The Boone Show - S6 E18 - Culinary Competitions - ACTC at Nationals with Chef Chris Moree, SC State Chili Cookoff with Co-Chair Gene Jameson

Text us what you think of this episode!We catch up with Chef Chris as his ProStart team heads back to nationals, where five teenagers have one hour and minimal equipment to cook a three-course fine dining meal for scholarship-level judging. We also preview the Belton chili cook-off with Gene Jameson and end with a quick run through of odd headlines plus our weekly picks for entertainment and food. • why ProStart is so hard and why ACTC keeps winning • how students design a menu and practice it 30 to 40 times • this year’s Southern fine dining menu from mousse tart to catfish • what nationals looks like from product check-in to penalties • a Comic-Con “donut burger” gets a chef upgrade • Gene’s background from biomechanics to Jameson Woodworks • how the SC State Chili Cook-Off works and what ICS means • the four chili categories and how winners reach worlds • the fundraiser mission and the festival feel on Belton Square • our guest bracket contest plus a quick news roundup If you want to sponsor or be a guest, just shoot us an email at [email protected], you can also watch the show on YouTube (WPPB).Support the showThanks for listening! Direct all inquiries to [email protected].