Serves Up $10,000
for Best Street
Chef Michael Mao’s
Winning Entrée Not
Your Typical Taco
The 2011 TABASCO® Brand Hottest Chef Contest® called on
professional chefs and culinary students to create bold and flavorful
entrée recipes inspired by the popular street food trend.
Contestants were encouraged to use fresh, easily sourced ingredients
combined with one or more Pepper Sauce flavors from TABASCO® brand.
Top New Orleans chefs, along with McIlhenny Company President and
CEO Paul McIlhenny, selected the winning dishes. These dishes capture
the spirit of the contest theme with hints of world cuisines and
inexpensive ingredients — the perfect inspiration for profitable
and affordable menu items in your establishment.
The finalist dishes were prepared for judging by Delgado Community College culinary
students under the direction of McIlhenny Company Executive Chef Judson
McLester. In keeping with this year’s theme, “Hitting the
Streets,” McIlhenny Company designed the judging session to
include real-world training for Delgado students to help them learn how
to create on-trend, street-savvy menu items.
Washburne Culinary Institute
From left to right:
Chef Tory McPhail, Commander’s Palace;
Chef Tom Wolfe, Wolfe’s Restaurants;
Chef Sue Zemanick, Gautreau’s;
Paul McIlhenny, President & CEO of McIlhenny Company;
Chef Adolfo Garcia, RioMar, La Boca, a Mano, Gusto, High Hat Café, and Ancora Pizzeria & Salumeria;
Chef John Besh, Restaurant August, Besh Steak, Lüke, La Provence, Domenica, and The American Sector