Calling all chefs and pastry chefs—it’s time to rev up your blenders for the 12th Annual Vitamix Challenge!
This year's theme is food waste. Whether it's lemon rinds, garlic skins, stale bread, meat scraps, or bruised apples from your neighbor's backyard, submit an original recipe for a composed dish that showcases the potential of byproducts that might otherwise end up in the compost bin.
All recipe submissions are due by Friday, May 3. Recipes should embrace the theme of food waste and utilize a Vitamix Commercial blender in at least three creative ways. One (1) grand prize winner will take home a suite of three Vitamix Commercial machines, and two (2) runners-up will take home a Vitamix Vita-Prep 3.
VITAMIX THROUGH THE YEARS:
PAST CHALLENGE WINNERS
Hazelnut Praliné, Dark Chocolate Ganache, Milk Chocolate Ganache, Puffed Buckwheat | Pastry Chef Samantha Gainsburg of Butter Shtick
Fennel Pork Sausage, Turnip Soubise, Jalapeño-Cherry Relish, Yu Choy, Basil | Chefs Leah Engel and Alex Halmi of Cafe Lolo
American Lamb, Whipped Potatoes, Basil, Goat Cheese, Cherry Tomatoes, Ratatouille Sauce | Chef Brian Doherty of Landmark Event Co.
Squid Ink Rice, Kimchi, Soy Sauce, Crispy Bacon, Smoked Quail Eggs, Chives, Roasted Seaweed Powder | Chef Bill Jeong of Paju
Gold Potatoes, Braised Fennel, Fennel Écrasé, Preserved Lemon Beurre Blanc, Shaved Fennel | Chef Ryan Pearson of The Lotte Hotel
White Gazpacho, Grapes, Oranges, Almonds, Chile Oil, Mint | Chef Liam Byres of ELDR and Raccolto
TCHO Dark Chocolate Ganache, Cacao Nib Cream, Hazelnut Pâte Sucrée, Candied Hazelnuts, TCHO Dark Chocolate Tuile | Pastry Chef Linnea Scott of Ben’s Bread
Strawberry Sorbet, Thyme Anglaise, Lemon–Thyme Shortbread, Strawberry Jam, Strawberry Tuile, Pop Rocks | Pastry Chef Priscilla Treviño of Barbacana
Tonka Bean-Yogurt Cream, Apple Caramel, Black Olive Caramel, Apple-Tarragon Jelly, Isomalt, Edible Flowers | Pastry Chef Micaela Victoria of March
Smoked Lettuce, Tomato Skins, Honey-Truffle Bacon, Blue Cheese Dressing, Yuzu Salt, Edible Flowers | Chef Chelsea Cummings of Turner’s Cut
Gin, Singani 63, Lemon, Cashew Syrup, Grapefruit, Egg White | Bartender Kyton Blair of Roquette
Apricot Amba, Shallot Labneh, Sesame Crumble, Chile Oil | Chef Ahmed Suliman of Cafe Suliman
Sesame Seeds, Shredded Cabbage, Chile Oil, Sweet Mayonnaise, Lemon | Chef Victor Steinbrueck of Local Tide
Celery Broth, Compressed Celery, Tarragon Aïoli, Nasturtium Flowers, Citron Olive Oil | Chef Austin Waiter of The Marigold Club
Niman Ranch Grass-Fed Angus Zabuton, Potato Pancakes, Huitlacoche Duxelles, Pea Tendrils, Corn Shoots | Chefs Robert Del Grande and Nicolas Salazar of The Grove
Almond Salsa, Allium Confit, Mint Purée, Rosie’s Vinaigrette, Parsley | Chef Melven Batocabe of Rosie Cannonball
Oyster Aïoli, Parsley Oil, Celery, Cerignola Olives, Cilantro Flowers | Chef Ray Melendi of Ostia
Yuzu-Lemon Curd, Coconut Meringue, Coconut-Yuzu Gel, Almond Shortbread, Blueberry Powder, Alyssum Flowers | Pastry Chef Samantha Mendoza of Little's Oyster Bar
Esquites, Grilled Pineapple Salsa, Heirloom Blue Corn Tortilla | Chef Gonzalo Campos of TRIBUTE at The Houstonian
Salsa Roja, Salsa Verde, Sour Cream, Queso Fresco | Chef Nicolas Vera of Casaema
Shortbread, Dark Chocolate Ganache, Pistachio Praline, Chocolate Mirror Glaze, Caramelized Pistachios, Gold Leaf | Pastry Chef Warda Bougettaya of Warda Pâtisserie
Cured American Lamb, Potato Salad, Red Onions, Tzatziki Aïoli, Green Harissa Chimichurri, Fresh Herbs, House Pita | Chefs Martin Stayer and Jacob Coronado of Nobie’s
TCHO Chocolate-Hazelnut Sucrée, Chocolate Ganache, Miso Salted Caramel, Candied Hazelnuts, Brown Butter-Banana Ice Cream, Caramelizd Banana, Sea Salt, Bee Pollen | Pastry Chef Marie Riddle of Bludorn
Tempura-Fried Duck Roulade, Mole Negro, Macerated Figs, Cilantro, Plantain Tortillas | Chef Emmanuel Chavez of Tatemó
Clarified Beets, Yuzu, Amino Shallots, Confit Sunflower Seeds, Smoked Venison Heart, Lacto-Fermented Watermelon Radish, Chives, Garlic Sourdough Toast | Chefs Max Lappe and Jacques Varon of Baso
Mole Negro, Mole Soubise, Chicatana Butter, Hoja Santa Oil, Caviar | Chef Adrián Torres of Maximo
Strawberry Ice Cream, Strawberry Jam, Biscoff MSG | Ice Cream Maker Josh Deleon of Underground Creamery
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