Steve Martin, president of the Myrtle Beach Chapter of the American Culinary Federation, and competition judge, Certified Executive Chef Ray Farmer of Halperns' Purveyors of Steak and Seafood, conducted a preparatory meeting on Monday night. They explained the competition process to the chefs and answered their questions.
Dueling chefs On Jan. 29 the Southeastern Chefs Competition began, and it continues through Jan. 31. Almost 90 chefs are competing for gold, silver and bronze American Culinary Federation medals, cash, trophies and other prizes. It’s at the Myrtle BeachConvention Center in conjunction with the Hotel, Motel and Restaurant Supply Show of the Southeast. Four chefs at a time are in side-by-side kitchens. They don’t know what foods they have to use until their time slots begin, and then they each have 1 hour and 45 minutes to produce six identical meals with an entree, starch and vegetable. Many contestants are from North and South Carolina, but there are also competitors from as far away as Connecticut and Michigan.
Click HERE to check out the action from Day One, and click HERE to see what went on during Day Two. Day Three, with medal results, is HERE.
