A Food Channel chef will be both interviewing and participating in ‘A Taste of the Ozarks’ Trade Show along with two recent winners of the Hell’s Kitchen TV show.
Dennis Pitchford, a chef for The Food Channel, will be working with a former classmate from the Culinary Institute of America—who was also the winner of last season’s Hell’s Kitchen reality show cooking competition on the FOX TV network.
Pitchford will be demonstrating a recipe from The Food Channel each day of the show, as well as interviewing his former classmate Chef Christina Machamer, winner of the 2008 Hell’s Kitchen television show and Chef Rock Harper, winner of the 2007 Hell’s Kitchen television show, for segments on The Food Channel. The event is sponsored by Springfield Grocer Company as part of its fall trade show, targeted at all foodservice operations, but especially the restaurant class of trade.
Pitchford is part of the Culinary Center that creates Food Channel original recipes, answers Ask the Chef questions online, and produces ‘How To’ videos for the Web site. ‘It will be great to share the kitchen with Christina again,’ said Pitchford. ‘Our schedules haven’t allowed much opportunity to re-connect since my move from New York. I’m also looking forward to interviewing her for The Food Channel. It will be a completely different twist from where we were just a year ago in our Cuisines of the Mediterranean class at the CIA.
Pitchford graduated at the head of his class with High Honors from the Culinary Institute of America (CIA) in Hyde Park, New York. He also holds a Bachelor of Arts degree from Florida State University in Tallahassee, Florida and Master of Business Administration and Master of Arts degrees from Southern Methodist University in Dallas, Texas. Prior to culinary school, Dennis worked as a line and banquet cook in Dallas. During his education, he cooked at the CIA’s American Bounty, Caterina de’ Medici, and St. Andrew’s Café restaurants, as well as Alice Waters’ Chez Panisse in Berkeley, California. Though most of Pitchford’s five-month internship at Chez Panisse was spent in the kitchen, he was also exposed to the restaurant’s sustainable farms and dairies, the Edible Schoolyard Project, and Slow Food philosophies. He has successfully completed the Court of Master Sommeliers’ Introductory Exam and is a member of Slow Food USA.