Tony Sumpter - Member of the Month - December 2011
FAVORITE QUOTES:
"Reach for the stars. They're closer than you think.”
“If it were easy, it wouldn’t be fun”
BIO:
My cooking career started in my senior year of high school. I had just finished 2 years of the National Restaurant Association program called prostart and began working in a locally owned restaurant for the summer. I then began attending West Sound Technical Skills Center during which I moved to working at quest field for a season. My second year of WST I competed in SkillsUSA and went to nationals. I also received such honors as student of the month, second year student of the year, and top sous chef.
When I was finished with high school I began working at Silverdale Beach Hotel until I moved to Renton to attend Renton Technical College. While attending RTC, I have received various certifications through the NRA management, I also competed in ACF events including junior chef of the year, 2011 salon style competition receiving a silver medal, the apprentice appetizer fund raiser taking the first place team Hot Appetizer award, and most recently 1st place in the 2011 Best of Northwest Chowder cook off.
Recently I have finished my internship at the Rainier club in Seattle and currently work at Snoqualmie Casino. I am currently training with the 2011 RTC Culinary Competition Team and am a 4 year member of the ACF, volunteering and attending meetings regularly.
Various highlights of my career include but are not limited to:
Work experience: Doing an internship at the Rainier club
Competition: Receiving the silver medal for category K salon
Volunteer: Attending the 2009 Governors Inaugural Ball
ACF: Receiving the ACF Presidents medallion from the National President TY 2010
RECIPE:
POULET VERDE
Servings 4
Ingredients:
- Game hen (fabricated into frenched breasts and frenched hind quarters) 1 each
- Tomatillos 3 each
- Pumpkinseeds, shelled 2 T
- Yellow onion, chopped 2Tb
- Cilantro, chopped 1 T
- Parsley, chopped 1 T
- Epezote, chopped 1T
- Chicken stock. 1.5 cups
- Serrano pepper (optional) ½ tsp
- Kosher salt TT
- Fresh cracked pepper TT
Procedure:
- Half, season and oil tomatilos roast in the oven @ 350° F until soft.
- Toast pumpkin seeds on low heat till aromatic.
- Place ½ stock and all ingredients except chicken in blender till smooth.
- Return to heat and let simmer for 5-10 minutes on low heat.
- During this time season and sear game hen skin side down till nice coloring.
- Turn over and place pan in oven at 350* F till internally 165*Fv , 15-20 minutes.
- Return sauce to blender and add remainder of stock and then blend till smooth.
- Return to pan and bring to temperature.
- Remove chicken deglaze pan with stock reduce.
- Pour over game hen and garnish with pumpkin seeds crushed.
- Serve with wild rice pilaf, roasted chayote squash, carrot and corn medley, and garnish with fried plantain chips.
- Notes: When using chayote squash remember to peel tough outer layer, roast tomatoes and pumpkin seeds on slow even heat as not to burn.
- (Inspired by Rick Bayless)
Visit the MEMBER OF THE MONTH ARCHIVE page to view past members chosen as Member of the Month.