Contestants showcase skills in Chopped East Texas - KLTV.com-Tyler, Longview, Jacksonville, Texas | ETX News

Contestants showcase skills in Chopped East Texas

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Contestants Brad Maule and Shelley Brophy Contestants Brad Maule and Shelley Brophy
Contestants Michelle and Craig Smith Contestants Michelle and Craig Smith
Contestants Aaron and Emily Montes Contestants Aaron and Emily Montes
Contestant Julian Clay Contestant Julian Clay
NACOGDOCHES COUNTY, TX (KTRE) -

Four different couples showcased their skills during this year's Lumberjack edition of Chopped; a Food Network cooking TV series. Chopped East Texas may be the Lumberjack edition, but the same rules of the show applied Tuesday Night.

"There will be three rounds; appetizer, entree, dessert," Julian Clay, Chopped contestant, said.

Contestants were judged based on the three key components.

"Taste, creativity, and presentation," Christian Mailloux, Chopped judge, said.

This is the first year Stephen F. Austin State University hosted the event.

"We basically just thought of it as a way to help the program; help SFA, help more people become more aware of the hospitality program, and just put on an event for the community," Clay said.

The community of Nacogdoches certainly showed their support.

Contestants Craig and Michelle Smith have always been fans of chopped.

"We are big foodies, so we watch the food network quite often," Craig Smith, Chopped contestant, said.

The couple once owned a bed and breakfast in Nacogdoches and catering business, so they are no rookies when it comes to creating meals. Having to use a mystery ingredient like grape jelly was no issue for the duo.

"We will do our best to mix it in. We will do our best to disguise it," Smith said.

Hospitality senior Julian Clay feels you must find a balance between each meal in this competition.

"You can't be strong in taste in the creative aspect and then it not be pleasing."

There were five different guest judges present who were excited to get a taste of Nacogdoches.

"I think the best part is seeing the creativity out of each individual person. Food is unlimited, so it's just a matter of each individual making something completely different than the next," Mailloux said.


All proceeds from the event will be used for student enrichment programs within the hospitality administration program at SFA.

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