Local chef has a knife in the fight in Raleigh
By Kirsten Ballard
Published in News on January 8, 2015 1:46 PM
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News-Argus/CASEY MOZINGO
Ed Cogdell, left, and Chelsi Hogue speak with organizers of the Got to be NC Competition Dining Series during the event's kickoff at The Zinda in Raleigh Wednesday. Ms. Hogue is the executive chef at Cogdell's restaurant, Ed's Southern Food and Spirits. She is the only female in this year's bracket style cooking competition.
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News-Argus/CASEY MOZINGO
Chefs participating in the Got to be NC Competition Dining Series applaud as they are introduced to a group of people gathered at The Zinda in Raleigh on Wednesday.
Chelsi Hogue wants to leave her mark on Goldsboro.
The executive chef at Ed's Southern Food and Spirits thrives in the pressure and chaos of the kitchen.
In the first few months at the location on Center Street, Chelsi has established a name, style and menu.
Now, she's ready to see how Goldsboro dining stacks up against the restaurants in the Triangle in this year's Got to Be NC Competition Dining Series.
Chelsi is the only representative from Goldsboro ever selected for the competition. This year, she is also the only woman competing.
"I'm blazing all kinds of trails," she said.
The competition is a series of single-elimination dinner battles between 16 chefs from across the Triangle and eastern N.C. The chefs will prepare a meal around a secret, North Carolina grown or made ingredient. The blind six-course meal is then served to diners from around the state. The guests vote electronically for their favorite dinner.
Chelsi has always loved the Competition Dining Series. On Wednesday, the bracket was announced and the chefs saw the battleground kitchen at 1705 Prime in Raleigh.
The winner of the Triangle series will receive $2,000, a handmade chef knife and coveted "Red Chef Jacket." They will also go on to compete in the battle of champions at the end of the year.
But the event founder and host Jimmy Crippen says it is not about the prizes.
"It's not about accolades. It is about the amazing food they've created," he said.
The competition has been around since 2010. This is the first year it will not be in July.
"We are putting a whole new plethora of food in front of them to play with, not corn for the third year" he said.
Chelsi is not too worried about the secret ingredient. Ed's Southern Food and Dining serves farm to table, local foods.
"Knowing the secret ingredients will be from North Carolina makes me feel better," she said. "They won't throw me a blowfish or something. I've got experience. They're not going to blindside me."
Ed Cogdell came to Wednesday's event with Chelsi for support.
"I'm very proud of her to even be in the room with all these top names and reputable folks, it feels good," he said.
Ed and Chelsi were not intimidated by the big name restaurants that she will be competing against. They both view it as an honor.
Serving North Carolina products is vital to Ed's vision for his restaurant.
"There is no reason to pay extra or go across the country, or to another country, when we have it right here at home," he said. "I think North Carolina has some of the best ingredients anyway."
However, Ed says the winter agriculture is more of a challenge than the spring and summer fruits and vegetables. They are limited to sweet potatoes, kale, root vegetables and hearty plants that can grow through the winter.
"We're still able to make nice dishes," he said.
Chelsi says she will not jinx herself by declaring certain ingredients she does or does not want to see.
"I'm just going to go in and cook and see what happens," she said.
Chelsi's dinner-battle will be on Jan. 27. She will be pitted against Ben Adams of the Piedmont Restaurant in Durham.
"I feel like I might be underestimated being the only girl," she laughed.
She will have a team of two helping her prepare the plates. The team will have to prepare upwards of 450 plates, compared to the 75 seats at Ed's that Chelsi has been working with.
She has been cooking professionally since she was 18 and traveled around the country. Before returning to Goldsboro, she worked with Michelin-star restaurants in Chicago.
"I ate as much as I could and I worked as hard as I could," she said. "I'm going to take everything I learned and go show off in North Carolina."
Two-time Got to Be NC Competition Dining Series champion Dean Thompson gave the chefs advice about how to survive the competition.
"Be consistent," he said. "You have to work hard, it's a long day. And execution."
Chelsi is excited for the chaos. She loves the pressure.
Tickets to the cook-off can be purchased at www.competitiondining.com/events. Audience voting counts for 70 percent of the chef's score, the other 30 percent comes for a "pro-taster."
If Chelsi advances, she will cook again on Feb. 16.
"I'm pretty much resolved that I'm just going to go in and not stress out," she said.