Reception, Competition, and Q&A with the chefs
Where: Santa Barbara Maritime Museum, 113 Harbor Way, Santa Barbara
When: Sunday, September 8, 2019, 12:30pm-3:30 pm
Cost: $10 Adults; $5 Students; Children 12 and under are FREE
Tickets are not refundable. If you are unable to use your ticket, please
contact SBMM so that we can allow someone else to attend. To the extent allowed by law, you can then deduct the entire amount of the ticket price.
During the Cook-Off the main floor will be closed 12 – 3pm, only people with wristbands are allowed on the main floor during the competition. Discount admission available 11:30am – 3pm allowing access to the 2nd floor only and full access after 3pm.
Prepaid Registration Required: register here or call (805) 456-8747
Title Sponsor: Marie L Morrisroe
Additional Support: Get Hooked and TV Santa Barbara
You’ve watched them on television, now see them in person as they compete at the Santa Barbara Maritime Museum! In recognition of the growing interest in sustainable seafood, cooking shows and competitions, as well as the emphasis on skills-based programs for teens, SBMM has invited two teen chefs to compete in a locally sourced seafood cook-off in front of a live audience. Both chefs are 14 and have competed on Top Chef Junior. They both started cooking at a young age and were influenced by their extended families, heritage, and travels. They share a passion for cooking and hope they inspire others to follow their dreams as well.
THE CHEFS Carson Peterson – @topchefcarson Chef Carson Peterson is a professional chef known for his take on classic French cuisine. He appeared on Top Chef Junior Season 2, was featured on the Today Show, competed in the 2019 Strawberry Smack Down and judged the Casa Pacifica Angels Wine, Food and Brew Festival. Chef Carson was also the youngest chef to judge at the 2018 World Championship of Guacamole. You can find Chef Carson in numerous publications, such as Entertainment Weekly, New York Times, Ventura Star, Ventura Reporter, and the Ventura Breeze. His signature dishes include Poisson en Papillote, Coq Au Vin and Croquembouche.
Rogers Mathews Jr. – @rogersmathewsjr
Chef Rogers Mathews, Jr. is known for making it all the way to the semi-finals and taking third place in this season’s Top Chef Junior competition. His passion for cooking started at a very young age, cooking with his parents. He has a love for classic French and Asian cuisine, with its complex processes and delicate flavors. He enjoys cooking for family and friends and loves how food brings everyone together. Chef Rogers gains cooking inspiration from his heritage and family travels. Outside of the kitchen, his interests are martial arts and visual and performing arts. An honors student, he is excited about starting high school this fall.
1. Bonnie Carroll, Founder and Editor-in-chief, Bonnie Carroll’s Life Bites News
2. Emily Cosentino, Marketing and Promotions Manager, Santa Barbara Independent
3. Jake Hagen, Assistant Pastry Chef, Newhall Refinery (also MC of the event)
4. Krista Harris, Editor and Co Publisher, Edible Magazine
5. Chef Kayla Norton, Pastry Chef, Old Town Junction, Newhall
6. Chef Daniel Palaima, Tyger Tyger