Culinary Corner with Chef Dominic Towe

July 21, 2014

In October of 2012, Tropical Foods hosted the Flavors of the Fall Recipe Contest with culinary students at the Charlotte Campus of Johnson & Wales University. We’re catching up with some of the finalists to see what they are up to now. Next up is Grand Prize Winner Dominic Towe who created the recipe Mexicali Black Grouper using Tropical Foods Mexicali Fire.

Tropical Foods: What have you been up to since the Tropical Foods Flavors of Fall Recipe Contest?
Dominic Towe: “Since winning the competition, I have graduated from Johnson & Wales. I am currently working for Compass Group as the Executive Chef at Belmont Abbey College in Belmont, NC.”

TF: Tell us about your experience in the Tropical Foods recipe contest.
DT: “I loved my experience with the competition. I learned that using great products combined with passion for cooking great food can connect with people regardless of background or where you came from.”

TF: How unique was it to work with Tropical Foods products as ingredients?
DT: “The part that was unique was the product (Mexicali Fire snack mix) was already great on its own.The challenge was coming up with a recipe equally as good and unique that would complement the mix.”

TF: What was your favorite part of the recipe competition?
DT: “I think my favorite part of the competition was serving the guests that attended the tasting. I have been in other competitions where the guests don’t get to taste your hard work, but the Tropical Foods competition added that personal element. A connection with guests, that’s what I think every chef strives for.”

TF: What are the next steps in your culinary career?
DT: “My goal is to be a Regional Chef for Compass Group and eventually come back to Johnson & Wales University and become a Culinary Instructor.”

Tags: chefs, interview, johnson & wales university, Mexicali Fire, recipe competition, Recipe Contest, Recipes, tropical foods

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