LAS VEGAS – Convenience store chefs representing Canada, Japan and the United States took the kitchen stage for the final round of the Convenience Chef Showdown on Tuesday, October 10, at the NACS Show 2006.

For round two of the competition, contestants were given $20 and asked to create a signature dish made exclusively from items found inside a local City Stop convenience store. Contestants were given a main ingredient of chicken to build their dish from and win the judges over.

Speaking of the judges, Dan Rossi, chef de cuisine of the Wynn Las Vegas; Ira Gallon, executive chef of the Charlie Palmer Group; and George Bargisen, executive director of culinary operations at the Las Vegas Hilton, judged each contestant's dish on taste, originality and skill level, as in how easy it is to duplicate.

Chef Tomu created a first course of lettuce wraps with tomato salad, a second course of egg drop soup with corn and a main course of chicken with Frito polenta and grilled tomato and broccoli.

Chef Keith created a beef tamale-stuffed, Dorito-crusted chicken breast with a chop-chop salad accompanied by ranch-picante dressing and a side of beer-battered "frickles" (fried pickles).

Chef Bob created a grilled chicken dish with a Merlot reduction accompanied by a side of spaggetini with primavera vegetables in a butter and herb sauce and a tossed "kitchen sink" salad with vegetables found in the fridge.

Before the chefs finished their dishes, the judges told showdown host Sandra Pinckney, of the hit Food Network show "Food Finds" that they were impressed by how the chefs were turning such everyday ingredients into main course meals. For example, the judges were intrigued by the chefs' use of chips, which can be found in most households – particularly those with kids.

"The fact they did it for under $20 is remarkable," commented Chef George, while Chef Ira noted that the chefs "opened a lot of people's eyes" with their ability to turn simple ingredients into gourmet meals.

At the end of the competition, Chef Tomu took the grand prize, followed by Chefs Keith and Bob in a two-way tie for second place.

NACS staff sampled the dishes and comfirmed with NACS Daily that the chef's creations were delicious.

He may not be going to Disney World, but Chef Tomu did say, "Let's do it again!"

The NACS Show 2006 concludes today. The NACS Show 2007 will take place November 6 to 9 at the Georgia World Congress Center in Atlanta, Georgia.