Well, I made it to the regionals of the San Pellegrino Almost Famous Chef competition. The first round was a mystery box competition last September in which we received a sheet tray with a variety of ingredients and had 2 hours to complete a dish. I created a spinach crusted rack of lamb with herbed israeli cous cous, baby artichoke puree, and lavender oil and won with a score of 89. We had to submit an original recipe upon entering, which I will dish up 8 plates of this Thursday for the Pacific South regionals. I'll let you know how it goes.
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