Dave Groth, of Henry Ford West Bloomfield Hospital, left; Joey Masterson, a pastry chef, right; and Rob Hindley, a sous chef at the hospital, center; are served up a dish by contender Shadie Fakhouri in a cooking competition Oct. 17 at Henry Ford West Bloomfield Hospital.

Dave Groth, of Henry Ford West Bloomfield Hospital, left; Joey Masterson, a pastry chef, right; and Rob Hindley, a sous chef at the hospital, center; are served up a dish by contender Shadie Fakhouri in a cooking competition Oct. 17 at Henry Ford West Bloomfield Hospital.

Photo by Deb Jacques


Local chefs come together for cooking competition

By: Sherri Kolade | West Bloomfield Beacon | Published October 19, 2018

 Shadie Fakhouri and Garnet Dewey participate at the event.

Shadie Fakhouri and Garnet Dewey participate at the event.

Photo by Deb Jacques

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WEST BLOOMFIELD  — The atmosphere was intense.

The friendly banter was shifted to the back burner as two chefs chopped, stirred, blended and battled it out for the title of 2018 Chamber Chopped Champion Oct. 17 at the Henry Ford West Bloomfield Hospital demonstration kitchen.

The Chopped: Chamber Edition competition was put on by the Novi Chamber of Commerce and the Greater Farmington Area Chamber of Commerce; Henry Ford West Bloomfield Hospital hosted the event.

Garnet Dewey, a chef at Bonefish Grill in Novi, represented the Novi Chamber of Commerce, while MI.MOSA lead chef Shadie Fakhouri represented the Greater Farmington Area Chamber of Commerce, with MI.MOSA co-owner Jacob Khalil in the audience.

The cooking competition was based on the well-known Food Network show “Chopped,” according to a press release. Teams from the two chambers competed before a panel of expert judges — two chefs and one hospital administrator.

The chefs took everyday items and turned them into a healthy breakfast dish.

They had 45 minutes to use a mystery basket of items to create their dish; they also had to pick an ingredient from Henry’s Market on Main, a weekly Wednesday market at the hospital that runs until Nov. 14.

The mystery baskets held five ingredients: avocados, granola, potatoes, heirloom tomatoes and bananas. The chefs also used ingredients and spices from the demonstration kitchen.

The judges evaluated the dishes based on presentation, use of the required items and taste.

David Groth, administrator of support services and regional director of supply chain management for the Henry Ford Health System, was one of the judges. He said the chefs didn’t have to use all of the mystery basket items, but the more they used the more points they earned.

“And then taste, of course,” Groth said, adding that it ranks high too.

Judge Rob Hindley, a sous chef at Henry Ford West Bloomfield Hospital, said that presentation is also important.

“Your eyes tell you what you want to eat,” he said. Appearance and contrasting colors, textures and flavors are all important on a plate.

Hindley said during the competition that both of the chefs were “doing very well” once they got their hands moving.

“Once they get moving, they are in their element … and that is their comfort zone,” Hindley said.

At the beginning of the competition, Dewey and Fakhouri had about 10 minutes to look over their ingredients.

“I’ve been a sous chef in an ‘Iron Chef’ competition before — this is definitely different, not knowing anything that is in the kitchen 10 minutes before,” Dewey said.

“We like to keep you in surprise,” said Amy Strauss, the director of public and community relations at Henry Ford West Bloomfield Hospital.

As the aromas of fresh garlic, roasted red peppers and other ingredients wafted up to the tin ceiling tiles of the demonstration kitchen, Khalil said that Fakhouri told him that he was going to “wing it” with his creation and create as he goes.

“Right now he is designing a masterpiece,” Khalil said as Fakhouri worked. Khalil added that his head chef has been “playing around” and experimenting in the MI.MOSA kitchen for the few months since he’s been hired.

“We used to work together at the Basement Burger Bar (in Farmington), and when he found out I was opening up a more culinary-style restaurant, he wanted to come join so he could bring his creations to the menu as well.”

Khalil said that one of those dishes includes a crowd favorite: filet mignon medallions over garlic mashed potatoes and asparagus.

“(It) has been a huge hit,” Khalil said.

For the competition, Fakhouri made a chicken sandwich with a white cheddar sauce topped with bananas, avocados and honey; on the side were boiled roasted potatoes with asparagus, zucchini and garlic. He used all five ingredients.

Dewey, who used four ingredients, served up cabbage with a creamy avocado mustard sauce, with an egg over-easy on top, alongside toast topped in blue cheese, caramelized onions, arugula and roasted tomatoes.

“Congratulations, chefs. You did it,” Strauss said.

Dewey scored 39 points, and Fakhouri scored 34 points after the three judges tasted the food and tallied their scorecards.

“Both chefs are winners, and we appreciate you both taking the time today,” Strauss said.

Dewey smiled and raised his 2018 Chamber Chopped Champion award above his head to a cheer from the crowd, but not before shaking hands with his competitor.

Dewey, who has worked in restaurants for about 20 years — including Irish pubs and breweries — said that he took “a little bit of everything” he knew and used different culinary tricks to make his dish shine.

“Using a citric acid to break down the bitterness of cabbage; the avocado was a substitute for heavy whipping cream,” he said, adding that tumeric gave his potatoes a light color to make them “pop.”

Dewey noted that his healthy dish was vegetarian.

“If I took the egg and cheese off, it would have been vegan as well,” he said.

Novi Chamber of Commerce Executive Director Farah Shammami thanked everyone for attending the event and said that it was designed to foster collaboration and networking.

Greater Farmington Area Chamber of Commerce Executive Director Mary Martin agreed and said that October is a busy month for the chamber.

“One good thing I think we’re doing is collaborating with other chambers,” she said. Her chamber plans to collaborate later this month and in November with chambers in Southfield, Novi and West Bloomfield.

Risa Pinkston, of Costco in Commerce Township — part of the Lakes Area Chamber of Commerce and the Greater West Bloomfield Chamber of Commerce — received a sampling of Dewey’s dish.

“It was really good,” Pinkston said, adding that the cheese was mild, the onions were grilled well, and the toast went down easy. “It was delicious. I am a foodie.”

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