AVONDALE, Arizona – Caballero Grill, a locally owned restaurant in Goodyear, Arizona, provided an exciting opportunity for culinary students at Estrella Mountain Community College (EMCC). Six students were selected to participate in a “Top Chef” style competition, each preparing their own unique entrée and presenting to a panel of judges. The winning title of “Top Chef” went to Mashauna Jelavich who will be receiving the $1,000 Caballero Scholarship plus the honor of her dish being featured on the Caballero menu.
This is a new scholarship and first-time competition, but based on its success, will not be the last. The co-owners of Caballero Grill, Paul Fratella and Anthony Guerriero, have previously offered internship opportunities at their restaurant for EMCC culinary students, but the competition and scholarship added a component of engagement and excitement for everyone involved.
“We wanted to challenge the students’ creativity by providing a real opportunity to perform at a professional level, and be rewarded for it,” said Fratella. “They took if very seriously, but you could tell they enjoyed the competition and had fun with it.” Both Fratella and Guerriero have always believed in giving back and are very involved in the local community, especially with education and youth and organizations.
Avondale resident Mashauna Jelavich won over the judges with her Southwest Grilled Chicken in tequila cilantro cream, topped with a fresh pico de gallo, and served with a grilled lime garnish. She plated the dish with accompanying sides of sautéed asparagus and cilantro rice.
“I had a lot of anxiety and stress during the competition, but it was fun at the same time,” said Jelavich. “I’m still shaking,” she said with a big smile on her face. Her five competitors eagerly shared their congratulations with hugs and an enthusiastic spirit of classmate camaraderie.
After working as an office manager and then raising her children, Jelavich was ready to expand into a new career where she could be creative. She has been in EMCC’s Culinary program for one and a half years and plans to graduate after completing next spring semester.
The panel of judges included Caballero Grill owners Fratella, Guerriero, Noah Srebnick, owner of Urban Chef Outfitters, and Ivan Jacobo, EMCC Culinary alumni and P.M. Kitchen Supervisor at Verrado Grill in Buckeye, Arizona. Student dishes were scored on a combination of their recipe and method, cost computations for their dish, how well it fit into the existing Caberello’s menu, and the dish’s presentation, taste and temperature.
“The food industry is a fast pace, ever-expanding industry that takes a lot of perseverance and dedication to be successful. The Culinary Studies Program at EMCC is an excellent way to enter an occupation that focuses on food service and hospitality, providing the opportunity for West Valley students to pursue careers as professional chef and food service managers.” said Steve Griffiths. “With community partnerships like the one with Caballero Grill, we are able to strengthen the opportunities available to our students outside of the classroom.”
The EMCC culinary program provides students a broad expanse of culinary arts that includes culinary theory and hospitality courses, as well as over 500 hours of lab work in the fully equipped, hands-on kitchen. The college also has an on-campus, student-operated restaurant, Regions, which serves three-course, gourmet lunches during the fall and spring semesters, and is open to the community.
Caballero Grill, located at 1800 North Litchfield Road in Goodyear, is truly a unique restaurant where all food is prepared fresh in-house and serve foods made from top quality ingredients. The kitchen features an actual kettle grill filled with pecan wood, which imparts a subtle smoky flavor to several of their menu items. They feature the only ceviche bar in the Valley, which allows patrons to select their own fresh seafood.