On October 16th three chefs from across Texas will compete in the final competition of Chefs Under Fire, hosted by Keeper Collection, an on-line community and resource for all things food and wine.
Earlier this year three regional competitions were held in Dallas/Ft Worth, Houston, and Austin/San Antonio. Chef Daniel Valenzuela, a student at the Auguste Escoffier School of Culinary Arts, won the Austin regional competition with his dish of red snapper, two ways.
Valenzuela will be joined by Chef Kevin Martinez of Tokyo Cafe; (Dallas/Fort Worth) and Chef Harold Wong of Azuma Sushi & Robata Bar (Houston). During the final competition, the finalists will prepare their own unique recipe featuring preselected, required ingredients, to a panel of celebrity judges and the audience.
Judges for the finals will be David Bull of Congress Austin, Tyson Cole of Uchi & Uchiko, and Kent Rathbun of Kent Rathbun Concepts. The prize: a seven night stay for four people at a luxury resort on Cabo San Lucas.
General admission tickets to the event are $45. Small bites from Chef Josh Watkins of The Carillon, beer from Saint Arnold Brewery, and various wines will be available.
Chef Daniel Valenzuela [Photo: Chefs Under Fire]