Battle Chefs Has A New Champion! (Video)

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Stoneacre Pantry’s Derrick Marquiss faced off against Salvation Cafe’s Joseph Dumas in Newport’s biggest cooking competition.

Just an invitation to Battle Chefs means that you’re a chef who knows his way around a kitchen. That said, the competition’s format creates a steep learning curve which can be unforgiving, especially in the first round. By the semi-finals, competitors have an idea of what to expect…and they’ve had a few weeks to mull over the mistakes they made the first time.



This means that at in each progressive round, the skill on display gets better. Of course, with more skill on display comes the temptation on the part of the organizers to make things even more challenging (but more on that later).

Both Chef Derrick Marquiss and Chef Joe Dumas have demonstrated their skills repeatedly. In fact, when Joe Dumas won his first battle in the preliminary round, host Kevin Gaudreau predicted that he’d be a finalist. Meanwhile, you can’t have a discussion about up-and-coming kitchen talent without the name Derrick Marquiss coming up.

The Crowd

It’s safe to say that there hasn’t been as loud and enthusiastic a crowd at Battle Chefs in a while, if ever. This is thanks in large part to Joe Dumas’ head male cheerleader, the 6′ 10″ Luke Devine and his liberal use of an air horn.



The Secret Ingredients

We have to say…the surprise mystery ingredients for this fight were a little on the “tame” side. That’s not to say that you (or anyone, really) would voluntarily put them into a dish together, but they’re not octopus and chocolate.

Battle Chefs Crawfish Chicken Gizzards Bitter Melon

Crawfish

Pre-cooked and spiced.

The name “crayfish” comes from the Old French word escrevisse (Modern French écrevisse). The word has been modified to “crayfish” by association with “fish” (folk etymology). The largely American variant “crawfish” is similarly derived.

Some kinds of crayfish are known locally as lobsters, crawdads, mudbugs, and yabbies. In the Eastern United States, “crayfish” is more common in the north, while “crawdad” is heard more in central and southwestern regions, and “crawfish” further south, although there are considerable overlaps.

Chicken Gizzard

A gizzard is an organ found in the digestive tract of a chicken. Similar to a stomach, the gizzard is used to grind up the foods the bird eats. Gizzards are considered a delicacy in certain cultures, and provide a healthy dose of certain vitamins and minerals.

Bitter Melon

Momordica charantia, known as bitter melon, bitter gourd, bitter squash, or balsam-pear in English, has many other local names. Goya from Okinawan and karela from Sanskrit are also used by English-language speakers.

It is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit, which is extremely bitter. Its many varieties differ substantially in the shape and bitterness of the fruit.

Bitter melon originated in India and was introduced into China in the 14th century.

The Battle Chefs IV Winner & Champion

…is revealed in the last minute of the video. Enjoy the show.

Battle Chefs will resume in the fall with a redemption season. All of the almost-champions from the previous seasons will get a second chance at the title.

-Tristan Pinnock, Blast Food Fight Correspondent


Tristan's just this guy, ya know?