SAN LUIS OBISPO, CA – On Friday, July 24, Cal Poly Executive Chef, Michael Albright and Sous Chef, James Hauser will compete in the Garlic Bowl MMXV. This competition is part of the 37th annual Gilroy Garlic Festival.
Albright and Hauser will compete against the 2014 Champions, Santa Clara University, Chico State University, and the University of San Francisco. Chefs from each school will prepare, plate, and serve two dishes, each containing at least six cloves of garlic, to a panel of expert judges. The winning team will win a $5,000 scholarship for its school.
Garlic Bowl MMXV is the start of three days of intense cooking competitions at the festival. It will kick off on Friday, July 24 at the Garlic Cook-Off Stage. The festivities will be hosted by Dan Rusanowsky, the radio announcer for the San Jose Sharks.
Michael Albright, Executive Chef (on right)
Michael Albright joined Cal Poly in the fall of 2011 as Executive Chef of Campus Dining. Albright has lived on the Central Coast for 23 years, working in the restaurant industry for 35 years. He began cooking at a very young age in his parent’s restaurant and catering business in Los Angeles. Growing up, he worked in various restaurants in Los Angeles, sharpening his skills. Albright eventually moved to the Central Coast to consult on a restaurant night club. He was later hired on as the executive chef at the Gardens of Avila at Sycamore Mineral Springs. While there, he had the chance to work with some culinary greats like Jacques Pepin, Michel Richard, and Julia Child. From there he opened Steamers of Pismo for the McClintock’s Group and became corporate executive chef three years later. Albright is passionate about working and living through Cal Poly’s motto of “Learn by Doing.”
James Hauser, Sous Chef (on left)
James Hauser joined Cal Poly in the spring of 2013 as Sous Chef of Campus Dining. Hauser began his culinary career in 1999 after finding his passion for cooking from his family. He attended culinary school at the California Culinary Academy and the Scottsdale Culinary Institute in Arizona, both Le Cordon Bleu. While attending culinary school he worked at the Scottsdale Plaza Resort in the banquet kitchen as the garde manger and catering cook. Hauser has also worked for many Central Coast restaurants including Robins in Cambria, Catering Unlimited, Epic Weddings, and Lido at Dolphin Bay Resort. He has also worked at the Dairy Creek Golf Course, starting as kitchen manager and working his way to executive chef.