PA Eats is a proud media sponsor of the Chester County Restaurant Festival.
As you’re certainly aware by now thanks to our Chester County Culinary Cook-off hype here, here, here, here AND here, there is a much anticipated competition unfolding during West Chester Recreation’s Chester County Restaurant Festival this Sunday, September 15. Since Chef Jonathan Amann of Downingtown’s Amani’s BYOB claimed the county’s “Best Chef” title for three years running, he’ll now join the esteemed judging panel and is eager to see who will take reign over his repeat title. We were eager to get his thoughts on competing the past three years, how he feels about judging this year and what type of surprise he has in store for the winner. Read on to find out!
After taking home the title of Best Chester County Chef three years in a row, you’ve earned yourself a spot at the judges table. Are you excited, a little sad or nervous about being on “the other side”?
Jonathan Amann: I’m excited to be on the other side. Although, I will miss competing. It will be fun to see how the other chefs handle the competition and what they do that enables them to win.
Obviously the taste of each dish is crucial, but what characteristics or techniques will you be looking for throughout the competition as a sign of a potential winner?
JA: My plan is evaluate each dish based on the three criteria of Taste, Presentation, and Use of Ingredient. Of the three, obviously taste is important, but to me the use of ingredient is the most important. I feel that highlighting the ingredient in a creative way is crucial to winning that particular dish.
What is one of your favorite memories (or what did you love the most) about competing in the Chester County Restaurant Festival Culinary Challenge?
JA: My favorite memory has to be winning the first time. I got offered the spot to compete on short notice, so I never expected to pull off a win. While competing, I was a bundle of nerves, but after getting through the first course, I was able to breath a sigh of relief and continue on for the win.
Of the nine dishes that you presented during three years of the culinary cook-off, which do you identify as the best representation of your talent; the dish that you are most proud of?
JA: The dish that I am most proud of would be the first course from the first year that I competed. It was a Truffle Salt seared Sea Scallop with a Foie Gras and Bluefoot Mushroom Fried Wonton finished with a Beet Puree. With only 20 minutes to execute, I feel that that was a pretty ambitious dish. Especially because I had never made the dish before.
If you could give a few words of advice to the chefs competing this year, what would they be?
JA: Play to your strengths. The biggest thing is to realize the challenge. Realize that you are being graded on taste, presentation, and use of ingredient. Always find a way to use the secret ingredient. The bonus points can really make all the difference. Above all else, keep your eye on the clock.
I’ve heard you personally have a special item in store that will help to commemorate your winnings, as well as the many winning chefs who follow in your footsteps. Can you tell us more about that?
JA: After winning three times in a row, I wanted to come up with something that could be handed down from champion to champion over the years. I had an apron made that has the title of “Best Chef of Chester County” on it, along with the restaurant’s logo, name of the winning chef, and year that they won. The plan is to have the new champion’s restaurant and name added to the apron and have them keep it for the year to bring it back next year when they are defending the title. The chef’s version of a Stanley Cup. I am really grateful to have been included in the competition the first year. I thoroughly enjoyed competing year after year. The exposure and positive press from winning the competition each year has done great things for our restaurant. I am truly thankful for the West Chester Parks and Recreation and PA Eats for hosting this event each year and I’m excited to continue to be part of it.
Photographs credited to Mizfam Photo.Video.Design and Bonsai Doll Fern Photography.
