Atlanta, Ga., club’s Chef de Cuisine, Daniel Gorman, beat seven young cooks from all over the world with his interpretation of halibut, Kobe and strawberry dishes.
Daniel Gorman has been named the “best young cook in the world” by the World Association of Chefs Societies (WACS), after Gorman won the Hans Bueschkens Junior Chefs Challenge. Gorman is the Chef de Cuisine of the Terrace Level at Cherokee Town and Country Club in Atlanta, Ga.
The competition took place on May 3 in Daejeon, South Korea, where seven cooks under the age of 25 were given 60 days to plan their menus consisting of sterling halibut, AOC Kobe strip loin and Korean strawberries. Other countries represented in the competition were Australia, China, Germany, Italy, Sweden and the United Arab Emirates
Sweden placed second and Italy placed third.
Gorman prepared buttermilk-braised halibut with a spring asparagus and pea salad, lemon yuzu vinaigrette, mustard gastrique, leek fondue and a smoked prosciutto crisp for his halibut dish. The Kobe dish featured sous vide Kobe strip loin with carrot purée, sauteed fava beans, wild mushroom timbale, beef stew croquette, red onion jam and veal jus. His strawberry dish was comprised of strawberry mousse cheesecake on a lime biscuit with strawberry compote and an upside-down strawberry float.
Gorman described his menu as “simple, with highly focused technique and flavor.”
After winning the semifinals for the Americas in June 2011 during the Canadian Culinary Federation’s national conference in Vancouver, British Columbia, Gorman earned the right to compete on the world stage.
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