Easton, MD – The Creative Clam Challenge took place on March 20, at the Sea Watch International booth at the International Boston Seafood Show.
Numerous creative recipes were submitted by the culinary students across the country. After much deliberation, Sea Watch International’s research and development team chose the two finalists to compete in the Fourth Annual Creative Clam Challenge, Shylicia Heyward and Joseph Schweikhardt.
“This contest has become a huge draw for Sea Watch at the show. The attendees are always looking for fresh ideas and it doesn’t get any fresher than students”, Guy Simmons, VP Marketing and Product Development.
The Final Contestants!
Shylicia Heyward, from Johnson & Wales University, RI
Shylicia Heyward from Boston, Massachusetts, was selected to compete as a finalist in the “Sea Watch Creative Clam Challenge” for her recipe of “Marinated Clams and Pork Wonton Tacos”. Her passion for cooking blossomed at an early age. Whether it was peeling apples and potatoes to whatever she could get her hands on; she wanted to experience it all. Shylicia started cooking at age 2 with the aid of her grandmother and mother. Since those days she has managed to live by the phrase “K.I.S.S.”, or “Keep it simple stupid”. Currently, she is a student at Johnson & Wales University, studying Food Service Entrepreneurship. Shylicia’s food service experience is rapidly evolving from working with caterers, to being employed as a Sous Chef at Mississippi’s’ in Roxbury to her current position as a Teaching Assistant at Johnson & Wales University. Her current short-term goals are to graduate from Johnson & Wales University and enter in to the MDP, Management Development Program and to travel. Shylicia’s long-term goals are to open up a food truck and Bistro style restaurant.
Joseph Schweikhardt from Le Cordon Bleu in Austin Texas
Joseph Schweikhardt was selected as a finalist for the Creative Clam Challenge with his recipe for Clam Cheese. Joe went to high school in Eagle Grove, Ia. in 1995 and shortly after joined the Navy where he became an Aircrew Survival Equipment man. He was stationed at Helicopter Combat Support Squadron Three in San Diego, CA. a Search and Rescue training command. From there he was sent to Helicopter Combat Support Squadron Four in Sigonella, Sicily “The Navy’s Premiere Heavy Lift Combat Support Squadron”. His last duty station was in Kaneohe Bay, Marine Corps Base Hawaii where he worked in Marine Aviation Logistics Squadron 24’s Paraloft.
After being Honorably Discharged in 2005 he moved to Houston, TX. During his time in Houston he worked for the Museum of Fine Arts, Houston for the past 5 years as an Art Technician. Currently he has been attending Le Cordon Bleu College of Culinary Arts, Austin for the past 7 months where he has been refining and learning new cooking techniques.
RESULTS
After hundreds of visitors at the Boston Seafood Show tasted both recipes and placed their votes for their favorite, the votes were tallied and Shylicia Heyward was selected as the winner for the Creative Clam Challenge with her recipe for Marinated Clams and Pork Wonton Tacos. “I was thrilled by the support the contestants received from the show guests. I hope they gained a new appreciation for their own talents and potential”, said Guy Simmons, Vice President of Marketing & Product Development for Sea Watch International.
About Sea Watch International
Sea Watch is located in Easton, Maryland and is recognized as the largest harvester and processor of clam products in the world. Over the past 33 years, Sea Watch has taken its place as the leader in offshore clamming. Sea Watch operates 26 of the most powerful and technologically advanced vessels to harvest clams which are processed in our 3 state-of-the art processing plants operating under approved FDA and HACCP plans. Our processing plants are located in Maryland, Delaware, and Massachusetts. Sea Watch offers an extensive line of frozen and canned clam products which include: clam chowder, clam strips, clam sauces, chopped clams, clam juice and clam concentrates. Sea Watch also offers value added seafood products such as crab cakes, calamari and shrimp, which are available for co-pack. For more information regarding Sea Watch International, contact Guy Simmons at 410-822-7500 or visit www.seawatch.com.
Source: Sea Watch International