Tri-Tip Top
SDSU chef Kris Saradpons Tri-Tip Trio won an American Culinary Federation Gold Medal.
It was 5 p.m. on Thursday, July 14, and Kris Saradpon, San Diego State’s cold prep kitchen assistant manager, knew the next 60 minutes would be decisive.
In that hour, he and five other talented young chefs would be chopping, marinating, stuffing, braising, searing and otherwise preparing a two-pound piece of beef for the judging panel at the 11th annual Culinary Challenge of the National Association of College and University Food Services.
When the winners were announced, Saradpon’s Tri-Tip Trio took top honors, besting an “Orange Ginger Marinated Tri-Tip” by just three-tenths of one point, and earning an American Culinary Federation Gold Medal.
A case of nerves
It was Saradpon’s first trip to the national competition. Earlier this year in the Pacific regional meet, he outshone eight other chefs to earn a gold medal and a place at the finals in Dallas.
“The nerves still get to me sometimes,” Saradpon admitted. “When I tasted my sauce at this year’s regional competition, I noticed my hand shaking. Like an actor, if you don’t get a case of nerves, you’re probably not invested enough. But I wasn’t as nervous at the national challenge. I felt good.”
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Talent that runs in the family
Culinary competence runs in the Saradpon family. His father cooked for the Navy for two decades. His mom prepared a big family dinner most nights; her lasagna is still Saradpon’s comfort food.
Young Kris had little interest in food preparation, but after earning a degree in political science, he decided to change course and enroll in the culinary arts program at Grossmont College.
The instructor, David McHugh, had been top chef at Hornblower Cruises and Events. He hired Saradpon at Casa de Mañana, a retirement community in La Jolla, and the young chef then followed McHugh to SDSU Dining Services, where McHugh is executive chef.
Culinary body building
“He taught me not only how to cook, but also how to compete,” Saradpon said. “Dave says cooking is to culinary competition as going to the gym is to body building.”
As a body builder would, Saradpon spent hours rehearsing for the national competition. Contestants prepare a full meal using only two single induction burners and following strict dietary and nutritional guidelines.
“He did about two dozen practice runs,” McHugh said. “Kris is his own driving force behind the talent. He is also very charismatic, but not in a boisterous way.”
Eating with our eyes
Saradpon’s Tri-Tip Trio presents the beef in three ways: raw and finely chopped; seared as a steak; and braised like a pot roast. Each preparation has its own accompaniments ranging from Dijon mustard and micro greens to mushroom duxelle, batonnet zucchini, caramelized red onions and a crunchy potato gaufrette to hand-mashed Yukon Gold potatoes with a rich brown sauce, peas, and tournee carrot.
“I like foods simple and tasty with layers of compatible flavors like the harmony in a piece of music,” Saradpon said. “Fresh, appealing ingredients are best because we all eat with our eyes as well as our mouths.”
SDSU Dining Services runs all campus dining services, and plans to offer Saradpon’s dish as part of its Culinary Theater, featuring the talents of Dining Services chefs in East Commons during the fall and spring semesters. Visit the SDSU Dining Services website for more information.
