About Chefs Under Fire
“If you want to feel the heat of a live cooking competition, while simultaneously getting advice from Texas’ three Iron Chef challengers, mark your calendars. Three Iron Chef contenders…one night only…one fierce competition! What’s the secret ingredient? Passionate foodies who want to show what they can cook!” – Wine & Food Foundation of Texas, Chefs Under Fire 2009
CUF 2010 is the second annual Chefs Under Fire culinary competition hosted by Keeper Collection, LLC. Like most great things at Keeper Collection, Chefs Under Fire all started in the kitchen. In September 2009, Keeper Collection wanted to find a way to blend its family of award-winning chefs with its community of up and coming culinary talents. Not only that, but Keeper Collection was determined to educate and entertain its loyal Austin foodie community in the process! Keeper Collection decided to feature the Wine & Food Foundation’s Plate & Vine Interactive Cookbook and turn an idea into a reality in 7 weeks time, marking the first annual Chefs Under Fire on November 30, 2009. CUF 2009 was a one night event hosted at the AT&T Executive Education & Conference Center. The competition challenged 9 finalists from different backgrounds to prepare a dish onsite, simultaneously, in a single kitchen, fighting over everything from burners to baking sheets. Heating things up even more, the finalists then presented and explained their dishes for judging to the three Celebrity Chef Judges, Chef David Bull, Chef Tyson Cole, and Chef Kent Rathbun, in front of a 300 person audience of foodies! Each Celebrity Chef Judge named a winner, resulting in three Chefs Under Fire 2009 winners: Keith Hildebrant, Loren Root, and Martin Weaver, each winning a prize package in excess of $1,500, as well as their winning recipe published in Plate & Vine Interactive Cookbook! They weren’t the only winners though. Each attendee walked away with a canvas grocery bag filled with goodies and 12 lucky attendees went home with some major raffle prizes from our Sponsors, including Soda Stream, Stoneleigh Hotel & Spa, GelPro Kitchen Mats, Boos Cutting Boards, Mission Restaurant Supply and Knork Flatware. Attendees were also wined & dined by the Carillon Restaurant and wine provided by TexaCali Wine Co. Chefs Under Fire has something to offer for everyone, whether you’re a Chef, a food & wine lover, or even if you just like to win prizes, there is a place for you. The positive feedback surrounding Chefs Under Fire 2009 was astounding and sparked requests for 2010 to be even bigger and better!
What’s Different in 2010?
Chefs Under Fire 2010 is taking things on the road to become a statewide, 4 part event, including 3 Regional Competitions in the Houston Area, Austin/San Antonio Area, and Dallas/Fort Worth Area, and one Final Competition in Austin, TX. This year, we are bringing the competition to your city, making this exciting event available to 3 times the audience!
Chefs Under Fire 2010 Contestants will be required to qualify as Professionals, defined as anyone who is or has been paid to cook or is currently enrolled in a Culinary School or Program.
Each Chefs Under Fire 2010 Contestant will be required to enter the competition in partnership with a culinary school, restaurant, bar, caterer, or other food vending establishment. So not only will this event promote the talents of Contestants themselves, it will also promote the Culinary Establishments that we all love and support.
The Chefs Under Fire 2010 Final Competition will consist of only 3 finalists. Each Regional Competition will select one Finalist to compete for the title against the best of the best from across the state. There will be one ultimate winner for Chefs Under Fire 2010, plus a Fan Favorite.
You spoke and we listened. While the Chefs Under Fire 2010 Finalists are presenting their dishes to the Celebrity Chef Judges, YOU will get to taste the food as well and vote for yourself!
