Seafood Battle of New Orleans Cook-Off casts spotlight on homelessness

By Charmaine Jackson
Contributing Writer

More than a fleet of military vessels were showcased during Navy Nola Week.

Local chefs from various New Orleans nonprofits collaborated with naval culinary professionals in Spanish Plaza to cook with a cause during its Seafood Battle of New Orleans Cook-Off. Bene­fiting The New Orleans Mission, the largest faith-based nonprofit organization that caters to the homeless population, the event aimed to recognize the issue of hunger, homelessness, and hopelessness in New Orleans.

“Hunger, homelessness, and happiness work hand-in-hand to hurt every community, not just New Orleans. This event gives us a unique way to join forces for good against a common enemy that we can overcome,” said David Bottner, executive director of The New Orleans Mission. “Every­thing we do for the greater good is worth all our efforts implementing 3 R’s — rescue, recovery, and re­-engagement.”

Last week, New Orleans received national attention when First Lady Michelle Obama visited the city for its efforts to end veteran homelessness. Ewell Smith, chairman of the event said using the occasion to address this social issue and pairing with the Navy was a natural. The non-profit organizations that were spotlighted, such as Café Reconcile, Giving Hope, Liberty’s Kitchen, and the New Orleans Mission all cater to helping the homeless, the hungry and at-risk youth. Culinary celebrities, including Darren “Chef Smitty” Smith, of Joey K’s Restaurant and the 2012 King and Queen of Louisiana Seafood Keith and Nealy Frentz of Lola, competed as well.

Using food to reach an audience is all too common in New Orleans. Seafood, from Louisiana and the Gulf, was the main fare. A total of eight teams, with six representing the United States, and two others from Britain and Canada, respectively, had 30 minutes to execute their dishes. All of the dishes’ servings were more than a tasting sample that some of the judges shared their samples with bystanders and fellow military mates. Cooks were judged on presentation, creativity, and flavor.

At the half-way mark, one of the judges, Rear Arm. Cynthia Thebaud, confessed it was going to be difficult deciding the winner because all of the dishes tasted great and were well executed. Other judges included Adm. Timothy Gallaudet, Rear Adm. Kevin Cook, commander of the 8th Coast Guard District, Lt. Gen. Richard Mills of Marine Forces Reserve & Marine Forces North, T.F. Walden, a Marine and sergeant-at-arms for the American Culinary Federation, and Susan Ford, publisher of LA Kitchen & Culture .

Team Liberty’s Kitchen stood out in the competition, from plating to presentation. Featuring Chef Jerome Jones and Petty Officer Tyler Patrick of the Marines, they were the only team to cook a cold dish, which served to be complementary in the blaring heat. They dubbed the dish “Who Dat Rockin Seafood Cocktail,” and presented it in an exotic-shaped glass. Plus, unlike the other teams’ presentations, the judges were each given a folder with information about their non-profit organization.

For Chef Jerome Jones, a Liberty’s Kitchen graduate, competing in the cook-off was yet another milestone achieved. Prior to joining the organization’s program, he had no professional culinary experience. As a student in the program, Jones garnered experience as a Sous chef, line cook, and culinary coordinator. Since graduating, he now serves as a role model and helps to nurture and mature aspiring cooks in the Liberty’s Kitchen program. “This is amazing,” Jones said of getting the opportunity to compete in his first ever culinary competition. “I work with youth every day; watch them and nurture them, so to be here is just amazing,” he continued.

Jennifer Sanchez, executive chef and food and beverage director, who was by Jones’ side, along with several family members, stated, “Our mission is to provide employability and culinary skills to at risk youth. Our at-risk youth that we are working with are out of work and out of school, and sometimes that also means they’re homeless…maybe not homeless living under a bridge, but homeless, as in they don’t know where they’re going to sleep the next day. They don’t have a place to call home.”

That day, Chef Jones won his first culinary award. He and teammate were awarded second place honors. The overall winning team consisted of Joel Brown of Café Hope and Petty Officer Julie Nguyen of USS Wasp.

This article originally published in the May 4, 2015 print edition of The Louisiana Weekly newspaper.