Chef Xavier Lacaze, Concept Chef Briggs Kitchen and Bar!
It was a very close competition with Ian Smith, Executive Chef Swine & Sow Wine & Ale House within a point of Xavier when the judges completed their tally.
Consider this: you have invited 5 guests for dinner, you don’t know what ingredients you are going to have on hand to make 5 courses and you have 75 minutes to prepare and serve.
Also your food plating has to be artistic, you’re not working in your own kitchen and if you are given Orange Crush and Nutella to use in your black box of ingredients you have to make them taste delicious. Without the benefits of recipes you will have to create dishes using pomegranates, cod filet, lobster, whole duck liver, prime rib, dandelion greens, butternut squash, Canadian maple cheddar, Kefir lime yogurt, dried ancho chilies, Wonder bread, espresso sea salt and Barbados rum.
And of course you have 200 strangers in your kitchen watching you make everything and your 5 guests are going to fill out a scorecard judging your meal.
Pictured: Garth Brown, Chef Xavier Lacaze, Chef Ian Smith, Dave Rutherford
If you have not had an opportunity to see one of the Dueling Chef competitions put it in your Stampede planner for next year. This is the 5th Annual Dueling Chef competition and the Kitchen Theatre team, which does a fantastic job, is already planning for 2015.
Thank you to all our competitors (Ian Smith, Nicole Gomes, Robin Bowen) and congratulations Xavier Lacaze!