Chester Chef Earns Global Kudos in Norway
July 24, 2014

Executive Chef Scott Ryan arrived in Norway a few weeks ago with five trunks of equipment, an assistant, and eight months of planning and practice to compete in the Global Chef's Challenge.

Executive Chef Scott Ryan arrived in Norway a few weeks ago with five trunks of equipment, an assistant, and eight months of planning and practice to compete in the Global Chef’s Challenge.

After preparing 60 plates of four artistic courses for 12 judges, Ryan was declared second runner-up in the international World Association of Chefs Societies competition.

The Chester Township resident said he is ecstatic about his placing, which was the strongest showing ever for an American chef.

“It was pretty intense. I was pretty excited to be second runner up,” he said last week. “I wouldn’t have changed a thing.”

Coming in second to Christopher Davidsen was nothing to be ashamed of.

“This guy was phenomenal — he was really that good,” Ryan said.

A chef from Hong Kong was third runner-up, he said, and, although no award was announced, he said the Swiss chef was probably number four.

Each chef and assistant were given five hours to prepare the works of edible art for each judge and two hours to get them “plated,” he said.

During those five hours, Ryan and his apprentice, Brandon Veres, were scrutinized by judges for their kitchen practices, such as cleanliness and organization as well, Ryan said.

The crowd of between 200 and 300 also had a chance to savor some of the finest culinary masterpieces in the world.

Attending the conference, which included other culinary competitions as well, costs about $800 per person, so Ryan and the other chefs were performing for a serious audience of gourmands, he said.

Ryan’s plans to compete jelled when he won the 2012 National Chef of the Year title at the American Culinary Federation competition in Las Vegas. This boosted him to the Global Chef’s Semi-final Challenge in 2013, which he also won.

That victory qualified him to represent all of the Americas at the July 3 event in Stavanger, Norway.

Held every two years, the WACS World Culinary Congress event also featured chefs from Australia, Hong Kong, Italy, Norway, South Africa and Switzerland. None of the final championship judges were from any of those countries, Ryan said.

Eight months ago, qualifiers were given a list of the four sponsored ingredients, one for each course: halibut, Wagyu beef, wasabi and tea.

Halibut, a light fish, was scheduled for the first course.

Wagyu beef — known worldwide for its marbling characteristics and naturally enhanced flavor, tenderness and juiciness — was required in the second course. Wasabi, a condiment that is prepared from the ground, thick pungent greenish root of an Asian herb, was to be included in the third dish and tea was an ingredient in the last dish.

Ryan said his menu took lots of planning time.

“I’ve been working on it for eight months, including two or three months of practice,” he said.

He tapped friends, colleagues and people he had trained with to help him develop dishes with the right textures, colors and flavors.

“It was kinda artful,” he said, adding the experience was worth all the stress and prep, just because of the opportunity to expand his knowledge.

“That’s the neat thing about our business — we never stop learning,” Ryan said. “You can never learn enough.”

His efforts weren’t ignored by his employer, The Country Club in Pepper Pike.

General Manager Robert Josey said Ryan’s expertise and international visibility reflect well on the club.

“Chef Scott puts a tremendous amount of hard work and passion into everything he does and we are extremely proud of his accomplishments,” he said. “The Country Club is celebrating its 125th anniversary this year, and his achievement was a very special addition to our slate of activities.”