Third Annual Creative Clam Challenge Sponsored By Sea Watch International
Easton, MD - March 19, 2010 - The Creative Clam Challenge took place on March 14, at the Sea Watch International booth at the International Boston Seafood Show.
Numerous creative recipes were submitted by the culinary students across the country. After much deliberation, Sea Watch International's research and development team chose the two the finalists to compete in the Third Annual Creative Clam Challenge, Hauke Pohl and Marvin Brown.
"This year it was great to see the diversity of recipes that came in from all over the country. We saw a great deal of regional influences along with some great out of the box thinking". Guy Simmons, VP Marketing and Product Development
The Final Contestants!
Hauke Pohl, Bavaria, Germany (Student at Johnson & Wales University, RI)
Hauke was selected as a finalist for the Creative Clam Challenge for his Polenta with Whole Ocean Clams, Vegetables and Sauce of Butternut Squash recipe. Hauke Pohl was born and raised in Nürnberg, a city in Bavaria, Germany. His parents always cooked fresh food at home. Simple everyday dishes during the week and more time consuming roasts at the weekends. As a result, his love to good food began. When Hauke was 16 years old, he decided that his professional career will begin in a kitchen. He started an apprenticeship as a chef in an upscale hotel in the middle of the black forest near the French border after graduating from the German a high school. Three years later, he got his certificate as a chef and after one more year, Hauke left the hotel as a commis de cuisine Entremetier and Garde Manger. Since September last year he is enrolled in a bachelors program of culinary arts and food service management at Johnson & Wales University in Providence, Rhode Island. The estimated graduation is after the summer term 2011. After his college education, he wants to cook in France for a while to learn all the little secrets of classical French cuisine and to speak a third language. Then he should be prepared to work in different areas of the world.
Marvin Brown from Miami, Florida
Marvin Brown was selected as a finalist for the Creative Clam Challenge with his recipe for Pan Seared Ocean Clams with Lemon Ginger Butter Sauce and Pesto Crusted Cuban Toast Points. Marvin is scheduled to graduate from The International Art Institute of Tampa's Culinary Program this year. He developed his love for cooking from his mother. By the time he was nine years old, he was cooking full course meals by himself. He started working in the food service industry at the age of 14. Today, in addition to attending school full-time, he works full-time at the Ritz Carlton Beach Club. Marvin admires famous chefs, but follows his own philosophy when it comes to using local, fresh ingredients. Marvin gets a rush from a challenge. The more pressure there is, the more he thrives. Banquets are his thing due to the challenges and time constraints. He enjoys every aspect of preparing food to be served to guests.
RESULTS:
After hundreds of visitors at the Boston Seafood Show tasted both recipes and placed their votes for their favorite, the votes were tallied and Marvin Brown was selected as the winner for the Creative Clam Challenge with his recipe for Pan Seared Ocean Clams with Lemon Ginger Butter Sauce and Pesto Crusted Cuban Toast Points. "I have been preaching the nutritional benefits of clams and their versatility for 28 years, these two contestants put an exclamation mark on that for me", said Guy Simmons, Vice President of Marketing & Product Development for Sea Watch International.