Senior Sous Chef Gordon Carberry also won silver in the senior Fish Competition with a fish dish he holds very close to his heart. The dish which impressed judges was a pan fried seabass fillet, a seabass tartare, and a boudin made from the seabass, elegantly served with a pea puree, turned baby potatoes, baby carrots and a lemon and dill sauce.
Gordon personally loves the mystery basket competition as he believes you really have to think on your feet and draw on both of your experiences to produce top notch dishes worthy of medals. Gordon and Kevin worked very well together and achieved a bronze medal in this competition, which he was delighted about as it was Kevin’s first competition. They will be working closing together in the Marqette kitchen to further develop more dishes and enter upcoming awards.
For more information on Marqette click here.