Pressure cooking: Chefs Under Fire Austin/San Antonio Region Competition

Chef's Under Fire Competition: Austin/San Antonio Region took place Sunday, September 11. With 4 cheftestants vying for a spot to the finale to compete against Chefs from Houston and DFW for a chance win a trip to Cabo.

The winner, Chef Daniel Valenzuela of August Escoffier School of Culinary Arts with judges, Jason Dady of Jason Dady Restaurant Group, Bryce Gilmore of Barley Swine and Paul Qui of Uchiko.

The competition started with a mini challenge, butchering a Texas Gulf Red Snapper in 3 equal 5 ounce filets while using as much of the fish as possible in only 10 minutes. 7 contestants started with only 4 spots to move on to the main event.

Erica Beneke (middle) from Max's Wine Dive was the crowd favorite for the Chef's Under Fire 2010.

Chef Christina Perrington, Chef Dana Gorman and Chef Gregory Dishman butcher their Snapper.

Chef Joe Becerra from 2nd Bar + Kitchen prepares his 5 ounce filets.

The judges look on while the competitors finish their 10 minute mini challenge.

Mini challenge results: Erica Beneke (1st place) Dana Groman (2nd place) Christina Perrington (3rd place) and Daniel Valenzuela (4th place)

The secret ingredients required to be used in their dishes, were one of  the following three produce items: Zephyr Squash, Pomegranate and Zucchini Squash Blossom, provided by the sustainable food center.

The Chef's had a stocked pantry of standard ingredients and were allowed to bring three ingredients from home.

Chef Dana Gorman preparing her dish.

Chef Erica Beneke preparing her dish of grilled snapper with quinoa and coconut milk risotto, sweet corn salsa and fresh turmeric-coconut sauce.

Chef Daniel Valenzuela plating his dish, each Chef had to prepare 4 identical plates one for each judge and the final one to be seen by the crowd and photographed.

The judges panel, Jason Dady of Jason Dady Restaurant Group, Bryce Gilmore of Barley Swine and Paul Qui of Uchiko.

Runner up Chef Erica Beneke (middle right) of Max's Wine Dive and Winner Chef Daniel Valenzuela of Escoffier School of Culinary Arts.

Winning Dish: Red Snapper 2 ways: pan seared and ceviche with Texas Pomegranate, Zephyr squash risotto with saffron beurre blanc.

Chef Daniel Valenzuela of August Escoffier School of Culinary Arts Austin, now moves on to the Chef's Under Fire finals October 16 in Austin to compete for the grand prize Trip to Cabo.