Photo Provided by Mott Community College
Last month, students in the Mott Community College (MCC) Institute of Culinary Arts program were treated to a unique culinary and learning experience. Chef Andre Rush, a celebrity chef who worked at the White House under four Presidential administrations and is a military veteran, was the featured chef in the school’s Distinguished Chef Series. On April 2-3, the school hosted a two-day event that included a “Future Chef’s Lunch,” a lecture presentation and book-signing, and a “Hands That Feed the Future Gala.”
According to MCC Instructor of Culinary Arts, Chef Mark Handy, the series was an experience the students will always remember. “It was fun to see how excited the kids were!” he exclaimed. And it wasn’t just about food. Rush, who Handy describes as a very humble man, shared inspiring stories about his 24-year Army career and his experience when the plane hit the Pentagon on September 11, 2001. He has authored a memoir, Call Me Chef, Dammit! A Veteran’s Journey from the Rural South to the White House.
Photo Provided by Mott Community College
Chef Rush provided expert guidance during preparation for the special meals served during the two-day event. | Photo Provided by Mott Community College
Photo Provided by Mott Community College
Also an inspiring motivational speaker, he travels throughout the world as an outspoken advocate for the military, and especially for wounded warriors. “Last year, he traveled one million miles!” Handy exclaimed. “He was only home for seven days.”
Of course, Rush became famous for his impressive, 24-inch biceps and inspired the students when he told them he does 2,222 pushups every day (which takes him about 90 minutes). And the reason for that number? Twenty-two is the average number of veteran suicides per day, he told them. He challenged the students to do just one pushup – that lasted 4-5 minutes.
Chef Rush is surrounded by MCC Winter Culinary Arts students, a few graduates who volunteered for the special event, and MCC Interim President, Shaunda Richardson-Snell (center). | Photo Provided by Mott Community College
“The chef had a lot of conversations with the kids; not just about his career, but also about the challenges of being human,” Handy shared.
On the first day of the event, the students prepared food for the three-course Future Chef’s Lunch held at the MCC Culinary Arts Institute in Downtown Flint. Following the luncheon, Rush autographed copies of his book for the students. On day two, a book-signing and lecture took place at the FIM Capitol Theatre.
I heard nothing but praise about all of the work the students did. The food was excellent!”
Chef Mark Handy
Chef Rush with Wendy Wolcott, MCC Board of Trustees Vice Chair and Jeffrey Swanson, MCC Board of Trustees Chair | Photo Provided by Mott Community College
The series concluded with the “Hands that Feed the Future Gala.” Guests enjoyed hors d’oeuvres and champagne followed by a delicious, seven-course dinner, each course paired with a different wine. “Chef Andre described the menu items and also gave an overview of his story,” Handy said.
Photo Provided by Mott Community College
Photo Provided by Mott Community College
(L-R) TC McClain, Dr. Sounya Walker, Chef Rush, Kim Baines, Walida Britton | Photo Provided by Mott Community College
Chef Rush and Crystal Croffe, Building Support & Community Outreach Coordinator at MCC Culinary Arts Institute | Photo Provided by Mott Community College
“About 80 current and past students helped with the food preparation – it took a lot of work and our chefs took a lot of time preparing the students for an event like this.” He added that MCC Culinary Arts Instructor, Chef Matt Cooper, created the ice carvings and a pineapple-shaped palette cleanser. “It took a lot of planning. It took a team to make this happen.”
Handy and the team consider the Distinguished Chef Series to be a huge success. “I heard nothing but praise about all of the work the students did,” he said. “The food was excellent!” He stated that the event would not have been possible with a grant from the Charles Stewart Mott Foundation.
The culinary students were impressed with the Celebrity Chef. “Growing up poor in a Mississippi Housing Project and becoming a master sergeant serving as chef for four U.S. Presidents, Chef Andre really wanted his story to resonate with our students,” said Handy. “He wanted to inspire them to keep on going. He was just like them and still remains an incredibly humble person.”
The theme of this year’s Distinguished Chef Series was “Hands That Feed the Future.” Handy stated, “Our students are the future of the culinary world.”
