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Chefs Compete for Cooking Honors

In the 14th annual Taste of Elegance contest in Des Moines, IA, chef Detdar (Dee) Hatsady of Universal of Orlando (FL) captured Chef Par Excellence honors and $5,000 with his "Thai Barbecue Pork Tenderloin." Chefs from 19 states across the U.S. created original pork entrees judged for taste, appearance and originality. Executive chef Gregory John of Fort Wayne Country Club (IN) earned the Superior

In the 14th annual Taste of Elegance contest in Des Moines, IA, chef Detdar (Dee) Hatsady of Universal of Orlando (FL) captured Chef Par Excellence honors and $5,000 with his "Thai Barbecue Pork Tenderloin."

Chefs from 19 states across the U.S. created original pork entrees judged for taste, appearance and originality.

Executive chef Gregory John of Fort Wayne Country Club (IN) earned the Superior Chef award and $2,000 with his "Heartland Pork."

Todd McDunn, a chef at Café Limited in Columbus, OH, earned the Premium Chef award and $1,000 for "Pork Mole with Pumpkin Seed Oil Vinaigrette."

Debra Paquette, a chef at Zola Restaurant in Nashville, TN, won the wine-pairing award for matching her "Pork Mole Ole" with Zinfandel wine.

The National Pork Board sponsors the checkoff-funded contest.