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Bringing Home the GOLD in Chefs’ Cullinary Challenge

Three chefs wearing white coats and medals stand together, smiling in front of a display of pastries or desserts on a tiered tray. The background is dark, drawing focus to the chefs and their culinary creations.
From left to right: Joe Alfano, John Walsh Jr., Christopher Windus

Las Vegas, NV (February, 2008) – Team Ace of NACE, including Christopher Windus, Executive Chef for Todd English’s bluezoo, enticed four culinary judges and more than 3,000 spectators which included some of the top catering firms in the US and abroad at the Catersource Conference, the largest international conference for caterers and event planners this past week.

Catersource is an organization that provides business and culinary education companies of all sizes and types that offer catering to their customers. Catersource sponsored a kitchen challenge with nine teams of three chefs each from across the US. Along with Christoper Windus from the Walt Disney World Swan and Dolphin, Team Ace of NACE also included John Walsh Jr., Executive Chef for Chef’s Expressions, and Joe Alfano, Executive Sous Chef for Universal Studios Orlando.

Their award-winning dish was composed of a Moroccan Curry Ras el Hanout Rubbed Duck Breast served on a Custard of Purple Hull Peas infused with Fresh Chervil and finished with a Fresh Orange and Carrot Foam infused with Australian Candied Ginger.

So Much More To Explore

From five-star fare to unforgettable meeting locations, you’ll find it all at the Walt Disney World Swan, Dolphin and Swan Reserve. Discover all the special moments waiting beyond your room.