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The third season of Sizzle Showdown presented a slightly different challenge than the previous years. Rather than crafting the new U.S. poultry dishes, contestants were tasked with incorporating U.S. turkey into an appetizer or salad, and U.S. chicken or duck into a hot entrée that already exists on their menu.
The so-called “Recipe Remix” featured 15 chefs representing 11 restaurants and cafes across Singapore. Judging took place between July 1 and July 7, with a rotating panel of judges comprised of Singapore Chefs’ Association members, visiting each restaurant to gain a complete sense of how the finished product would perform when incorporated into the restaurant’s menu.
Winners will be announced at a U.S. Poultry and Egg Networking Dinner on July 31.