I had a fantastic time at the twenty-first annual National Taste of Elegance. I meet a lot great chefs, farmers and the people from the Pork Board. I want to add that the folks from the Pork Board put on a great event and are truly a class act.
The winning chef was chosen based on the following judges’ scores: Taste: 50 points, Appearance: 30 points, Originality: 20 points
|All the competing chefs|
As I expected, the competition was really tough in Baltimore. I’m very happy with my results. I finished in third place and earned the title of Premium Chef and got a bunch of hardware.
|Receiving my award for Premium Chef|
|My Dish:Spiced Slow-Cooked Pork Shank with Gremolata and Black Beluga Lentil Tomato Stew|
|2nd Place – Superior Chef: Chef Jason Santos|
|Jason’s Sous Vide Pork Belly, Honeydew, Raspberry Pudding, Lime Sugar, Pink Pepper|
|1st Pace – Chef Par Excellence: Adam Wells-Morgan|
|Adam’s Duo of Pork|