The winning dishes in Baker Hunt’s Top Chef event are going to make your mouth water

More by....

Baker Hunt’s annual fundraiser, Twilight in the Gardens, featured dishes from around the area in what they dubbed a Battle of the Chefs.

Baker Hunt and Cultural Center is a Covington nonprofit focused on art education and community. Baker Hunt offers professional instruction in nearly all art media, serving more than 3,500 students from school age to adults.

The Sept. 17 event featured seven local chefs who teach classes at Baker Hunt. Attendees were encouraged to taste each dish and vote for their favorite.

Andrew Vogel took first place, followed by Candice Jones, who took second, and Andrew Alcid, who placed third.

First place: Andrew Vogel

Dish: A shrimp Banh Mi sandwich, which balances sweet, savory, fresh and pickled items.

Vogel has been in the Cincinnati culinary scene for over 15 years. He has worked in various kichens across the Tri-State and taught at the Midwest culinary Institute, The Learning Kitchen and Baker Hunt. He started Not One More Chef, a support group for chefs and people in the culinary field who are dealing with mental health issues like addiction, stress and anxiety.

Andrew Vogel took first place in Baker Hunt’s Battle of the Chefs competition on Sept. 17. Photo provided | Baker Hunt

Second place: Chef Candice Jones

Dish: A chicken and andouille gumbo, garnished with rice, chives, parsley and fried okra. Their recipe is specific to Vacherie, Louisiana, Jones’ father’s hometown.

Jones is a Registered dietitian and dietetic program chair at Cincinnati state Technical and Community College. They completed the Culinary program at Cincinnati State and are currently enrolled in a Culinary Medicine Program.

Chef Candice Jones took second place in Baker Hunt’s Battle of the Chefs competition on Sept. 17. Photo provided | Baker Hunt

Third place: Andrew Alcid

Dish: A crab rangoon tartine, inspired by a local pizzeria in Cincinnati, American-style Chinese takeout, and paired with his experience in upscale dining. The tartine is an attempt to refine a flavorful and familiar dish.

Related:  Local CEO organizes Thanksgiving food drive

Alcid is the master chef at Great Wolf Lodge in Mason. He focuses on respecting the traditional way of cooking but modernizes recipes to fit the expectations of diners’ growing pallets.

Chef Andrew Alcid took third place in Baker Hunt’s Battle of the Chefs competition on Sept. 17. Photo provided | Baker Hunt

More articles

Latest articles

In Case You Missed It