October 17, 2010 by USA Post 

Vitamix, Caitlin Star Chefs informed me, I’m one of six chefs competing in the Head Star Challenge VitaMix 2010 International Congress of Chefs. I will represent the Southeast Division of the United States. No complaints here. The judges are Marcus Samuelsson, who I had the honor of cooking before he knows it or not, Michael Anthony of Gramercy Tavern, and Harold Dieterle of Perilla who beat a former colleague at the season finale Inaugural Top Chef but a deserved victory. Incidentally, no kiss to the judges, just the way it is.
The competition, display “a single application of a VitaMix blender. We are in desperate need of the XL to bluezoo VitaMix and it happens to be one of the three mixers we receive if the contest is won. Our variable speed Vita-Prep 3 is incredible and I can only imagine what could be done with the addition of the XL. Almost every plate in the restaurant has a puree, powder or liquid gel and mixing time must be shared between our 15 cooks and five bartenders. This is my third year attending and a real honor to be more than a mere observer.
New Autumn menu tasting and deployment by Friday, the leaders leave for the Sunday Star, competition, Wednesday, haul ass back to the restaurant Wednesday night redemption VIP restaurant, Thursday, leave on Saturday to 5am a five-day trip to Seattle, red eyes coming at 7 pm on first and then go straight to the restaurant for another part 125pp, no pressure. That’s what we do and what I needed to recharge.
I have competed with ACF judges, won the gold, but he hated. No offense, but that’s old school. It will be another story. I respect the CFA and what they do, but it’s really in my arena of thought and execution. I hate to lose, like most chefs, but I’m sure they will have much to teach whatever the result. I am looking forward to this concern. So if you want to see how to cook sea bass in a blender, come see me at Star Chefs ICC.

Report to Team

Please feel free to send if you have any questions regarding this post , you can contact on

Disclaimer: The views expressed on this site are that of the authors and not necessarily that of U.S.S.POST.


Comments are closed.