Hot In The Kitchen: Chiefs vs Chefs
Arlington, Virginia was the place to be on Wednesday night for a sizzling competition – the annual Chiefs vs Chefs cooking competition. The contest saw Arlington Fire Department pit its top six station cooks against five of the area’s best known chefs, with all the ingredients coming from the supply cupboard of the Arlington Food Assistance Center.
The center, which celebrated its 25th anniversary this year, is dedicated to ensuring that all Arlington’s people have access to adequate nutrition, and it has been particularly busy recently helping families hit by the government shutdown. Staffed by volunteers, the center engages in a number of community-based projects and aims to provide as much choice as possible while promoting a healthy eating agenda.
“Knowing what we’re competing for is a great driving force when I’m gearing up for the challenge, especially since this is a charitable event that’s embedded in my local community,” said chef team leader David Guas. “But charity or not, I’m in it to win it. Although my competition faces heat on a daily basis – and may have a solid reputation for whippin’ up some good food – I think my ability to layer heat with flavors is going to be the reason I come out unscorched.”
By taking on the challenge of cooking with Assistance Center ingredients, the contestants illustrate the kind of innovation that makes a truly great chef. Competing on behalf of the fire department this year were Bo Bennett, David Harrison, Claude Conde, Joaquin Ibarra, Richard Slusher and Anthony Westfall. The chef teams consisted of Guas and sous chef Sara Siegel from Bayou Bakery, Alfredo Solis and Chris Smith from Fuego, and solo star Shannon Overmiller of The Majestic. It was Overmiller who took the prize, preparing an entrée that just swayed the wavering judges enough to gain the chefs their second Golden Eggplant.
This year’s Chiefs vs Chefs event was held in the Clarendon Ballroom and was attended by a crowd of around 250 people. Tickets were priced between $100 and $1,000, but this year a group of furloughed workers was invited to attend at just $1 a head. Delighted with his prize, Guas stressed that those working in hospitality in the city are keen to help support the Assistance Center’s objectives.
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