Battle of the Chefs
What do Chef Ramsey, Jamie Oliver, Bobby Flay, and Rachel Ray have in common? They all want to teach you how to make exceptional meals. But what is exceptional when it comes to food preparation? Some of the best tasting food can be unhealthy, while some of the healthiest dinners can taste down right awful. Even though a nutritious meal may taste great, if it takes 3 hours to prepare—and requires ‘yuzu juice’ or other hard to find ingredients—preparing even the healthiest meal becomes impractical.
Enter HealthFest 2011 and “the Battle of the Chefs” where three of the area’s finest chefs go head-to-head as they prepare healthy, great tasting food that you can make at home. Three lucky participants will be chosen from the audience to judge the meals and determine the winning chef.
Each of the chefs’ dishes will be judged based on nutritional value, exceptional taste, ease of preparation, and presentation. Our chefs come with impressive culinary credentials. Let’s take a closer look at each of our competitors.
Plan to come out for HealthFest and “the Battle of the Chefs” on September 9, 2011, at The Founders Inn and Spa.
Call 217-0330 to register.
In this corner...
 Lusheen Mathews, Executive Chef, DePaul Medical Center
Lusheen Mathews, Executive Chef at DePaul Medical Center, has worked on the Spirit of Norfolk. Ms. Mathews is a member of the American Culinary Federation as well as the African American Leadership Forum. In addition to her full time work, she is the CEO of Cakes & Catering for All Occasions, a hobby that she has turned into a successful business.
Lusheen truly enjoys the culinary arts as well as working with others in the foodservice industry. She is a 1997 graduate of Johnson & Wales University. |
 Celeste Patterson, Food and Beverage Coordinator, Province Place of DePaul
Celeste Patterson is the head chef at Province Place of DePaul. She has been with Province Place since the community opened its doors in 2000. Celeste has always loved cooking and serving others. She has been preparing meals since she was a little girl. She learned how to cook at the side of her mother and honed her skills at other assisted living communities in the area. She loves delighting seniors and getting that prized comment, “That was the best meal I’ve ever had!” Some of her specialties include her made-from-scratch cream of broccoli soup, macaroni and cheese, and crab cakes. |
 Chef Ricky Grant, Food and Beverage Director, Province Place of Maryview
Chef Bertrand R. Grant, who prefers to be called Ricky, has twenty-two years of culinary experience and has been cooking for Bon Secours for seven years. Prior to joining Bon Secours, Chef Ricky lived in New Jersey where he worked for Donald Trump as a banquet chef at the Trump Plaza Casino Hotel in Atlantic City. Chef Ricky says, “My passion is making people happy with a good meal! After all, we all know that food is love!” |
