The Taste of Elegance is a culinary competition designed to inspire innovative and exciting ways to menu pork.  The competition not only provides an elegant occasion to highlight the increasing popularity of pork on America’s menus, but also helps strengthen chefs’ preference for pork as a flavorful and versatile meat.

What’s at Stake:

1st Place/Chef Par Excellence: $750, plus a complimentary trip to the Pork Summit.

The Pork Summit is an exclusive educational weekend held at the Culinary Institute of America’s Greystone campus in St. Helena, CA.  The Pork Summit features chef demonstrations, farm to fork education, and an opportunity to work in the world famous teaching kitchens with guest chefs and foodservice trade media. Click here for a recap of prior years’ events.
2nd Place/Superior Chef: $500 CASH
3rd Place/Premium Chef: $250 CASH
A People’s Choice and Best Use of Soy awards of $250 each will also be offered.

When and Where:

The next Wisconsin’s Taste of Elegance will be held Thursday, February 1, 2018. The event is held the afternoon and evening during the Pork/Corn/Soy Expo at the Kalahari Resort in Wisconsin Dells.

How to Enter:

The contest is open to all employed chefs from a Wisconsin foodservice establishment. Please contact Mandy Masters at 608-723-7551 or if you are interested in competing.

2017 Taste of Elegance Winners

Chef Par Excellence

Chef Mitchel Weber
The Restaurant at Charmant Hotel, La Crosse
As the Chef Par Excellence, Chef Mitchel received a complimentary trip to the 2017 Pork Summit hosted by National Pork Board. The Pork Summit is an exclusive educational weekend held at the Culinary Institute of America’s Greystone campus in St. Helena, CA.
Superior Chef,  Best of Soy
Chef Kelsey Schoen
The Black Sheep, Whitewater
Premium Chef
Chef Nestor Sanchez
Maki Yaki, Milwaukee
People’s Choice
Chef Seth VanderLaan
Miller Park, Milwaukee
Other finalists in the 2017 Wisconsin’s Taste of Elegance were:
Chef Diane Pedersen, Living Oaks, Iola
Chef Brianna Taylor, Big Foot Country Club, Fontana
Chef Aaron Fidder, Wisconsin Machine Shed, Grand Chute
Chef Nicholas Conley, Double Cut, Wisconsin Dells