Bayard-Franklin Shows Off her Culinary Expertise to Win a Spot at the Finals Competition in Napa

(Cambridge, MA, February 20, 2008) – Monday night at The Cambridge School of Culinary Arts, Elise Bayard-Franklin was announced the winner of the 6^th Annual S.Pellegrino^TM Almost Famous Chef^SM New England Regional Competition. Assembled celebrity judges Anthony Susi of Sage Restaurant, Keith Poole of Silks at Stonehedge Inn, Rebecca Newell of The Beehive, and media judges Eric Grossman of CitySearch Boston, Rachel Travers of The Boston Globe, and freelancer Alison Arnett, awarded Bayard-Franklin the highly respected regional title and a chance to compete at the Finals Competition to be held at The Culinary Institute of America at Greystone, in Napa Valley, Calif., March 7–10. At the Finals event, Bayard-Franklin will vie against nine other competitors from regions across the United States and Canada for the chance to win the $10,000 cash prize, a valuable career opportunity to work with a nationally recognized chef, and the honor of becoming the next S.Pellegrino Almost Famous Chef.

Bayard-Franklin, a graduate of both The CSCA’s Professional Chef (’06) and Professional Pastry (’07) programs, is currently honing her skills at SuSu Bakery Boutique in Wellesley, Massachusetts. Elise was given two hours to prepare her unique signature dish recipe, Seared Duck Breast with Creamy Polenta, Mushroom Ragoût, and Asparagus, in a fast-paced kitchen with tough competition from seven fellow culinary students representing The Cambridge School of Culinary Arts, Johnson & Wales University – Providence, New England Culinary Institute, and Southern New Hampshire University. After some hard-hitting evaluation from the judging panel, Bayard-Franklin was met with enormous applause as she was announced the competition winner during a grand tasting reception hosted by the school.

According to judge Rebecca Newell, Executive Chef at The Beehive in Boston, “Elise’s dish was at a standard well beyond her years. Her efforts exemplified the quality of student that The Cambridge School of Culinary Arts produces and that S. Pellegrino fosters through the Almost Famous Chef Event.”  

“I just want to thank S.Pellegrino for the opportunity to compete in the Finals Competition in Napa, as well as everyone at The CSCA who have helped me along the way,” said Bayard-Franklin. “I think that my training in both savory and pastry will allow me to create dishes that push the envelope and blur the lines a little.”

Staying true to its brand heritage, authenticity and support for the culinary community, The Almost Famous Chef Competition was created by S.Pellegrino® Sparkling Natural Mineral Water as a way to connect and encourage mentoring between top culinary students and highly respected chefs and influential media.

Elise Bayard-Franklin: Winner 2008 S.Pellegrino™ Almost Famous Chef^SM

The New England Regional Winning Dish: Seared Duck Breast with Creamy Polenta, Mushroom Ragoût, and Asparagus