Chef Competition Guidelines
Fort Worth Competition June 14,2004 @ Culinary School of Fort Worth 6100 Camp Bowie Fort Worth, Texas The Winning Salad A Sirloin Salad with a  3 Mustard Wasabi Vinaigrette. Judges for the FT.WORTH competition: « Walter Kauffman, Retired-Old Swiss House in Fort Worth-Bistro Louise « Hans Lauer, CEC, AAC-Retired Hilton and Conrad International Supervising Chef « Bob Vivion, CEC, First Vice President Texas Chefs Association « Robin Steinberg, Savvy Magazine Publisher « Clyde Picht, City Councilman- City of Fort Worth, Texas « Ron L. Payton-Winning Recipe, Inc.	Winner, Paul Englund, Executive Chef of Charleston’s Restaurant on Hulen in Fort Worth, Texas. Paul’s winning recipe was for a whole grain mustard vinaigrette to be sold in a retail package as “FT.WORTH 2004”.  See Press Release At a future event, the winning salad and dressing will be paired with wine from:Llano Estacado Winery, Lubbock and Grapevine, Texas www.llanowine.com
San Antonio Competition TBA Spring 2009	Llano Estacado Winery
Dallas Competition TBA Spring 20010	Llano Estacado Winery
Last Updated: July 1, 2008

Deborah Hawkins, Consulting Chef; Mark Hyman, President/COO of Llano Estacado Winery and Ron Payton, President of Winning Recipe, Inc. at the Pairing for the PLANO 2004 Salad.

*Certified Executive Chef-Designation of the American Culinary Federation. A chef who is the department head responsible for all culinary units in a restaurant, hotel, club, hospital, or other foodservice establishment with a minimum of 5 full-time employees and passes a rigorous testing and certification process. http://www.acfchefs.org

American Academy of Chefs-A certified chef for a minimum 15 years who meets the highest standards and the admiration of peers. http://www.acfchefs.org/academy/aacapp.html