Mark Bernetich, Corporate Chef with SYSCO Food Services of Portland, Inc.

The USA Rice Federation recently teamed with SYSCO Corporation, a leading foodservice distributor, for a "Rice on the Menu" contest. SYSCO chefs from across the U.S. rose to our challenge with dozens of innovative entries that prove rice is ideal for foodservice today.

The Grand Prize winner was Mark Bernetich, Corporate Chef with SYSCO Food Services of Portland, Inc., with Dungeness Crab Fried Rice. Mark successfully capitalized on rice's versatility and took this everyday American favorite to the next level by choosing ingredients unique to his area for regional flair.

Read on to learn more about Mark and his views on cooking.

Mark Bernetich's Professional Background
	Worked in Portland area for 20+ years; also worked in Alsace and Burgundy, France Experience includes: Hayden’s Lakefront Grill (Executive Chef), Heathman organization, Ron Paul restaurants, Tony Robbins Guest Chef SavuSavu, Fiji

	What inspired you to create the winning “Rice on the Menu” recipe?
	I was thinking about Hawaii and the delicious fried rice dishes they do over there. To give it my own touch, I wanted to make sure the dish represented my philosophy of using straightforward foods and had regional ingredients such as the Dungeness Crab from the great Pacific Northwest.
	How do you use rice in your operation to showcase its versatility?
	I appreciate how many different types of rice are available and how each can be applied to so many dishes. For instance, using arborio to create a risotto-style dish, or using sticky rice with truffles for flavor, or even using leftover rice to make a stir-fry that tastes like a million bucks.
	How would you describe your cooking style/philosophy?
	Make food straightforward – avoid all the fancy names and ingredients. It’s important for consumers to recognize what they are seeing on a menu so they feel comfortable ordering it.
	What’s your favorite type of cuisine and why?
	For cooking, I tend to like hearty foods because nothing is more challenging than a good braised short rib. For eating, I really enjoy ethnic foods like Mexican because they are always packed with flavor.
	What current food trend most affects what you do?
	There is a definite shift toward lighter foods, but with more flavor. So when a dish doesn’t need something – don’t use it.
	What’s the one ingredient your kitchen will never be without and why?
	Butter. It goes with so many different things. The key is moderation.
	What’s your favorite kitchen tool?
	Shun knives. They are incredibly sharp and hold an edge for months. They’re ideal for use in your kitchen at work or at home.
	Most delicious/memorable dish you've ever eaten?
	Poke Pinecones at Allan Wong’s in Honolulu, Hawaii. It was so simple, but with a very hip presentation - it looked like miniature pineapples, which reflected the region’s food influences.
	Advice for aspiring chefs?
	Don’t worry about the paycheck – just work at a good place that respects what you do and get some valuable experience for your resume.