Chef Julianne Gutierrez
 
Chef Julianne Gutierre, 2017 Chef Recipe Contest WinnerChef Julianne Gutierrez was three years into pursuing a bachelor’s degree in English when she realized what she really wanted to do was work in the culinary field.

“I just loved the energy and creativity of the kitchen,” Gutierrez says.

Gutierrez began working in foodservice as an afterschool job, starting at McDonald’s when she was just 15 years old.

“The longer I worked in restaurants, the more I realized that this was the career path for me,” she says.

After Gutierrez completed her bachelor’s degree, she attended culinary school at Reynolds Community College in Richmond, Virginia. She did an apprenticeship and later worked as a restaurant supervisor. Currently, Gutierrez is cooking for Waypoint Seafood & Grill in Williamsburg, Virginia.

For the past five years, Gutierrez has worked with and been mentored by Chef Hans Schadler. His influence is apparent in her winning recipe. With her Duck Schnitzel with Honey Mustard Pretzel Spaetzle, Creamed Brussels Sprouts and Beurre Noisette, Gutierrez sought to update a traditional classic with a modern twist.

“I thought that doing a schnitzel would be an excellent way to showcase the flavor profile of duck.”

The judges who sampled the winning recipe definitely agreed. They loved how each component came together to create a harmonious and flavorful dish.

Gutierrez first learned about Maple Leaf Farms duck during her apprenticeship program at Colonial Williamsburg. She loves the versatility of duck legs and feels they can be used for many applications.

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