Executive Chef Carlos Gonzalez Wins Latin America/Caribbean Chef Competition

Chef Carlos’ award-winning Aztec Chocolate Cloud Cake

Menu Design Executive Chef Carlos Gonzalez took top honors at a Chef's Competition on Feb. 25, 2007, in conjunction with the International Flight Services Association's Global Leadership Conference - Latin America & The Caribbean, held in San Jose, Costa Rica.

Squaring off against two other chefs, both representing Goddard Catering, Chef Carlos wowed judges with his delightful Aztec Chocolate Cloud Cake. It was the perfect creation for the conference theme - "Capturing Today's Possibilities – Developing Tomorrow's Excellence."

The three chefs were selected as finalists from a pool of top chefs representing the airline, supplier and catering fields. Each was asked to prepare and present an original dessert recipe using Latin/Caribbean ingredients. In addition to this requirement, judging was based on cooking techniques, plate presentation, and the flavor of the dessert itself. The recipe had to be airline-affordable for business class, and the preparation process had to be consistent with industry practice, with no special equipment required to serve the dish onboard an aircraft.

Chef Carlos' first place dessert consisted of Aztec Chocolate Cloud Cake drizzled with Chocolate Glaze, atop a pool of Jalapeno Crème Anglaise with Pomegranate Coulis, accompanied by Churros coated in Vanilla/Orange Sugar.

When asked about the inspiration for his innovative sweet, which juxtaposed ingredients such as the vanilla-orange sugar with jalapeno-infused cream, Chef Carlos said, "I reached back to my childhood memories and the exquisite desserts from my family's table. This was the perfect juncture to combine my love for my Mexican heritage with the flavors of the region to create a recipe that was just right."

Indeed, the dessert was beautifully plated, with just the right amount of sauce to compliment the cake and the churros adding an extra special touch.  One of the judges eyed the stacked effect of the dish and shook his plate it to see how it would maintain its shape. "This is great!" he said. "No matter what the turbulence, this will hold up perfectly!"

The judging panel agreed that the cake, sauce and churros were delicious when tasted separately, but together they were fabulous.

"Gate Gourmet's focus on culinary inspiration and investment in our chefs is evidenced on a daily basis by expert talent like Chef Carlos demonstrates," said Chairman and CEO Dave Siegel. "We are delighted to see his abilities recognized in this manner by his peers and a world-class organization such as IFSA. Thanks to Chef Carlos and to the entire culinary team who make us winners day in and day out," he said.

Chef Carlos' winning dessert was made even sweeter for Gate Gourmet: This is the second year in a row that a member of the company's top culinary team has earned first place in a competition that also is celebrating its second year. The overwhelming success of the first Chef's Competition in December 2005 spurred IFSA to again host the popular event. At that time, Corporate Executive Chef Bob Rosar impressed judges with his Sugarcane Spiked Chicken entrée.

In recognition of the honor, Chef Carlos received a signature chef's coat with IFSA logo, a commemorative plaque and a travel-related award, among other prizes. He also is in conversation to have his dessert featured by an IFSA member airline along a Latin America or Caribbean route.

Click here for recipes of Chef Carlos's winning dessert components.