Holden-Bache and Bua competed against 49 other chefs in the Cheese Competition, their first at the World Food Championship. For their initial round Signature Dish, they prepared a Tennessee Beer Cheese Soup made with Bloomy Rind : Artisan cheese, Yazoo beer and a Porter Road Butcher Chorizo Corn Fritters, all Nashville ingredients. A Cheesy Picadillo Chili Relleno en Nogada was dished up for the South of the Border Round. Advancing to Saturday’s Top 10 final round of the Cheese Competition, the chefs prepared a potato/ricotta gnocchi with oxtail and poached egg, however the stiff competition kept them from reaching the final three.
For the Chef’s Challenge, the chefs teamed up again to prepare a NY Strip with chimichurri, green beans deglazed with smoked vinegar and roasted tomatoes for the opening round. In the Mystery Basket final round, the chefs took first place with their halibut dish and advanced to the final tournament. Holden-Bache and Bua were proud to take 3rd place home to Nashville, where friends and family are excited to welcome them back and celebrate their victory.
The 2014 World Food Championships was a nine-category competition with 550 competitors held in Las Vegas in a tournament style event. The World Chef Challenge consists of 21 world-class chefs. Chef Holden-Bache and Sous Chef Bua won their positions in the World Food Championships by winning the Nashville Scene 2014 Iron Fork competition sponsored by U.S. Foods and held in April competing against top-flight chefs from Nashville. Their travel costs to the WFC competition in Las Vegas were offset from proceeds raised by a dinner hosted at Lockeland Table sponsored by Peg Leg Porker, Olive & Sinclair Chocolate Co., Best Brands, Heineken, and U.S. Foods.