The Vitamix Challenge at the International Chefs Congress - New York, NY

Competitor Chef-Instructor Tiffany Poe of The Culinary Institute at Platt College – Oklahoma City, OK

Competitor Chef Vincent Pantoliano of Meat Market Miami -- Miami, FL

The Vitamix Challenge

Competitor Noel Willhite of Spring Run at The Brooks – Bonita Springs, FL

Competitor Chef-Instructor Tiffany Poe uses the Vita-Prep 3 in her Trio of Fish Forcemeat with Traditional Garnish

The Vitamix Challenge

Competitor Chef Keith Pooler of Bergamot in Somerville, MA explains his dish to judges Chef Harold Dieterle of Perilla, Chef Michael Anthony of Gramercy Tavern, and Chef Marcus Samuelsson of Red Rooster

Competitor Chef Chris Windus of Todd English's Bluezoo of Orlando, FL creates his carrot espellete noodle using the Vita-Prep 3

Chef Vincent Pantoliano of Meat Market Miami creates his winning dish-- Goat Cheesecake Foam with Raspberry Fluid Gel, Rosemary Sand, and Sous Vide Figs

Competitor Chef Keith Pooler begins to plate his dish

Competitor Chef Keith Pooler's sea scallops

Pink Peppercorn Crusted Diver Scallops, Celeriac Puree, Fennel Confit, Braised Breakfast Radish, and Olive Oil Emulsion - Chef Keith Pooler of Bergamot-- Somerville, MA

Trio of Fish Forcemeat with Traditional Garnish - Chef Tiffany Poe of The Culinary Institute at Platt College – Oklahoma City, OK

Loup de Mer, Carrot Espelette Noodle, Tomato Lardo Emulsion, and Malabar Spinach - Chef Chris Windus of Todd English's Bluezoo -- Orlando, FL

Competitor Pastry Chef Manabu Inoue of Morimoto -- New York, NY

Basil Passion Fruit Milk Frappe, 64% Manjari Chocolate Sorbet, and Basil Lemon Madeleine - Pastry Chef Manabu Inoue of Morimoto -- New York, NY

Judges Marcus Samuelsson of Red Rooster, Michael Anthony of Gramercy Tavern, Harold Dieterle of Perilla, and Rula Stamatis from Vitamix taste Pastry Chef Manabu Inoue's dish

Competitor Chef Noel Willhite of Spring Run at The Brooks plates his Butter Poached Sea Bass, Charred Eggplant Emulsion, Split Pea Sausage, Lemon Tomato Oil

Butter Poached Sea Bass, Charred Eggplant Emulsion, Split Pea Sausage, Lemon Tomato Oil - Chef Noel Willhite of Spring Run at The Brooks – Bonita Springs, FL

The Vitamix Challenge winner Vincent Pantoliano plates his Goat Cheesecake Foam with Raspberry Fluid Gel, Rosemary Sand, and Sous Vide Figs

The Vitamix Challenge winning dish: Goat Cheesecake Foam with Raspberry Fluid Gel, Rosemary Sand, and Sous Vide Figs - Chef Vincent Pantoliano of Meat Market Miami -- Miami, FL

Judge Marcus Samuelsson of Red Rooster discusses his thoughts on the dishes alongside fellow Vitamix Challenge judges Rula Stamatis of Vitamix, Chef Harold Dieterle of Perilla, and Chef Michael Anthony of Gramercy Tavern