Last night, two teams of students faced off in the 8th annual Doug Pollock Polar Chef Competition, hoping to wow a critical panel of four judges with the gourmet delicacies they had just 60 minutes to whip up.
The student-chefs set to work immediately once the table cloth was thrown from the table of possible ingredients. With no advance warning of what they would be given to work with, they did have a bounty of fresh food for inspiration. This year’s theme was a Maine Market Basket, and all the food — mussels, chicken, root vegetables, shrimp, tomatoes, cheddar cheese, maple syrup, red beans, et al — came from local producers.
