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
Consommé, Smoked Celery Root Purée, XO Sauce, Lemon Gel, Citrus | Chef Jason Chavenson of Maison Bar à Vins
Longan-Infused Scotch Whisky, Sweet Vermouth, Gin, Pomegranate Sherbet, Maple Verjus, Millet Tincture, Mugwort-Infused Baiju, Pine Orange Bitters, Luxardo Cherry | Bartender Sam Nellis of Silver Lyan
Nashville Hot Chicken, Chicken Mayonnaise, Pickles, Sesame Roll | Chef Paul Taylor of My Only Friend
Adobo Aguachile, Blood Orange, Olive Oil, Cilantro, Flaky Salt | Chef Ria Montes of Fish Shop
Red Butcher Polenta Cake, Garleek Sauce, Garleek Greens | Chef Bart Hutchins of Butterworth’s
Heirloom Tomatoes, Lobster Tail, Basil Oil, Tomato Water, Chives | Chef Walter Alvarado of Salamander
Jumbo Crab, Crab-Tomato Sauce, Herb Ricotta, Panko Breadcrumbs, Parsley | Chef Jeffrey Williams of Willowsong
Blueberry Sponge Cake, Scotch Caramel, Sweet Corn Ice Cream, Blueberries, Edible Flowers | Pastry Chef Sofia Schlieben of JF Restaurants
Chimichurri Butter, Frijoles Aligot, Maggi Onions, Charred Hot Sauce, Cilantro, Tortillas | Chef Thomas Bille of Beast of the Belly
Sinigang Emulsion, Shishito Mousse, Koshihikari Rice, Crispy Ogo | Chef Conor Replogle Jr. of Hotel Wailea
Heirloom Tomatoes, Cherry Tomatoes, Onions, Pandesal Breadcrumbs, Mint | Chef Kyle Ronquillo of Musang
Salsa Macha, Marcona Almonds, Sugar Kelp Pita | Chef Grant Rico of Greenwood American Bistro
Dark Chocolate Custard, Chocolate Mirror Glaze, Chocolate Pâte Sucrée, Smoked Vanilla Ice Cream, Pine Nut-Barley Crumble, Toasted Meringue | Pastry Chef Ana Pino of Lutéce
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
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