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Chef Manuel Soto of Oklahoma City Golf and Country Club took first place in the 25th annual Culinary Cook-Off at the ORA Expo on August 24, 2023. Soto had 60 minutes to prepare a dish using four proteins from a mystery spread of ingredients provided by Super Cao Nguyen and D Bar Beef Company. The four proteins required to be used in the final round dishes were pork belly, tomahawk beef steak and alligator. Chef Soto’s final presentation earned him a $2,000 cash prize, the Grand Champion trophy, Professional Kitchen Aid Mixer and Market Source gift certificates. He was assisted by Grace Koemel, a Culinary Arts student at Francis Tuttle Technology Center. Soto competed against 11 other Oklahoma chefs in the annual cook-off, a Chopped-style competition in which some of the most talented chefs in the state race the clock to create dazzling dishes using a mystery basket of ingredients. The competitors participate in various heats until the contest is narrowed down to the last two chefs. Soto’s competitor in the final round was Chef Ricky George at Osteria and the 2022 champion of the Culinary Cook Off. Chef Ricky George’s second place finish earned him $1,000, a trophy and Market Source gift certificates. George was assisted by Miles Ballard, OSUIT culinary student. “This competition in its 25 year continues to be a great event to showcase the best of Oklahoma’s working chefs and spotlights the amazing talent and skills of culinary students who are choosing this industry to make their mark.” Commented Zena Dater, title partner with Market Source and ORA board member. In addition to Manuel Soto and Ricky George, participating chefs included Scott Liner, owner of Yum Pig Food Truck, Patrick Yamaguchi with Bandees BBQ,, Gabriel McKinley with BOK Center, Robbie Martin with VAST, Baylor Walker, The Springs at The Artesian Hotel, Christopher Bullis with Tulsa Drillers, James Whyman with Impact Catering, Ian Wagner, Sysco-Oklahoma, Harlan Hubbard with TEEM and Joel Bein, owner of The Meat and Cheese Show. Judges consisted of a panel of industry professionals, including Chefs Kurt Fleischfresser of Western Concepts; Marc Guizol, Oklahoma City Golf and Country Club; Mark Vannasdall, Traditions Hospitality Group, Kevin Lee, Birdies Fried Chicken and Robert Black with Twisted Tree Baking Co. and Spring Board. Amanda Simcoe, with the Meat & Cheese Show, served as the event’s emcee. “Shining a spotlight on the next generation of chefs and restaurant operators has been a key focus for this annual event. We’re delighted to see Chefs mentor the talented culinary students during the competition.” said Roberta Helsley, director of workforce development at the ORA. “As the industry continues to face labor shortages, it’s inspiring to have so many skilled culinary students take time to compete at this year’s culinary cookoff. We had a record number of students apply and glad to see we’re pulling talent from across the state to join the chefs on stage during the ORA Expo and demonstrate their skills and creativity.”, added Helsley. During the 2-day competition, chefs were assisted by 12 culinary students Miles Ballard, Jonathan Gable, Anissa VanSant and Jesse Avelar, Oklahoma ProStart students Nikki Longoria and Makenna Eaton with Pioneer Technology Center, Caleb Corrico, Barrett Tillman, Lindsay Calhoun, Justin Kozicki with Francis Tuttle Technology Center and Delylah Davis with Metro Technology Center. In addition to plate presentation, creativity, product taste, product texture and sanitation practices, participants were also judged on how well they utilized their student sous chef during the competition. The Culinary Cook-Off sponsors include Lead Partner Market Source Restaurant Supply; Premier Platinum Partners: Oklahoma City Convention and Visitor’s Bureau and Dr. Pepper; Gold Partners: Ben E. Keith Co, 110 Events, Go Fresh Produce, Spring Board, Superior Linen Service. In-Kind donations and supporters of the 25th Annual Cookoff include: Super Cao Nguyen, Revolution Wholesale, D-Bar Beef and ARS Service. Founded in 1933, the Oklahoma Restaurant Association is the trade association of restaurants and foodservice operations, the state's largest private industry employer. Representing more than 4,000 restaurants and members, the ORA actively monitors legislation and regulatory agencies; helps foodservice management develop and strengthen business; and develops the membership to do together for the industry what cannot be done individually.
Chef Manuel Soto of Oklahoma City Golf and Country Club took first place in the 25th annual Culinary Cook-Off at the ORA Expo on August 24, 2023.
Soto had 60 minutes to prepare a dish using four proteins from a mystery spread of ingredients provided by Super Cao Nguyen and D Bar Beef Company. The four proteins required to be used in the final round dishes were pork belly, tomahawk beef steak and alligator. Chef Soto’s final presentation earned him a $2,000 cash prize, the Grand Champion trophy, Professional Kitchen Aid Mixer and Market Source gift certificates. He was assisted by Grace Koemel, a Culinary Arts student at Francis Tuttle Technology Center.
Soto competed against 11 other Oklahoma chefs in the annual cook-off, a Chopped-style competition in which some of the most talented chefs in the state race the clock to create dazzling dishes using a mystery basket of ingredients. The competitors participate in various heats until the contest is narrowed down to the last two chefs.
Soto’s competitor in the final round was Chef Ricky George at Osteria and the 2022 champion of the Culinary Cook Off. Chef Ricky George’s second place finish earned him $1,000, a trophy and Market Source gift certificates. George was assisted by Miles Ballard, OSUIT culinary student.
“This competition in its 25 year continues to be a great event to showcase the best of Oklahoma’s working chefs and spotlights the amazing talent and skills of culinary students who are choosing this industry to make their mark.” Commented Zena Dater, title partner with Market Source and ORA board member.
In addition to Manuel Soto and Ricky George, participating chefs included Scott Liner, owner of Yum Pig Food Truck, Patrick Yamaguchi with Bandees BBQ,, Gabriel McKinley with BOK Center, Robbie Martin with VAST, Baylor Walker, The Springs at The Artesian Hotel, Christopher Bullis with Tulsa Drillers, James Whyman with Impact Catering, Ian Wagner, Sysco-Oklahoma, Harlan Hubbard with TEEM and Joel Bein, owner of The Meat and Cheese Show.
Judges consisted of a panel of industry professionals, including Chefs Kurt Fleischfresser of Western Concepts; Marc Guizol, Oklahoma City Golf and Country Club; Mark Vannasdall, Traditions Hospitality Group, Kevin Lee, Birdies Fried Chicken and Robert Black with Twisted Tree Baking Co. and Spring Board.
Amanda Simcoe, with the Meat & Cheese Show, served as the event’s emcee.
“Shining a spotlight on the next generation of chefs and restaurant operators has been a key focus for this annual event. We’re delighted to see Chefs mentor the talented culinary students during the competition.” said Roberta Helsley, director of workforce development at the ORA.
“As the industry continues to face labor shortages, it’s inspiring to have so many skilled culinary students take time to compete at this year’s culinary cookoff. We had a record number of students apply and glad to see we’re pulling talent from across the state to join the chefs on stage during the ORA Expo and demonstrate their skills and creativity.”, added Helsley.
During the 2-day competition, chefs were assisted by 12 culinary students Miles Ballard, Jonathan Gable, Anissa VanSant and Jesse Avelar, Oklahoma ProStart students Nikki Longoria and Makenna Eaton with Pioneer Technology Center, Caleb Corrico, Barrett Tillman, Lindsay Calhoun, Justin Kozicki with Francis Tuttle Technology Center and Delylah Davis with Metro Technology Center. In addition to plate presentation, creativity, product taste, product texture and sanitation practices, participants were also judged on how well they utilized their student sous chef during the competition.
The Culinary Cook-Off sponsors include Lead Partner Market Source Restaurant Supply; Premier Platinum Partners: Oklahoma City Convention and Visitor’s Bureau and Dr. Pepper; Gold Partners: Ben E. Keith Co, 110 Events, Go Fresh Produce, Spring Board, Superior Linen Service. In-Kind donations and supporters of the 25th Annual Cookoff include: Super Cao Nguyen, Revolution Wholesale, D-Bar Beef and ARS Service.
Founded in 1933, the Oklahoma Restaurant Association is the trade association of restaurants and foodservice operations, the state's largest private industry employer. Representing more than 4,000 restaurants and members, the ORA actively monitors legislation and regulatory agencies; helps foodservice management develop and strengthen business; and develops the membership to do together for the industry what cannot be done individually.