Meet the Judges for WBC 2020
Steven Blair, Johnson & Wales University
|Steven Blair is the Culinary Admissions Representative from Johnson & Wales University. Read more here.
Denny Corriveau, The Wild Cheff
The Free Range Culinary Institute’s Founder and Master Game Chef - Denny Corriveau is a noted national authority on wild game preparation. Read more here.
|George Malavasic, Johnson & Wales University
|George Malavasic is a Chef Demonstrator/Admissions Officer at Johnson & Wales University and a culinary chef with over 25 years of industry experience. Read more here.
|Peter Eco, Sonoma
|Peter Eco, Executive Chef of the Kernwood Country Club, has over 25 years’ experience in kitchens around the country. Read more here.
|Barbara Houle, Table Hoppin', Worcester Telegram & Gazette
|Barbara M. Houle is the retired food editor of the Worcester Telegram & Gazette in Worcester, working there more than 35 years as a reporter and editor. Read more here.
|Jim Nicas, Castle Restaurant
|Chef Jim Nicas is co-owner of the Castle Restaurant in Leicester, MA. He has been buying and cellaring wine for the restaurant for some 45 years. Read more here.