Order Up! Announcing the Winner of the Art of Simplicity Challenge: Chef Rina Moreno
We’re thrilled to announce the winner of the highly-anticipated Art of Simplicity Challenge. Chef Rina Moreno, a talented chef and instructor from Istanbul, Turkey now living and working in Atlanta has been named the champion, taking home the Grand Prize of $5,000.
The Art of More with Less:
Chef Rina's Winning Recipe for Success
Chef Rina's winning video submission showcased a delicious Turkish Kebob Platter. But what truly impressed the judges was her ability to create a customized, themed dish while prioritizing flavor, efficiency, and saving any leftover ingredients.
Judge's Choice for a Reason:
Renowned chef, award-winning author, entrepreneur, and food industry expert, Amalia Moreno-Damgaard, served as the esteemed judge for the competition. She praised Chef Rina's entry for its ability to "balance presentation, flavors, and smart strategies to manage both time and leftover ingredients.
Judge Moreno-Damgaard emphasized the importance of respecting the time it takes to create exceptional food. "Judging the Simplicity Tips," she shared, "reminded me of what I learned from my grandmother: stay curious and keep learning. Our culinary community is creative and thoughtful, and it has been great to see how the chefs’ submissions can help streamline their art without sacrificing quality.”
Simplicity Savvy: Tips from Chef Rina
- Mise en Place is Magic: Channel your inner French chef by prepping all ingredients before firing up the stove. This saves time and reduces stress in the heat of the kitchen.
- Quality Counts: Focus on a few high-quality ingredients to let their natural flavors shine. Remember, simplicity isn't about skimping, it's about highlighting the best of what you have.
- Leftovers Reimagined: Don't let perfectly good ingredients go to waste! Get creative and transform leftovers into brand new dishes, sparking creativity and reducing food waste.
Curate: Your Partner in Kitchen Efficiency
We understand the demanding nature of the foodservice industry. Just like Chef Rina, we work to make our customers’ days and nights at work simpler. Simplicity is the key to success in such a fast-paced, detail-driven industry.
Ready to Discover Your Own Art of Simplicity?
Simmer on over here to watch Chef Rina's winning video and learn how her approach to Turkish Kebobs can be adapted to your own kitchen. Visit the home page to explore the ways Curate can help you create an efficient and inspiring culinary environment and meet your local Curate foodservice rep.
Beyond the Winning Dish: Chef Rina Unveils Her Culinary Philosophy
Curate: We had the pleasure of chatting with Chef Rina to delve deeper into her culinary philosophy and the secrets behind her winning entry.
Curate: What does the art of simplicity mean to you in the culinary profession?
Chef Rina: It has two sides! First, it's about allowing the natural flavors of ingredients to take center stage. It's creating honest, unpretentious dishes rooted in quality. Simplicity doesn't mean easy – it requires precision and respect for every element on the plate. Second, it's about making the kitchen more manageable with clever solutions, and finding ways to save time and effort without sacrificing quality.
Curate: How do you keep things simple in the kitchen and at work?
Chef Rina: It all starts with mise en place. Being fully prepared before cooking eliminates stress and saves time. I also rely on a few high-quality, seasonal ingredients and focus on efficient techniques like batch prepping or creatively repurposing leftovers. Oh, and communication is key! A clear team understanding and streamlined workflow keep things flowing smoothly.
Curate: What are your favorite and hardest parts of being a chef?
Chef Rina: My love for the culinary arts is the ability to bring people joy through food. And sharing my knowledge is incredibly rewarding. Cooking is like storytelling, and I love using dishes to convey emotions and experiences. The hardest part? It's physically and mentally demanding – long hours and high pressure. But the satisfaction of seeing a happy guest or a perfectly executed dish is the icing on the cake!
Curate: Do you have any plans for the prize money that you’d like to share with us?
Chef Rina: I would love to use the prize money in a meaningful way. A portion of it will be donated to support cancer care for children, specifically to the hospital treating these brave kids. The rest will be invested into my future business plans, particularly my passion for Culinary Education. I want to host workshops where I can share techniques and introduce new, simplified recipes.