Rising Star Chef Series

Student chefs from the renowned Johnson & Wales University will be leading the Boat Club culinary team in this delectable dining event.

A respected global leader in culinary education, Johnson & Wales prepares aspiring culinary artists for success. Based in Providence, Rhode Island, notable JWU alumni include Emeril Lagasse, Tyler Florence, Michelle Bernstein, Graham Elliot, Chris Santos, & Michele Ragussis to name just a few. The Lodge at Whitefish Lake is proud to partner with a new generation of rising culinary stars.

MEET THE CHEFS Q & A

Chef Carly McCrumb Q: When did you decide to become a chef?

A: I've been interested in food since I was little, cooking dinner for my family as early as eight-years-old. I made the decision to take my passion and turn it into my career during covid, when looking at schools to commit to for soccer. Nothing seemed to fit until I found Johnson & Wales offering a Culinary Nutrition degree and I knew it was the path I wanted to take.

Q: What is your favotite dish to prepare and why?

A: My favorite dish to prepare is a classic eggplant parmesan. When I was young, my grandparents used to host large dinner parties around Christmas time, cooking all sorts of Italian dishes. One of the staples, and favorite amongst the party, was always the eggplant parmesan. Since then, it's become a nostalgic dish to prepare. I vividly remember my mother showing me how to properly bread and fry each slice of eggplant and assemble them with homemade sauce and parmesan. I've made it for many gatherings and it was a huge hit at my graduation party. Though I've received many compliments on mine, my grandparents still can make it better than any of us.

Q: What is the best meal you have ever eaten?

A: The best meal I've eaten was at Highlands in Detroit, MI. The meal itself was incredible, the attentive service, and sky-high location truly made this my favorite dining experience. Staging and dining there inspired me to dive deeper into my passion for food and take an interest in the fine dining world. Special shout out to their Wagyu Beef Tartare for the most memorable bite of the meal!

Q: What food do you think is underrated?

A: I could answer a lot of specific ingredients that are underrated, but I think in general, Indian food does not get the credit it deserves. Though celebrated better in other countries, I feel Indian food has yet to debut in the United States as an indulgent, delicious, go-to cuisine. It may come across as intimidating with its unfamiliar spices, but once you give it a try, foodies will totally fall in love and it will become more of a staple take-out cuisine and or home-cooked favorite.

Q: How do you describe your overall cooking philosophy?

A: With only being 21, my philosophy obviously is still ongoing. What I can take from my heritage and culinary education is that I cook very intuitively, but with a constant of plant forward, colorful cuisine with flavors and techniques of my Italian and European roots. I enjoy cooking food that brings everyone together, flavors that can be enjoyed, appreciated, and start conversation. I want to expose people to a different way of preparing food in a healthier, more sustainable way that improves overall health, but still proves just as (if not more) delicious than before.

Pastry Chef Sophia Tingley

Q: When did you decide to become a chef?

A: I had a passion for baking from a young age. Growing up around baking influences like my grandmother and mom made me realize I wanted to pursue this path for my career. Taking my first steps in a baking laboratory at Johnson and Wales University, I knew I wanted to become a pastry chef.

Q: What is your favorite dish to prepare and why?

A: My favorite dish to prepare is a classic chocolate cake. I have a family recipe that my relatives make for every event. I love the history behind the recipe. Every time I make it, I find so much joy and passion for what I am doing.

Q: What is the best meal you have ever eaten?

A: The best meal I have ever eaten was at a bakery in New Jersey. Whenever my dad and I traveled to different states for a softball tournament, we always had the quest of finding a quaint little bakery in town. At this specific bakery, my dad and I tried a variety of pastries including lobster tails, cannolis, and a mini cheesecake. Their lobster tail was the best I ever had. The crust was crisp while still having a creamy, delicious pastry cream inside the shell.

Q: What food do you think is underrated?

A: I feel as though piping work on a dessert is underrated. I do not think people appreciate the work that goes into the design enough. The time, concentration, and effort it takes to complete piping work is immeasurable. If people saw the behind-the-scenes of piping work, they would have more of an appreciation for the product they are receiving.

Q: How do you describe your overall cooking philosophy?

A: As a developing adolescent, my cooking philosophy is still in the works. I want people to grow an appreciation for the food they are consuming and understand the background. Baking and pastry arts do not get enough acknowledgement for the process that goes into creating beautiful food items. Through my knowledge from my education at a culinary school and personal experience, I want to generate a segue between customers and chefs. I strive for people to understand the science behind the works of art that chefs create and have more of an understanding of the effort and creative thinking that goes into a pastry.

Seating is limited & reservations are required. $120 per person includes tax & gratuity.

Call 406.863.4022