Posted 11:28 pm Wednesday, August 08, 2012
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Texas chefs gather in Tyler
The weekend was filled with gourmet bites, enriching seminars and the chance to network, as a group of chefs from across the state gathered in Tyler for the annual American Culinary Federation Texas Chefs Association State Convention held at the Holiday Inn on South Broadway.
Activities included an opening night dinner at Willowbrook Country Club, a Fit City Challenge cooking competition at Kiepersol Winery in Bullard and President’s Dinner and Dessert Buffet at The Cascades of Texas Country Club.
Attendees and guests were treated to a tasting of gourmet desserts provided by Adalante Catering, Village Bakery, Chez Bazan Bakery, Edom Bakery and Fresh by Brookshire’s of Tyler; Eagles Bluff Country Club in Bullard; and Oxbow Bakery and Sabor a Pasion, both of Palestine.
The convention offered the chefs a chance to catch up on current food trends, learn about new kitchen technology and brush up on classic technique.
Seminars were offered on butchering, filleting fish, creative cooking, sausage making, chocolate and exotic herbs and produce.
“We had about 90 chefs from across the state attend,” said convention organizer, Chef Jackson York. “We were really pleased with the turnout.”
Activities included an opening night dinner at Willowbrook Country Club, a Fit City Challenge cooking competition at Kiepersol Winery in Bullard and President’s Dinner and Dessert Buffet at The Cascades of Texas Country Club.
Attendees and guests were treated to a tasting of gourmet desserts provided by Adalante Catering, Village Bakery, Chez Bazan Bakery, Edom Bakery and Fresh by Brookshire’s of Tyler; Eagles Bluff Country Club in Bullard; and Oxbow Bakery and Sabor a Pasion, both of Palestine.
The convention offered the chefs a chance to catch up on current food trends, learn about new kitchen technology and brush up on classic technique.
Seminars were offered on butchering, filleting fish, creative cooking, sausage making, chocolate and exotic herbs and produce.
“We had about 90 chefs from across the state attend,” said convention organizer, Chef Jackson York. “We were really pleased with the turnout.”
