Chef’s Plate 14: LA

 

On Monday, August 14th 2017, Chef Tim Hollingsworth’s Otium in Los Angeles set the stage for the first regional heat of the 2017 KAABOO ROCK’N CHEF COMPETITIONPresented by Chef’s Roll.

Alexander Suástegui, Executive Chef at Lucas Local in Mexico City, and Steven Papa, former Sous Chef at Petit Trois in Los Angeles, went head to head for a chance to win a custom 8″ Nora Knife, JENDE leather knife roll, and a spot to compete at the ROCK’N CHEF Final at the 2017 KAABOO Festival in San Diego.

Guests mingled during social hour, enjoying wines by Mira Winery and beer from Bitter Brothers Brewing Co., before taking their seats to watch and taste as each chef created a separate three-course meal plated on Front of the House plateware. Executive Chef Alexander Suástegui ultimately clinched victory, securing  a spot in the ROCK’N CHEF Final, where she will compete against three (yet to qualify) San Diego chefs in front of a panel of expert judges and KAABOO attendees in the “winner-takes-all” challenge on Saturday, September 16.

Participating judges for Chef’s Plate 14 included Jon Granada, Executive Sous Chef at Otium; Bruce Kalman, Executive Chef at Union; Dakota Weiss, Chef/Partner of Sweetfin Poké and Estrella; Claudia Sandoval, Executive Chef of Claudia’s Cocina and MasterChef Season 6 Winner; and Alicia Boada, West Coast Technical Advisor for Callebaut Chocolate.



Chef Steven’s first course: “Inasal” Del Pacifico Shrimp • annatto • calamansi • plated on FOH Tides plate

Chef Alexander’s first course: Del Pacifico Shrimp Aguachile Tatemado • persian cucumber • onion • avocado puree • Fresh Origins hibiscus flower • plated on FOH Kiln plate

Chef Steven’s second course: “Kaldereta” beef cheeks • chorizo de bilbao • olives • peppers • plated on FOH Kiln plate

Chef Alexander’s second course: Birria stewed beef cheeks with adobo norteño • chilaca and corn beans • coriander and onion foam • onion and tortilla powder • Fresh Origins petite watercress • plated on FOH Kiln plate

Chef Steven Papa’s third course: “Sans Rival” meringue • buttercream • mango • Callebaut Single Origin Ecuador Chocolate • plated on FOH Kiln plate

Chef Alexander’s third course: Callebaut Single Origin Ecuadorian Chocolate Mousse avocado • pistachios • Fresh Origins hibiscus flower • plated on FOH Trillium bowl


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