Center Stage Final

On Monday, November 7th Chef’s Roll flew four finalists to Los Angeles for the last round of our Center Stage competition at one of the premier chef placement agencies in the country, Brad Metzger Restaurant Solutions Hospitality Recruitment. Throughout the day Logan Kendall, Joseph Bott, Fatima Ali and Brandon Duley faced a series of tests, including an appetizer challenge, whole fish butchery and entrée challenge, in addition to creating a team dessert.

Our panel of judges, which included Michelin-starred Chef Jason McLeod (CH Projects), Chef Chad Minton (Founder, True Cooks), Brad Metzger (owner BMRS), Sarah Christopher (Senior Director Of Culinary Recruitment at Brad Metzger Restaurant Solutions), Chef Alicia Boada (West Coast Representative, Callebaut) and Chef’s Roll co-founder Frans van der Lee, were tasked with determining the winning Stagiaire. The judges were continually impressed by the dedication and professionalism shown by each of the contestants. After withdrawing to deliberate, the stage opportunity was awarded to Fatima Ali for her impeccable execution, focus and skill throughout the day. Her placement will be held at the participating Michelin-starred restaurant of her choice, paid for by Chef’s Roll.

Chef’s Roll would like to extend a big thank you to our sponsors: Minor’s, Texas Beef Council, Fresh Origins, Callebaut Chocolate, US FoodsArc Cardinal, Lost Car Chef Apparel, Solid Teknics and Chef Spoons in addition to our judges and Brad Metzger and his team for graciously hosting the competition.

Finalist dishes and descriptions below:

Appetizer: Lemongrass • Fig • Chile • Pecan • Beef by Logan Kendal

Appetizer: Lemongrass • Fig • Chile • Pecan • Beef by Logan Kendall.

Appetizer: Beef Tartare Potato Chip with Bacon Aioli by Joe Bott.

Appetizer: Beef Tartare Potato Chip with Bacon Aioli by Joseph Bott.

Appetizer: Beef & Bacon Tartare by Brandon Duley.

Appetizer: Beef & Bacon Tartare by Brandon Duley.

Appetizer: Coulotte Tartare Cobb Salad by Fatima Ali.

Appetizer: Coulotte Tartare Cobb Salad by Fatima Ali.

Entrée: Sea Bass Crudo with Beets, Persimmons, Turnips and Heirloom Okra by Logan Kendall.

Entrée: Sea Bass Crudo with Beets, Persimmons, Turnips and Heirloom Okra by Logan Kendall.

Entrée: Seared Sea Bass with Anson Mill Blue Corn Porridge with Pine Nut Gremolata & Carrot Purée by Joseph Bott.

Entrée: Seared Sea Bass with Anson Mill Blue Corn Porridge with Pine Nut Gremolata & Carrot Purée by Joseph Bott.

Entrée: Seared Striped Sea Bass with Pine Nut Jasmine Rice Pilaf, Coconut, Lemon & Ginger Foam by Fatima Ali.

Entrée: Seared Striped Sea Bass with Pine Nut Jasmine Rice Pilaf, Coconut, Lemon & Ginger Foam by Fatima Ali.

Entrée: Sea Bass Chowder Risotto with fresh Clams, Bacon, Leek, Chive, fried Potatoes & Micro Celery by Brandon Duley.

Entrée: Sea Bass Chowder Risotto with fresh Clams, Bacon, Leek, Chive, fried Potatoes & Micro Celery by Brandon Duley.

Dessert: Callebaut Ecuador Single Origin chocolate banana bread with foraged walnut crumble & torched meringue by Logan Kendall & Joseph Bott.

Dessert: Callebaut Ecuador Single Origin chocolate banana bread with foraged walnut crumble & torched meringue by Logan Kendall & Joseph Bott.

Dessert: Hazelnut Fritter with Callebaut Ecuador Single Origin, Vanilla Bourbon Ice Cream & Callebaut Chocolate Crispearls by Fatima Ali & Brandon Duley.

Dessert: Hazelnut Fritter with Callebaut Ecuador Single Origin, Vanilla Bourbon Ice Cream & Callebaut Chocolate Crispearls by Fatima Ali & Brandon Duley.

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