US Foodservice Show Hosting Culinary Competition

Untitled DocumentMYRTLE BEACH (February 9, 2010)—If you are a member of the restaurant/hotel industry, you can go to the Myrtle Beach Convention Center on Wednesday and watch 18 of the area’s best chefs compete four at a time.

Winners announced!

The American Culinary Federation-certified competition begins at 6:15 a.m. Each chef has 15 minutes to set up their kitchen workspaces, and then they receive a protein that until that moment is a mystery to them. Once they know their proteins (such as fish, chicken, shrimp, beef, etc.), the chefs each have 15 minutes to write an entrée-only menu, using items from a provided pantry.

The chefs then have one hour to prepare four plates of the described menu item. At the end of one hour there is a 15-minute window when the chefs plate the food and present it to three ACF-certified judges.

The top finisher will earn $500, second place gets $300, and third place goes home with a check for $200. Also, every competitor is trying to earn enough points to take home a gold, silver or bronze ACF medal.

Wednesday’s competition schedule is:

Chef Name

 

Start time

 

Larry Carl

 

6:15 a.m.

 

Mike Gadson

 

6:30 a.m.

 

Bradley Labarre

 

6:45 a.m.

 

Ernest Bledsoe

 

7 a.m.

 

Danny Smith

 

8:15 a.m.

 

Mathieu Belzile

 

8:30 a.m.

 

Danny Cerqueda

 

8:45 a.m.

 

Richard Hartnett

 

9 a.m.

 

Ron Andrews

 

10:15 a.m.

 

Nicholas Huckabee

 

10:30 a.m.

 

Corbett Rourk

 

10:45 a.m.

 

Roxanne Mills Trent

 

11 a.m.

 

Robert Wysong

 

12:15 p.m.

 

Ward Morgan

 

12:30 p.m.

 

Tom Mullally

 

12:45 p.m.

 

Taylor Montgomery

 

1 p.m.

 

Paul M. Mangiofico

 

2:15 p.m.

 

Robert Beuth

 

2:30 p.m.

 

The final competitor, Robert Beuth of the Carriage House Club at Litchfield Plantation, is also going to compete in April in Alabama in the ACF Southeast Chef of the Year competition against three other chefs. In recent months he has taken first place at ACF competitions in Charleston and Florida.

Also during the US Foodservice show, many of the company’s foods, products and services will be on display. One of their newest services is OIL2.0, a commercial kitchen oil recycling program.

Used oil is poured directly into special 5-gallon cans via a provided easy-to-install flexible pipe. When the can is full the lid is replaced, and then the can may be carried safely and cleanly through the kitchen and stored until it is picked up and replacement cans are provided. The system is so clean the cans can even be stored right in the kitchen on appropriate shelving units.

Restaurants are paid a small amount of money quarterly for the used oil.

Local restaurant and hotel industry employees are welcome to attend the US Foodservice show between 10 a.m. and 5 p.m. Wednesday. The Myrtle Beach Convention Center is at the intersection of 21st Avenue North and Oak Street.

 

By Becky Billingsley, Myrtle Beach Restaurant News

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Financing

Pricing has driven restaurant sales growth for the past 2 years

The Bottom Line: Restaurant sales have grown for most of the past two years. But they haven't kept pace with menu price inflation, suggesting the industry is saturated again.

Food

Restaurants can learn some foodservice tricks from supermarkets

State of the Plate: Nancy Kruse, RB’s menu trends columnist, says grocers are stepping up their game, and restaurants need to keep up.

Financing

So you are opening a restaurant in a Walmart? Good luck with that

The Bottom Line: The retail giant is adding regional restaurant chains to its stores, giving them some key exposure. But there are some real drawbacks to pay attention to.

Trending

More from our partners