Chefs cook up fit meals for competition
The Texas Chefs Association joined forces with the Fit City Coalition Friday during its 54th annual state convention at Kiepersol's K.E. Bushman Event Center in Bullard.
Culinary consultant Jack Bretzke said local chefs were inspired by the initiative to create the Fit City Challenge Competition, giving them an opportunity to demonstrate healthy dishes while bringing awareness about the program.
"We wanted to have an event that put the Fit City idea forward," he said.
Chefs competed in about eight teams and food from the competition was served to guests throughout the contest. The chefs were particular about ingredient selections.
"This is a very good example of fresh food," Bretzke said. "There are no canned or frozen ingredients. The only thing that's dried is herbs and spices."
Chefs used lean cuts of beef, chicken, quail, pork tenderloin and shrimp in their dishes, which were served up in 1- to 2-ounce servings.
The local chapter of the association has been established in Tyler since the 1980s, Bretzke said.