Chef Andrew Voss of the JW Marriott Orlando Grande Lakes prepares Part 4 of the Argentinian Barbeque Feast. Spring Lamb and Bone in Rib-Eye steak on Asado a la Cruz. Preparing the meat for the fire and Butchery of the finished meat.

Chef Mariano Vegel of the JW Marriott Orlando Grande Lakes prepares Part 3 of an Argentinean Barbeque Feast, also known as Feast of the Fire. Cast Iron Fried Beef Empanadas, Chimichurri, and Rescoldo Squash Salad. Check out JW Marriott Orlando Grande Lakes.

Chef Andrew Bernier of the JW Marriott Orlando Grande Lakes prepares Part 2 of an Argentinean Barbeque Feast, also known as Feast of the Fire. Zellwood Corn Humita, Mussels with Romesco Sauce, and Rescoldo Squash. Check out JW Marriott Orlando Grande Lakes.

Chef Chris Brown of the JW Marriott Orlando Grande Lakes, prepares Part 1 of an Argentinean Barbeque Feast, also known as Feast of the Fire. Provoleta with Chappa Bread, Burnt Ricotta Salad & marinated Olives. Check out JW Marriott Orlando Grande Lakes.

Chef Alyse Quinn of Orlando Cake Balls demonstrates making Triple Chocolate Cake Balls. Check out Orlando Cake Balls.

Chef David Bressler of Houndstooth Sauces prepares a Parmesan appetizer stuffed with a goat cheese mousse.

Chef Alyse Quinn of Orlando Cake Balls demonstrates her method of making Lemon Drop Cake Balls. Check out Orlando Cake Balls.

Chef David Bressler prepares an Arugula Salad with strawberries, blueberries, and chopped almonds.

Chef Cathy Boullosa of Cathy's Cajun Cuisines prepares a relish with all kinds of chopped up ingredients. Check out Cathy's Cajun Cuisines.

Chef David Bressler prepares a braised barbeque Beef Brisket and then adds his special red and white barbeque sauces.