In this video, students Rachel Habina, Catie Petrak, and Alyssa Petrishe nearly run out of time on both the entree and dessert portions of the contest at Moraine Valley Community College.
They would tie for second overall and also won the special award for Best Dessert.
Other teams competing included Richards, Eisenhower, Argo, Sandburg, Stagg, and Reavis high schools.
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Students needed to prepare their salad, entrée, and dessert in 1:40.
The Shepard team prepared a salad of spinach, arugula, and red oak tossed in a Balsamic Vinaigrette and toasted pine nuts. The entrée featured chicken Saltimbocca rolled with prosciutto and spinach a in a white wine sauce with a puree of fingerling and sweet potatoes and asparagus.
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The best-in-show dessert included Zepploe, Italian ricotta filled doughnuts, with chocolate velvet ice cream, shaved almonds, and mint leaf.
Judges included Chuck Pine, executive chef and owner of Chuck’s Southern Comfort Café in Burbank; Mark Rimkus, executive chef at Flo & Santos Pizza and Pierogi in Chicago; and, Dean Elicostas, Moraine Valley Community College culinary arts instructor.
