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The Vitamix Challenge 2012

The Vitamix Challenge 2011

2010 ICC

2010 ICC pastry competition

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The Vitamix Challenge took place on September 22nd at the fifth annual International Chefs Congress. Six semi-finalists traveled to New York City to compete in this one-of-a-kind blend-off, creating dishes that showcased the Vitamix blender in unusual and innovative ways.

Each competitor’s dish was tasted and scored by a panel of all-star chef judges including Michael Anthony of Gramercy Tavern,  Harold Dieterle of Perilla, and Marcus Samuelsson of Red Rooster, as well as Rula Stamatis of Vitamix.

The 2010 Vitamix Challenge winner was Vincent Pantoliano of Meat Market Miami, who received the Grand Prize: a Vita-Prep® 3, a Vitamix® XL™, and the all-new The Quiet One™ from Vitamix, plus a $500 American Express Gift Certificate.

The Vitamix Challenge runner-up was Chris Windus of Todd English’s Bluezoo, who received a Vita-Prep® 3 as well as a $200 American Express Gift Certificate.

Vitamix would like to thank all of the chefs who competed.  Check out all of their delicious recipes below!

Pastry Chef Vincent Pantoliano The 2010 Vitamix Challenge Winner
Goat Cheesecake Foam with Raspberry Fluid Gel, Rosemary Sand, and Sous Vide Figs

Pastry Chef Vincent Pantoliano of Meat Market Miami – Miami, FL
Chef Chris Windus The 2010 Vitamix Challenge Runner-Up
Vitamix-Steamed Loup de Mer, Carrot-Espelette Noodle, Tomato-Lardo Emulsion, and Malabar Spinach

Chef Chris Windus of Todd English’s Bluezoo – Orlando, FL

Chef Tiffany Poe

Trio of Fish Forcemeat with Traditional Garnish
Chef-Instructor Tiffany Poe of The Culinary Institute at Platt College – Oklahoma City, OK
Chef Noel Willhite

Butter-Poached Sea Bass, Charred Eggplant Emulsion, Split Pea Sausage, and Lemon-Tomato Oil
Chef Noel Willhite of Spring Run at The Brooks – Bonita Springs, FL

Chef Manabu Inoue

Basil-Passion Fruit Milk Frappe and Manjari Chocolate Sorbet with Basil-Lemon Madeleine
Chef Manabu Inoue of Morimoto – New York, NY

Chef Keith Pooler

Pink Peppercorn Crusted Diver Scallops, Celeriac Puree, Fennel Confit, Braised Breakfast Radish, Olive Oil Emulsion
Chef Keith Pooler of Bergamot – Somerville, MA


Michael Anthony of Gramercy Tavern Harold Dieterle of Perilla Marcus Samuelsson
Michael Anthony of Gramercy Tavern Harold Dieterle of
Marcus Samuelsson of Red Rooster

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