Fourth Win at Cochon 555
Fourth win at Cochon 555
2015 Win for Cook Pigs Ranch Heritage Breed Pork at the Cochon 555 in Los Angeles
Teamed with Cook Pigs’ Large Black pig, Chef Walter Manzke prepares winning dishes at annual culinary competition.
Los Angeles, CA – March 31, 2015 —Cook Pigs Ranch, a heritage pig ranch operation based in Julian, California, provided the winning pig for the culinary creations of Chef Walter Manzke of Republique for Cochon 555-Los Angeles last Sunday, marking the fourth win in as many years for Cook Pigs pork.
“We’re honored to share this Cochon 555 win with Chef Walter Manzke,” said Krystina Cook, Owner of Cook Pigs Ranch. “Walter’s talent as an innovative chef made the most of our award-winning pork. Walter walks his talk about eating sustainably and the farm-to-table movement that is close to our hearts at Cook Pigs Ranch. So this win is for everyone who supports the local family farm, and champions the raising of heritage breed pigs.”
“I use Cook Ranch pigs at both of my restaurants (Petty Cash and Republique),” said Chef Walter Manzke. “They’re the best pig farm in Southern California.”
At this year’s event, butchers from the Cook Family Butcher Shop participated in a butchering demonstration called the Pop-up Butcher Shop, displaying the artistry of carving a French roast, tomahawks and pork chops, while raising money to support culinary students from Le Cordon Bleu.
Cook Pigs Ranch won the competition in 2012 with Ben Ford, from the Ford’s Filling Station, in 2014 with Ray Garcia, from Fig, again in 2014 with Ray Garcia at the Grand Cochon in Aspen, and in 2015 with Manzke, from Republique. Chef Ray Garcia won the Grand Cochon in Colorado with a Cook Pigs Berkshire Pig. He was crowned “King of Porc” for 2014 after the cook-off with the ten finalists from the nationwide Cochon event. For more information on the event, see their website.