“Nyi Nyi Myint, 40, Tim Ma’s “right-hand man” at the new Kyirisan in Shaw, who, ahem, turned out to technically be more chef de cuisine than sous-chef, recently participated in the Washington Post’s Sous Chef Challenge. Sous-chefs are the second-in-command (typically to the executive chef or chef de cuisine) in a restaurant kitchen, and, like the vegetable we tasked them with cooking, we wanted to give them a little time in the spotlight, too.”
“The chefs had rules to follow: Their recipes were limited to six ingredients, not including salt and pepper; they had to be doable for home cooks; and the dishes had to be prepared within an hour. The trio met for competition downtown at the CulinAerie cooking school, whose co-founder Susan Holt joined a judging panel of Food section staffers. Dishes were scored for taste, appearance, originality and overall success.”
From The Washington Post. Read full Article on The Washington Post website.