Steve Petusevsky’s quest to score one of two executive chef jobs at Google’s Mountain View headquarters continues, as he revealed he is one of three finalists.

South-Florida Sentinel “Vegetarian Today” columnist and chef Petusevsky wrote about his participation in the next phase of the Google chef search.

As part of the application process, he and the other two competitors have a new task: they each must make a meal for 100 guests. Petusevsky brought along a special ingredient from Florida that he hoped would give him an edge against the other chefs:

The day before my trip, I was at Caspian Persian market in Plantation where I found saffron sugar. This was the inspiration for my dessert. I caramelized the golden saffron sugar and drizzled it over the warm rice pudding before sprinkling in pistachios, fresh pomegranate seeds, dates and pine nuts.
The great Google chef quest has been going on for several months now, beginning in August 2005. A cynical person might suggest Schmidt, Page, and Brin have been enjoying the services of some talented chefs for free during this time; certainly it can’t take six months to decide who makes a better omelet.

The menu Petusevsky prepared for the second phase, to go along with that saffron sugar-infused rice pudding, appeared in his latest article for the Sentinel:

It includes black bean soup with chipotle chili;
chocolate and orange South Florida sunshine salad with pomelo, grapefruit, arugula, fennel, queso blanco and pomegranate vinaigrette;
authentic Hungarian chicken Google-asch with cracked caraway, smoked paprika and lemon quinoa spaetzle;
cruciferous vegetable mix with poppy glaze;
and spicy Thai green curry coconut calabasa squash stew with seared tofu.

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David Utter is a staff writer for Murdok covering technology and business.