Chefs Elevate Corn Dogs with Alligator Sausage
Renowned chef Stefani De Palma, a distinguished leader of a team contending to showcase the Americas in a prestigious French culinary competition scheduled for January, was resolute on infusing the essence of her native California into her team’s culinary creations. The recent challenge at the Bocuse d’Or Americas competition in New Orleans demanded the incorporation of regional ingredients from the host city, including wild boar, alligator sausage, grits, and seafood sourced from the Gulf of Mexico.
One of the standout creations from De Palma’s team was a refined corn dog, inspired by the prospect of utilizing alligator sausage in their dish. De Palma, alongside Bradley Waddle, the commis chef on Team USA, delved into the intricacies of crafting a corn dog that embodied sophistication. The corn dog featured alligator boudin enveloped in a luscious batter composed of buttermilk, ground grits, and cornmeal, showcasing the team’s innovative approach to the competition’s requirements.
De Palma’s culinary ingenuity extended to a “California Celebration of Louisiana shellfish,” where a medley of vibrant ingredients such as tomatoes, corn, squash, and squash blossoms harmonized to pay homage to the abundant flavors of California. The chef’s culinary finesse was highlighted during an exclusive interview with the Associated Press at Emeril’s, the renowned restaurant of celebrity chef Emeril Lagasse.
At 35 years old, De Palma has garnered acclaim in the culinary realm through her tenure at Addison in San Diego, under the tutelage of Chef William Bradley. Her ascent to the role of Chef de Cuisine in 2016 culminated in Addison receiving the prestigious three stars in the Michelin Guide in 2022. Transitioning to head Team USA, De Palma becomes the third woman to lead the team since the inception of the Bocuse d’Or competition in 1987.
Bradley Waddle, De Palma’s 22-year-old compatriot and a fellow California native, showcased his culinary prowess honed since the tender age of 9. With a background working alongside esteemed chef Thomas Keller, Waddle’s culinary journey led him to a Michelin-starred restaurant in England before joining forces with De Palma for the upcoming competition. The duo has dedicated their efforts to rigorous training at the Culinary Institute of America in Napa, California, in preparation for the culinary showdown.
The Bocuse d’Or Americas competition features representation from nine nations across North and South America, with only five teams advancing to the finals in Lyon, France, in January. De Palma and Waddle expressed profound gratitude for the opportunity to represent the U.S. among the world’s culinary elite, underscoring their appreciation for the enriching culinary experience in New Orleans. De Palma evoked the sentiment of New Orleans as a haven of soulful cooking imbued with love and bold flavors, accentuating the privilege of working with the exquisite ingredients sourced from the vibrant city.
