Pathfinder Chef Spotlight: Tim and Scott

As with our Pathfinders, the Chef finalists made it amply clear why they had made it so far in the competition. All three showed a level of enthusiasm and spirit beyond what we could have possibly hoped for, in addition to first class culinary skills. Fortunately for us, the incredibly difficult decision was in the hands of the judges with this one, and we did not envy their having to decide between three such remarkable competitors.

We wanted to take a moment to again thank our two runners-up, Tim Kirker and Scott Beale, for the incredible enthusiasm and skill they brought to the cookoff. Here are some short videos we put together of these amazing chefs in action.

Chef Tim Kirker
When Tim arrived in Solvang on that beautiful Central Californian Sunday, he was all smiles. Whether thrilled that the contest was finally upon us, or just excited to be off the plane and out of the 31-degrees-below-freezing Chicago winter, Chef Kirker's delight at being there was on full display. Once we arrived at the market, however, it was game time. And while his countenance clearly conveyed a focused intensity, the frequent reemergence of that warm smile and understated laugh was a subtle reminder that while the chef was certainly not taking the challenge lightly, he was undoubtedly enjoying every moment of it. In watching him explain the difference between a chive and a green onion to an El Rancho Market employee, or demonstrate the proper sizzle of a quinoa pancake in his role as patient mentor to his Pathfinder prep-chef Kim, Tim's deep passion for food was quite evident. His trail cooking experience was also clear from the cilantro-filled frisbees adorning his prep table and his intent to factor in the cool waters of the Rio Urubamba into his meal prep plan. We're extremely grateful to have had the chance to watch this passionate chef at work and sample his exquisite cuisine. Thanks Tim.


Chef Scott Beale
While Chef Scott Beale's infectious enthusiasm was clearly evident from the get-go, his gusto only amplified as the proceedings unfolded. A modest posse in tow, Scott took to the aisles of El Rancho Market like a man on a mission, methodically dispatching his accomplices to price-check mayo and procure armfuls of baguettes, yet never going long between jokes about the availability of hair-care products on the Inca Trail, or devising innovative methods of kicking things up a notch. This zeal didn't flag once the grills were fired up, and all that was needed to see Scott's eyes light up was to pose a question about those curiously flexible nonstick baking molds he employed. In fact, without those perpetually slick surfaces, Scott would likely not have even been present at the proceedings, as it was his development of this technology that led him from a career as a marine biologist, preventing zebra mussels from sticking to underwater pipelines, to his current calling as a chef, keeping filets from sticking to the grill. We'd like to take this moment to thank zebra mussels everywhere for their part in allowing this remarkable man to join us at the cookoff. And, of course, thank you Scott.