date:May 04, 2012
ance to a professional development course at the Culinary Institute of America (CIA).
Of the 20 finalists invited to Dallas to battle it out, four chefs rose to the top in the judges minds (and stomachs) based on the following criteria: 1) Flavor (1-20 points), 2) Presentation of Food (1-20 points), 3) Creativity (1-20 points), 4) Consumer Appeal (1-20 points), 5) Showmanship (1-20 points).
Below is a list of the other three category winners, along with their recipes:
Chef Brian Dunn of Roche Br