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Big Sky Weekly
April 19-May 2, 2013 17
Section 2:
business, health and environment
Volume 4 // Issue No. 8
Paying it forward Iron Chef’s Cat Cora comes to Big Sky By Katie Thomas
Big Sky Weekly Contributor
BIG SKY – Iron Chef America has been to Montana. Chef Cat Cora, the only female Iron Chef of The Food Network’s competitive culinary show, attracted a large turnout with a sold out event at Buck’s T-4 Lodge on April 11. Sponsored by the Rapier Family Foundation, Chef Cora served as one of the judges for Belgrade ProStart’s fundraiser in Big Sky that Thursday evening. The high school students were raising funds for their trip to the ProStart nationals in Baltimore, April 19-21. ProStart is a two-year high school program for aspiring professional restaurateurs, developed by the National Restaurant Association Educational Foundation. Having won the state-level contest, Belgrade students teamed up with local professional chefs at Buck’s for a competition in which three teams had one hour and limited equipment to prepare a starter, main dish and dessert, using a surprise secret ingredient. Judges then tasted, deliberated and selected a winner. Before the competition, Chef Cora addressed the audience and took questions. A Greek American from Mississippi, she captivated the audience with her warm, welcoming presence. One by one, students tentatively asked for advice on pursuing cooking careers. “Always go back to your food. That’s the reason you’re there,” said the mother of four, advising the students how to stay focused in the kitchen. During the cocktail hour and silent auction, the student management team presented plans for their
Top left: Cora answers questions about her culinary success. Photo by Maria Wyllie TOP CENTER: "Duck Bacon" appetizers. Photo by Kaela Schommer TOP RIGHT: Prepping for the competition. Photo by Maria Wyllie RIGHT: Buck's owners Chuck Schommer and David O'Connor with the Iron Chef. Photo by Kaela Schommer
future restaurant, complete with building materials and marketing plans. The culinary contest commenced with an announcement of the surprise ingredient: “duck bacon,” something Buck’s owner and chef Chuck Schommer swears by. The clock began, and the teams hit the cutting boards. Emcee and Ophir Elementary School teacher Jeremy Harder entertained the audience, the chefs working as fast as they could and the smell of sautéing garlic filling the room. When the hour was up, chefs put down their utensils and auctioneer Emory Sanders picked up the mic for the live auction. Denver Bronco tickets, vacation packages and gourmet meals and wine sold while the panel of four judges tasted plates of delicacies. The winning team, which created an adobe and blood orange-marinated poussin with basmati rice and buckwheat pilaf, was announced around 8:30 p.m. But none of the teams “lost” – all competing students traveled to Baltimore.
Q & A with Iron Chef Cat Cora
Questions posed by guests and students in ProStart competition
Chef Cat Cora April 11 visit to Big Sky was her first trip to Montana. While here, Cora went on her first fly fishing trip with Buck’s T-4 owner David O’Connor and said she hopes to come back with her four sons someday. – M.W. As a female in the kitchen, what’s the best way to be productive and fight the [stigma] often associated with women? CC: Be present. My culinary class was six women and probably 150 men, and that was the largest class of women to date. It’s about bringing your A-game. I had to walk in and present myself as being fearless even when I was scared to death. What is your comfort food?
Cora is the first woman inducted into the Culinary Hall of Fame and her foundation, Chefs For Humanity, has helped with the aftermath of the 2012 Haiti earthquake and the 2004 Asian tsunami.
CC: I live in Santa Barbara, [Calif.] on the coast. So, in the fall it’s often lamb shank... A lot of the time it’s fish tacos… It has to be great food quality, but it’s all about simplicity at home.
“Don’t give up,” she reminded the young audience as she talked about her work experience. “Perseverance. Invest your free time. Be present. Pay it forward.”
What’s your favorite part of [the cooking] industry? What makes you smile? CC: Going fly-fishing and catching my dinner. We did catch and release though [today]. One thing that makes me smile is getting back to where the food comes from.