On June 13th, 2016 Chef’s Plate, the ultimate traveling cooking competition, was all about grass fed Aussie Beef and the finest of Belgian chocolate. The latest exhilarating installment, sponsored by Aussie Beef & Lamb, Callebaut Belgian Chocolate, US Foods and Melissa’s Produce, took place at the colorful Hedley & Bennett headquarters in Los Angeles, California.
Chef Jason Fullilove competed against Chef Claudette Wilkins in front of a panel of esteemed judges, including Michelin-starred Chefs Timothy Hollingsworth and Luigi Fineo, Chef Anthony Jacquet, Chef Alicia Boada and Chef and World Food Champion Ricardo Heredia. In honor of the epic showdown a who’s who of noted Angeleno chefs and culinary movers and shakers descended on Hedley & Bennett’s hip warehouse space for an evening of great food, drinks, music and more.
During cocktail hour guests mingled and enjoyed craft Pilsners and IPA beers courtesy of Angel City Brewery, a signature Sloe Gin Fizz cocktail by Spirit Works Distillery, Chardonnay from Kieu Hoang Winery of Napa Valley served in Chef & Sommelier stemware and Italian Mineral Water from Santa Vittoria. Renowned photographer Josue Castro took complimentary chef portraits before guests made their way outside to watch the chefs square off.
Sat around communal tables under twinkling market lights, guests watched and tasted as the chefs each created an True Aussie Grass Fed Beef inspired appetizer and entrée using Rox Outdoor Santa Maria Grills and Evo Tabletop Grills. The chefs finished the feast off with a Callebaut Belgian Chocolate-based dessert. The meal was paired with a Cabernet Sauvignon courtesy of Kieu Hoang Winery in Napa Valley and plated on sustainable VerTerra dinnerware.
Chef Jason Fullilove won the People’s Choice Award scoring a handmade Nora knife, while Chef Claudette Wilkins scooped the Judges Award, taking home the Chef’s Roll trophy, a handmade Paprika Knife by Australian knifemaker Ferenc Petho and a Golden Ticket to compete in the World Food Championships for a chance to win $100,000.
Photography by Field Guide. Cinematography by Sam Wells.
Video Recap Including Each Dish
The Competitors’ Dishes
First course by Chef Jason Fullilove: Garden Pea Agnolotti / Aussie Beef Cheek & Tail Ragout / Pea Tendrils / Forest Mushrooms.
First course by Chef Claudette Wilkins: Carne Apache I Beef Tartare, Dried Ancho Chili / Cracked Hominy / Spicy Pickled Daikon / Cilantro / Coriander Blossoms / Avocado / Masa / Micro Greens.
Second course by Chef Jason Fullilove: Aussie Ribeye Duo / Ras el Hanout Spiced Eye / Smoked Ribeye Cap / Caramelized Baby Yams / Pickled Artichoke / California Cheese Bechamel / Red Chili Mustard / Fine Herbs.
Second course by Chef Claudette Wilkins: Res con Mole Negro I Beef with Black Mole / Crispy Santa Maria Brisket / Seared Ribeye / Black Mole With Smokey Beef Dash / Grilled Summer Squash / Aged Cotija / Radish / Vegetables in Escabeche / Purslane / Hoja Santa Chochoyotes.
Third course by Chef Jason Fullilove: Callebaut Chocolate Mason Jar Cheese Cake / Brandied Cherries / Callebaut Pop Rocks / Caramel.
Third course by Chef Claudette Wilkins: Chocolate con Almendra I Chocolate with Almonds / Callebaut Chocolate Fudge Cake / Almond & Baja Olive Oil Semifreddo / Cherry Salad / Almond Praline + Red Mole Bon Bon Mignardise.
Thank you to our sponsors for Chef’s Plate 9:
