​CHOPPED
Lumberjack Edition
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2013 "CHOPPED" JUDGES
​Chef Simon Webster: Owner/Chef, Sabor a Pasion Country House & Bistro.
Born in England and raised in New Zealand, Chef Webster was classicallytrained at the New Zealand Culinary Institute through the City & Guilds of London and apprenticed with some of the finest chefs in the area.His experience spans 40 years and includes chef, developer & owner for
restaurants in New Zealand, England & now in Palestine, Texas. He opened Sabor a Pasion in 2004, transformed it into a restaurant, bed &breakfast, event center, wedding venue, catering headquarters and vineyard.
​Jackson York, CEC, joins Chopped: East Texas with 32 years of experience as a chef and culinary artist. Most recently, he was the executive chef for Edom Bakery for 6 years. He is the winner of the Texas Chefs Association Chef of the Year for 2010 and Texas Chefs Association Pastry Chef of the Year for 2012, along with many other awards and honors. Chef Jackson York is the Executive Chef at Lakeview Methodist Conference Center in Palestine, Texas.
Chef Todd Barrios is a Certified Executive Chef through the American Culinary Federation. He holds a Bachelor's of Science degree in Home Economics with a concentration in Hospitality and Institutional Services from Northwestern State University in Natchitoches, LA. He also earned his Master of Arts degree in Adult Education from Northwestern State University.
Chef Todd has extensive foodservice experience in restaurant management and culinary arts. He worked in New Orleans and Baton Rouge, LA with the Brennan Family, Ruby Tuesday Restaurants, Al Copeland Restaurants, Chef John Folse, and The University Club of Baton Rouge.
Chef Todd is a member of the American Culinary Federation, and has won several awards in culinary competitions. He is also SERVSAFE certified in food safety and sanitation.
He joined the faculty at SFA in August 2011.
Christine Gardner: Tyler Morning Telegraph Food Editor
Christine writes feature stories & recipes for the Tyler Paper FLAVOR section which is published every Wednesday. She also appears onKYTX-CBS19 every Tuesday demonstrating recipes on FRESH Ideas sponsored
by FRESH by Brookshire's. She has degrees in Journalism from Texas A&M &Culinary Arts from Le Cordon Bleu. As part of her culinary studies she did an apprenticeship in Sorrento, Italy.
Executive Chef Christian Mailloux, a graduate of the Culinary Institute of America in Hyde Park, New York, is Chef-Owner of Red Fire Grille. With 30 years of industry experience, Chef Christian, has had the opportunity to cook regional American cuisine from as far north as New England into the heartland of Memphis, Tennessee and as far south as St. Thomas U.S.V.I. at prestigious country clubs and boutique restaurants. With the chef's extensive knowledge of wine and food pairing, Red Fire Grille is committed to sourcing the region's finest ingredients, preparing an evolving menu and offering the perfect wine complement. www.redfiregrille.com/
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Chef Christian will be featured in Best Chef's America Magazine coming out in March. http://bestchefsamerica.com/