Bite of the Duck 2026 — A Record-Breaking Evening of Culinary Excellence
April 28, 2026
Back to NewsWhen Washington's top chefs and culinary students go head-to-head with a single ingredient, the results speak for themselves.
On Tuesday, April 14, the ACF Washington State Chefs Association hosted Bite of the Duck 2026 at Bates Technical College in Tacoma — and this year's event exceeded every expectation. Attendance more than doubled projections, filling the venue with food enthusiasts, industry professionals, and aspiring culinary students for two hours of outstanding duck appetizer tastings.
Teams of two — representing both professional kitchens and culinary programs — each prepared 150 appetizer portions, showcasing their creativity and skill with duck as the featured ingredient. The competition delivered exceptional dishes across the board.
First Place went to Manuel Salas, Master Prep at Joey U Village since 2020 and currently completing his second year in the ACF Apprentice Program. Assisted by teammates Rafael Salas and Melanie Chavez-Medina, Manuel's winning dish was a Confit Duck Molé — a golden beignet with duck confit nestled in the center, glazed with a mixed berry molé, and finished with crème fraîche, duck breast, and duck chicharrón.
Second Place was claimed by Raíces, a family-owned private chef business led by Chef Ayulieth Reyes and Sous Chef Giovanni Chávez. Their breakfast-inspired creation featured house-made duck sausage paired with quail eggs, Swiss cheese, and blackberry gluten-free pancakes, finished with a rich brown butter syrup. The dish was served alongside refreshing mimosas and orange juice, adding a celebratory touch. Raíces specializes in personalized culinary experiences and has become a fixture at Washington State Fair events including Summer Con, Horror Con, and Gaming Expo, in addition to their community work supporting the youth group at St. Andrew's Parish.
Among the other standout entries, Maynard's Catering presented "The Scrooge," a refined layering of Chablis-braised duck, wild mushroom duck pâté, and grated cured duck egg yolk. Lavish Roots and Joey Restaurants collaborated on "The Duck Pastrami Sando," a New Orleans-inspired twist on the classic New York deli staple featuring house-made duck pastrami, Swiss cheese, and collard greens on freshly baked marbled rye.
The evening concluded with awards for Best Student Dish and Best Professional Dish, and the energy throughout the room made one thing clear — Bite of the Duck has firmly established itself as a signature event for Washington's culinary community.
Community support was equally impressive, with donations more than doubling last year's total. Planning is already underway for an even larger 2027 edition.
The ACF Washington State Chefs Association extends its sincere thanks to every competing chef, culinary student, volunteer, and attendee who made this year's event a resounding success. This event would not be possible without the generous support of our sponsors: Maple Leaf Farms, Affinity Group, Bates Technical College, and Harbor Foodservice. Their commitment to advancing the culinary arts and supporting our community of chefs and students is deeply appreciated.
We look forward to seeing everyone next year. 
April 28, 2026
On Tuesday, April 14, the ACF Washington State Chefs Association hosted Bite of the Duck 2026 at Bates Technical College in Tacoma — and this year's event exceeded every expectation. Attendance more than doubled projections, filling the venue with food enthusiasts, industry professionals, and aspiring culinary students for two hours of outstanding duck appetizer tastings.
Teams of two — representing both professional kitchens and culinary programs — each prepared 150 appetizer portions, showcasing their creativity and skill with duck as the featured ingredient. The competition delivered exceptional dishes across the board.
First Place went to Manuel Salas, Master Prep at Joey U Village since 2020 and currently completing his second year in the ACF Apprentice Program. Assisted by teammates Rafael Salas and Melanie Chavez-Medina, Manuel's winning dish was a Confit Duck Molé — a golden beignet with duck confit nestled in the center, glazed with a mixed berry molé, and finished with crème fraîche, duck breast, and duck chicharrón.
Second Place was claimed by Raíces, a family-owned private chef business led by Chef Ayulieth Reyes and Sous Chef Giovanni Chávez. Their breakfast-inspired creation featured house-made duck sausage paired with quail eggs, Swiss cheese, and blackberry gluten-free pancakes, finished with a rich brown butter syrup. The dish was served alongside refreshing mimosas and orange juice, adding a celebratory touch. Raíces specializes in personalized culinary experiences and has become a fixture at Washington State Fair events including Summer Con, Horror Con, and Gaming Expo, in addition to their community work supporting the youth group at St. Andrew's Parish.
Among the other standout entries, Maynard's Catering presented "The Scrooge," a refined layering of Chablis-braised duck, wild mushroom duck pâté, and grated cured duck egg yolk. Lavish Roots and Joey Restaurants collaborated on "The Duck Pastrami Sando," a New Orleans-inspired twist on the classic New York deli staple featuring house-made duck pastrami, Swiss cheese, and collard greens on freshly baked marbled rye.
The evening concluded with awards for Best Student Dish and Best Professional Dish, and the energy throughout the room made one thing clear — Bite of the Duck has firmly established itself as a signature event for Washington's culinary community.
Community support was equally impressive, with donations more than doubling last year's total. Planning is already underway for an even larger 2027 edition.
The ACF Washington State Chefs Association extends its sincere thanks to every competing chef, culinary student, volunteer, and attendee who made this year's event a resounding success. This event would not be possible without the generous support of our sponsors: Maple Leaf Farms, Affinity Group, Bates Technical College, and Harbor Foodservice. Their commitment to advancing the culinary arts and supporting our community of chefs and students is deeply appreciated.
We look forward to seeing everyone next year.
Photo Gallery
Elegant tiered display of duck appetizers with fresh orange juice shooters, red and yellow roses, and playful rubber duck decorations set the stage for the Bite of the Duck 2026 competition.
Food Display
A stunning close-up of the Confit Duck Molé — golden fried dough topped with rich mixed berry molé, crème fraîche, and a fresh herb garnish.
Dish Close-up
Chef Manuel Salas of Joey Restaurants, Master Prep, showcases his ingredient display featuring dried chiles, fresh citrus, and seasonal berries.
Competitor Profile
The official Bite of the Duck 2026 menu card for Confit Duck Molé: Mixed Berry Molé, Crème Fraîche, Duck Breast, Duck Chicharrón, and Dough.
Menu Signage
Maynard's — Kitsap's Culinary Destination — Catering banner represents one of the professional teams competing in this year's duck appetizer showdown.
Competitor Profile
Maynard's competition entry 'The Scrooge' plated on a black dish: a crispy duck base layered with pickled vegetables, fresh dill, and vibrant garnishes.
Dish Close-up
The elegant menu card for Maynard's entry 'The Scrooge' — sautéed spinach, black garlic cream, duck-fat infused cider whipped ricotta, wild mushroom duck pâté, Chablis-braised duck, house-made hot pickles, and grated cured duck egg yolk.
Menu Signage
Rows of golden duck tostadas topped with pulled duck and shredded cabbage on blue-and-white checkered paper, framed by dried beans and ancho chiles.
Food Display
Handmade duck-filled dumplings drizzled with sundried tomato sauce and fresh greens, served on a rustic wooden board alongside aged cheese.
Dish Close-up
Beautifully sliced herb-crusted cured duck breast on a cutting board, with accompanying appetizer bites visible in the background.
Dish Close-up
Lavish Roots and Joey Restaurants present 'The Duck Pastrami Sando' — a New Orleans twist on the classic NY pastrami with house-made duck pastrami, Swiss cheese, collard greens, and cherry pepper remoulade on marbled rye.
Menu Signage
Bite-sized Duck Pastrami Sando appetizer portions pinned with yellow duck picks, served on blue-and-white checkered paper — ready for the grazing crowd.
Dish Close-up
A vibrant duck appetizer served in a paper boat, topped with pickled jalapeño, diced radish and carrot, crushed peanuts, microgreens, and a glossy glaze.
Food Display
Judges and organizers take the stage at the Bates Technical College podium for the awards ceremony, recognizing the best student and professional dishes of the evening.
Award Presentation
Medal-winning chefs proudly pose for a group photo with competition organizers at Bates Technical College, celebrating their duck dish victories.
Awards Presentation
Judges and organizers take the stage at the Bates Technical College podium for the awards ceremony, recognizing the best student and professional dishes of the evening.
Award Presentation
Glazed duck bites served on black spoon plates arranged on a stunning live-edge wood round, garnished with microgreens and a sesame drizzle.
Food Display
Tiered display of duck appetizer sliders skewered with bamboo picks alongside fresh orange juice shooters — a crowd favorite at the grazing event.
Food Display
Winners sporting festive yellow duck hats approach the podium to receive their awards as judges and organizers look on with applause.
Award Presentation
Close-up of duck appetizer sliders with berry compote on black plates, surrounded by vibrant red and yellow roses — an eye-catching competition display.
Food Display
Silver medal-winning chef team flanked by competition organizers, all smiles after an outstanding performance in the duck appetizer competition.
Awards Presentation
A chef flashes a peace sign and a big smile behind the scenes with her Cambro transport container — capturing the joy and energy behind Bite of the Duck 2026.
Competitor Profile
Chef Ayulieth Reyes and Sous Chef Giovanni Chávez of Raíces proudly receive their 2nd place medals on stage, flanked by competition organizers.
Awards Presentation
Overhead view of the Confit Duck Molé appetizer — rich berry molé glaze over golden fried dough with fresh herb garnish, beautifully plated on a white square dish.
Dish Close-up
Glazed duck bites served on black spoon plates arranged on a stunning live-edge wood round, garnished with microgreens and a sesame drizzle.
Food Display
All medal winners together — 3rd place students in duck hats, 2nd place Raíces team (Chef Ayulieth Reyes and Giovanni Chávez), and 1st place winner Manuel Salas — posed in front of the presentation screen.
Awards Presentation
The Raíces station in full swing: tiered displays of their Duck Griddle sliders and cherry-topped mimosas surrounded by vibrant red and yellow roses, with their chalkboard menu visible in the background.
Food Display
Medal winners pose proudly with competition organizers at Bates Technical College, celebrating top honors at Bite of the Duck 2026.
Awards Presentation
A wide view of the Raíces display table — rows of duck sausage sliders on blackberry gluten-free pancakes, cherry-garnished mimosas, and lush red and yellow rose arrangements creating a stunning presentation.
Competitor Profile
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