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Broward College's Culinary Competition Crowns Winner

Broward College's Culinary Competition Crowns Winner

 Chopped2, showcased Small Disadvantaged Businesses (SBD)

to College entities that utilize catering services


Fort Lauderdale, FL (Monday, April 11, 2016) – On Friday, April 1, contestants and judges gathered at Broward College's South Campus library for this year's cooking competition, Chopped2. At the end of the battle, S&J Catering of Miramar won the 2016 honor of being Broward College's Chopped Grand Prize champion.


The first Chopped Broward College-Style catering competition, based on the popular Food Network show Chopped, was held on December 4, 2014. This fun, dynamic, and creative contest which introduced Small Disadvantaged Businesses (SDB) to departments at Broward College was created by the College's District Director of Supplier Relations and Diversity, Dicky Sykes.


This year's prize package has expanded; included 13 Broward College catering opportunities; a $100 Williams-Sonoma gift card, courtesy of SDI International; professional Chef's knives and a signed cookbook courtesy of Chef Jean Pierre; and a host of gifts from the College's Department of Continuing Education. 


This year's winning team, S&J Catering a family-owned business based in Miramar, consisted of Jacqueline and Steve Mosely. Prior to starting their business in 2002, Jacqueline worked in corporate America, and Steve was the executive sous chef at the Tower Club in Ft. Lauderdale, and a chef at the Diplomat's Hollywood Prime Steakhouse. "Winning this award was an honor for us," said Jacqueline, a 2010 graduate of Broward College. "It showed us how far we have come, and how much we have accomplished. To be selected will be worn as a badge of honor."


S&J Catering's winning, three-course menu consisted of:

  • Hors D'oeuvres: Mini arepas with sour cream and guacamole; jerk chicken satay with spicy mango mustard; shrimp-tini, jumbo shrimp served in mini martini glasses
  • Entrée: Bourbon-marinated churassco steak (Black Angus skirt steak, marinated for 48 hours, then char-grilled and served with a Bourbon-scented chimichurri sauce) accompanied by roasted yucca and red bliss smashed potatoes
  • Dessert: A mini trio consisting of Floribbean bread pudding with Bourbon sauce, S&J's signature mini red velvet cheesecake shots, and caramel flan


In addition to Jacqueline Mosely two other Chopped2 participants are either a current student, or an alumna of Broward College:

  • Revella Hadley, president, Black Swan Catering, alumna
  • Melissa Waite, assistant catering director at S&J Catering, current student


Judges for the event were:

  • Dale Holness, Broward County Commissioner
  • Dicky Sykes, district director, supplier relations and diversity, Broward College
  • Dr. Avis Proctor, president, North Campus, Broward College
  • Dr. Rolando Garcia,  president, South Campus, Broward College
  • Gregory Haile, general counsel and vice president of public policy and government affairs, Broward College
  • Claire Taratina Rossi, captain, United Airlines
  • Thomas Olliff, senior vice president of administration, Broward College
  • Chef Jean Pierre, Chef Jean Pierre Fort Lauderdale Cooking School


For more information on the Chopped Broward College-style, contact Dicky Sykes, district director of supplier relations and diversity, at (954) 201-7307, or



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