Food for thought

Issue #42, Spring 2018

By Chris Hardman | Last Updated March 23, 2018
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From our feature about Detroit's North End Oakland Avenue Community Farm

Letter from the Editor and Issue #42 Highlights

Michigan has another Certified Master Chef (CMC). Last fall Shawn Loving completed the grueling 8-day American Culinary Federation’s Certified Master Chef exam. The intensity and perfection expected in this exam puts all those reality chef competitions to shame. You can read about Loving’s journey in a beautifully written article by Nan Bauer in this issue.

The designation of Certified Master Chef is the highest level of certification a chef can achieve in the United States. As a result there are only 68 Master Chefs in the U.S. today. Florida leads the nation with the amount of certified master chefs, 9, and Michigan is a close second with 8.

What makes the process so daunting is that the judges are current CMCs. Six of the 29 evaluators Chef Loving faced were Master Chefs from Michigan.

Three of the evaluators are instructors at Schoolcraft College where Chef Loving teaches. They include CMCs Jeffrey Gabriel and Brian Beland and one Certified Master Pastry Chef Joseph Decker. Two recently retired Schoolcraft Instructors CMCs Kevin Gawronski and Dan Huglier served as judges during the exam as well. The sixth Michigan judge was CMC Jeffrey Gabriel of the Farm Restaurant in Port Austin.

We’re proud of our state’s tradition of fostering master chefs and the role our state has played in holding the profession to its highest standards. Congratulations to Shawn and to all the chefs who strive for greatness.

—Chris Hardman
Executive Editor

Destination: Excellence

Shawn Loving’s journey from Chef to Certified Master Chef

Business is Mushrooming at the Detroit Mushroom Company

How a small company is filling a gap in Southeast Michigan's local food scene

Springtime at the Market

Local farmers and artisans brave the weather all year long at Ann Arbor’s outdoor market

A Labor of Love: Urbanrest Brewing

Community-focused Urbanrest Brewing Company settles into Ferndale.

Planting Seeds of North End’s Revitalization

Oakland Avenue Urban Farm grows food and community in Detroit

A Tasty Gluten-Free Bakery

Ann Arbor's Tasty Bakery

Flint’s Blueline Donuts

Flint's Blueline Donuts

Maple Syrup

Michigan’s first crop of the year brings sweet rewards to main dishes, desserts and drinks

Dairy farming the old-fashioned way

Crooked Creek Farm Dairy produces real milk for real people

Brioche-Crusted Walleye with Mushroom Ragout

Spring mushroom recipe by Chef Brandon Johns, The Grange, Ann Arbor.

Chocolate Tartlets

From Julie Rabinovitz, Owner and Baker, Tasty Bakery, Ann Arbor

Maple Bourbon Sour

From the Eagle Tavern Menu at Henry Ford Museum, Chef David McGregor

Maple-Brined Pork Loin

From Executive Chef David McGregor, Eagle Tavern, Henry Ford Museum, Dearborn

2018 Dining Guide

The edible WOW Dining Guide for 2018 has just begun! Check back often for updated listings.

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