Chef Brendon Cheney Receives Top Award at the Indiana Pork Taste of Elegance With Caramel Apple Pork Recipe

Cheney will go on to represent the state at a national Pork Summit

Cheney, the banquet chef at the JW Marriott Indianapolis, was named the Chef Par Excellence at the event for his "Battle of the Porks: Sweet & Savory" dish, which mixed pork with the flavor of caramel apples.

"I wanted to mess with people's minds a little bit," said Cheney, who has been with the JW Marriott Indianapolis for about a year. "I had an idea of what is delicious. Pork by itself is delicious, and I thought of other things that were delicious and settled on caramel apples."

Cheney also received the People's Choice Award for best display at the competition. Although he's been cooking for 21 years, and has been a chef since 2003, this was his first out-of-house culinary competition.

"I'm still just riding a high," he said. "It lets me know I know food well enough for people to really enjoy it."

Cheney competed against about a dozen chefs from across the state, and will represent Indiana at the Pork Summit hosted by the National Pork Board in Napa Valley, Calif.  Along with his title, Cheney took home a $1,000 check.

The 2012 Indiana Pork Taste of Elegance was sponsored by Indiana Pork in partnership with Indiana Farm Bureau, Indiana Soybean Alliance and the Indiana Corn Marketing Council.


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