Politicians ought to think of the next generation , not the next election

Rice University turned up the heat hosting the 2011 Chefs Under Fire Regional Culinary Competition presented by the Keeper Collection at East Servery last Sunday. Executive Chef of Azuma Sushi & Robata Bar Harold Wong was declared winner for his Cap'n Carpaccio dish — sliced sirloin flap steak with orange jam, micro shiso, garlic chips, fried leeks and ito togarashi served with sliced eggplant and crumbled Cap'n Crunch cereal. Wong will compete at the Chefs Under Fire Finals in Austin on Oct. 16. President and Founder of Keeper Collection Diane Dixon said she was excited to be partnering with Rice for Chefs Under Fire's third year. One of Rice's South Servery cooks, Anthony Elumn, took to the burners at East Servery for the competition. Competitors were given 70 minutes to prepare, cook and plate one dish they had to come up with on the spot. A viewing area was set up to one side of East Servery where guests could watch the competing chefs prepare and cook their meals. The normal serving areas were converted into preparation stations so that viewers could get up close to the chefs. Outside vendors prepared tables with free food. Whole Foods Market brought several items from its catering menu including a fruit plate, wraps, and a cheese selection.