Stuart Tracy, who attends Johnson & Wales University (Charleston campus), took the top prize in the sixteenth annual Best of the Best Recipe Contest, sponsored by the Florida Tomato Committee. His recipe for Florida Tomato and Tapenade Gateaux with Chive Goat Cheese was judged by a panel of chefs and food writers on taste, appearance, originality, use of fresh tomato and ease of preparation. Eight finalists from the U.S. and Canada were judged, and prizes awarded to schools from both nations. Mr. Tracy was the Grand Prize winner among all entrants, who qualified to represent their institutions by first competing against their classmates in an internal recipe contest. The top entry from each school was then sent on for international consideration.

After deconstructing a tomato, Mr. Tracy rebuilt it on the plate, using the tomato shell as petals in a terrine, adding the pulp to the tapenade mixture, and frying the skins to serve as a garnish. For his achievement, he won $2,000, which he will use to continue his education. Other top U.S. winners include April Beane of the Cambridge School of Culinary Arts, Massachusetts, who took second place with her Fiesta Shrimp Gazpacho with Mango-Tomatillo Salsa, and Hester Fae Jones of Westmoreland County Community College in Pennsylvania, who won third prize with her Florida Tomato and Parsnips au Gratin.

The Florida Tomato industry supplies foodservice operators with an estimated 300 tons of fresh tomatoes during a long growing season that stretches from October until June. The contest helps educate students about proper handling of fresh tomatoes, a staple in the foodservice industry. It also provides instructors with the chance to reinforce recipe development and writing skills.

The 2006 contest will begin in January. To learn more about how your school can participate, contact Jason Stemm, (212) 420-8808, jason@lewis-neale.com.