Chef Hugo Ahumada of the exclusive Thierry Blouet Cocina de Autor (Ahumada and Blouet pictured here) took the top prize in originality at the recent Seventh Gastronomic Competition of American Meat. Sponsored by the U.S. Meat Export Federation, the competition was held in Mexico City at the Cordon Bleu kitchens at Anáhuac University.

Featuring Mexico and the Caribbean this year, 16 chefs entered the fray in the Mexican division, including Ahumada, Miguel Angel Barajas Aviles of Nuevo Vallarta's Hotel Mayan Palace and Rafael Castillo Sánchez of Puerto Vallarta's Villa del Palmar. Originality, versatility and nutrition were the major categories judged. And this year, the gastronomic press awarded an additional prize for culinary merit. Chef Ahumada will enjoy an all-expenses-paid gastronomic tour of New York and San Francisco, including a seminar at the Culinary Institute of America, a cash prize of $1,000 USD, a winner’s trophy, and this year’s limited edition cookbook published by the American Meat Federation.

For more about Thierry Blouet's award-winning chefs and restaurants, see www.cafedesartistes.com.