Yesterday, we had the wonderful opportunity to spend the morning with Chef Steve Allen at his home out in the Michigan countryside. Over the years, Chef Steve has become quite the gentleman farmer, raising a wide range of livestock, growing a variety of vegetables, and even beekeeping on his property to make his own honey.
But we didn't go there to talk about Steve's farm style passion, we wanted to hear his thoughts on the years he worked with Chef Milos Cihelka. So many of Michigan chefs had the opportunity to be inspired and learn from our most important culinary masters, but like Chef Brian Polcyn, Chef Milos was so much more to them than just the Chef at the Golden Mushroom. Chef Milos was a father figure who not only inspired the passion for professional cooking, but also taught them how to be young leaders with an intense work ethic. Steve talked in-depth about the day in the life of Milos’ kitchen as well as how important it is today that he visits his 93-year-old mentor who is now in a retirement care facility. Thank you Chef Steve for the insightful stories of our legend of the stove, Chef Milos Cihelka.
After spending time with Chef Steve, we headed over to the dining hall at the University of Michigan to film with the Campus Executive Chef, Frank Turchan, this year's recipient of the Michigan Chefs de Cuisine Chef of the Year award.
As a Henry Ford College and Culinary Institute of America graduate, Chef Frank has been leading the kitchens at U of M for the last 17 years. His career path brought him through some of metro Detroit's most well-respected kitchens from working for Chef Takashi at Tribute to being the Sous Chef at Forte in Birmingham with Chef Keith Famie.
The Chef of the Year award in the likeness of Chef Milos is a rare honor to receive. Only about 40 chefs have had the opportunity to receive this distinction since the award was created in 1975.
As this year's award recipient, Chef Frank had to compete in a highly intense American Culinary Federation regional competition at the Culinary Institute of Michigan against other chosen chef of the year nominees from the midwest. Chef Frank was able to win this first phase which we were able to film back in April 2024. He will now head to Phoenix to compete nationally, representing all of the chef community here in Michigan.
An extremely touching moment in the interview was when Chef Frank shared with us his story of why he became a chef. Like so many of the chef community, being a model scholastic student was not in the cards. That kind of schoolbook focus was difficult for many, but food talked to them and being in a high energy kitchen was their safe zone. Chef Frank’s father became his biggest advocate for his life as a chef. Fighting back tears, Frank talked about his father’s support and how when Frank would come back home his dad proudly would say... My Chef has come home to cook for me. Frank's dad passed away a few years ago due to Parkinson’s, but we are sure that he would be so proud to know his son is now representing all of Michigan chefs as the chosen chef of the year.