Centerplate'sMaster Chef Philippe Chin, Executive Chef of the Walter E. WashingtonConvention Center, and company's Culinary Leadership Team to Host Event for theJames Beard Foundation
.The event willfeature an evening of progressive cuisine from five Centerplate executive chefsincluding Philippe Chin of the Walter E. Washington Convention Center, DavidSkorka of the Dallas Convention Center, Jonathan Barnett of the Miami BeachConvention Center, Robert Campbell of Toronto's Direct Energy Centre and JeffLeidy of the San Diego Convention Center.
The youngest chef on record to be inducted into theprestigious MaîtresCuisiniers de France, Philippe Chin
joined Centerplate asthe
'sExecutive Chef in May 2009, where he
has since planned and executed menus forthe Senate House Dinner, Washington Israel Summit and Human Rights CampaignNational Dinner.
Alreadya familiar name to the Beard House, Chin was among the nominees for the JamesBeard Foundation's Best Chef in the Mid Atlantic Award.
The menu at theUnconventional Chefs dinner will include Chin's own Tuna Tuna
,a ginger scented tuna brulee withpickled ginger pearls and kabayaki, a dish reflective of the chef's signatureFrench Asian upbringing and cuisine, as well as his
Truffled Edamame PannaCotta with red kaiware shoots and black truffle tuile.
"We are proud to showcase our team of elite culinaryprofessionals and their dedication to exciting and innovative cuisine," saidDes Hague, president and
ofCenterplate."The Beard House serves asan ideal setting to share Chefs Chin, Skorka, Barnett, Campbell and Leidy'sunique epicurean talents with