Cooking without fire- Sandwiches made by a kid in a cooking competition

"7 Days of Shooting" "Week #49 - Fruit or Vegetables" "Shoot Anything Saturday”

Photo taken at Las Palmas, Laguna Woods, California. ©2011 All rights reserved.

My images are not to be used, copied, edited, or blogged without my explicit permission.

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One Wednesday in September 2011 our chef here at The Regency, Chef Javier, participated in a cooking competition

at a sister senior living community. Two teams of three chefs each ~ one a host team and the other a challenge team ~

competed in preparing appetizers, entrees and deserts.

In this competition everything had to be grilled! This grilled fruit salad was offered by the challenge team as its appetizer,

a most colorful and attractive, as well as tasty presentation! This is an all-time favorite image of mine!

Many thanks for every kind comment, fave, your words of encouragement, and the inspiration of your fine photography,

my friends! You make my day every day!

Competing in the second annual cookoff was Dave Bland, Executive Chef, Peohe’s; Adam Cho, Chef de Cuisine; Mistral Restaurant, Loews Coronado Bay Resort & Spa; Paul Murphy, Executive Chef, Humphreys Restaurant; and Sutti Sripolpa, Executive Chef, Grand Hyatt

On Wednesday, Oct. 16, The Port of San Diego's Green Business Network crowned its Top Green Chef.

And the winner is: Chef Sutti Sripolpa of the Manchester Grand Hyatt.

At the Los Angeles County Fair

Sutti Sripolpa, Executive Chef of the Manchester Grand Hyatt at his cooking station.

Four chefs competing in each preliminary session; 16 sessions - for 16 finalists to compete during the CRFA expo in March.

Each chef gets a box with mandatory ingredients, to prepare an appetizer, a main dish, and a dessert. One chef gets eliminated per round.

On evening three (December 5, in Toronto), the chefs were:

Dave McIntyre,

Sarah Schmidt

William Tolentino,

Adam Calzonetti

Box 1: Brie, Prosciutto, Sandwich bread, Pomegranate juice.

Box 2: Beef, Fish sauce, Peanut butter, Chinese egg plant.

Box 3: Mango, Blackberries, Ginger, Chili flakes

Congratulations Chef Sutti Sripolpa, the Port of San Diego's 2013 Top Green Chef!

Chefs had another 20 minutes to prepare their entree. The mystery ingredient this time was locally caught Mahi Mahi.

Anne-Marie talking to Jake, our MC for the evening about pronunciation of her school's name.

Chef John Placko of the Modern Culinary Academy and Powder for Texture photographed as part of the Chefs #LoveCDNBeef on unsweetened.ca series for Canadian Beef.

Fresh mango destined for a fruit salad was deftly sliced by Teresa Hall during the Power Up Challenge event May 5 at Oregon State University's Dixon Recreation Center. (photo: Theresa Hogue)

Chefs had 20 minutes to prepare an appetizer. The mystery ingredient: locally caught sea urchin.

Chef John Placko of the Modern Culinary Academy and Powder for Texture photographed as part of the Chefs #LoveCDNBeef on unsweetened.ca series for Canadian Beef.

Big Green Egg Eggfest in the Jack Daniel's Tennessee Honey Tailgate Zone, part of John Offerdahl's Grid Iron Grill-Off 2013. ©Bombshell Productions

Time to judge the appetizers! Our VIP judges were (left to right): Jim Unger, Hornblower Cruises & Events; Chef Steve Black, Sheraton San Diego Executive Chef & 2012 Top Green Chef; Sharon Cloward, President Port Tenants Association; and Rafael Castellanos, Port Commissioner.

Chef John Placko of the Modern Culinary Academy and Powder for Texture photographed as part of the Chefs #LoveCDNBeef on unsweetened.ca series for Canadian Beef.

Each contestant received a basket with the challenge items that had to be included in the dish, and they could choose the other ingredients from the main table.

Port Commissioner Rafael Castellanos welcomes the crowd to SDG&E's Energy Innovation Center test kitchen.

Big Green Egg Eggfest in the Jack Daniel's Tennessee Honey Tailgate Zone, part of John Offerdahl's Grid Iron Grill-Off 2013. ©Bombshell Productions

Adam Cho, Chef de Cuisine from Mistral Restaurant at Loews Coronado Bay Resort & Spa at his cooking station.

Sutti Sripolpa, Executive Chef of the Manchester Grand Hyatt at his cooking station.

Big Green Egg Eggfest in the Jack Daniel's Tennessee Honey Tailgate Zone, part of John Offerdahl's Grid Iron Grill-Off 2013. ©Bombshell Productions

Dave Bland, Executive Chef from Peohe's at his cooking station.

Paul Murphy, Executive Chef from Humphreys Restaurant at his cooking station.

Adam Cho, Chef de Cuisine from Mistral Restaurant at Loews Coronado Bay Resort & Spa at his cooking station.

At the Annual Huntington Catfish Derby in Huntington Oregon for Memorial Day Weekend

The Catfish Derby is hosted annually by the Huntington Lions Club every Memorial Day Weekend and includes two days of fishing on the Snake River, a catfish cook off , duck races, a steak feed and of course the street dance.

One of our favorite small town celebrations in Baker County. For more information about the Catfish Derby or other community celebrations and events, visit Baker County Tourism’s website at www.basecampbaker.com or the Huntington Oregon Chamber of Commerce website at www.visithuntingtonor.org

Paul Murphy, Executive Chef from Humphreys Restaurant at his cooking station.

Big Green Egg Eggfest in the Jack Daniel's Tennessee Honey Tailgate Zone, part of John Offerdahl's Grid Iron Grill-Off 2013. ©Bombshell Productions

Bocuse d'Or USA

1st Place (center): Richard Rosendale, The Greenbrier, White Sulphur Springs, MA & his Commis Corey Siegel

2nd Place (left): Jeffrey Lizotte, On2o, Chef de Cuisine, Hartford, CT & his Commis Kevin Curley, Cornell Hotel School

3rd Place (right): William Bradley, Le Cordon Bleu, Chef Instructor, Southboro, MA & his Commis James Haibach, Le Cordon Bleu, Graduate

For my recap of this competition, please CLICK HERE

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© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.

Dave Bland, Executive Chef from Peohe's at his cooking station.