{"id":7446,"date":"2021-08-13T18:22:00","date_gmt":"2021-08-13T18:22:00","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=7446"},"modified":"2023-01-23T11:16:58","modified_gmt":"2023-01-23T18:16:58","slug":"boston-chef-brings-home-culinary-win-in-2021-great-american-seafood-cook-off","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/08\/13\/boston-chef-brings-home-culinary-win-in-2021-great-american-seafood-cook-off\/","title":{"rendered":"Boston Chef Brings Home Culinary Win in 2021 Great American Seafood Cook-Off"},"content":{"rendered":"

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Denise Herrera of Red Heat Tavern represented the state of\u00a0Massachusetts\u00a0and brought back the win from the Great American Seafood Cook-Off in\u00a0New Orleans<\/a>\u00a0on\u00a0Saturday, August 7, 2021. One of the most prestigious culinary competitions in\u00a0the United States<\/span>, the Great American Seafood Cook Off emphasizes the importance of cooking with domestic and sustainable seafood.<\/p>\n

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Denise Herrera is the Vice President of Culinary Operations for Burtons Grill and Red Heat Tavern. In 2004, Herrera partnered to help create the contemporary American grill concept and started as the Executive Chef of the first Burtons location in Hingham, MA. She was responsible for developing systems and processes for the operation that focused on the brand’s values, quality, consistency and customization. Burtons Grill LLC currently has 17 Burtons Grill & Bar locations and 5 Red Heat Taverns. Photo Credit Brian Samuels<\/figcaption><\/figure>\n

Chef Herrera also serves as the President of the Massachusetts Restaurant Association’s executive board and is active with the Massachusetts Restaurant Association Educational Foundation. She volunteers her time with various associations such as the Boys & Girls Club and works with her Executive Chefs on community outreach events. Chef Herrera was also one of sixteen people selected to participate in the inaugural Culinary Enrichment and Innovation Program, a culinary leadership program from the Culinary Institute of America<\/span> and Hormel Foods.\u00a0She helped launch a pilot program,\u00a0Esperanza Cooks, the recipe for life.\u00a0This eleven-week program teaches young women not only how to cook, but also how to shop for quality ingredients,\u00a0plan, and prepare nutritious meals\u00a0and the fundamentals of teamwork.\u00a0Denise participated in the UMASS Emerging Leaders Program\u00a0in 2012.<\/p>\n<\/div>\n

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Herrera started her career with Houston’s<\/span> restaurants after graduating from Johnson & Wales University<\/span> with an AOS in Culinary Arts and a BS in Foodservice Management.<\/p>\n

In\u00a0New Orleans, Herrera competed against top seafood chefs from across the country for the title of “King” or “Queen” of American Seafood. Chefs prepared dishes that showcased sustainable fish and shellfish and that were native to their home states. Chef Herrera won second place for her dish, ‘Taste the Cape,’ which featured three complex uses of Massachusetts<\/span>-sourced seafood\u2014a New England-style clam chowder with a sea salt reduction oyster cracker created using ocean water from Massachusetts<\/span>, a Boston<\/span> lager beer-battered haddock & chips, and a fresh knuckle & claw meat chilled lobster roll tossed with fresh-squeezed lemon, a light mayonnaise, cayenne and cracked black pepper. Chef\u00a0Eric LeBlanc of Red Heat Tavern acted as sous chef for the event.<\/p>\n

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Chef Denise Herrera and Sous Chef Eric LeBlanc of Red Heat Tavern Place Second at Great American Seafood Cook-Off in Louisiana<\/figcaption><\/figure>\n

The 2021 Great American Seafood Cook-Off was held at the Ernest N. Morial Convention Center in New Orleans<\/span> on Saturday, August 7<\/span>. The 17th annual event hosted 13 chefs, each representing their home state or territory in front of a live audience and a panel of nationally acclaimed judges.<\/p>\n

The 2021 Great American Seafood Cook-Off competitors are:<\/h2>\n