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Chef Demo Schedule

Boston JerkFest will showcase local Chefs with our Chef Demo sessions. Chefs compete for bragging rights at the 2016 winner of the Jerk Cook-off and more!  Other demos will feature a variety of hot products featured at the festival. In 2015, Chef Mills won both the the Jerk Cook-off and Seafood Throwdown!

2016 Chef Demo Schedule

Session 1: SEAFOOD THROWDOWN  Noon-2pm

Sponsored by NAMA, Northwest Atlantic Marine Alliance, Gloucester, Mass. [www.namanet.org]

MC:

Rose Arruda – Urban Agriculture Program Coordinator, Massachusetts Department of Agricultural Resources. Rose Arruda is the Urban Agriculture Program coordinator for the MA Department of Agricultural Resources. She is also the state coordinator for the National Food Day campaign. As a former community organizer, caterer, and farm girl, with a love/hate relationship with politics, she naturally finds the common denominator that brings groups together to further the work at hand.

JUDGES:

Boston City Councilor Tito Jackson is a lifelong resident of Roxbury’s Grove Hall neighborhood. As the District 7 City Councillor, he currently represents all of Roxbury and parts of the South End, Dorchester and Fenway neighborhoods, and remains civically engaged with the community that raised him.

Shawn Saindon of Browne Trading Co. in Portland, Maine’s commercial fishing community, which is supplying the Mystery Seafood, has worked in the seafood industry for over 15 years connecting fishermen, lobstermen, and shellfish harvesters directly with chefs, caterers, and seafood markets around New England.

Audience/Community Member TBD day of event.

CHEFS:

Chef Mills – Chef at KTW and 2015 champion

Born in Born in Montego Bay, Jamaica, Chef Mills was raised with an appreciation for fresh produce, herbs and spices, farm raised meats, and wild caught fish and seafood. Today Chef Mills incorporates these culinary values as part of KTW, with Chefs Ola and Dkaii, whose mission is to provide a healthier alternative to the typical fast food options available in our communities. Creative dishes with roots in Nigeria, Mississippi, and Jamaica, using ingredients that are fresh, locally sourced, natural, and organic. Food that is pleasing to the eye as well as the palate, without the high salt and sugar content found in many other food options. KTW cooks for the community as we cook for our own families. We believe food should be nutritious as well as cost effective. Diabetes, Cancer, Heart Disease, and Hypertension are destroying our community from the inside. We see healthy food and proper education around healthy eating as our way to catalyze the internal healing of our community. We deserve better, and we’ll do better.

VS.

Chef Marie-Claude Mendy, Teranga Restaurant

Marie-Claude Mendy’s well-developed palate can be attributed to the wide array of cuisines her mother exposed her to as she was growing up in Dakar, the capital of Senegal. From a young age, Marie-Claude knew she was destined to work with food. She first became aware of her passion for food and cooking when she was only 5 years old. She grew up preparing dishes from scratch, solely with fresh and local ingredients. “My mother always said that there are a few things to a good dish,” says Chef Mendy. “It has to be appealing to the senses, presentation has to be appealing to the eye and appealing to the stomach.”  

Her father was also very encouraging—as well as difficult to please, which taught her to strive for excellence with every dish. Today she combines all these skills and cultural background as the the proud owner of Teranga in the South End.

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Session 2: JERK THROWDOWN: GOAT  5pm-7pm

Sponsored by Vermont Chevon [www.vermontchevon.com]

MC:

Rose Arruda 

JUDGES:

Kaidi Grant & Christopher Martin Grant of Fort Point Jerk Chicken are, simply put, a jerk-loving duo: a boy with British Jamaican roots and a girl with British Guyanese roots who live in the Fort Hill section of Roxbury. Most people know them as Chris and Kai. They have been married for well over 20 years and have four amazing sons and one grandson named Elias aka “Boogie”.

Malia Lazu, founder/president, Epicenter Community, has over two decades of experience establishing grassroots involvement in political advocacy and civic engagement. She grew up in Hawaii, an ideal place to be a mixed-race kid: People of color make up 75 percent of the population there. Lazu compares the culture of her childhood to the ubiquitous Hawaiian “plate lunch,” where ­Korean, ­native Hawaiian, Portuguese, and Japanese food might share a single plate. As she says, “A dear friend once said,’you are like a shot of espresso + a dirty martini + rainbow sprinkles all in one.'” 

Euneika Rogers-Sipps is a 2016 Loeb Fellow at the Harvard Graduate School of Design, and director of Sustainable Rural Regenerative Enterprises for Families and Sustainable Enterprise Development at the Black Belt Community Based Tourism Network. She uses unconventional community engagement platforms to connect families to regenerative forms of economic development, design, and rural land use planning in the Black Belt of the US, a historically oppressed region where the majority of residents has been disproportionately subjected to toxins and environmental degradation, land loss, and residential segregation.  She leads development efforts that reflect local cultural production and traditions, preserve healthy land use strategies, and reduce family vulnerability.

Audience/Community Member TBD day of event.

CHEFS:

Chef Mills – Chef at KTW and 2015 champion

Born in Montego Bay, Jamaica, Chef Mills was raised with an appreciation for fresh produce, herbs and spices, farm raised meats, and wild caught fish and seafood. Today Chef Mills incorporates these culinary values as part of KTW, with Chefs Ola and Dkaii, whose mission is to provide a healthier alternative to the typical fast food options available in our communities. They feature creative dishes with roots in Nigeria, Mississippi, and Jamaica, using ingredients that are fresh, locally sourced, natural, and organic; food that is pleasing to the eye as well as the palate, without the high salt and sugar content found in many other food options. KTW cooks for the community as we cook for our own families.

VS.

Chef Gates (aka Cleghorn Gaitskell, Jr.) – Chef, Director of Culinary Program, Paraclete, Boston

Known to students, staff, and volunteers at Paraclete as “Chef Gates,” who discovered his love for culinary arts in the ninth grade, Gaits has worked in restaurants for about eight years, and has been involved in culinary arts education for the past five years. He currently works for Project Bread, Boston Day & Evening Academy, as well as Paraclete. At Paraclete, Chef Gates enjoys teaching, developing programming, family outreach, and cooking for the students, many of whom eat dinner at Paraclete regularly. Outside of the culinary world, Chef Gates enjoys dance and playing the piano.