Latest news with #culinarycompetition


CBS News
06-08-2025
- Entertainment
- CBS News
2025 Big Tex Choice Awards finalists named: Dubai chocolate treats, brisket stuffed pretzels and more
The State Fair of Texas is back next month and with that comes never-before-seen dishes battling it out for the next Big Tex Choice Awards. Wednesday morning, the 30 semi-finalists were narrowed down to 15. This year's culinary competition started out with 76 entries, the most ever, according to fair officials. Since 2005, the Big Tex Choice Awards showcase the best and boldest foods in Texas, with some chefs spending years perfecting their recipes to be featured at the annual State Fair of Texas. To qualify for the competition, vendors are required to have at least one year of experience as a concessionaire at the State Fair of Texas. All of the finalists will be served at the fair this year, regardless of winning the award or not. The selection process for the competition consists of internal judges who blindly taste the food items. Judges base their scores on three criteria: fairgoer appeal, creativity and taste. New this year is a category for best tasting drink. Winners will be named in four categories: "Best Taste – Savory," "Best Taste – Sweet," Best Taste – Sipper" and "Most Creative." The final four winners will be announced on Aug. 21. The State Fair of Texas begins on September 26 and runs through October 19.


Khaleej Times
05-08-2025
- Entertainment
- Khaleej Times
Dubai: Chef Surabhi Sehgal is on a mission to make people fall in love with veggies
A 10-year-old Surabhi stood wide-eyed and mesmerised watching her grandmother cook in her kitchen. 'My first teacher was patient, intuitive and incredibly skilled. She would combine spices and ingredients with precision and love. She didn't just cook meals; she told stories through food,' she says. Surabhi then grew to understand ingredients, their origins, how they interacted, and the emotions they evoked. "That early foundation thanks to grandma, shaped my relationship with food and continues to inspire everything I create today.' She started catering from home and soon became a big name among the elite circles in the six countries she has lived in. Her presence at the Ambani wedding added a feather to her cap and gave her skills a larger platform to serve vegan food to the celebrities and the guests assembled there. Surabhi has recently won the Golden Ticket at the World Food Championship, one of the most prestigious culinary competitions in the world. For someone who is self-taught, the Golden Ticket represents a global stage to showcase her food philosophy—celebrating ingredients, honoring tradition, and creating with heart. Her Instagram handle Su Paints On Plates is a reflection of how she expresses herself creatively—through food. 'My father is a poet , my mother a painter and grandma my teacher. So today, I paint on plates —it blends poetry, colors, and an artistic spirit.' Choosing to be a vegan chef was both intentional and deeply personal. 'Plant-based cuisine is often misunderstood as restrictive. But it aligns my values with my craft of creating food that nourishes both people and the planet,' she says. But isn't vegan food more expensive? 'Sometimes,' she says. The freshest local produce, high-quality oils, spices, and nutrient-rich ingredients come at a premium. But quality matters. 'I'd rather cook with fewer, better things than compromise on the integrity of a dish,' she adds. Dubai has been her home for many years, and in many ways, it feels like where she belongs, the most. ' When I introduced my plant-forward Indian Mediterranean Supper Club here, it felt like a homecoming of sorts. A place where strangers gather around the table and leave as friends, connected by shared moments and heartfelt hospitality.' But how does the Middle East figure in a vegan's plating scheme? 'Think fragrant za'atar, bright sumac, creamy tahini, and juicy pomegranates—ingredients that add layers of freshness, colour, and bold flavours to my cooking. I love blending these Middle Eastern accents with traditional Indian spices and techniques to create dishes that feel both familiar and exciting,' she says. Has she succeeded in upping people's love for veggies? 'For years, I've been sharing recipes on Instagram, celebrating the endless possibilities of vegetarian cooking. Through thoughtful plating, layered flavors, and honest storytelling, I believe I've truly romanticized vegetables — made people pause, appreciate, and fall in love with them. This includes die-hard non-vegetarians too who are regulars at her supper club. ' Watching them leave the table genuinely surprised by how deeply satisfying and exciting a vegetable-focused meal can be is soul fulfilling to me.' Travelling keeps her creativity bubbling. 'Learning from local cuisines deeply shapes a chef's perspective. They open our senses to new ingredients, techniques, and flavour combinations you might never discover in a single place. Watching how locals cook—how they treat produce, balance spices, or gather around a table—teaches humility and authenticity.' Ask her what is primal to her? Food as an artistic expression or the innate desire to feed? 'The desire to feed is primal—it's instinctive, emotional, and deeply rooted in who I am. Cooking is how I express love, care, nourishment and connection. But food as an artistic expression is how I translate that instinct into something unique —where memories become flavors, emotions take form, and a plate becomes a canvas.' Surabhi is married to her childhood sweetheart who is from the hospitality industry. So, how does her average dinner table look like? 'Warm, lively, and centered around wholesome, home-cooked food. Nothing extravagant, but it's always thoughtful. Even the simplest meal deserves intention—so you'll often find fresh salads, seasonal vegetables, nourishing grains, and a comforting dal or curry, all plated beautifully (because I truly can't help myself!).' So, do we see a restaurant in the offing? ' While I currently conduct curated supper clubs and pop ups, both in India and internationally, there will be a restaurant in the future — both in India and in Dubai. A space that goes beyond food — one that feels soulful, artistic, and nourishing,' she says.
Yahoo
11-07-2025
- Entertainment
- Yahoo
Bobby Flay Reveals Which Chef 'Has Been Asking to Compete For Years' on One of His Shows
Bobby Flay Reveals Which Chef 'Has Been Asking to Compete For Years' on One of His Shows originally appeared on Parade. In a recent Instagram Q&A, spilled all kinds of behind-the-scenes tea about currently airing culinary competition show BBQ Brawl, including who is clamoring to be a mentor on the show. Over the years, BBQ Brawl has had many chefs as coaches/mentors on the show — Flay, Michael Symon, Eddie Jackson, Jet Tila, Sunny Anderson, Michael Voltaggio, , , and the late Anne Burrell. The judges since season two have been Chef Rodney Scott and Chef Brooke Williamson, plus TV personality Carson Kressley. But it turns out Williamson has been dying to compete on the asked by a fan, "Who else would you like to be a competitor coach?", Flay replied, "[Chef Brooke Williamson] has been asking to compete for years. Should we give her a chance??" Perhaps season 7 should be boyfriend vs. girlfriend since Flay and Williamson went public with their relationship earlier this year. The other secrets Flay spilled about BBQ Brawl include: Q: "How do you feel about your chances [this season]?"A: "My team is really talented this season. I think we will be tough to beat, but there are a handful of competitors on the other two teams that are very capable of winning. Should go down to the wire." Q: "What's the best way to get a crispy skin on non-battered chicken when grilling?"A: "Very low grill, skin side down and be patient. It could take close to 20 minutes slowly letting the fat render away. Then flip it over to finish cooking the meat."Q: "Have you ever used jackfruit as a meat substitute?"A: "Honestly, I haven't. It's really not my approach to cooking. I don't like meat 'substitutes.' If I want a vegetable- or starch-forward dish without meat, I make it about that vegetable as the focus." Q: "What has been the best part of being on this season of BBQ Brawl?"A: "I always love cooking with people I haven't cooked with before. I learn something every episode. Also, I love the playful trash talk with Maneet and Antonia. They're both really fun." Q: "Is that a real town or is it a set?"A: "It's an outdoor set outside of Austin, TX. They also do weddings and big events. It's called @starhillranch." Q: "Would you ever have a BBQ Brawl with regular home chefs?"A: "I believe BBQ Brawl is so popular because the people competing are so talented. The technique takeaway for the viewer is what brings people back to watch."Q: "What is the most difficult equipment to BBQ on?"A: "Smokers. There are so many variables. It takes a very experienced cook to nail it." Q: "Hamburger and hot dog buns should be lightly grilled, yay or nay?"A: "I always like a little toast on my buns. Love that contrast of texture." Q: "What's a good BBQ-themed name for a cat?"A: "Smokey….obviously." BBQ Brawl airs Sunday nights at 9 p.m. ET/PT on Food Network. 🎬 SIGN UP for Parade's Daily newsletter to get the latest pop culture news & celebrity interviews delivered right to your inbox 🎬 Bobby Flay Reveals Which Chef 'Has Been Asking to Compete For Years' on One of His Shows first appeared on Parade on Jul 7, 2025 This story was originally reported by Parade on Jul 7, 2025, where it first appeared.


Asharq Al-Awsat
04-07-2025
- Sport
- Asharq Al-Awsat
Saudi Culinary Arts Commission Opens National Registration for Bocuse d'Or, Pastry World Cup
The Culinary Arts Commission announced the opening of registration for the national competitions for both the Bocuse d'Or championship and the Pastry World Cup during the upcoming Sirha Arabia exhibition in October. The national competitions aim to nominate the best Saudi chefs and talents to participate in the regional qualifiers for the Middle East, which will qualify for the global finals to be held in France's Lyon, as part of the Sirha Lyon exhibition in January 2027. The initiative extends the quality partnership between the commission and the global Sirha Food, aiming to empower Saudi chefs to access international platforms and enhance competitiveness in the national culinary sector. The competition represents a crucial opportunity to select the chefs who will represent Saudi Arabia in the regional qualifiers for the Middle East, scheduled to take place in Saudi Arabia in 2026, as part of the Kingdom's commitment to host the phase in collaboration with Sirha. These prestigious competitions will contribute to discovering and developing the best local talents, providing a professional platform for Saudi chefs to showcase their skills on both regional and global stages. They represent an opportunity for reflecting the diversity and creativity of Saudi cuisine and enhancing the Kingdom's position on the global culinary arts map.


CNA
31-05-2025
- Lifestyle
- CNA
Gaia Series 88: Fight for "the best in the gastronomic world"!
Japan's top young chef leads a determined culinary team to the Bocuse d'Or, facing fierce global rivals and unrelenting pressure. In the heart of Lyon, a city synonymous with haute cuisine, the world's most prestigious culinary tournament, the Bocuse d'Or, ignites fierce competition every two years. Dubbed the World Culinary Cup, it gathers 24 top teams, each having survived gruelling national qualifiers to earn their place in what is often likened to the Olympics of gastronomy. This year, all eyes are on Japan's representative, 31-year-old sous-chef Ryuya Kainuma, as he carries the hopes of a nation that has yet to clinch the coveted crown. Kainuma, originally from Niigata, works at Sens et Saveur, a high-end French restaurant on the 35th floor of the Marunouchi Building in Tokyo. He has spent 10 years honing his culinary skills and emerged as Japan's contender after winning the domestic qualifier in November 2023. 'To me, competing globally through food is so awesome,' he says. 'To have world-famous chefs taste my food is the kind of opportunity this competition offers.' He is joined by 22-year-old commis chef Minami Fujita. 'There's a lot of pressure. I mean, I'm representing Japan,' she says during preparations. 'I'm carrying Japan on my back.' Their pairing has been described as the 'strongest Team JAPAN in history,' a testament to the talent, ambition and depth of support backing their campaign. Despite its longstanding involvement in the contest since 1987, Japan has only made it to the podium once, in 2013, finishing third. The stakes today extend beyond the kitchen, with a potential win likely to bolster Japan's international culinary reputation and drive inbound tourism. 'It's become a competition to attract inbound tourists,' says Hajime Yoneda, who serves as Team JAPAN's head coach and previously judged the competition. 'Winning at a global culinary competition like the Bocuse d'Or could become one of the factors people use to decide where to go.' Under Yoneda's guidance, Kainuma trains rigorously. He travels to Osaka to experience three-star service at Yoneda's own restaurant, HAJIME, which earned its Michelin status in just one year and five months. 'Through my experience at a three-star restaurant, I rediscovered the passion I had in my youth,' says Kainuma. 'Cooking for the customer's delight. That's the heart of my job.' He adds, 'I don't see them as judges anymore. To me, they're guests I'm serving food to.' Assisting the team are prominent chefs such as Noriyuki Hamada, who led Japan's 2013 bronze-winning campaign, and Tetsuya Asano, already named Japan's representative for 2027. They also receive support from Kenichiro Sekiya of Joel Robuchon and Kotaro Hasegawa, who placed sixth in 2007. However, funding remains a concern. 'The members of Team JAPAN are participating without pay,' the programme notes, a contrast to Denmark, where the national team trains with a budget of ¥100 million (S$860,000) and receives salaries and housing. Japan's theme for the large meat platter is 'The Connection of Life,' which incorporates forest elements. The design is led by Yuji Tokuda of Canaria, a multi-award-winning designer. However, the first tasting of the meat dish, which includes venison and foie gras wrapped in pastry, ends poorly. 'Personally, I think it's close to zero,' says Yoneda. 'You really need to work out what refinement means or you won't be able to reach the top ranks.' Kainuma acknowledges the challenge. 'I don't think there's such a thing as 'complete' in this,' he says. 'When cooking, you always think, 'Maybe I could take it further.' Bit by bit, you level up.' As the final competition nears, the team relocates to Vaux-en-Beaujolais, an hour from Lyon, for a two-week training camp. Simulated time trials initially run two hours over the official limit. Romain Barthes, the local restaurant's chef, notes, 'The pie crust is too thick and loses its delicacy.' But adjustments pay off. Fujita uses multiple timers to manage overlapping tasks. Kainuma refines the fish dish, using sesame and other elements to improve both look and flavour. 'We're back on schedule, so no need to rush,' he says. 'We're totally fine.' The final time trial is a success. 'This was the first time it truly looked and tasted like a proper dish,' he says with visible relief. On 25 January, the Bocuse d'Or opens with much fanfare. Japan begins cooking at 8am. Thirty minutes in, their sous vide machine breaks. 'Oh no!' Kainuma exclaims, quickly directing his team to boil water manually. 'You can add the apples now,' he instructs. The delay puts them ten minutes behind schedule, but the fish dish is completed on the dot. Judges praise its taste and presentation. 'Beautiful fluffy lobster sauvignon. Very, very, very tasty.' The meat dish, which evokes a forest scene, is also completed within the limit. When the results are announced, Sweden takes third place and Denmark second. France's Paul Marcon, son of 1995 champion Regis Marcon, claims first, making them the first parent-child pair to win the title. Japan places 11th overall. However, their fish dish ranks fourth, beating Denmark's, with 787 points. The meat dish scores 700 due to issues with temperature control before serving. 'It's frustrating,' Kainuma admits. 'But thanks to the advice I received from so many chefs, I now think about cooking from all kinds of angles.' He adds, 'My goal is still three Michelin stars. So I'll start again from scratch and learn a lot.'