Challenge to the Chefs

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Challenge to the Chefs

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Part of the Great Arizona Picnic, this event features four chefs, cooking on identical cooktops, each presented with identical "mystery baskets" of ingredients. The challenge: create an appetizer and an entrée - all within a time limit - and you get to watch every move! Let the games begin!

	Event Details

Date & Time:

Sunday, April 10, 2011 from 1:00pm

Location:

Challenge to the Chefs Tent
Scottsdale Civic Center Plaza
7380 E 2nd St, Scottsdale, AZ

Maps:

Parking & Trolley
Map

2011 GAP
Grounds Map

Attire:

Casual

Tickets:

Included in $10 GAP entrance fee

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

Date & Time:

Sunday, April 10, 2011 from 1:00pm

Location:

Challenge to the Chefs Tent
Scottsdale Civic Center Plaza
7380 E 2nd St, Scottsdale, AZ

Maps:

Parking & Trolley
Map

2011 GAP
Grounds Map

Attire:

Casual

Tickets:

Included in $10 GAP entrance fee

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

	Participating Chefs

Cullen Campbell
Executive Chef & Owner

Cullen Campbell

Executive Chef & Owner
Crudo

Festival Event(s):

Challenge to the Chefs

Chef Cullen Campbell has quietly established his reputation as one of the most sought-after up-and-coming chefs in the Valley of the Sun. Now, Campbell is expanding his repertoire to include restaurant owner of downtown Scottsdale’s newest eatery, Crudo Café.

Having cut his teeth in the kitchens of acclaimed eateries throughout metropolitan Phoenix and his hometown of Memphis, Tennessee, Chef Campbell has satisfied hungry diners with everything from eclectic fusion to Southwest-inspired international to contemporary to Mediterranean to new American cuisine. Campbell now joins forces with old friend and colleague, Chef Brandon Crouser, previously of Atlas Bistro, to explore the possibilities of modern Italian cuisine. Partnering on this new venture the two are creating a menu of fresh, affordable fare for breakfast and lunch; with a dinner menu that highlights modern Italian cuisine, beginning with four crudo or fish carpaccio dishes.

Chef Campbell first discovered his passion for the culinary arts in his family’s Memphis kitchen while in high school. Out of necessity, Campbell’s mother began teaching her son how to cook before sending him off to college. The young student quickly caught on and realized a personal affinity for food. When the time did come to head off to college, Campbell first opted for an alternative learning experience, diving headfirst into the chaotic world of the restaurant industry as sous chef of Memphis’ Mantia’s restaurant.

Enticed by the burgeoning entrepreneurial restaurant scene in Phoenix, Arizona, Campbell’s birthplace, the young chef headed back to the Valley in 1999. Recognizing the value of possessing a savvy business mind in the restaurant industry and with the encouragement of his parents, both medical professionals, Campbell enrolled in the top ranking W.P. School of Business at Arizona State University where he earned his degree in business management in 2003. In addition, Campbell also holds a certificate from the Court of Master Sommeliers.

In his decade in the Valley, Chef Campbell has continued to hone his skills in the kitchens of lauded establishments such as Gregory’s World Bistro, House of Tricks, La Grande Orange, Atlas Bistro, Camus and Fine’s Cellar, where his unique creations and delicious takes on world cuisine have earned him praise from patrons and food critics alike. Once unmoored from his latest venture, Chef Campbell felt the call to pursue his own culinary interests and wanted to explore new Italian cuisine.

Finding a unique space in the foyer boutique of Steven Paul in downtown Scottsdale, Chef Campbell imagined a small, urban café featuring breakfast and lunch with fresh ingredients, simply prepared. At night, the café transforms into al fresco Mediterranean dining on Crudo’s intimate patio and Chef Campbell and his team will present gastronomic delights and perfect pairings for the foodie and casual diner alike. As owner and executive chef, Chef Campbell is responsible for the design and execution of Crudo’s menu and ingredient selection, which highlights the best in modern Italian cuisine.

When Chef Campbell is not in the kitchen he can be found at home in Phoenix’s Arcadia neighborhood, where he passes the time painting, biking and keeping up on episodes of his favorite Food Network show, Iron Chef.

Kelly Fletcher
Executive Chef

Kelly Fletcher

Executive Chef
House of Tricks

Festival Event(s):

Challenge to the Chefs

Chef Kelly Fletcher has been a staple at Tricks since 2003. By infusing many cooking styles such as classic Spanish, Asian, and French, Kelly brings a unique twist on Classic American Cuisine.

Chef Kelly received his training from the Scottsdale Culinary Institute, where he graduated in 1994. He has worked for many well known restaurants in the valley, including the Wyndham Resort in Phoenix and 6^th Ave Bistro in Scottsdale.

Chef Kelly has been featured multiple times in the “Arizona Republic”, “The New Times” and the “Wine Spectator”. He has also had recipes printed in “New Southwestern” cook book, and has been a special guest on most of the local news channels here in the valley.

Joshua Hebert
Executive Chef

Joshua Hebert

Executive Chef
POSH

Festival Event(s):

Challenge to the Chefs

Arizona raised, Chef Joshua Hebert became enamored with food at an early age. As a child, he was able to say “breakfast” before most kids can say “mama.” No one knew the foreshadowing. In high school, Joshua took to cooking at home as a way of impressing women. The hobby quickly developed into a passion and during his junior year, Joshua was already cooking professionally at a corporate Italian restaurant, but he had his sights set on fine dining.

By the time he graduated high school, Joshua landed a spot at Tarbell’s, which had just opened its doors in central Phoenix. He spent five years as a line cook and sous chef at Tarbell’s developing his skill until his thirst for knowledge and curiosity for seasonal ingredients took him to San Francisco. Joshua worked at the world famous Zuni Café and Café Kati, and days off were spent studying wine at Hayes and Vine wine bar. Soon after, the owner of Café Kati sent him to Japan to open Café California, a Tokyo offshoot of Café Kati in the Miyako Hotel.

Upon his return stateside, Joshua took the job as Executive Chef at his old stomping grounds Tarbell’s, which was followed by stints as Executive Chef at North @ Kierland Commons and Dual Restaurant in Gilbert. He opened POSH Restaurant on New Year’s Eve 2008, and has been refining the concept since, hiring the finest group of professionals in the Valley.

Joshua resides in Scottsdale with his wife of three years and his two herding dogs. When not at POSH, he can be found on the golf course, playing with his dogs or substitute teaching at the East Valley Institute of Technology (EVIT) culinary program. He also regularly guest hosts “Into the Soup” with Heidi Lee, and has appeared on Good Morning Arizona, FoodiesLive, and NBC and FOX in Arizona.

Heidi Lee
InToTheSoup.com

Heidi Lee

InToTheSoup.com

Festival Event(s):

Challenge to the Chefs

Saturday Cooking Demos

Heidi Lee is the founder and CEO of into the Soup, LLC (www.intothesoup.com) a food and travel media company based in Phoenix, AZ. The mission of her company is to support the culinary arts so that dining doesn't go the way of Wal-Mart and claims that into the Soup is "The Most Fun You'll Have in Your Kitchen with Your Clothes On!" Heidi started her cooking career on Charter Boats in the Caribbean Islands and sailed across the Atlantic Ocean in search of boys, booze and new kinds of food. Heidi has travelled all over the world cooking, eating and drinking and brings her love and passion for all that to everyone she meets. Listen in to her tales and those of her very interesting guests during her radio program every Saturday from 2-3 p.m. on KFNX 1100 AM and KWSS 106.7.

Lenard Rubin
Executive Chef

Lenard Rubin

Executive Chef
The Vig

Festival Event(s):

Challenge to the Chefs

Lenard Rubin started his career in the Hotel/ Restaurant Business in 1981 at the Ritz-Carlton Boston where he was the runner for the Café. Over the next few years he worked his way through all the departments of the hotels kitchens including entremetier, broiler cook, garde manger, saucier and chef tournant. He has held Sous Chef and Executive Sous Chef positions at the Inter-Continental Hotel in New Orleans, The Boulders Resort, Ritz-Carlton Phoenix and the Nevsky Palace Hotel in St. Petersburg, Russia. Lenards’ first Executive Chef position, at the age of 26, was at the Inn at McCormick Ranch where he started and put the Pinon Grille on the Culinary map. He has held Executive Chef and Chef de Cuisine positions at Mary Elaines and Windows on the Green at the Phoenician Resort, Eldorado Hotel in Santa Fe, Marquesa and La Hacienda at the Scottsdale Princess Resort and Wright’s at the Biltmore Resort. For three years he was Corporate Executive Chef for Rosinter Restaurants in Moscow, Russia where he opened and oversaw 26 restaurants from fine-dining to casual and fast food.

In 1999 he struck out on his own and opened his own restaurant called Medizona which blended Mediterranean and Southwestern Cuisine and earned numerous awards including being chosen by Esquire Magazine as one of the top 22 Best New Restaurants in America for the year 2000. Medizona was also selected that year as the Best New Restaurant in Arizona by the Arizona Republic, Phoenix New Times, Phoenix Magazine, Get Out and Citysearch.com.

After selling his successful restaurant, Lenard obtained the position of Executive Chef for both the Pointe Hilton Tapatio Cliffs and Pointe Hilton Squaw Peak Resorts simultaneously; where he revamped all of the restaurant and banquets menus creating a new standard in culinary excellence for the two properties. He held this position for nearly two before being promoted to the position of Director of Food & Beverage for the two Resorts where he spent a total of four and a half years.

For over a year he was the Director of Operations for SouthBridge Restaurant Group where he helped to plan, and then open three new restaurants; FOODBAR, Canal and The Estate House, as part of the exciting new Waterfront District in Scottsdale. He is currently Executive Chef at the ultimate neighborhood gastropub called The Vig.

In 1989 Lenard was chosen by Madeleine Kamman as one of the four inaugural Chefs to participate in what was a long-standing, prestigious scholarship program at Beringer Vineyards called the School for American Chefs.

He has a degree in Business Management from Roger Williams University in Rhode Island and has earned a Certificate of Specialization in Food and Beverage Management from the Educational Institute of the American Hotel and Motel Association.

Lenard has been a member of the Chefs Association of Greater Phoenix since 1985 and has held various offices including President, Treasurer and Apprenticeship Chairman. He is a Certified Executive Chef with the ACF and a Certified Food and Beverage Executive with the American Hotel and Motel Association.

Over the years he has had many recipes and photos of his work published in cookbooks such as; BBQ USA, Southwest the Beautiful, New York Times Passover Cookbook, Jewish Cooking in America and The Ritz-Carlton Cookbook among others.

Lenard has competed in many Culinary Competitions, most of them Mystery Box/ Hot Food events and has won numerous medals, 11 of them Gold, and was the Grand Prize winner at the US Chefs Open in Tampa and the Ocean Garden Shrimp Cooking Contest in Los Angeles. He also recently traveled to Xi’an, China with a 15 member delegation of American Chefs for an International Food Festival and Competition and took home another Gold Medal.

In 2001 he was inducted into the Arizona Culinary Hall of Fame and in 2006 was elected “Chef of the Year” for the Phoenix area by the American Culinary Federation Chefs’ Association of Greater Phoenix. Lenard has also has been a featured Chef at the James Beard House in NYC on two occasions. Recently Lenard was nominated and subsequently chosen as a regional semi-finalist for ACF National Chef of the Year. The competition to decide the finalists will be held on April 30, 2011.

He has traveled extensively as a guest Chef to locales such as Malaysia, Singapore, Boston and Alaska.

In 2004 Lenard was chosen as the Leader of the Quarter at both the Pointe Hilton Squaw Peak and Tapatio Cliffs Resorts.

	Judges

Arthur Bovino
Senior Editor

Arthur Bovino

Senior Editor
The Daily Meal

Festival Event(s):

Challenge to the Chefs - Judges

Stephanie Dean
Sunset Magazine

Stephanie Dean

Sunset Magazine

Festival Event(s):

Challenge to the Chefs - Judges

Born and raised in San Jose, CA, Stephanie Dean developed a passion for cooking early on. In high school, she extended this passion into small time catering for friends and family. With her interest in cooking, she also developed an interest in health and wellness and decided to pursue a Bachelor’s in Nutrition at Cal Poly, San Luis Obispo upon graduation from High School. In San Luis Obispo she worked at a gourmet olive oil company and she managed Cal Poly’s student run chocolate business. On trips back to San Jose, she catered for Restaurant O in Campbell, CA.

With a Bachelor’s in Nutrition, concentrating in Culinary Science and Management, and a minor in Food Science, Stephanie started a food product development internship with Mattson and Company, one of the foremost food product development companies in the country. After her internship at Mattson, Stephanie landed at Sunset magazine where she manages their test kitchen, answers reader questions, and develops recipes. She completed her Master’s in Nutrition from San Jose State University in May 2010 and now lectures there part-time, teaching food culture to undergrads. She lives in San Jose and spends her free time cooking, singing, and playing the guitar.

Ron Ruggles

Ron Ruggles

Festival Event(s):

Challenge to the Chefs - Judges

Eric Schaefer
Blogger

Eric Schaefer

Blogger
EricEatsOut.com

Festival Event(s):

Challenge to the Chefs - Judges

Eric Schaefer is the author of the popular local dining blog called EricEatsOut.com. With a slogan of "Sometimes Rude, Occasionally Crude, Always Hungry" EricEatsOut.com is honest, independent and unapologetically direct. His blog has been voted "Best Local Blog" by Arizona Foothills Magazine and nominated for "Best Dining Blog" by AZCentral.com readers. He has been quoted in the Arizona Republic, featured in Phoenix New Times and has appeared on Into The Soup radio and NBC's Valley Dish. Schaefer also writes a monthly column called "Eric Speaks Out" for Desert Living Today. If you think he is fanatical about food, just ask him about his love of European sports cars and flying airplanes. He is a husband, father of two and resides in Scottsdale.

	Event Sponsors

Great Arizona Picnic Grounds Map

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Great Arizona Picnic Participating Restaurants

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Angelo’s Italian Ice

Angelo’s Italian Ice

Website: www.angelositalianice.com

Festival Event(s):