On February 15th, 2016 Chef’s Plate, the ultimate traveling cooking competition, headed to Houston, Texas. Chef Cedric Gavoille competed against Chef Adam Heath in front of a panel of esteemed judges and an audience of the culinary who’s who of Houston at the Culinary Institute LeNôtre. To start guests enjoyed a Nolet’s signature cocktail in conjunction with a butchery demonstration by Master Butcher Doug Piper of Meat & Livestock Australia. Then guests entered the competition arena to watch and taste as the chefs squared off using True Aussie Lamb, Belbosco truffles, and pantry provided by Sysco.
Chef Adam Heath took home the Chef’s Roll trophy, a handmade Paprika knife by Australian knife maker Ferenc Petho, a Golden Ticket to compete in the World Food Championships for a chance to win $100,000 and a commemorative bottle of Nolet’s Gin. #CHEFSPLATEHOUSTON
Chef Cedric Gavoille’s appetizer course
Chef Adam Heath’s appetizer course of Aussie Maple Lamb Sausage with Potato Truffle “bubble Waffle”, Petite Herb Salad & Whipped Goat Cheese
Chef Cedric Gavoille’s main course
Chef Adam Heath’s main course of Charr-Sous Vide Lamb Loin with Grain Cous Cous Blend, Herb Roasted Mushrooms, Turnips and Tomatoes
Chef Cedric Gavoille’s dessert course
Chef Adam Heath’s dessert course of Parsnip Cake with Cream Cheese Sabayon, Raspberries and Carrot Ginger Sorbet Thank you to our sponsors for Chef’s Plate 6:
