2nd Annual Sunset Soiree & Yacht Chef Competition


Partnering with the Greater Fort Lauderdale, Pier Sixty-Six Hotel and the Superyacht Builders Association (SYBASS), the 2019 Fort Lauderdale International Boat Show will host the 2nd Annual Sunset Soiree & Yacht Chef Competition in the center of Superyacht Village. The evening will offer guests an opportunity to taste the delicious cuisine created by four world-leading Yacht Chefs along with premium craft cocktails and tastings from luxury food purveyors. A panel of esteemed judges will sip and savor the epicurean delights while making their selections.

The evening will also entertain guests under the stars in Superyacht Village’s lavish oasis which will feature a live performance by The Wheeland Brothers, entertainment and yacht-side fun while the yacht chefs create gourmet affair. For the 2nd year, the event will be featured in an NBC Sports Network special dedicated to The Fort Lauderdale International Boat Show. The winners (chef and vessel) will walk away with prizes and recognition as Best Yacht Chef of the 2019 Fort Lauderdale International Boat Show!

TICKETS

Tickets on sale now! Admission Price: $125 Per Person

BECOME A YACHT CHEF

Apply to participate in the Yacht Chef Competition at FLIBS!

BENEFITING CHARITY

The 2nd Annual Sunset Soiree and Yacht Chef Competition will benefit the Mission of Hope which is a relief mission that is lead by True North, a 110-foot vessel that has been deployed to Marsh Harbour in the Bahamas equipped with specialty teams to aid in the rebuilding of temporary housing and providing medical care.


Chef Freddy Money

FEATURED JUDGES

Mike Mayo,

Sun-Sentinel

Michael Mayo is the dining critic and Eat Beat blogger for the Sun Sentinel and South Florida.com. He has been an award-winning news and sports columnist, but Mayo calls his latest assignment his dream job.

“The only thing I love more than writing is eating,” says Mayo, who joined the newspaper in 1989.

He dropped his notepad and picked up his critic's fork in June 2016 after 14 years as the paper's news columnist. He also spent 13 years as a sports reporter and columnist. In his first two years on The Eat Beat, Mayo has won numerous national, regional and state journalism awards for his plain-spoken restaurant reviews and lively food blog.

 Mayo has covered a Presidential inauguration, the aftermath of the Sept. 11, 2001 terrorist attacks in New York and nearly every major sporting event, including four Olympics and seven Super Bowls. Mayo was part of the Sun-Sentinel’s coverage of Hurricane Wilma that was recognized as a Pulitzer Prize finalist in breaking news.

He previously worked at the Boston Globe and the Spartanburg Herald Journal in South Carolina. Brooklyn-born, he attended New York City’s Stuyvesant High and graduated from Tufts University with a degree in Soviet and Eastern European Studies. He also studied at the London School of Economics and Political Science. Mayo lives in Dania Beach, has a 12-year-old daughter, and is always on the hunt for good pizza and pastrami.

PARTICIPANTS

Paula DaSilva,

Executive Chef

The Ritz-Carlton, Fort Lauderdale

Since she first came on the South Florida dining scene in 2000, Chef Paula DaSilva has been a culinary darling; first as a rising star and later as an executive chef and one of the areas foremost
talents in the realm of soulful, farm fresh cuisine. A member of the The Ritz-Carlton, Fort Lauderdale culinary team since 2017, initially as Chef
de Cuisine of its acclaimed restaurant Burlock Coast, DaSilva now serves as Executive Chef of the entire property. Across all elements of its culinary operations – banquets, in-room dining, pool, beach, and Burlock Coast – she brings years of expertise and an unyielding dedication for excellence.

 

A native of Brazil, DaSilva attended the Art Institute
of Fort Lauderdale, where she earned a degree in Culinary Arts in 1999. That education proceeded a young love affair with cooking spent in her family-owned restaurants in Massachusetts and, later in South Florida. After graduating, she joined the Marriott organization in a kitchen position at 3030 Ocean at the
Harbor Beach Marriott in Fort Lauderdale under Chef Dean James Max. The 3030
gig delivered a twofold education – real world knowledge in fine dining as well as the ins and outs of hotel F&B, both of which would come into play for
DaSilva over the course of her storied career. Years of hard work and training paid off when DaSilva auditioned for and earned a slot on Season 5, in 2009, of FOX’s Hell’s Kitchen with Gordon Ramsey; she finished as the season’s runner-up and fan favorite, cementing her place as one of Florida’s celebrity chefs. After the show her profile skyrocketed and, in 2010, DaSilva took her talents to South Beach as the executive chef of 1500 Degrees at the illustrious Eden Roc Hotel.

 

It was here where DaSilva truly came into her own as a culinary leader and creative visionary. The chic farm-to-table concept earned rave reviews and popular acclaim for its soulful, seasonal, rustic cuisine – which have now become synonymous with DaSilva’s style of cooking. Her culinary skills at 1500 Degrees
earned massive praise and wide-ranging appeal, including a nod from Esquire magazine as one of the “Best New Restaurants in America” as well as a Semifinalist nomination in 2012 for “Best
Chef: South” by the esteemed James Beard Foundation. With a change in hotel management and major changes afoot at the property, DaSilva departed and
enjoyed a bit of downtime, traveling and consulting. She then returned to 3030 Ocean as executive chef and during her second stint there, DaSilva revitalized the menu, injecting her now-signature soulful
cooking style into the restaurant’s seafood-centric menu.

 

“I loved my time on Miami Beach but Fort Lauderdale is very much home,” says the chef, who has lived in Broward County, Florida for most of her life. “I’ve worked on a number of concepts in some far-flung places but Fort Lauderdale always lures me back.” To that end, DaSilva joined a number of her former Eden Roc compatriots at The Ritz-Carlton, Fort Lauderdale team in
2017, helming Burlock Coast, heralded by many as one of Fort Lauderdale’s finest dining destinations.

 

Proving her mettle, in 2018 she was promoted to Executive Chef of the hotel. In this role, everything in the hotel’s culinary
realm falls under her auspices. “The Ritz-Carlton, Fort Lauderdale is an amazing property with many moving parts and it certainly presents its share of challenges,” DaSilva notes.

“But the energy of managing it all is an amazing motivator and it’s invigorating in its own way not to have a quiet day. There’s always something happening, something new to plan and it’s exciting to oversee and work with such a talented and passionate team.”

 

Beyond her fan favorite run on Hell’s Kitchen, DaSilva is not shy about competing. In fact, in 2017 the chef won top prize at Cochon
555, going on to represent South Florida at the national Grand Cochon competition. She is also incredibly active in the community. She has served for many years on the Chef Council for the annual Taste of the Nation fundraiser for
Feeding South Florida; is the current Culinary Chair for Junior Achievement’s Uncorked
event; works closely with the Foodservice Council for Women (FSCW), which was created to promote the importance of women and leadership in the foodservice industry; as well as Women of Food + Beverage, a council established by Marriott International to help highlight
women in the industry. In 2019 she was nominated for the J. Willard Marriott Award of Excellence, the company’s most prestigious award for dedication to service. 


SPONSORS

BASIC COMPETITION RULES AND SCORING SYSTEM

• A TOTAL OF 4 TEAMS WILL COMPETE FOR THE TITLE OF …..

• PARTICIPATING TEAMS WILL CONSIST OF ONE YACHT CHEF AND ONE ASSISTANT

• ALL 4 TEAMS WILL COMPETE SIMULTANEOUSLY • COMPETING EXECUTIVE YACHT CHEFS ARE PROFESSIONAL CHEFS CURRENTLY WORKING ON A YACHT IN THE FORT LAUDERDALE INTERNATIONAL BOAT SHOW

• CHEFS WILL HAVE 2 HOURS AND 15 MINUTES TO COMPLETE 3 COURSES. EACH COURSE WILL HAVE A 45 MINUTE TIME LIMIT. THE FIRST COURSE WILL BE JUDGED AFTER THE FIRST 45 MINUTES. THE SECOND COURSE AT 1 HOUR 30 MINUTES. THE FINAL COURSE AT 2 HOURS 15 MINUTES. ONCE THE CHEFS PRESENT THEIR COURSE TO THE JUDGES, THEY MAY CONTINUE PREPARING THE NEXT COURSE. CHEFS MAY BEGIN PREPARING THE SECOND AND THIRD COURSE PRIOR TO THE FIRST BEING PRESENTED.

• EACH TEAM WILL PRODUCE FOUR OF EACH COURSE FOR THE JUDGES SCORING

• THERE WILL BE 4 JUDGES SCORING, WITH ONE BEING AN ALTERNATE IN CASE OF A TIE

• THE JUDGES WILL NOT KNOW WHO THE ALTERNATE IS • JUDGES WILL SCORE THE COURSES BASED ON PLATE PRESENTATION, CREATIVITY, DIFFICULTY, AND TASTE. EACH JUDGE WILL BE ABLE TO AWARD A TOTAL OF 6 POINTS FOR PLATE PRESENTATION, 6 POINTS FOR CREATIVITY, 4 POINTS FOR LEVEL OF DIFFICULTY, AND 9 POINTS FOR TASTE, COMBINING FOR A POSSIBLE TOTAL SCORE OF 25

• THE CHEF WITH THE MOST COMBINED POINTS THE WINS THE COMPETITION

• IN CASE OF A TIE, THE ALTERNATE JUDGE’S SCORE WILL DECIDE THE CHAMPION

COMPETITION RULES

• CHEF CANDIDATES MUST CURRENTLY WORK ON A YACHT IN THE 2018 FORT LAUDERDALE INTERNATIONAL BOAT SHOW

• ALL CHEFS MUST SIGN A WAIVER PROVIDED BY ….

• CHEFS MUST BE ABLE TO COMPETE ON THE THURSDAY OF THE COMPETITION IN ITS ENTIRETY

• CHEFS MUST COMPLETE THE CHEF COMPETION APPLICATION INCLUDING A PICTURE IN UNIFORM IN FRONT OF THEIR RESPECTIVE YACHT, SHOWING THE YACHT NAME

• ONCE THE LIST OF COMPETING CHEFS IS COMPLETE, THE THEME AND RULES OF THE COMPETITION WILL BE GIVEN OUT TO ALL CHEFS

• A LIST OF PROVIDED COOKING TOOLS WILL BE PROVIDED TO ALL CHEFS, INCLUDING SMALLWARES AND COOKING EQUIPMENT AVAILABLE IN THE COOKING THEATRE

• CHEFS ARE ALLOWED TO BRING ANY EQUIPMENT THEY WISH. CHEFS WILL HAVE ACCESS TO POWER PACKS FOR AMERICAN VOLTAGE EQUIPMENT ONLY

• EACH CHEF IS PERMITTED TO HAVE ONE ASSISTANT, OF WHICH MUST BE A CREW MEMBER ON THEIR RESPECTIVE YACHT

• COMPETING CHEFS AND ASSISTANTS ARE REQUIRED TO ARRIVE AT THE COMPETITION 90 MINUTES PRIOR TO THE START

• 60 MINUTES PRIOR TO THE START OF THE COMPETITION, CHEFS WILL BE ABLE TO VISIT SPONSORING VENDORS ON DISPLAY TO BROWSE AVAILABLE MISE EN PLACE • EACH CHEF WILL BE REQUIRED TO PRODUCE 3 COURSES: AN APPETIZER, AN ENTRÉE, AND A DESSERT. CHEFS WILL BE ABLE TO UTILIZE THE VENDOR PRODUCTS ON DISPLAY DURING COMPETITION AS WELL

• EACH CHEF WILL HAVE 45 MINUTES PER COURSE. EACH COURSE WILL CONSIST OF 4 PLATES FOR THE JUDGES

• AT THE END OF EACH 45 MINUTE SEGMENT, THE JUDGES WILL SCORE THE COURSE WHILE THE CHEFS PROCEED WITH THE NEXT COURSE. JUDGES WILL BE ABLE TO ASK THE CHEFS ABOUT THE DISH AS NECESSARY. CHEFS MUST BE PREPARED TO EXPLAIN THE DISHES.

• THERE WILL BE AN MC COMMUNICATING WITH THE CHEFS, JUDGES, AND CHEFS THROUGHOUT THE COMPETITION

• CHEFS WILL BE FILMED FOR TELEVISION

• JUDGING WILL BE BASED ON THE FOLLOWING CRITERIA: PLATE PRESENTATION, CREATIVITY, DIFFICULTY, AND TASTE

• THE JUDGES WILL BE ABLE TO AWARD UP TO 25 TOTAL POINTS FOR THE 4 JUDGED CATEGORIES.

• EACH CHEF’S SCORES WILL BE COMBINED AND THE HIGHEST POINT TOTAL WILL DECLARE THE CHAMPION

• THE ALTERNATE JUDGE SCORE WILL ONLY BE USED IN CASE OF A TIE