Chef Mark Bertram out of avocado competition
<p>This is Chef Mark Bertram's Italian stuffed trout dish that was wrapped in avocado. He paired that with a saffron risotto with lobster and avocado.</p>
<p>Beverly's Chef Mark Bertram finished in the top three of the Chef's Roll Avocado Madness cooking competition this week. The competition started with 300 chefs from all over the world.</p>
COEUR d’ALENE — Beverly’s chef Mark Bertram pulled ahead of the pack once again Monday with a stuffed trout and saffron risotto recipe, but voting didn’t matter this time.
“This round the voting is just for fun,” Bertram said Monday afternoon. “The judges will pick the final two in this round.”
That’s what they did Monday evening and now Bertram is out of the running — but not for lack of effort.
Bertram started a journey when he entered the March Avocado Madness competition earlier this spring. The national competition was hosted by Chef’s Roll, an online resource for chefs. He was one of 300 international chefs who entered the contest, and one of the 64 who were chosen to actually compete.
“I was so excited that I was chosen as one of the 64,” Bertram said. “After getting the email, I was so excited I just sped home. I had to make myself slow down.”
His only hope at that time was surviving far enough into the competition to win a Gunter Wilhelm cleaver, valued at $100.
Little did Bertram know that he would make it all the way to the final three before he shook out of the competition.
“As I advanced through each round it got more and more exciting,” he said.
Bertram wound up winning a chef’s spoon, the cleaver and a black leather knife roll.
In order to advance, Bertram developed a sandwich wrap recipe using avocados, then a taco and guacamole recipe, then a burger recipe using avocados, then an appetizer and finally an entree.
In his final dish, Bertram used a fresh trout caught from his backyard fishing pond. He booked the fish out (removed all the bones), stuffed it with an Italian stuffing, and then wrapped the fish in avocado slices resembling scales and held them on with a sheet of rice paper. He accompanied the fish with saffron risotto with lobster and avocado.
While he garnered the most votes for his dish online, the judges decided to go with the other two entries from the executive chef of the Cleveland Indians and the executive chef at the Carolina Club at the University of North Carolina to compete in the final round.
“I wasn't picked to compete in San Diego. It was a great ride though,” Bertram said after learning the news Monday evening. “This was the notification email sent to me last night. They said I could try again next year.”
The email Bertram received read: “Unfortunately you did not advance to our finals. You will be receiving a black leather JENDE knife roll for making it to the Final Four though in addition to the other prizes you won. Amazing entries throughout the competition — you should be extremely proud. Thank you so much for competing — you are an inspiration!”
Although he won’t be going to the face-off in San Diego next month, Bertram didn’t take the news too hard.
“I’m going to bed feeling like a winner,” Bertram wrote in a message to his supporters Monday night. “I wish I could have represented all of us in San Diego, but my family and I are going to enjoy a much-needed break from Avocado Madness! Thanks so much for all the love and support everyone has shown us this month."