Andre Fowles, sous chef at Miss Lily’s in NYC (pictured 3rd from left), Brandon Soverall, chef de cuisine at Triniti Restaurant in Houston (pictured left), Keisha Bocage, executive chef and owner of Bocage Catering also in Houston (2nd left) and Rocco Nankervis (right), executive chef of The Oceanaire Seafood Room in Houston as well
Congrats to Jamaican Chef Andre Fowles, the “Chopped” champion and winner of US $10,000. Andre Fowles, a graduate of the HEART College of Hospitality Services (HCHS) and sous chef at Miss Lily’s in NYC appeared on last night’s 'Caribbean Cooking' themed episode of the Food Network’s ‘Chopped’ series.
The 3-Round, 80 minute competition saw the chefs putting their culinary and creative skills to the test.. Andre advanced with much ease through the rounds and incorporated his own unique spin on traditional Jamaica dishes.
The dishes he prepared were:
For the 20-minute Appetizer round, the mystery basket contained Shrimp, Papaya, Canned Spiced Ham and Mofongo. Andre made Jamaican Spiced Shrimp with Papaya Chutney using thyme, frisee and vegetable stock.
The 30-minute Entree round's mystery basket contained Goat Chops, Chickpeas, Callaloo and Whole Coconuts. Andre made traditional Jamaican Curry Goat using Callaloo, beef stock, chicken stock and jasmine rice, Andre also made ‘Buss up Shut’ to complete the dish
For the final 30-minute round, the mystery basket included Sugarcane, Mangoes, Sweet Potatoes and Rum. Andre’s dessert choice was Sweet Potato Mousse with Candies Mangoes using egg whites, Maple syrup and Pistachio nuts. Andre soaked the Cane strips in Rum and added Raspberries to complete his dessert.
Andre credited his grandmother, Veronica Davis for his interest in the culinary arts and stated that he will use the money won to facilitate a surprise visit to his mother.