Chef Ben
Competes on the Winning Team
Governors Club Executive Chef Ben Guaman participated in “Fire on
the Dock;” part of the “Got to be NC” Competition Dining Series as
a member of Chef Antoine Murray’s winning team. Ben and Antoine
were Sous Chefs together at Myers Park Country Club in Charlotte, so
when Antoine was chosen to participate in the competition, he invited
Ben to join his team. Antoine is currently Executive Chef at Cape Fear
Country Club in Wilmington.
The “Fire on the Dock” competition was held at the Blue Waterfront
Grill in Wrightsville Beach, NC, starting January 27 with the final on
February 17. The competition consists of 8 Chefs and their teams in a
series of head to head cook-offs, with the winner of each cook-off
advancing in single eliminations towards the finals. Each cook-off
requires the teams to incorporate mystery North Carolina
ingredients in each course of a three-course meal. The ingredients
are revealed on the day of competition. The chef’s surrender
their cell phones as part of a confidentiality agreement, must
use only the ingredients provided, and cannot use recipes
from their menus or signature dishes.
Familiar with the competition, Chef Ben has participated
in the past as a Pro Guest Judge. In preparing for up to
180 diners, Chef Ben felt he had an advantage with his
Club experience preparing for banquets and large events.
In Round 1 on February 5, Chef Antoine’s team vied with Chef Michael
Barnes of Prime 1079 restaurant in Atlantic Beach. As part of the winning team, Chef Ben prepared the winning dessert course incorporating the mystery ingredient of the day: Hillsborough Cheese Company
Labneh.
Advancing to Round 2, on Monday, February 10, Chef Murray’s team
was pitted against Circa 81 restaurant of Morehead City. Chef Ben
contributed to Team Murray’s win with his winning dessert, which
incorporated the mystery ingredients of that day; Heritage Farms
Cheshire Pork and Lusty Monk Mustard.
Advancing to the Final Round on February 17, Chef Murray’s team with
Chef Ben won in a close contest against Chef Kirsten Mitchell of 1900
restaurant in Wilmington. As part of the winning team, Chef Ben
incorporated mystery ingredients of Certified Angus Beef® Eye of
Ribeye and Joe Van Gogh™ Coffee in his winning dessert.
Winning the “Fire on the Dock” Series not only includes a cash prize for
the chefs, but also a coveted Red Chef Jacket for each member of the
team. Chef Ben hopes to be selected for the “Final Fire” Series to be
held in Raleigh.