Lt. Governor Jay Dardenne announced Florida chef Terry White as the winner of the 2014 Great American Seafood Cook-Off, held Saturday in New Orleans.
Chef White took the title with his country ham-crusted Gulf cobia with spiny lobster gyoza, caramelized baby bok choi and a Florida orange and saffron emulsion.
Coming in second place was chef Larry Delgado of Texas with his Texas Two-Step. Louisiana chef Aaron Burgau took third with his sauteed grouper, grilled Gulf shrimp, sweet corn sabayon, charred okra and smoked Creole vinaigrette.
"We enjoyed hosting the 18 chefs competing for the coveted title of America's Best Seafood Chef. Congratulations to Chef White for captivating the judges' taste buds among such a talented field," Lt. Governor Dardenne said. "Beyond naming the best seafood chef, we also get to show off the exceptional quality of Gulf seafood and encourage the competitors to feature our products in their restaurants."
In its 11th year, the Cook-Off is North America's premier seafood cooking competition and is dedicated to promoting sustainable and domestic fisheries. The Louisiana Seafood Promotion and Marketing Board holds the event annually in New Orleans through a grant from the National Oceanic and Atmospheric Administration.
For the third consecutive year, organizers will join with 4-H to host a youth cook-off Sunday. Youth competitors are required to prepare seafood dishes less than 500 calories. Teams from Arkansas, Louisiana, Mississippi, Oklahoma and Texas will compete.
Previous winners of the Great American Seafood Cook-Off include Louisiana chefs Tory McPhail (2009) and John Besh (20014).