that it would leave the judges awestruck. Immediately, a Carolina Mustard BBQ sauce came to mind, a condiment yet to appear in my native Seattle. The aspiring chefs under my wing are part of the SE Teen Late Night Entrepreneurship Program at the Rainier Beach Community Center. In preparation for the competition, I equipped them with all the necessary ingredients. I encouraged them to forge a harmonious sauce from the components provided. The beauty of cooking lies in its variability; even when equipped with identical ingredients, each chef will produce a unique creation. We synthesized three distinct sauces, blending their best attributes to conceive our 'super sauce.' The next undertaking involved constructing an unparalleled dry rub, which we accomplished using a similar collaborative methodology. Step two, check. With the fundamental skills ingrained through repetition, my mentees were geared up and radiating confidence. On the day of the competition, I set a simple rule: only I would interact with the competitors. Given their nascent culinary experience, any bravado would be premature. No sooner had I laid down this guideline than a rival contestant taunted us, boasting about his impending victory in the chicken category. I seized the moment to underscore my earlier warning, reiterating that our primary focus should be flavor and presentation—letting everything else fall into place. Once the prep work was completed, I stood back to witness my mentees employ the skills they had honed under my guidance. Their meticulous and thoughtful approach paid off, manifesting itself in the euphoric moment when the judge proclaimed them the winners. I couldn't contain my joy. After embracing them and acknowledging their historic win, I capped off the event with a proverbial mic drop, retreating from the spotlight to let my mentees bask in their well-deserved glory. Well done, young chefs! The privilege of imparting my culinary zeal and expertise to the next generation is a treasure I'll hold dear for a lifetime. "Genuine love and passion for food is contagious." ~ Chef P SPECIAL THANK YOU TO MY EDITOR “PROFESSOR ANTHONY WASHINGTON” |
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