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Compete in the 2019 Scott Joseph’s “Next Big Thing” Sous Chef Culinary Comp...

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Orange County Convention Center

9800 International Drive

Orlando, FL 32819

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Scott Joseph’s Sous Chef Competition for the “Next Big Thing” sponsored by Sysco Central Florida, Inc.

In the hierarchy of the professional kitchen, it’s the executive chef and chef de cuisine at the top. But often running the show, especially when the top chef is absent, is the sous chef. If you’re a sous, this event is for you.

The second annual Scott Joseph’s Sous Chef Challenge: The Next Big Thing, part of the ACF Central Florida Chapter’s Culinary Arts Competitions, will be held Sunday, Sept. 15, 2019, as part of the Florida Restaurant & Lodging Show at the Orange County Convention Center.

The event allows the region’s sous chefs to step to the front and demonstrate their culinary creativity. They’re challenged with coming up with “the next big thing” — the dish, ingredient or preparation that might become a trend. And for each sous to show why he or she is the chef to present it.

The winner selected by the judges will be awarded a prize of $1000.

The challenge will take place in the Tasting Arena on the convention show floor. Up to 15 contenders will cook at stations in the arena, providing plated samples to attendees of the show and to a panel of chefs for judging.

If you’re a sous chef and would like to compete, this is the Competition Appplication page...click Register to begin.

Once again the event will be open to the general public, allowing non-members a chance to experience the Florida Restaurant & Lodging Show. Proceeds from ticket sales will go to Give Kids the World. Ticket holders will also have a chance to vote for their favorite for the People’s Choice Award. Click here to visit the Eventbrite page for attendee information and tickets: Attendee Tickets.

The show floor will open to guests at 10 a.m.; tasting and judging will be from 11:30 a.m. to 1 p.m. with the announcement of the winners immediately following.

Sysco Central Florida, the event’s sponsor, is providing certain proteins for the chefs, along with various oils, spices, herbs and other basics. Competitors may select only ONE of the following proteins:

  • Tenderloin heads from Certified Angus Beef
  • Pork loin with tender attached from Smithfield
  • Duck breast from Maple Leaf Farms
  • Florida grouper fillet from Central Florida Seafood

Chefs are not required to use these proteins but must provide any other choices themselves. Also, a limited amount of each protein is available and will be allocated on a first come basis. Participants will produce 100 portions — five for the judges and 95 for attendees. Plates and utensils for serving attendees will also be provided but chefs are allowed to bring plateware for presenting to the judges if they so desire.

Scott Joseph will be advertising the competition on his website / blog https://www.scottjosephorlando.com/news


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Date and Time

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Orange County Convention Center

9800 International Drive

Orlando, FL 32819

View Map

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