Some behind the scenes shots from the competition Wednesday night.
The competition was for new chefs. Chip Singer and I were pitted against each other in a “battle Royale” as Alton Brown would say. In this case, we weren’t in Kitchen Stadium on Iron Chef, but we were in Papi Tino’s snug cooking space on East Sixth Street here in Austin.
Below: The night’s menu.
We had about 4.5 hours to prepare 50 portions of each dish. I think it went pretty smoothly, thanks to Chef Lalo’s outstanding guidance and team. He provided help all along the way, especially with practical issues like keeping food warm during service. He made an emergency run to the store when my lentils ended up overcooked.
Chip and I both did meat-free selections for the guests, who had paid $35 a head for the three-course-plus-drinks evening, which was sponsored by Wahaka Mezcal and Vess Consulting, a local events organizer/marketing company.
Below: Chip plating like a champ.
Below: My original plating layout.
Below: Chef Lalo’s plating (the one we used).
Below: Chef Lalo, me, Chef Marko from The Natural Epicurean/Balcones Springs Resort, and Chip Singer.
I was lucky to have won by a slight margin. Now I’m going up against students from other cooking schools in Austin on September 26. Come out and show your support! I’ll be developing a new dish for that night.
Here’s an Austin Chronicle article about the evening – http://www.austinchronicle.com/blogs/food/2012-09-07/culinary-school-students-compete-at-papi-tinos/