Competitive cooking hadn’t been high on Chef John Kerkeslager’s priority list until this year. The last contest he’d entered was a quarter century ago, as a tenth grader taking food preparation classes in Lebanon, Penn. The competition was fierce and Kerkeslager came up with dishes including Seasoned Chicken Parmesan and Braised Celery Hearts that he thought were pretty good. The class instructor disagreed. Young John finished sixth in a field of six.
“That stayed with me for awhile, and whenever opportunities to compete came up, I sort of blew them off,” Kerkeslager said. Read More»