Calling Louisiana chefs: Your opportunity to vie for King/Queen of Louisiana Seafood

In keeping with a tradition now entering its seventh year, the Louisiana Seafood Cook-Off will take place at the New Orleans Wine and Food Experience (NOWFE) in New Orleans, Saturday, May 24, 2014 from 11 a.m. to 5 p.m. During NOWFE’s Grand Tasting event, where patrons experience cuisine from more than 50 restaurants and wine from vineyards far and wide, Cook-Off organizers will crown the King or Queen of Louisiana Seafood.

Ten Louisiana chefs will compete for the honor and join the ranks of past winners—Chef Brian Landry of Borgne (2008); Chef Tory McPhail of Commander’s Palace (2009); Chef Chris Lusk of Restaurant R’evolution (2010); Chef Cory Bahr of Cotton (2011); Chef Keith Frentz of Lola (2012); and reigning King Chef Cody Carroll of Hot Tails.

The winner of the Louisiana Seafood Cook-Off will go onto to represent Louisiana in the Great American Seafood Cook-Off, Saturday, August 2, 2014 at the Louisiana Foodservice & Hospitality EXPO in New Orleans at the Morial Convention Center.

Chefs interested in competing must be an executive chef for a restaurant in Louisiana that is an acclaimed free standing restaurant. Restaurants associated with a luxury country club, resort or hotel is also eligible. Restaurant must be a member of the Louisiana Restaurant Association. No institutional chefs, i.e. food service distributors, hospitals, culinary school instructors, caterers or corporate chefs for chains having 10 or more restaurants are eligible to compete.

Each chef will be responsible for plating up to five entrees for judges with Louisiana seafood as the main protein. Each chef is responsible for his or her own travel and ingredient costs. Those traveling from more than 100 miles away may be eligible for a travel stipend of $100.

There are 10 spots available and entry forms will be accepted until Monday, April 14, 2014 and will be considered in the order they are received until all 10 spots are filled by eligible participants. Contestants will be notified of their eligibility by Friday, April 18, 2014.

For details and entry form, click here. Please return your completed form to Krystal Cox to kcox@crt.la.gov by April 14, 2014.  

Louisiana Chef Cody Carroll vies for title of King of American Seafood, Aug. 3 at EXPO

Chef Cody Carroll represents Louisiana
in the 2013 Great American Seafood
Cookoff, August 3 at the Louisiana
Foodservice & Hospitality EXPO.

Chef Cody Carroll, owner of Hot Tails Restaurant in New Roads, carefully breaks down a large tuna under the attentive gazes of Louisiana ProStart^® instructors.

“That’s the beauty of living here,” Carroll tells the crowd. “This fish was caught just yesterday.” The teachers smile and nod their heads, jotting notes as Carroll continues his demonstration, “Fishes of the Gulf: Identification, Fabrication & Cooking Methods,” during the Louisiana Restaurant Association Education Foundation ProStart Educator Summer Training at Grace King High School in Metairie last month.

A Louisiana boy through and through, Carroll, grew up on his family’s farm in Batchelor, where they raised pretty much all of the state’s crops—grain, wheat, soybeans, corn—and arguably its most delicious export—crawfish.

“I grew up hunting, fishing, growing things,” Carroll remembered. “It’s hard work, though and I knew I wanted to go to college and see what else was out there.”

So off to LSU he went, majoring in business and entrepreneurship, while he went back home to the farm during the summer. When he left college, Carroll, 29, had a dream to open a restaurant, but he felt he was missing a skill set.

“I knew 90 percent of what I needed to know to get started,” Carroll said. “I knew I’d learn the other 10 percent in culinary school.”

So off to the Louisiana Culinary Institute (LCI) he went, where he learned about food costs, profit margins, insurance and honed his technique. It would also be where he would meet two very important people in his life and work, his wife, Samantha—Chef de Cuisine at Hot Tails—and his Executive Sous Chef Owen Hohl.

After graduating from LCI in January 2010, the three young chefs found themselves the owners of Hot Tails by that April. The restaurant, serving what Carroll describes as “hardcore south Louisiana cuisine,” was once a drive-through convenience store, ensconced in the business section of New Roads, on Hospital Road. While their kitchen is small—only a six-burner stove, a 24-inch grill and two fryers—they have already had to expand, doubling their original capacity to 100 seats.

Their patrons have welcomed the restaurant with open arms, if not adventurous palates in the beginning.

“I like to think that part of my job is introducing our customers to different preparations of the food they grew up eating,” Carroll explains. “There are more ways to eat fish than to just fry it. We suggest dishes, they trust us and a lot of the time, end up loving it. It’s exciting to win them over.”

That competitive drive will serve Carroll well, as he and Samantha Carroll prepare to represent Louisiana in the Great American Seafood Cook-Off August 3, 2013, during the Louisiana Foodservice & Hospitality EXPO. He earned his spot in late May, winning the Louisiana Seafood Cook-Off during the New Orleans Wine and Food Experience. Carroll was the first to present his offering and was confident in his flavors and preparation. His winning dish, Louisiana Speckled Trout Perdu, stayed true to his origins.

“This year was actually my second time competing in the Louisiana Seafood Cook-Off,” Carroll admits. “Last year, I wanted to try something new and I veered off course from what I do best. I didn’t even place. I knew this year I was going to stick with a recipe that was all ‘me,’ with each ingredient telling a story.”

After portioning the tuna, Carroll hands over the demonstration to Hohl, Hot Tails’ resident “Tuna Master.” Hohl carefully sears the tuna filets, after seasoning them.

Carroll beams with pride when speaking of Hohl, a former Grace King ProStart student. “Owen impressed me from the beginning [at LCI]. I remember thinking he should be teaching the class! He knew so much about everything we were learning about.”

Lots of ProStart and culinary students have dreams of working in a restaurant, or opening their own restaurant one day. Carroll has sage advice, as someone who made that dream a reality.

“Focus on the food,” he advises. “Develop your menu, learn the business and keep your food and labor costs steady.” Carroll pauses and grins, “And pay attention in math class.”

Don’t miss seeing Chefs Cody and Samantha Carroll in action at the Great American Seafood Cook-Off, Hall J, at the New Orleans Morial Convention Center Saturday, August 3, 2013, 11:15 a.m.

LRA Chair David Hearn wants to see you at the EXPO!

It’s that time of year again! I’m pleased to announce that the Louisiana Restaurant Association (LRA) will celebrate the 60^th Anniversary of the Louisiana Foodservice and Hospitality EXPO, August 3-5, 2013. To commemorate this incredible milestone, this year’s theme is “A Toast to Talent,” and we’ll pay tribute to our industry’s leaders throughout the weekend. 

For three days, our industry has the run of Halls I-J of the New Orleans Convention Center to shop hundreds of product and service companies waiting to share their ideas, innovations and information. The EXPO is designed specifically for our industry to help you become a more profitable and efficient operator. It is one of the best benefits of your LRA membership.

Chef Cody Carroll
competes in the
Great American
Seafood Cookoff
August 3.

Back for the second year is the Idea Zone, located right on the show floor. These express presentations will provide you with valuable information to help you become more profitable, success and inspired. Topics range from perfect pairings of beef and wine, health care reform, building guest loyalty, gluten free menus, sparkling wines and turning menu favorites into healthy options and others. On Monday, the LRA SIF will host its annual Safety Seminar for those workers’ comp participants needing to meet their annual safety dividend criteria.

Chef Cody Carroll of Hot Tails Restaurant in New Roads will represent Louisiana in the Great American Seafood Cookoff. Read about his education, influences and Louisiana seafood inspired dish in the upcoming issue of A La Carte magazine and here at the LRA Blog.

The LRA Education Foundation will host its annual “Five Star Futures Gala,” Saturday, August 3, at 7 p.m. at the Hilton Riverside. Special guests NRA Chairman Phil Hickey and this year’s Restaurateur of the Year will join guests in honoring this year’s deserving recipients of more than $50,000 in culinary and restaurant management scholarships. Purchase your tickets here!

I look forward to seeing you in New Orleans the first weekend of August.

 

Ps. Book your room at the Headquarter Hotel, the Hilton New Orleans Riverside before July 10 and receive the special $94 rate with the code LRA EXPO. Call 504-561-0500.

EXPO 2013 is 57 days away! Are you registered to attend?

It’s the most exciting time of year for the Louisiana Restaurant Association! In New Orleans, August 3-5, thousands of restaurant owners, general managers, hoteliers and foodservice operators will convene at the Convention Center to see the latest, greatest innovations in cuisine, products and services designed to make you a more profitable operator. 

The 60th Louisiana Foodservice & Hospitality EXPO theme is "A Toast to Talent" and honors all the creative individuals that contribute to the stature and positive image of Louisiana’s culinary industry. Join the LRA for the Opening Ceremony, Saturday, August 3 at 10:30 a.m. in Hall I and meet the LRA’s Restaurateur of the Year and share in a champagne toast as we kickoff the EXPO.



Chef Cody Carroll of Hot Tails
Restaurant in New Roads represents
Louisiana in the Great American
Seafood Cookoff August 3 at
the Louisiana Foodservice
& Hospitality EXPO.
EX

Following the kick off, you can parade through the show behind a marching band over to the Great American Seafood Cookoff, where chefs from more than a dozen states will compete for the title of King or Queen of American Seafood.  This year, Louisiana’s chef is Cody Carroll from Hot Tails Restaurant in New Roads.

Don’t lose yourself in the excitement on day one and be sure to pace yourself, as there’s so much to see an do. The Idea Zone is back and in its second year, will feature an exciting line up of express presentations.

“The foodservice business is ever-changing and we want to help you stay current with up-to-date information on emerging trends, best business practices and professional development,” said Stan Harris, President/CEO, LRA.

From the Affordable Care Act and what it means to you to perfect pairings of beef and wine, how to build guest loyalty and getting the best from your staff to what you need to know about gluten-free menus, the IDEA Zone is where you’ll exchange experiences and make meaningful connections with your peers.

“The EXPO is focused on the culinary professionals, people working in restaurants looking for efficiency,” added Harris. “If you are an owner looking for new ideas on ways to market or manage their business and improve their profitability, the EXPO is the place to be.”

Register today!