Martin Weaver, named winner of Chefs Under Fire 2009 by Chef Kent Rathbun, has grown up in the restaurant industry. At the age of sixteen, he worked with his dad to open up his third barbecue restaurant. Martin went on to attend the Texas Culinary Academy (now Le Cordon Bleu College of Culinary Arts) to further his knowledge of food. As a TCA student, Martin also won the Texas Culinary Academy Barbecue Competition as well as Chefs Under Fire 2009 with his killer Pork Tenderloin and Fall Pumpkin Barbecue Sauce (see recipe below), a take on Chef Rathbun’s Wood Grilled Pork Tenderloin with Peach Barbecue Sauce featured in Plate & Vine Interactive Cookbook. And to top it all off – Chef Kent Rathbun is confirmed to be a Celebrity Chef Judge for Chefs Under Fire 2010! Follow Chefs Under Fire on Facebook this week for a chance to win a full case of Kent Rathbun Elements!
Q: How would you describe your style of cooking?
A: Modern American Backyard Cuisine.
Q: Who are your culinary influences?
A: Other chefs like me who are not afraid to try new things and combinations that no one has tried before (and are successful at it).
Q: What’s your advice for Chefs Under Fire 2010 Contestants?
A: Get to know what the judges look for in a dish, and just relax when you’re competing.
Q: What did you learn as a result of competing in Chefs Under Fire 2009?
A: That it feels great to win.
Q: Will you compete in Chefs Under Fire 2010?
A: Yes I plan to compete if my chef allows me to have off.
Think you’ve got what it takes to compete against Martin for his title?
