Taste of Waldorf Astoria: The Second Course
The search for the next iconic dish continues…
A fresh group of five hand-selected James Beard Foundation Rising Star Semi-Finalist chefs dispatched to five participating Waldorf Astoria destinations around the globe, including Amsterdam, New Orleans, Beijing, Jerusalem and Orlando.
The JBF chefs visited their property for one week, spending time with the Waldorf Astoria Master Chef inside and outside the kitchen, visiting local markets and producers, restaurants or off-the-beaten-path locations for inspiration.
The competition for the best dish was held at the Waldorf Astoria New York on February 24, 2016, for a panel of culinary luminaries, who ultimately decided the winning dish. The panel of judges included Chef Wylie Dufresne, Saveur Editor-in-Chief, Adam Sachs, James Beard Foundation President, Susan Ungaro, Questlove, and Winner of the Taste of Waldorf Astoria 2015, Chef David Posey.
The winning dish, the Jing Roll, was created by Waldorf Astoria Master Chef Benoit Chargy of the Waldorf Astoria Beijing and James Beard Foundation Rising Star Finalist Chef Erik Bruner-Yang of Toki Underground, Maketto and Honeycomb in Washington, D.C. Their dish, the Jing Roll, was featured on menus at 25 of the brand’s hotels and resorts worldwide.
