Almost Famous Chef winner Steve Seguin moves on to the Southeast regional competition

On Tuesday Helen Hays and Steve Seguin competed to see who would represent TTC in the Almost Famous Chef Southeast regional competition. Each had 90 minutes to complete their dish.

Helen’s dish was a Crusted Red Snapper and Sautéed Shrimp with Mango Marmalade served over a bed of fresh fennel and jicama with citrus fruits and a passion fruit curry sauce, red curry oil, and cilantro oil. 

Steve’s dish was a Slow-Braised Beef Short Rib braised in Fat Tire beer and Dr. Pepper, served over a sunchoke and local goat cheese puree and accompanied by pickled apples, roasted baby onions, mushrooms, red and yellow beets, and some of the braising jus.


Chef Mitchell, Chef Morgan, and Chef Stefanelli judged the food and interviewed each competitor about their dish. The selection was based on the students composure, ability to describe their dish, and how they approached the task, with the biggest part of the decision based upon the quality and flavor of each student's dish.While both dishes were outstanding and worthy of competing at the regional competition, due to the amount of schools entered CIC could only send one student. After a long discussion they choose Steve and his short rib dish.

The chefs will be working with Steve to fine tune his recipe, equipment lists and helping with practice time to be prepared for the Southeast regional which will be sometime in January at a location to be determined.
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