Texas Culinary Academy

Chefs Under Fire™ came and went and left us smiling from its success! From the fervent competition in the kitchen to Jim White’s flavorful commentary to the judge’s insightful remarks, Chefs Under Fire was chock-full of excitement, laughs, and entertainment. At the end of the night, our adept celebrity judges, Chef David Bull, Chef Tyson Cole, and Chef Kent Rathbun, were proud to finally announce the three outstanding winners. After quiet deliberation, Chef Bull selected Keith A. Hildebrandt II (of Texas Culinary Academy) for his exquisite (and inverted!) chicken and pancetta cacciatore, Chef Cole chose Loren Root for his unique, refined version of Cole’s Uchiviche dish, and Chef Rathbun picked Martin Weaver (also a graduate of Texas Culinary Academy) for his original, pumpkin-infused barbecue sauce and pork tenderloin.  And as an additional surprise from the judges, they even awarded Keith Hildebrandt the Best in Presentation award for his beautiful Deconstructed Chicken Cacciatore!