Ten chefs will compete for the title of King or Queen of Louisiana Seafood. Past winners include Borgne chef Brian Landry (2008); Commander’s Palace chef Tory McPhail (2009); Restaurant R’evolution chef Chris Lusk (2010); Cotton chef Cory Bahr (2011); Lola chef Keith Fentz (2012); Hot Tails and Sac-a-Lait chefs Cody and Samantha Carroll (2013); Patois chef Aaron Burgau (2014), and reigning King chef Michael Brewer of Mannings.
The winner will have the prestigious opportunity to represent Louisiana in a variety of events in the coming year.
Here are the details:
- Entrants must be an executive chef for an acclaimed free standing Louisiana restaurant. Restaurants associated with a luxury country club, resort or hotel are also eligible.
- Restaurants must be a member of the Louisiana Restaurant Association.
- Institutional chefs (i.e., food service distributors, hospitals, culinary school instructors, caterers or corporate chefs for chains having 10 or more restaurants) are not eligible.
- Each chef will be responsible for plating up to five entrées for judges with Louisiana seafood as the main protein.
- Each chef is responsible for his or her own travel and ingredients costs. Those traveling from more than 100 miles away may be eligible for a $100 travel stipend.
- There are 10 spots available and entry forms will be accepted until Friday, March 25, 2016.
- Entries are considered in the order which they are received until all 10 spots are filled by eligible participants.
- Contestants will be notified of their eligibility by Friday, April 1, 2016.
Download the form here, and return to Jordan Buras at the Louisiana Seafood Promotion and Marketing Board via e-mail at firstname.lastname@example.org by March 25, 2016.