Chef Alexa advances to compete as a finalist in the Chef’s Taste Challenge
COLUMBUS IN – June 2, 2016
240sweet, Artisan Foodworks, and S’more Mobile Executive Chef Alexa Lemley will compete as a finalist in the 2nd Annual Farm to Table Chef’s Taste Challenge (CTC), August 19th at the New Orleans Ernest N. Morial Convention Center.
- Alexa Lemley, 240sweet Artisan Foodworks, Columbus, IN
- Chef Plum, Plumluvfoods, Newtown, CT
- Clint Jolly, Great Thyme Catering, Reno, NV
- David Ruiz, Pueblo Harvest Café, Albuquerque, NM
- Eric Cook, American Sector, New Orleans, LA
- Henry Chandler, Henry’s Louisiana Grill, Acworth, GA
- Lee Anne Wong, KH Restaurants, Honolulu, HI
- Leonardo Maurelli, III, Ariccia Trattoria at The Hotel at University of Auburn, Auburn, AL
- Mark Henry, Brother Luck Street Eats, Fountain, CO
- Nicholas Calias, The Colonnade Hotel & Brasserie Jo, Boston, MA
Chef Alexa was selected from a range of culinary professionals in various geographical regions throughout the USA to compete as a semi-finalist. Thanks to Facebook voting, the pool of 16 was narrowed to 10.
Finalists will compete to create the best dish that utilizes farm-fresh items from a pantry of both seasonal local ingredients and products donated by State Agricultural Departments. The dishes will be judged by a panel of industry renowned judges and attendees who will vote on a “Fan Favorite.”
The Chef's Taste Challenge will be held in conjunction with the 4th annual Farm to Table Experience (F2Te), August 18-20 at the New Orleans Ernest N. Morial Convention Center. Tickets for the Chefs Taste Challenge will go on sale June 1st.
Website and Social Media Links:
- Website: chefstastechallenge.com
- Facebook: https://www.facebook.com/pages/Chefs-TasteChallenge
- Twitter: https://twitter.com/F2TChallenge
- Instagram: @chefstastechallenge Hashtag: #CTC16
Chef Alexa’s accolades include
- Winner “Best Sweet Dish” at the New York City Bacon and Beer Classic 2016.
- Overall Champion Denver Bacon and Beer Classic (now on to compete in World Food Championships 2016)
- 240sweet LLC certified as LGBTBE in March 2016.
- Artisan Foodworks named #3 of Top 5 Dinner Party Caterers by Indianapolis Monthly in December 2015.
- Grand Champion in the American Dairy Association Indiana Ultimate Macaroni and Cheese Cook-Off 2015.
- Winner of “Most Creative” and “Best Gluten Free” for Popcorn and Lobster Soup at Indiana Soupfest 2015.
- Recognized by “Go Magazine” in 2011 and 2014 for being “hot” and outstanding woman entrepreneur.
- “Local Food Hero” Best Chef 2013 and Best Food Artisan 2012 and 2013 by Edible Indy Magazine.
- Received the Hoosier Hospitality Award 2013 by Indiana’s Lt Governor.
- Awarded the designation of “20 under 40” by Columbus Young Professionals in 2011.
- Inducted into Indiana Artisan in 2008 in recognition of the superior craftsmanship of our 240sweet marshmallows.
240sweet LLC DBAS include Artisan Foodworks (catering), 240sweet (confections and classes), and S’more Mobile (concessions). Based in Columbus, Indiana, 240sweet serves a national audience.
Off-premise catering service in Columbus and surrounding states. We focus on authentically crafted foods with creative presentation. Our ability to create delicious foods on-site using local ingredients separates us from other caterers. Serves Indiana and the surrounding states.
Inventive and original products that appeal to foodies and people who want to upgrade their experiences. Our offerings include packs of puffs, various whips, treats (Modjeskas, rice krispies, macaron, pops, whoopie pies, moon pies, chocolate bars, and assorted items), marshmallow making kits, vanilla extract, and caramel sauce. National website and direct sales.
Unique and fun concessions trailer that serves gourmet treats. Our featured products for the S’more Mobile include frozen hot chocolate, hot chocolate, s’mores, and other treats. Serves Indiana and other states.
About The Farm to Table Experience (F2Te) The Farm to Table Experience (F2Te) is the premier annual gathering in the south exploring cultivation, distribution, and consumption of food and drink sourced locally. This is a rebranding of the Farm to Table International Symposium that has brought hundreds to New Orleans since 2013. This year’s theme, “Food for Thought,” will celebrate where our food and beverages originate from through tastings, interactive gardening and cooking demos, hands-on workshops, educational sessions, social events, and more.