Earlier this week we profiled Maureen Brandt, one of the contestants in the Culinary Challenge to be the next Chef de Cuisine of 150 Central Park, the signature restaurant onboard Allure of the Seas. Today we have another profile from one of the contestants, Beth LittleJohn of Durham, North Carolina. Each chef has a signature dish they are working on and LittleJohn's is preparing an arugula frisée topped with a tempora-fried poached egg.
LittleJohn has been sous chef at Coquette Brasserie, a French restaurant in Raleigh, for a little more than a month. She also has worked at The Carolina Inn in Chapel Hill. She graduated from The Culinary Institute of American in 2006.
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