Chef Cookoff

2025 Chef Cook-Off - Total Health/Total Food Utilization

The eleventh annual Chef Cook-Off themed: Total Health/Total Food Utilization will be held on October 3, 2025 at Middleby Innovation Kitchens equipment sales and design center.

Chefs are some of the most passionate people you’ll meet. In addition to their desire to excel at their craft, they are known for their compassionate commitment to help others. From a culinary perspective, Total Health includes the use of all parts of protein and produce to add nutrition, flavor and texture to a dish, and many of these parts can be delicious on their own. Often, produce is thrown away because it may not be called for in a recipe. Don’t throw out the greens! Sauté tops and leaves of beets, turnips, and carrots. Cook both stems and leaves of broccoli, kale, chard, fennel fronds, and fresh herbs.

By practicing Total Food Utilization and reducing waste, businesses and consumers save money, provide a bridge in our communities for those who do not have enough to eat, and conserve resources for future generations. Underutilization of food parts is unfortunately prevalent in the US. Wasted food is the single largest category of material placed in municipal landfills and represents food that could have helped feed families in need. Almost $165 billion in food is thrown out each year! Learn to avoid such waste by utilizing every bit of proteins and fruits and vegetables, from root to stem.

Be our guest at the 2025 Chef Cook-Off and learn tips on buying storing and utilizing fresh produce and proteins. This annual fundraiser focuses on the importance of nutrition and healthy eating in an exciting, competitive atmosphere featuring Executive Chefs from Baylor Scott & White Health medical centers

Thank you to our sponsors

For sponsor opportunities contact Shalana Brooks.