American Culinary Federation Flint/Saginaw Valley Chapter’s 22nd Annual Hot Food Competition | Zehnder's of Frankenmuth

American Culinary Federation Flint/Saginaw Valley Chapter’s 22nd Annual Hot Food Competition

Saginaw East Side Soup Kitchen supporters, Snowfest spectators and food enthusiasts alike filled Zehnder’s Restaurant on Monday, January 27th at the 22nd Annual American Culinary Federation’s Hot Food Competition – the final event of Zehnder’s 23rd Annual Snowfest. This year’s theme – Paris in the Moonlight was a culinary salute to French Cuisine as twenty chefs competed in four categories – Red Meat, Poultry, Pastry and Vegetarian.


To complete the evening, the crowd was entertained by Ziggie Zeitler and his band’s Cajun tunes. Zehnder’s Executive Chef, John Zehnder orchestrated the event and helped judge the creations based on technique, taste and display. The real winner of the night was the Saginaw East Side Soup Kitchen’s After School Meal Programs who benefited from the night’s proceeds.

The winners are as follows:

Red Meat
1st Place – Denis Fahrenbruch of Delta College Food Service in Bay City for Porkcini Marsala

2nd Place – Tyler Stark of the Bavarian Inn for Boeuf Pota Gasconne (Beef Pot Pie)

3rd Place – Jacob Austin of Shari’s at the Willard Hilton with Cambozola, Jambon and Walnut Stuffed Port Roulade with Cherry Port Glaze

Poultry
1st Place – Alene Smith of Redwood Steak House in Flint for Roasted Red Pepper Duck

2nd Place – Lena Jencic of J. Porter’s Restaurant in Flint for Canard aux Olives (Duckling with Olives)

3rd Place – William Riggs of Davison Country Club for Chicken and Crab Napoleon

Vegetarian
2nd Place – Cody Otter of Z Chef’s Cafe for Pate Feuillete Brie et Champignons (Brie Cheese in Puff Pastry with Mushrooms)

3rd Place – Robert Balderrama from Saginaw Country Club for Deconstructed Mushroom Bourgignonne

Pastry
1st Place – Brandon Reeve of Zehnder’s

2nd Place – Jacob Austin from Shari’s at the Willard Hilton

Best of Show:
1st Place – Robert Balderrama from Saginaw Country Club for Deconstructed Mushroom Bourgignonne

2nd Place – Denise Fahrenbruch from Delta College Food Service in Bay City for Porkcini Marsala