Compliments to the chef

By Tom Waring
Times Staff Writer

Clive Brooks was admittedly worried about how he’d fare in the Philadelphia Daily News’ "Yo! A Cook’s Off: Part Deux" culinary apprentice contest.
Brooks, a culinary student at the Orleans Technical Institute in Burholme, didn’t want to be the first chef eliminated from the contest.
"I was so nervous," he said.
In addition, Brooks was concerned about how the contest judge — the demanding and renowned French chef/restaurant owner Georges Perrier — would react to his dishes.
Perrier, it turned out, was firm but fair.
"He’s not bad at all," Brooks said. "He has a passion for the field."
Brooks, a 35-year-old Southwest Philadelphia resident, was one of 10 contestants judged on a 100-point scoring system based on presentation, sanitation, organization, aroma, texture, taste and timing.
Like reality television shows, a contestant was eliminated from the contest every week. Brooks started to gain confidence as the weeks passed.
"The Art Institute is gone, and I’m still here. J&A Caterers is gone, and I’m still here," he said.
During the contest, the students were asked to make delicacies such as salad, omelets, soup, poached salmon and roast chicken.
Ultimately, Perrier and fellow judge Chris Scarduzio settled on Brooks and Drexel University culinary student Ashley Hess as the two finalists.
For the final, the contestants were asked to use their own recipes to prepare lunch for 20 guests at Brasserie Perrier, a restaurant that will open soon at Boyd’s, a clothing store on Chestnut Street.
Brooks prepared crusted sea scallops with fresh herbs, lemon pepper and orange ginger sauce as an appetizer. His entrée was grilled swordfish layered on couscous with Parmesan phyllo crouton and sautéed baby spinach, topped with fried leeks and stone-ground mustard demiglace.
Hess whipped up goat cheese and arugula ravioli with browned tomato pancetta butter sauce for an appetizer. Her main dish was lamb chops with truffled risotto, mushrooms, chestnuts and thyme with red wine sauce.
In the end, it was a close call, but the judges selected Hess — who was ousted in week two of the inaugural contest in March — as the overall winner. The 20-year-old college junior from Yardley won a job with Perrier, a trip to Caesar’s Palace in Las Vegas and a trophy.
The runner-up accepted his narrow defeat with grace.
"I’m all right with it," he said.
Brooks received a pretty nice consolation prize — an offer from Perrier to work in one of his restaurants. The chef is undecided about taking the job. He already works as the kitchen supervisor at a Roxborough nursing home.
He is not undecided about what he learned from Perrier in terms of organization, timing and presentation.
"He schooled me in a lot of things," he said.
Jeff "The Chef" Gray, an executive chef and instructor at the Orleans Technical Institute, entered Brooks’ name in the contest. He’s proud of his student’s performance.
"He did an excellent job for OTI," Gray said. "Week to week, he gained more confidence."
Gray cited Brooks’ love of the food business, his willingness to learn and his professional demeanor as reasons he advanced so far.
Brooks had to do well to impress a critic like Perrier, in Gray’s opinion. The cooking instructor said business owners have to demand the best.
"Perrier is tough, but people have to realize this is his livelihood," he said.
Gray believes that Brooks’ performance will help put Orleans Technical Institute, located at 1330 Rhawn St., on the culinary map. OTI is best known as an outstanding trade school.
"We’re known for hammers and nails and electrical, but we have a good culinary program up here in the Northeast," Gray said.
Brooks, a native of Jamaica, has been cooking since he was 13, creating dishes for his father and brothers.
A 25-year resident of the United States, he has worked in delicatessens and in the catering field.
For the last year and a half, he has attended classes at Orleans. He credits Gray for his progress and his strong showing in the contest, and he welcomes other future chefs to the school.
"We have a wonderful instructor," he said. "Anybody would be blessed to come here and learn under chef Gray." ••
Reporter Tom Waring can be reached at 215-354-3034 or twaring@phillynews.com