Voting is under way for the DMC Foundation Culinary Clash III Chefs Competition. The nonprofit organization has selected six chefs and is asking for the public's help in narrowing the list to three. Voting ends March 14. The competition will be from 5:30 to 9 p.m. March 25 at Modesto Centre Plaza. Tickets are $50; 527-3412 or visit www.dmcf.org.
Owner, executive chef of Pure Joy Bakery and The Lunch Pail, 501 Bangs Ave., Modesto
Ehrenholm attended Columbia College's culinary arts program and has a degree in hotel restaurant management from the University of Denver. He worked at Mallard's and was a culinary manager at William-Sonoma Inc. Ehrenholm's pies have been named best pies in America by The Food Network. He's also been a four-time winner in the American Pie Council's National Pie Championships.
Owner, executive chef of Toscana's Ristorante, 1801 Colorado Ave., Turlock
Dimond attended the San Francisco Culinary Academy. He became a certified executive chef while training at the American Culinary Federation. He has worked in various local restaurants, including Mallard's. His past employers include Ernie's, Amelio's and others. Dimond has earned The Modesto Bee Readers' Choice Award for best chef of Modesto for two years.
Executive chef, Galletto Ristorante, 1101 J St., Modesto
Layman has worked extensively throughout the Bay Area, Los Angeles, Baja Mexico and Park City, Utah, where he was a weekly guest on a local news station cooking segment. A four-star and four-diamond chef, Layman has won Wine Spectator awards and has been featured in several magazine and newspaper articles, including in Food & Wine, Sunset and the San Francisco Chronicle.
Owner, executive chef, Barnwood Restaurant & Catering, 338 E. Main St., Ripon
Mangelos has been in the food business for 36 years and has owned and operated a restaurant for 30 years. He has been involved in the catering of the Olympics in Salt Lake City, Utah, Athens, Greece, and Torino, Italy. He competed in the LJ Minor National Recipe Cook Off in Las Vegas. Mangelos is on the board of directors of the International Caterers Association Educational Foundation and is a member of the California Restaurant Association.
Co-owner, executive chef of Jacob's Fine Dining, 2501 McHenry Ave., Modesto
Sanchez graduated from the San Francisco Culinary Academy and has worked at Bay Area restaurants, including Opa in San Francisco, and others in San Jose and Danville. Jacob's Fine Dining has been listed as one of the 10 best restaurants in the central valley in Bon Appétit magazine and received commendations from other print media including Fine Dining and La Vida newspaper.
Executive chef, O'Brien's Market & Catering, 4120 Dale Road, Modesto
Winkle, a Culinary Institute graduate, worked as executive chef at Del Rio Country Club for 11 years and for 10 years in Monterey. He has been awarded numerous gold medals from the American Culinary Federation and has sponsored Culinary Art Salons in Monterey and San Francisco. He has also competed in Chef's Association competitions during the Monterey Wine Festival.