Guests and nominees for ACFUP’s 2024 Culinarian of the Year award were treated to a short introduction from Certified Executive Chef and U.P. Chapter Board President Derek Estes, followed by a speech by 2023 winner Chef Alex Palzewicz, who serves as the Head Chef and Kitchen Manager at Northwoods Test Kitchen inside of Barrel + Beam Brewery.

The nominees for this year’s award included Alden MacDonald, who is a CEC and professor in the Hospitality Management program at Northern Michigan University; Trixie Maguran-Jacobson, a sous chef at the Northwoods Test Kitchen who also works at Gretchen’s House in Marquette; Josh Burns, current ACFUP Board vice president, and David Cotanche, who manages the Yoop Coop in downtown Marquette. Cotanche took the trophy for his work over the past year, and will be in charge of planning and cooking the meal for next year’s Culinarian of the Year ceremony.

Palzewicz, who was in charge of creating the meal for this year, served up a school-lunch style taco bar with meat and cheese appetizers, using mostly compostable dining ware and a majority of the ingredients coming from local sources.

“Local ingredients (are) actually my ethos in, whether it’s Northwood’s Test Kitchen (or anywhere). I’m from the Upper Peninsula. I grew up raising animals for 4-H and I always have worked in the food system, but about a half a decade ago, I got to learn more about the food system; a larger scale and where everything comes from,” said Palzewicz. “I realized that (local food), it tastes better, economically it’s a lot better for our community (to buy) from our neighbors because then it keeps the dollar here, and environmentally it’s a lot better. I always say (that) I do it because I’m actually not a good cook, I just use good ingredients.”

The Culinarian of the Year trophy, which was transferred from Northwoods Test Kitchen Chef Alex Palzewicz to Yoop Coop Manager David Cotanche this year. (Journal photo by Abby LaForest

Many of the local ingredients used in the taco bar and salad brunch included local mushrooms, green garlic, and microgreens from Partridge Creek Farms in Ishpeming, regional Michigan black beans, and pickled eggs from Northwoods Test Kitchen.

While also cooking at Northwoods Test Kitchen, Palzewicz also works as a lunch lady at Ishpeming Middle and High School, bringing her knowledge of local food into the work that she does in the school kitchen.

“I never thought I’d be a lunch lady in my life…it feels good to know how the system works and to be able to get in here to infiltrate it a little bit. This is where change (happens),” explained Palzewicz. “I think the difference is too, it’s like me doing little private dinners for 10 people here and there, not going with local food, that’s not going to make a change. I think here, putting the pressure on here to (show that) this is where the food system happens, right? Hospitals (and) schools, those are our biggest restaurants in the country.”

When it comes to passing the trophy onto Cotanche, Palzewicz made it clear that not only learning to accept help in the kitchen has been part of her growth since winning the award, but that David has been one of those people that has helped her feel in touch with the restaurant and hospitality industry communities.

“I had six helpers today that did all of that (prepping and cooking help.) For me, it’s also a huge milestone to be in a position where I’m finally like asking for help and bringing (in) others. I love education, so it’s just great because I’m working with some really great folks in there and I’ve really leaned in(to) the community this past year,” Palzewicz mentioned. “They (are just) so supportive and it’s been really great. Now passing (the award) on felt really good because I’m such a fan of Dave. (He’s) such a killer dude, such a nice guy, such a good cook and he took work off today to help me, not to come because he was a candidate.”

The ACFUP chapter is open for anyone to join, even if you aren’t professionally working in the culinary and hospitality industries. Their board meetings are open to the public.

For more information on ACFUP including events, membership pricing, and general inquiries, please check out acfchefs.org/ACF/Membership/Join, acfupculinarians.com, or their active Facebook page.

Abby LaForest can be reached at 906-228-2500, ext. 548. Her email address is alaforest@miningjournal.net.