Thousands of diners and food lovers from across Greater Miami will gather to watch two of our city’s finest chefs go pot-to-pot in a sizzling showdown for supremacy. This Grand Tasting event will feature 2 rounds with secret ingredients both chefs must use to create delicious tastings for our panel of judges. What secret ingredients will be used? Who will win this year’s competition? You will have to attend the event to find out!
Benjamin Goldman from Planta on South Beach
Jorgie Ramos from Barley: An American Rotisserie
Planta South Beach Chef de Cuisine, Benjamin Goldman, never had childhood aspirations to become a chef. In fact, similar to most chefs his memories extend back to his mother as the most influential person in his cooking career.
Goldman began his studies at University of Central Florida studying molecular and micro-biology. Little did he know his studies would come full circle when he joined the Clio/Uni team as an apprentice, where the basis of the food created would thrive off manipulation of ingredients; an alchemist.
Goldman graduated from Johnson and Whales University (2010) in Miami and began his career under the direction of Chef Andrea Curto-Randazzo at her long-standing Talula restaurant. However, the Florida native was intrigued by the seasonality of the northeast and when his request to stage at Clio under the tutelage of Chef and Restaurateur Kenneth Oringer was accepted, off he went. Oringer owned five of Boston’s most acclaimed restaurants and Goldman was offered a job at Uni.
Goldman returned to Florida in 2012 to work at a small fine dining concept called The Hunter’s Grill. Starting as a Sous Chef and later promoted to Executive Chef for the brand, he most enjoyed creating the restaurants’ seasonal menus. In 2013, when a position at the soon-to-be-open SHIKANY restaurant presented itself, Goldman jumped at the opportunity. As the Executive Sous Chef, Michael Shikany and Benjamin joined forces to create unforgettable menus and experiences.
In 2017, Goldman joined David Grutman’s team as executive chef of Komodo. The following year, Goldman took his plant-based lifestyle to the kitchen as chef de cuisine of Planta South Beach upon its opening in March 2018, bringing his global influence and knowledge of food to all of his dishes.
Born and raised in Miami Dade County, Chef Jorgie Ramos embodies Miami and its food. Taught at home by his Father and Grandmother he was able to grow into one of Miami’s top Chefs with his unique style of blending classic Spanish with Contemporary American flare. In his first years as a Chef he has shown what he is capable of. As the Chef Owner of Barley and of Abí María there is no limit to where this home-grown Chef can take his city and his people on his culinary adventure.
Round 1 – Vegan – both chefs will have to prep a vegan meal using the items in the pantry as well as the secret ingredient provided by Coosemans Miami
Round 2 – Meat – both chefs will have to prep a meat meal using the items in the pantry as well as the secret ingredient provided by Miami Purveyors
Best total combined score will win the Iron Skillet!