A Labor of Love

On Sept. 2, the four finalists of the Mirepoix/Arts, Beats & Eats Duel stirred up some friendly competition on the International Stage, at the extreme cook-off's semi-finals.

Chefs Reva Constantine of Joe's Gourmet Catering & Events, Zach Stotz of Atlas Global Bistro, Brandon Wolschelger of Table 5 in Northville, and Chef Marc Djozlija, of Wolfgang Puck at the MGM Grand, were charged with the challenge of creating three dishes, each featuring peaches, for a panel of expert judges.

Packed like sardines in a crushed tin box, the chefs worked in incredibly high heat, against the clock, all vying for the chance to be deemed "Top Chef." After a short 90 minutes, each chef presented their plates to each of the three judges, and waited to hear who would advance to the finals on Sunday.

After the judges deliberated, it was established that Chefs Marc and Reva would advance to the finals on Sunday, and that Zach and Brandon were the runners-up. Both chefs presented incredible dishes, making the judges' work very difficult. While both Brandon and Zach prepared outstanding meals, only one could be awarded the third place prize of $1,000. Chef Brandon of Table 5 was named the 3rd place winner, and awarded a piece of the $10,000 purse.

On Sunday, Chefs Marc and Reva arrived at the festival, both eager to win, but almost even more determined not to lose.

Each chef had 90 minutes to prepare a first course, second course, and dessert to present to the judging panel. Each dish featured the fresh flavor of lime, a perfect summer send-off.

After all of the courses were complete, the chefs presented their plates to judges Joe Hakim, of Hungry Dudes fame, Shasta Fase of Old World Olive Press, and Scott Moloney, of Treat Dreams. The judges had the very tough task of determining which one of these chefs would be the winner, and who would be the runner-up.

After deliberating, the judges determined that Chef Reva was the "Top Chef," and awarded her with the title and the prize. Chef Marc, a fierce competitor, was incredibly gracious as Reva accepted her prize. Surrounded by friends, family, and colleagues, Reva smiled and received them with a sense of humble pride and the event concluded and Labor Day weekend was in full swing.

A chef’s work is incredibly difficult. Working long hours while standing in a hot, hot kitchen, schlepping heavy pieces of equipment, or 50 pound sacks of flour make for a grueling lifestyle. While many chefs wouldn’t have it any other way, the demands of the job are intense, and sometimes thankless. Such effort could only be called a labor of love.

A chef’s recipes are prized and sometimes highly confidential, though chefs labor to share their creations with others. These chefs each boasted food which was undoubtedly delicious, but their love for their work is even more incredible than their food. Their passion, enthusiasm, and excitement is an essential ingredient in each and every dish.

Curious to know more about each chef and their restaurants and businesses? Taste their food for yourselves! Atlas Global Bistro, Joe's Produce Gourmet Market, Table 5 and Wolfgang Puck are local gems with something for everyone.