COOKING AT THE CUP

Culinary Competition

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10 local chefs will compete for the Onondaga Lake Culinary Cup!

Two days of competition with eliminations challenges. There will be team competitions and solo events. Dishes will be cooked on a propane gas grill outdoors. There will be secret ingredients incorporated into each elimination challenge. All food for competition will be supplied.

Chefs may bring their own spices, however they need to be available to all chefs.

Chefs will also need to bring their own knives and utensils.  Some utensils will be provided but we strongly encourage chefs bring any equipment they may need.

Register to compete in the culinary competition – Limited to 10 Chefs

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Schedule of events

Saturday on the Finish Line Stage

  • 11am-12pm: Introductions of chefs and overview of competition
  • 12-1pm: Quick fire with all chefs followed by Judges Critiques & elimination
  • 130-230pm Team competition followed by Judges Critiques & elimination
  • 3-pm Quick fire challenge with remaining chefs followed by Judges Critiques & an elimination
  • 430-530pm: Remaining Chefs go head to head for a one on one competition followed by Judges Critiques and an elimination.
  • 430-530pm: Remaining Chefs go head to head for a one on one competition followed by Judges Critiques and an elimination.
  • The first day of competition is complete and will be narrowed down to the top 4 chefs.

Day 2- Sunday on the Finish Line Stage

  • 11-12pm: 2 of the remaining 4 chefs will compete one on one; winner of this round will compete in the final round!
  • 1230-130pm: 2 of the remaining 4 chefs will compete one on one, winner of this round will compete in the final round!
  • 2-3pm: Championship Round!
  • 330pm:  Final Critique by Judges and Award Presentation

COOKING AT THE CUP CHEF

SHANE BOICE

Mike is currently a chef at Redfield’s Restaurant. Michael’s culinary career began early on, inspired by his Father and his love for planting and harvesting. Brown attended the OCC Culinary Program in ‘97 and soon after landed his first culinary job as a line cook at Lafayette Country Club under Daniel Iannicello. Brown continues to develop his own creativity through his menus. Brown has created a menu full of seasonal fare and farm to table concepts for large events. Brown enjoys working with local businesses and incorporating local food into his menu. Brown enjoys fall comfort style cuisine, and looks forward to creating a new menus every season.

COOKING AT THE CUP CHEF

MIKE BROWN

Mike is currently a chef at Redfield’s Restaurant. Michael’s culinary career began early on, inspired by his Father and his love for planting and harvesting. Brown attended the OCC Culinary Program in ‘97 and soon after landed his first culinary job as a line cook at Lafayette Country Club under Daniel Iannicello. Brown continues to develop his own creativity through his menus. Brown has created a menu full of seasonal fare and farm to table concepts for large events. Brown enjoys working with local businesses and incorporating local food into his menu. Brown enjoys fall comfort style cuisine, and looks forward to creating a new menus every season.

COOKING AT THE CUP CHEF

MARK GERMANO

Mark is currently a chef at Aster Pantry and Parlor. He got his start in Culinary at Le Cordon Bleu in Pittsburgh PA. Specializing in Italian fine dining and molecular gastronomy, he has chased his career through many top restaurants in the area including The Lincklaen House, Sky Armory and Pino Bianco. Chef Mark has a passion for learning and inventing the newest tricks of the trade, and his pasta knowledge is unparalleled. Chef Mark has also participated in many outreach programs and community events, such as this competition, the clear path for veterans throwdown, philanthropic foodies and Boys and Girls club of America teaching city youth how to cook. 

 

COOKING AT THE CUP CHEF

MIKE SHEETS

Michael Sheets started washing dishes at Owasco Country Club in Auburn, NY where he found he had a passion for food. He went on to attend Le Cordon Bleu in Scottsdale, AZ where he majored in the  culinary Arts. After finishing school, Michael began his career working for H&J Hospitality in Ithaca, NY. After four years of soaking in some knowledge and learning the ins and outs of being a chef, he decided it was time to advance his knowledge and explore different opportunities bringing him to work as a Sous Chef at a few different places in Syracuse, NY. Michael recently took the next step as an Executive Chef for Hospitality Concepts Group. Michael is currently a chef at the Gould Hotel.

COOKING AT THE CUP CHEF

DAN HUDSON

Dan is currently a chef at the Sherwood Inn. He has spent much of his carrier in upstate New York kitchens, working under well-known local chefs, Chris Kuhns and Brian Shore. He has also spent time working with the American Culinary Federation, and other local charities. In 2008 he earned a degree in Hospitality Management from Syracuse University, and moved to North Carolina, where he continued to grow his resume away from the comfort of home. He later returned to the area as the Executive Chef of The Sherwood Inn where he is currently the corporate chef.

COOKING AT THE CUP CHEF

JEREMY PATTERSON

Jeremy is currently a chef at Oak and Vine at Springside. “I am a no holds bar chef who’s classroom was 12 hr days that started with the flick of the light switch and ended the same . I am executive chef Jeremy Patterson.”

COOKING AT THE CUP CHEF

FELICIA RAND

Felicia Rand is a chef from Quattro Angoli Catering. She is a 37 year old wife of army veteran and mother of 3. Long time caterer. Owner of Quattro Angoli Catering, traveling private chef for athletes and busy households. Hired by local restaurants to engineer new menu items. Improving patron experience as well as staff morale.

COOKING AT THE CUP CHEF

ANDREW CARLINI

Andrew Carlini is a chef from Fish Friar. As a chef my true job is to be a steward. To know the bounty of the land and the spirit of the people, and to engage them. Every meal I make is a chance to celebrate our experience, our world, and each other.

COOKING AT THE CUP JUDGE

CHANCE BEAR

Chance is the Executive Chef of the Lincklaen House in Cazenovia, co-owner of CRD concepts as well as Board Member of the Syracuse chapter of the ACF.

COOKING AT THE CUP JUDGE

JULIE TABOULIE

COOKING AT THE CUP JUDGE

ADAM COLEMAN

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