Three world-class chefs from Waypoint Seafood & Grill stole the show at the 2018 North Carolina Restaurant & Lodging Expo in August, earning medals during a live cooking competition sanctioned by the American Culinary Federation (ACF).
ACF is the nation’s largest professional culinary-focused organization and is the only accredited certifying body.
Participating in the event’s Culinary Salon and Hot Food Competition were Waypoint chefs Andres Sandoval, Matthew McGuire and Stephen Perkins, CEC, AAC.
Chef Perkins earned first place in the green farm-to-table category and was awarded a silver medal overall in the professional division of the Hot Food Competition.
The category, which promotes green, sustainable, and local food cooking, required four plates of a single entrée from locally sourced and shopped-for ingredients. Other requirements included bone-in pork rack, pork belly, peaches, farm stand corn, zucchini and yellow squash.
After shopping for the ingredients Chef Perkins was allotted one hour to prepare his menu which featured Southern-inspired pork rack and belly sourced from Hickory Nut Gap Farm; bacon wrapped loin with red chili adobo, garlic pork belly sausage and apple cider and sorghum glazed ribs; orzo with sweet corn “mac and cheese;” toasted garlic greens; and a medley of peaches, squash and tomatoes with black berry pickles.
Chefs Sandoval and McGuire competed as a team in the Mystery Basket category of the division’s Hot Food Competition, also winning first place in their category and a silver medal overall. Upon receiving their mystery basket, Sandoval and McGuire had thirty minutes to create a four-course menu, of which they had to prepare 10 portions of each for a total of 40 plates.
The pair then had three and a half hours to cook and present their creations, which featured Chesapeake inspired seafood bisque; seared Carolina shrimp with golden beet puree and bacon herb persillade; a kale and grilled corn salad with pecans and herb crema; and a duck breast with roasted Brussels sprouts, butternut squash and currant gastrique.
“ACF-sanctioned competitions attract the most talented and innovative chefs from around the country,” said Hans Schadler, CEC, AAC and Executive Chef at Waypoint Seafood & Grill. “The Waypoint team is extremely proud of Andres, Matthew and Stephen, and for them to be recognized by their professional peers for their amazing skills.”
Established in 1929, ACF is the premier professional chefs’ organization in North America with more than 17,500 members in over 150 chapters nationwide.