Led by Executive Chef James R. Patterson III, the three-person team from the Greensboro, N.C., club finished second in the interactive culinary competition held across the Carolinas throughout the year. Guests and culinary professional judges voted on the winners without knowing whose food they tasted.
James R. Patterson III, Executive Chef of McConnell Golf’s Sedgefield Country Club in Greensboro, N.C., recently led his three-person team, the “Sedgefield Culinary Crushers,” to a runner-up finish in the annual Competition Dining Series—an interactive culinary competition held in a variety of regions across the Carolinas throughout the year.
Bringing together the chef, the farmer and the diner, the “Got To Be NC” Competition Dining Series is unlike any other culinary experience. Guests are able to taste course-by-course during a series of single elimination dinner competitions. On these select evenings, two teams of chefs “battle it out” side by side in a six-course blind format. Guests savor each dish created around one or more “featured” local ingredients—three courses from each chef—without knowing whose food they tasted.
A referee known as the “Chef Ref” supervised the kitchen activities during the events. Voting was done digitally by guests—called “Joes”—along with a panel of selected culinary professional judges along with the Chef Ref, called “Pros.” Joes’ criteria were based on a diner’s point of view such as presentation, aroma and flavor. Pros’ criteria were based on a chef’s point of view such as balance, degree of difficulty and technique. Chef Ref’s criteria were based on organization, sanitation, food prep, and waste.
The Sedgefield Crushers cruised through the bracket series to the finals where they came in second behind Raleigh’s “Team Mirepoix,” comprised of chefs from restaurants in Apex, Cary and Wake Forest. The championship battle took place November 20 at the Dorothy and Roy Park Alumni Center on the Centennial campus of N.C. State University in Raleigh.
“Congratulations to (Team Mirepoix’s) Franz Propst and his team on their championship,” said Patterson. “Since June, we’ve had the pleasure of competing against some of the finest chefs from around the state. Out of 96 chefs who competed, we made the top six and came in second. It was a pleasure to meet so many chefs along the way.”
“JP,” as Patterson is known, is renowned for his “Down South” culinary flare and inventive twists of old southern cuisine using local ingredients. Patterson was joined by his sous chef, Isaac Spencer, and Tim Alston.
“I have been incredibly proud of our team throughout this year’s series,” said Patterson. “Isaac Spencer and Tim Alston were great teammates and friends throughout this journey.
“Whether cooking for member socials, a la carte dining, club events, weddings or even our monthly cooking classes, our (Sedgefield CC) crew is always driven to provide the best experience for the members and their guests.”
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