Two students in the Delgado Community College Culinary Arts Program were selected to compete at a prestigious cooking competition January 23 in San Antonio, TX.

At the South Central Regional event of the annual S.Pellegrino® Almost Famous Chef Competition, Erin Williams and Joshua Williams from Delgado wowed a judging panel of celebrity chefs and media personalities with their dishes – prepared under the intense pressure of an event witnessed by a highly critical audience and members of the news media.

The event took place at the former Pearl Brewery, now home of the San Antonio campus of the Culinary Institute of America. In a state-of-the-art restaurant kitchen, the two Delgado students competed elbow-to-elbow alongside two other contestants from Nicholls State University in Thibodaux, LA, and the International Culinary School at The Art Institute of Dallas, TX.


Erin Williams begins to prepare her dish.

Only four culinary students were selected for the Regional event. After working for two hours to prepare his or her very best dish, only one student would advance to the National finals this spring in Napa, CA.

Everything mattered: taste and texture of the food, creativity, cooking techniques and presentation quality.


Joshua Williams shows his technique.

Erin’s dish, “Snapper Vieux Carré,” and Joshua’s dish, “Chicken and a Biscuit” drew positive reviews from the judges, who included restaurateurs Jason Dady of San Antonio, Steven McHugh of New Orleans and Kent Rathbun of Dallas. The contestant from Dallas also was praised for the artistry of his dish.

Top honors, and the chance to compete to the finals in California, went to the Nicholls State student.


Snapper Vieux Carré


The current round of competitive cooking events marks the 10th anniversary of the S.Pellegrino® Almost Famous Chef Competition. It brings student competitors from across the U.S. and Canada to compete in ten regional competitions for the chance to participate in the final competition.

The competition is recognized as one of the most prestigious culinary competitions in the world. It connects top culinary students with established chefs and influential media, which helps to launch culinary careers and refine the skills of a new generation of chefs.


Chicken and a Biscuit

Photo credit: Terry Scott Bertling / San Antonio Express News