Forever Oceans recently announced its investment in the next generation of culinary superstars. The Forever Oceans Kahala Klash™ will pit eight student finalists from The Culinary Institute of America (CIA) in a cook-off to earn scholarships and superstar status as the 2021 Grand Champion. The CIA is considered the world’s top training ground for chefs.
“As a leader in next generation mariculture, we want to help educate and support the next generation of chef superstars,” says Jason Heckathorn, Forever Oceans Chief Executive Officer. “Through this competition, we are beginning the process of educating a new breed of chefs who will embrace our important mission of nourishing the world through technology while protecting our oceans.”
“We are excited to work with Forever Oceans on this student innovation challenge, and grateful for their support of our students’ education,” said David Kamen, assistant director of CIA Consulting. “This is the first student innovation challenge that is open to students from all three of the CIA’s U.S. campuses—Hyde Park, NY; St. Helena, CA; and San Antonio, Texas. We can’t wait to see—and taste—their creations.”
Students at the CIA’s U.S. campuses are eligible to submit a 60-second video describing how they would prepare a Kahala for a restaurant meal. Judges will select eight finalists from the three campuses to square off in the Kahala Klash cook-off at the New York campus on November 7. They will compete in front of five celebrity chefs and journalists. The grand champion will receive a $5,000 scholarship, followed by second ($3,000), third ($2,000) place and a people’s choice ($1,000) finisher.
Forever Oceans Executive Chef, Mark Allison, says that he is passionate about educating young chefs about his company’s extraordinary fish, the Kahala. “I’ve spent decades educating and working with young chefs, and when they discover our Kahala, they will love to serve it for their entire career as culinary professionals.”
Celebrity TV Chef Andrew Zimmern and Cathey Holley, Publisher of the influential Flavor and The Menu magazine, are two of five celebrity judges of the Kahala Klash that will be held at the CIA’s campus in Hyde Park, NY. Zimmern is an Emmy award winner and four-time James Bearn Award-winning TV personality, chef, writer, and teacher. Nash’s magazine is the source for menu innovation and ingredients for restaurant chain and independents.
Chef Rick Moonen, a CIA graduate known as the “Godfather of Sustainable Seafood,” and a member of Forever Oceans’ Culinary Board agrees. “Kahala can be prepared in so many delicious and healthy ways. The sustainable seafood practices of Forever Oceans are setting a new standard for protecting our environment while nourishing the world. I can’t wait to see what our celebrity judges will thinking about these student creations.”
Forever Oceans collaborates with 30 top chefs who are members of its Culinary Board and provide recipes, reviews, and blog posts. Some of their recipes are available for downloading on the Forever Oceans website or social media channels. Learn more about the mission of Forever Oceans and how to prepare Kahala for your family, visit ForeverOceans.com. Or, listen to Forever Oceans’ Ocean-Raised Podcast featuring top chefs such as Chef Andrew Zimmern, Chef Jacques Pepin, Chef Rick Rayless, Chef Aaron Sanchez, and Chef Jose Andres to name a few. Go to your favorite audio app or at ForeverOceans.com/ocean-raised-podcast.
Forever Oceans will live stream the competition and enable Forever Oceans employees to watch and vote for their People’s Choice Award winner in the competition. To learn more about the CIA, visit ciachef.edu.
North Carolina Chef Showdown In Charlotte Spotlights Kahala
The attention of chefs in North Carolina was turned toward Durham and the state’s NC Chef Showdown, sponsored by Forever Oceans. Our Executive Chef, Mark Allison, was one of the judges of the competition.
“The event was one of the highlights of the North Carolina restaurant scene”, says Allison. “Over 20 chefs, pastry chefs, and mixologists battled it out to be recognized as the best in the state. Everything from the venue, the food, drinks to the atmosphere generated thrills and excitement. Competition always brings out the very best in everyone and can set the start of an amazing career for those who compete. I can’t wait to judge our very own Forever Oceans Kahala Klash at the CIA in Hyde Park in November. This competition like tonight’s competition will bring so much needed young talent to our hospitality industry—it’s exciting times!”
One of the chefs was Andres Prussing, a member of the company’s elite Culinary Board. A native of Santiago, Chile, Chef Andres brings fresh perspective and flavor to his dishes. Andres began his career with an internship at El Cingle, a Michelin Star Restaurant in Barcelona, Spain. He then moved to the United States where he began working at many restaurants in the Miami area. Today, Andres resides in Charlotte, North Carolina, working as Executive Chef of the Charlotte Marriot Center City.
Forever Oceans Joins The National Fisheries Institute (NFI)
NFI is a non-profit organization dedicated to education about seafood safety, sustainability, and nutrition. NFI and its members are committed to sustainable management of our oceans and being stewards of our environment by endorsing the United Nations Principles for Responsible Fisheries.
“We want to be part of a global movement for sustainable oceans,” says Jason Heckathorn, company CEO. “Our voice within the organization will assure a future that will protect our oceans and the employees who harvest seafood from them.”
Forever Oceans team members can stay informed on issues related to sustainable seafood and the NFI efforts by registering for a username & password on WWW.AboutSeafood.com to have access to the member’s portal.