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BATON ROUGE, La. (KLFY) — Twelve Louisiana chefs have been chosen to compete in the 18th Annual Louisiana Seafood Cook-Off, and as usual Acadiana is well represented.
Karlos Knott, Executive Chef of Cajun Saucer at Bayou Teche Brewery in Arnaudville, Willie Gaspard, Jr., Executive Chef of Cypress Bayou Casino & Hotel in Charenton and Alexis Indest, Executive Chef of Whiskey and Vine in Lafayette will vie for the crown of King (or Queen) of Louisiana Seafood on June 27.
The winner will also advance to represent the state at the Great American Seafood Cook-Off in New Orleans on Aug. 12.
This year’s competition will be held for the first time on the Northshore of Lake Pontchartrain in Slidell at The Harbor Center, according to a news release from Lt. Gov. Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board.
“One of the biggest parts of Louisiana’s culture is the connection between good food, good friends, and family,” Nungesser said. “In all corners of our state, you can find culinary creations from recipes passed down through generations. The outstanding chefs we have competing this year have taken those recipes and put their own spin on them and use Louisiana seafood to help create the culinary identity Louisiana has today.”
The list of 12 chefs competing is:
- Karlos Knott, Executive Chef, Cajun Saucer at Bayou Teche Brewery; Arnaudville
- Kaleb Scott, Executive Chef, University Club of Baton Rouge; Baton Rouge
- Willie Gaspard, Jr., Executive Chef, Cypress Bayou Casino & Hotel; Charenton
- Michael Kelley, Executive Chef, Gallagher’s Grill; Covington
- Trenton Oliphant, Executive Chef/Owner, Benteaux Cajun-Asian Fusion; Hammond
- Jaylen Cherry, Head Chef, The Depeaux; Independence
- Alexis Indest, Executive Chef, Whiskey and Vine; Lafayette
- Chase Raley, Chef de Cuisine, Parish Restaurant and Bar; Monroe
- Farrell Harrison, Executive Chef, Plates Restaurant & Bar; New Orleans
- Jared Heider, Chef de Cuisine, Juniors on Harrison; New Orleans
- Blake Jackson, Executive Chef/Owner, Heron Seafood/Mae & Co.; Shreveport
- Joseph Fontenot, Executive Chef, Creole Bagelry & Café; Slidell
Tickets are on sale now for $65 each. To purchase your ticket online, head to Visit the Northshore’s Tammany Taste of Summer webpage. One ticket provides admission to the Louisiana Seafood Cook-Off and the Tammany Taste of Summer event.
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