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Partnering with National Marine Provisions, Pier Sixty-Six Hotel & Marina and Wine Enthusiast, the 2018 Fort Lauderdale International Boat Show is holding a competition for the Chefs of the show’s registered vessels to compete in a judged culinary match-up. The evening will offer guests a premium open bar including specialty cocktails by Maker’s Mark® bourbon, wines from Grands Chais de France Group and tastings from luxury food purveyors while watching the world’s leading yacht chefs face off in an iron chef-style battle to compete for the Wine Enthusiast Award for Best Yacht Chef. The finest epicurean delicacies will tantatalize your tastebuds with savory faire while chefs slice-n-dice in this dockside event under the stars, in a custom-designed air-conditioned arena.
Celebrity chef, author and TV personality, Ingrid Hoffman will host and mc along with special guest judges NBA Allstar & Founder of Mourning Family Foundation, Alonzo Mourning, Wine Enthusiast Contributing Editor, Food, Nils Bernstein and the Sun-Sentinel’s dining critic Mike Mayo. The evening will be a central feature in the 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 Wine Enthusiasts Best Yacht Chef of the 2018 Fort Lauderdale International Boat Show!
Ingrid Hoffmann (www.simplyingrid.com), is a professional eater, author, and host of Top Chef Estrellas (Telemundo, NBC), Simply Delicioso (Cooking Channel), and Delicioso (Univision). A recipient of the 2018 Hispanic Heritage Award for Culinary Arts, Ingrid is passionate about cooking, entertaining, and helping her fans lead a healthy and balanced lifestyle. Via her cookbooks, “chica tips,” and social media platforms, Ingrid spreads the word about “better for you” ingredients, implementing cooking habits, and thinking of food as medicine.
With this in mind, Ingrid has launched her very own food brand, Cocina by Ingrid Hoffmann, which focuses on Easy, delicious, and healthy meal solutions for the family. She is excited to partner with the American Diabetes Association to publish her new cookbook, Latin Comfort Foods Made Healthy: More Than 100 Diabetes-Friendly Latin Favorites (American Diabetes Association, October 2018, ISBN: 978-1-580-40681-9, $21.95), which focuses on giving the home cook new tools to still enjoy their Latin favorites while keeping their health in mind.
Passionate about food and creating new and inventive ways of presenting exceptional produce, Chef Freddy Money believes that beautiful food can create wonderful memories. He creates menus where each dish tells a story, and the menu is a journey that focuses on ingredients, provenance and texture resulting in a powerful combination of wonderful and memorable food.
Having trained in some of the best culinary environments in Europe, and working behind the pass for the Alain Ducasse Group, Chef Freddy currently shares his time with the Tavistock Group and its restaurant portfolios. He creates unique and stylish dishes andmenus around the world. Most recently, Chef Freddy has been appointed as the Guest Executive Chef for the Australian Agricultural Company.
Hailing from central Michigan and born with a flair for creating, Eric was part of a two-year Food Service Program for the Area Tech Center in Mt Pleasant graduating high school in 1992, which pretty much sealed the deal for all things culinary.
In May of 1992, he received a Scholarship to Johnson and Wales University, where he decided to further his culinary skills in college. Eric attained an Associate Degree in Culinary Arts in Charleston, South Carolina during 1992-1994 and pursued a Bachelor’s Degree in Culinary Entrepreneurship in Providence, Rhode Island during 1994-1996. In 1996, Eric moved back to Michigan to further his studies in Business Administration at Central Michigan University, in Mt. Pleasant, Michigan.
He has hung his chef toque in such places as Miami Dolphin Stadium Miami, Florida; Fahrenheit Chicago, Illinois--Jake's and River Front Oyster Bar Miami, Florida.
Chef Eric brings 25 years as an accomplished executive chef. Eric entered yachting approximately 6 years ago working as an Chef on both Charter yachts, private and even cruise ships, but his experience and talents do not end there…..he has had the honor of cooking for several high profile celebrities, and if you weren’t already impressed with that…. In May 2010, he was filmed on the TLC (The Learning Channel) “Four Weddings” Season 3 episode 8, “And a Smoking Cocktail, Miami, Florida. In August, 2011 he was interviewed on Chat Chow TV and has also been a part of several events with the Food Network at the Sobe Food Network food and Wine Festival, Miami Beach, Florida.
Chef Eric has received such honors and awards; as in 2015 Antigua Charter Boat Show Concours du Chef--2nd Place Winner of up to 125ft, 2016 Antigua Charter Boat Show Concours du Chef--1st Place Winner of 125-164ft Since 2015 Eric has been published in SYOG The Party Edition Article “This is not just superyacht food” pages 105-107, March 2017 Dockwalk Magazine The Adventure Issue “Surf and Turf pages 19, March 2017 Yachting Magazine “Dine With The Best” pages 78-80.
So all in all, the food you will have on your trip will not only tickle those taste buds, it will also blow your mind!
A calm, pleasant, helpful and hard working individual who has a passion for great food and who strives for perfection in all dishes made. I get a real buzz out of working in a busy kitchen, and great pleasure out of seeing happy faces enjoying a good meal that I have cooked.
As a natural leader I am not only able to give orders and delegate tasks, but am also able to reliably carry out orders as well. As a experienced Chef with over 10 years of Hospitality experience I have a proven track record for making great food. I love the freedom of expression that cooking gives me and I'm willing to work hard to build a career in the culinary world.
Born and raised in historical Hudson valley New York. At an early age I was exposed to many different cuisines thanks to my fathers passion for food. Two out of the three of his brothers became chefs. So the passion for cooking was strong in my family. Some of my fondest memories would be late night cooking experiments with my father, and walking my grandfathers intricately maintained garden. Coupled with many unforgettable days in the kitchen with my grandmother peeling buckets apples, and rolling out miles of dough for what seemed like an infinite amount of apple pies. I truly believe that some of my best memories can be manifested through flavor and aromas of dishes cooked and enjoyed with family members and close friends.
It was around age 13 that I decided a career in the Culinary profession. I began washing dishes at a local from scratch restaurant. From there I worked my way up the line. Shortly after won a career discovery scholarship to Culinary Institute of America, where I got to do a 7 day culinary boot camp. This experience solidified my future in the culinary arts, and my enrollment to the CIA. During my time there I became events coordinator and planned large school events with various themes. I met many different people from many different parts of the world, and I will
forever cherish the time I spent there.
After I graduated I moved to south west florida where I began my culinary career. Most notably Chef Tournant at La Playa beach resort. Where I helped and managed 3 different departments over the course of 7 years . My love for the ocean and passion to create eventually led me to the world of yachting. I’ve Spent a total of 5 years in the yachting industry.Primarily on M/Y Angel wings. Where the owners allowed my creativity to roam free with little to no limitations. While in between becoming Restaurant Chef at naples Yacht Club where I received various training classes with CMC Rich rosendale.
Having traversed Various aspects of the culinary industry I feel yacht chef is where I felt most at home. I am also an avid fishermen and licensed captain, so these two passions meshed especially well. In addition, being able to create and experiment with regional produce and seafood right from the local farmers and fisherman where ever we went truly inspired me. Wether it’s the beautiful clear blue/green water of the Virgin Islands or deep cold lobsters filled waters of Maine every trip showed me something new. I look forward to going where ever the ocean takes me and continuing to expand my knowledge and experiences in the process.
Founder of Mourning Family Foundation
Alonzo Mourning is the founder of Mourning Family Foundation (formerly known as Alonzo Mourning Charities), a not-for-profit 501(c)(3) public fundraising foundation, created to inspire others through advocacy, education, and enrichment services. Since 1997, Mourning has raised more than $25 million for various programs that aid in the development of children and their families.
Mourning opened the Overtown Youth Center in the historic South Florida area of Overtown in 2003 and in 2009, Mr. Mourning and his wife Tracy were honored by having the Alonzo and Tracy Mourning Sr. High Biscayne Bay newly opened campus named after them. Mr. Mourning is a seven-time NBC All-Star and two-time Defensive Player of the Year.
Wine Enthusiast Contributing Editor, Food
Based in New York City, Bernstein is an exhaustive traveler who is constantly in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. Prior to Wine Enthusiast, Bernstein authored culinary content for Bon Appetit, Men’s Journal, New York Times, Hemispheres, and Kinfolk, among others. Bernstein has a personal passion for regional Mexican cuisine and agave spirits as well as old-school Rioja, Sauternes and sour beers.
Sun-Sentinel Columnist, Dining Critic
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.
Traffic Reporter, NBC 6 South Florida Today
Kelly Blanco joined NBC 6 in March of 2013 as the weekday morning traffic reporter for NBC 6 South Florida Today. Currently, she serves as the NBC6 News at 4pm traffic reporter.
Prior to joining WTVJ, Kelly has built-up almost a decade’s worth of experience as an entertainment, sports, and lifestyle journalist for numerous national and local media outlets.
Kelly’s career kicked off while still in high school when she co-hosted a syndicated music news show. Since then, she has covered events such as the Super Bowl, the Academy Awards
and even the 2012 Paralympics.
Kelly is also an active volunteer within the South Florida community. She’s the in-hospital host of JoeD-TV, an interactive TV game show for children at Joe DiMaggio Children’s Hospital in Hollywood, Fla.
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
• 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