The kitchen hummed with a palpable energy, a symphony of sizzling pans and the focused clatter of culinary tools. Hands moved with an almost frenetic precision, reminiscent of a pianist performing a complex concerto. Foreheads glistened with sweat, quickly wiped away in brief, intense pauses between plating and seasoning. “I apologize, I can’t speak much right now, but I promise you a truly exceptional dish once the judges have made their rounds,” one chef murmured, his hands trembling slightly as he perfected the presentation of his salmon and goetta sausage creation. Every garnish was meticulously placed, every ingredient considered – a true spectacle of culinary artistry unfolding before my eyes. This was the vibrant scene at The Good Taste Series, Hyatt’s prestigious culinary competition, where nine exceptionally talented Hyatt chefs showcased their formidable skills. Their determination, focus, and fierce competitive spirit were evident in every precise movement and thoughtful plating.
As an ardent admirer of professional chefs, I seize every opportunity to observe their craft. Thus, my excitement was boundless when I received an invitation to attend the third annual Midwest regional competition of The Good Taste Series, masterfully hosted last week by the Hyatt Regency McCormick Place. This esteemed event, a cornerstone of Hyatt’s initiative to recognize and cultivate its remarkable culinary talent, offered an unparalleled glimpse into the world of high-stakes cooking. It presented a unique chance to witness nine seasoned chefs as they conceptualized, prepared, and presented an array of stunning dishes – and, most delightfully, to savor each one.
The Good Taste Series is an expansive competition, spanning twelve distinct regional sessions across the globe. Chefs from various Hyatt properties vie for an ultimate prize that includes a coveted trophy, a $500 gift card, and an all-expenses-paid journey to the grand finals held in Mexico later in the fall. With such significant accolades at stake, the atmosphere in the kitchen during the Midwest regional round was understandably charged with intense anticipation and a healthy dose of competitive heat. Each chef brought their A-game, understanding that a single misstep could cost them a chance at international recognition and the ultimate culinary honor.
The initial challenge of the competition centered on creating an innovative sustainable seafood dish. This crucial round emphasized not only culinary excellence but also a deep understanding of responsible sourcing, a principle deeply embedded in Hyatt’s food philosophy. Chefs thoughtfully selected their primary proteins, predominantly focusing on salmon and shrimp, demonstrating their commitment to both flavor and sustainability. The creativity on display was truly boundless, transforming these staples into extraordinary culinary experiences. We sampled dishes ranging from a vibrant, spicy salmon ceviche – my absolute favorite of this round, exquisitely paired with a delicate jalapeno-dill macaron that added a surprising textural and flavor dimension – to intricate shrimp preparations presented “two ways.” Other highlights included a uniquely crafted salmon and goetta sausage, a rich shrimp, spinach, and ricotta ravioli, and a boldly flavored shrimp chilpachole. Each plate was a testament to the chefs’ ability to innovate while adhering to responsible culinary practices, showcasing a diversity of techniques and global inspirations.
The second challenge, succinctly yet profoundly described as “thoughtfully sourced, carefully served,” pushed the chefs to explore ingredients and preparations that reflected both ethical procurement and masterful execution. This round saw an even wider array of proteins and creative combinations. Among the memorable courses presented and meticulously judged were a tender antelope loin served with wholesome farro, a perfectly grilled quail accompanied by a creamy pistachio, almond milk, and goat cheese risotto, a flavorful chicken adobo satay, and an elegant roulade of chicken expertly stuffed with a delicate chicken mousse. My personal standout from this round was undoubtedly the antelope loin with farro. The antelope was incredibly moist, seasoned to perfection, and beautifully complemented by the farro, which offered a delightful texture and a fashionable, earthy undertone. This dish was a revelation, inspiring me to incorporate more farro into my own home cooking, proving that culinary competitions can be a fantastic source of inspiration for everyday kitchens too.
Following an extensive and delightful tasting session, which involved meticulous evaluation of flavor, presentation, technique, and adherence to the challenge criteria, it was time for the discerning judges to make their difficult decisions. The air was thick with anticipation as the results were prepared. Securing a commendable third place was Chef Jose Fontanez of Hyatt Regency McCormick Place. Chef Fontanez impressed the panel with two distinct and highly refined dishes: a sublime citrus and dill seared salmon served alongside a vibrant watercress and roasted parsnip puree, and a robust cap steak accompanied by a delicate chive and horseradish pomme purée. The seared salmon was a particular highlight for me, ranking among my favorite dishes of the entire competition. Its dill-packed flavor profile was mild yet impactful, delivering a succulent texture that truly stood out. The roasted parsnip puree was an unexpected delight, its creamy sweetness leaving me craving more. This particular dish left such a lasting impression that I am determined to attempt replicating its exquisite balance and comforting flavors in my own kitchen.
The second-place honor was bestowed upon Chef Brandon Drummond from the Grand Hyatt Washington D.C., whose innovative approach to flavor and technique captivated the judges. Chef Drummond presented a sophisticated bahn mi cured king salmon adorned with intriguing soy pearls, alongside a powerfully flavored gochujang BBQ bison tenderloin served with a refreshing summer vegetable salad. The bison tenderloin quickly became one of the most talked-about and popular items of the day. Its exceptional tenderness and flawless cooking showcased the chef’s mastery, while its flavor profile struck a perfect balance between subtle sweetness and a delightful heat, thanks to the expert application of gochujang, the distinctive Korean red chili paste. Both dishes were a testament to Chef Drummond’s creativity and skill, leaving a memorable impression on everyone lucky enough to taste them.
The ultimate champion of the Midwest regional competition, securing the coveted top spot, was Chef Patrick Clark of Hyatt Regency O’Hare. Chef Clark’s winning combination featured two outstanding dishes: creative fjord salmon tostadas and an incredibly flavorful ancho honey glazed Indiana duck breast, expertly paired with chipotle grits. As a devoted enthusiast of comfort food, grits hold a special place in my heart, and I was thrilled to see them featured on such a prestigious menu. Chef Clark’s integration of grits into his recipe was nothing short of brilliant. The chipotle grits offered a complex blend of spicy yet light notes, beautifully enhanced by the floral essence of locally sourced grilled peaches and the refreshing crunch of corn relish. Each bite delivered layer upon layer of comforting taste and a truly pleasing texture. The duck, equally impressive, married the smoky heat of ancho chili with the luscious sweetness of honey, creating an unbelievably rich and savory profile. Chef Clark’s entire presentation was a quintessential example of a “thoughtfully sourced, carefully served” dish, demonstrating an impeccable understanding of ingredients, regional flavors, and innovative preparation.
My attendance at The Good Taste Series Midwest regional competition was an unforgettable experience. I thoroughly enjoyed observing the intricate creative processes behind each dish. Listening to the chefs recount their culinary stories, witnessing their intense focus and dedication, and feeling the vibrant tension that permeated the kitchen provided me with a profound understanding of the demanding rigors of their profession. Beyond the awe and admiration, the event also sparked numerous new ideas for my future cooking endeavors. This immersive experience undoubtedly contributed to making me a better cook – perhaps not a chef just yet, but certainly on my way to greater culinary appreciation and skill.
*Disclaimer: I was not financially compensated by Hyatt for this post. All opinions expressed here are my own.