Professional Winner
Stephen Pribish, Sous Chef at Overbrook Golf Club in Villanova, Pennsylvania, won the $10,000 grand prize for his Oven-Roasted Pork Tenderloin with 7 Vegetable Couscous and TABASCO® Green Chimichurri.
Student Winner
Jared Cushman, a chef-in-training at International Culinary Schools at the Art Institute of Fort Lauderdale in Florida, took the competition’s student category prize of $2,500 for his Chipotle Duck Breast Risotto entrée.
Dish Preparation
In keeping with this year’s theme, “Tough Times Call for Tough Chefs,” McIlhenny Company partnered with Delgado Community College instructors and administrators to design the judging session as real-world training for students learning how to create profitable menu items for foodservice businesses.
Judges
Paul McIlhenny, President and CEO of McIlhenny Company, along with top New Orleans chefs – including Chef Justin Devilier, La Petite Grocery; Chef John Harris, Lilette Restaurant; Chef Donald Link, Herbsaint and Cochon; Chef Stephen Stryjewski, Cochon; Chef Chuck Subra, LaCôte Brasserie; Chef Allison Vines-Rushing, MiLa; Chef Tom Wolfe, Wolfe’s Restaurant and Wolfe’s in the Warehouse; and, Chef Sue Zemanick, Gautreau’s – comprised the judging panel and selected the professional and student winners at Delgado Community College in New Orleans, Louisiana.
