Chefs Taste Challenge Seeking Applicants

NEW ORLEANS -  Calling chefs from all 50 states: apply today for a chance to battle in the inaugural Farm to Table Chefs Taste Challenge (CTC). The Chefs Taste Challenge is currently accepting applications from chefs for this unique event taking place August 7, 2015 at the New Orleans Ernest N. Morial Convention Center. The Chefs Taste Challenge will feature ten chefs from various geographical regions across the United States who will compete to create the best dish that utilizes farm-fresh items from a pantry of seasonal ingredients donated by State Agricultural Departments. Items stocked in the pantry will be representative of ingredients that are in-season in regions across the country at the time of the competition.

Participating chefs’ dishes will be judged by a panel of industry-renowned judges. Confirmed judges so far include Chef Sue Zemanick, the 2014 James Beard award recipient for “Best Chef - South,” Certified Master Chef Brad Barnes of the Culinary Institute of America, and Chef Kevin Belton of the New Orleans School of Cooking, with the top two dishes being selected for Gold and Silver Chefs Taste Challenge awards. A “Fan Favorite” award will also be presented based on voting from dinner attendees. All 10 selected chefs will receive national recognition for their participation in the Chefs Taste Challenge dinner event.

Interested chef participants should refer to the CTC website at chefstastechallenge.com for additional information and rules for the event as well as the consideration and selection process. Applications will only be accepted through online submission. The Farm to Table Executive Advisory Council will review all applications and select those chefs who epitomize the farm to table movement.

The deadline for applications to be submitted online via chefstastechallenge.com  is April 15^th, 2015.

The Chefs Taste Challenge is produced by the New Orleans Ernest N. Morial Convention Center, in partnership with the SoFAB Institute and the LSU AgCenter. The CTC is held in conjunction with the Farm to Table International Conference, taking place August 8-10, 2015 at the New Orleans Ernest N. Morial Convention Center. F2Ti explores the cultivation, distribution and consumption of food and drink sourced locally to globally. For more information on F2Ti, please visit www.f2t-int.com.

About The Chefs Taste Challenge

This first-ever F2T Chefs Taste Challenge is a fun, fresh take on a food competition aimed at broadening awareness for the use of fresh, healthy, sustainable ingredients in preparing food. This event will provide a platform to feature ten of America’s best farm to table chefs from across the country. The CTC is held in conjunction with the Farm to Table International Conference. F2Ti explores the cultivation, distribution and consumption of food and drink sourced locally to globally.www.chefstastechallenge.com.

About The Farm to Table International Symposium

The Farm to Table International Symposium (F2Ti) is an annual event featuring the brightest thought leaders and leading practitioners in the burgeoning farm-to-table movement. F2Ti explores the cultivation, distribution, and consumption of food and drink sourced locally. Topics include the best practices for urban farming, bringing products to market, sourcing locally, sustainability and the latest with the imposing Food Safety Modernization Act. F2Ti is produced by the New Orleans Ernest N. Morial Convention Center in partnership with the SoFAB Institute and the LSU AgCenter. Visit f2t-int.com for more information. 

About the New Orleans Ernest N. Morial Convention Center

With 1.1 million square feet of contiguous exhibit space, an award winning staff and first class amenities, the New Orleans Ernest N. Morial Convention Center (MCCNO) is the sixth largest convention center in the nation and a consistent Top 10 host of the largest number of conventions and tradeshows annually. A leading rainmaker of the city’s hospitality industry, MCCNO event activity has produced $39.12 billion in economic impact since its 1985 opening, including $2.19billion in new tax revenue.

About Centerplate

Centerplate is a global leader in live event hospitality, “Making It Better To Be There®” for more than 115 million guests each year at more than 300 prominent entertainment, sports and convention venues across North America, Europe and the United Kingdom. Centerplate has provided event hospitality services to 30 official U.S. Presidential Inaugural Balls, 13 Super Bowls, 21 World Series, the 2010 Winter Olympic Games, and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Visit the company online at www.centerplate.com, or connect via Twitter @centerplate or Facebook /centerplate.

About the LSU AgCenter

The LSU AgCenter’s mission is to provide the people of Louisiana with research-based educational information that will improve their lives and economic well-being. We have offices in each of Louisiana’s 64 parishes and 17 research stations across the state. In addition, our Baton Rouge-based faculty are housed in 11 academic departments on the LSU campus. At the LSU AgCenter we aim to develop the best use of natural resources, conserve and protect the environment, enhance development of existing and new agricultural enterprises, and develop human and community resources.