AND THE BEAT GOES ON

In May I received a letter from Chef Tom Recinella, a board member of the Michigan Chefs de Cuisine Association and Hall of Fame Committee Chairperson, saying that I had been selected for induction into the “Michigan Chefs Hall of Fame.”

The “Michigan Chefs Hall of Fame” recognizes chefs for what they have given, not for what they have taken or received. The ceremony was to take place in October, so he asked if I would be able to attend the celebration in honor of myself and fellow inductees. I replied immediately, “Thank-you, and of course.”

Fast forward to Monday, where the ceremony was held at the beautiful Bloomfield Hills Country Club and hosted by their Executive Chef, Steven Valenti. What an evening. I typically wear barn gear or workout clothes, so it was a real treat to put on something fancy for a change. Walking up to the entrance you are treated to an expansive view of the golf course that is nothing less than breath-taking. Before taking our seats for dinner and the awards ceremony, we enjoyed a delightful selection of beautifully presented hors d’oeuvres.

The energy in the room was ignitable and powerful. It was exciting to reconnect with longtime colleagues, former students, and meet new chefs who are eager to grow in the culinary field.

And yes, cooking is an art, whether at home or in a professional atmosphere where we create beautiful presentations for our guests. The many competitions that I participated in over the years were monumentally instructional then, and continued to be so throughout the years as I honed my career as a Chef. Still today I reach into that “toolbox” of knowledge as I continue to enjoy professional food styling for publications and presentations. I am very thankful to my mentors. My family has been supportive and encouraging through thick and thin. There have been many instances of each. I am also grateful for the incredible people that I have had the pleasure of meeting through the years of owning Diamond Jim Brady’s. That earned me an honorary PhD in patience, kindness, and afforded me an artist’s palate to be the best at whatever I wanted to create. I developed the ability to confidently approach unconventional challenges and became comfortable with the outcomes of my business decisions, even when those choices entailed calculated risks.

The ceremony began. I felt deeply moved by the introduction I received before accepting my award. Receiving recognition as an inspiration for young women chefs, a pioneering figure in Michigan, and a trailblazer across the country was truly remarkable.

Yes, there were sacrifices along the way. Long hours, holiday work, and time away from family but the rewards have been unsurpassable.

When I started my Chef Journey, Chef Hermann Rusch’s quote, “Cooking is an art; a noble science – Chefs are ladies and gentlemen” was the way I began my day. It still is. Being noble, an artist, and a lady have always been foremost. His advice has served me both in my life as a chef and personally.

Chef Rousch (1907-1997) was a pioneer in the profession with distinguished awards including the honor of being inducted into the order of The Golden Dozen (1957) as one of the world's greatest chefs. He was the Culinary Director for the Greenbrier and chef for the 1956 Culinary Olympic team. His devotion to teaching and mentoring was monumental.

We Wish You Many Million Dollar Days!!
XXOO, Mary
Maddie and Sophie who treat me to Wagging Tails Every Day
And my Incredible Horse Partner, Galant!