Big Rock Chef to Compete for Regional Chef of the Year
Brian Henson, who was named the Michigan Chef of the Year by the American Culinary Federation last fall, will now move on to the regional competition.
Brian Henson, executive chef at Birmingham's Big Rock Chop House, will soon have the chance to impress the culinary world yet again when he competes for the title of Regional Chef of the Year this spring.
Henson will be one of four chefs competiting in the American Culinary Federation's Regional Chef of the Year competition for the central region. Henson will be competiting against chefs culled from 15 states, from Louisiana and Texas all the way to North Dakota and Wisconsin.
This isn't the first time Henson has been recognized. Last fall, Henson was named the 2012 Chef of the Year by the American Culinary Federation's Michigan Chefs de Cuisine Association (MCCA).
Now, Henson is moving on to the next level and will compete in Little Rock, AR April 28 through May 1. All four finalists will participate in a cooking competition, with the winner selected for their cooking skills, menu taste and professionalism. The regional winner will then move on to the national competition.
The American Culinary Federation's MCCA Chef of the Year award was first awarded in 1975. To compete, candidates are nominated by their peers based on their personal and professional skills, accomplishments, contributions to the MCCA chapter and industry, leadership and mentorship experience.
While Henson's challengers haven't been announced, Michigan was represented last year by Brian Beland, executive chef and director of food and beverages at the Country Club of Detroit in Grosse Pointe Farms.
"We're excited about Chef Brian competiting as Regional Chef of the Year and are looking forward to helping him prepare for the competition," said Norman LePage, owner of the Big Rock Chop House. "This recognition is a testament to Chef Brian's creative and technically astute culinary skills and his passion for excellence in the industry."
Henson was named executive chef at Big Rock in 2008 after spending more than 20 years at restaurants around the country. He currently oversees a staff of 25 and is responsible for all aspects of the kitchen.
In 2010, Henson received the Level 1 Sommelier distinction from the Court of Master Sommeliers. Henson is also the current treasurer for the MCAA.
Diners can currently check out Henson's Chef of the Year trophy at the Big Rock Chop House.