Lake Orion resident Randy Emert is in Singapore this week, competing in one of the world’s biggest culinary competitions.
Emert, the executive chef at Great Oaks Country Club in Rochester, is no stranger to competing on the world stage. In 1996, he was the captain of the Michigan team that won seven medals at the Culinary Olympics in Germany.
This week, it’s the FHA2008 Culinary Challenge, held every two years. The event is sponsored by the World Association of Chefs Society, among others.
‘I had to send in a resume,? ‘Emert said. ‘After that, it’s a first-come, first-served basis on qualifications.?
Emert certainly met the qualifications and is the anchor of one of the over 600 competing teams, including 10 teams from the United States.
He and his two apprentices are the only team from Michigan.
‘When I found out I was the only one from Michigan, I thought it’d be unique to feature food from our state.?
As such, Emert is banking his three entries on all that the state has to offer. He will participate in two cold-food competitions and one warm-food event.
One cold-food event (Gourmet Team Challenge) features six different appetizers, which Emert has labeled ‘The Great Lakes State: Shore to Shore.?
His warm-food entry (Dream Team Challenge), which he has just one hour to prepare, is called ‘Chicken Trilogy,? and features Swiss chard from Knapps? farm.
The final cold-food entry (Individual Challenge) features four entrees, all presented cold. Emert will present ‘Bounty of Michigan,? which includes venison, trout, pork and game hen.
Competing in all of these events will qualify Emert for the ‘Best Chef Award,? which is revealed on Friday, the last day of the event at the Singapore Expo.
Emert is joined in Singapore by Randy Kallis, a Lake Orion resident who is a student of Emert’s at Schoolcraft, and Steve Skomski, who trained at Great Oaks and now is the chef at the Flint Golf Club.
Look for more on the event in an upcoming edition of The Review, and visit www.fhaculinarychallenge.com for the latest results.