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Slideshow: The Next Urban Chef
Chef Andy Hollyday wandered out from behind his burners to check on our table, “How was everything?” We all nodded, our mouths full of food, and mumbled our appreciation. It’s a scene I’d witnessed several times, the chef taking a few moments to check in with his customers. Except generally, I’m seated at Roast, and Andy’s cooks are typically old enough to grab a beer after work.
Last Saturday, though, it was an entirely different setting: Andy’s kitchen was a range and a few tables in the corner of Eastern Market’s Shed 5, and his team consisted of a handful of local students participating in The Next Urban Chef, a food system education project put together by Detroiter Alison Heeres.
Hollyday joined Corrdor Sausage’s Will Branch, The Sunday Dinner Company’s Eric Giles, and Supino’s Dave Mancini as team leaders, about a dozen students learning and working under their guidance to learn about food, local agriculture, and teamwork.
The competition was judged, with each team preparing three dishes and their subsequent scores being allocated based not just on the food but on their ability to work together and their use of Michigan ingredients.
Hollyday’s team, which won the competition, besting reigning champ Dave Mancini, prepared sweet corn ravioli with shrimp, roasted chicken with an apple cider vinegar sauce and Swiss chard, and an apple rosemary tart with homemade vanilla ice cream. I’m fortunate enough to say that I tried all three courses, and Chef Andy and his students did a great job.
To learn more and be privy to info about next year’s event, check out their Facebook page.
2012.09.17 Evan Hansen at 9:21 pm
This entry was posted in GUD Blog and tagged chefs, eastern market, education, food, Inside Detroit. Bookmark the permalink.
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