Our City Online


Cooking With Sassy Lady Chefs at Food Fort Columbus

Ayana Wilson Ayana Wilson Cooking With Sassy Lady Chefs at Food Fort Columbus
Decrease Font Size Increase Font Size Text Size Print This Page
  • Sumo

The argument can be made that the chef game is a man’s game. In almost every major market in the US, the number of female chefs is noticeably lower than the number of their male counterparts. It’s the same in Columbus, but that doesn’t mean that there aren’t some fierce females ready to reignite and re-energize the restaurant experience in Ohio.

Chef Brooke Kinsey of Bleu & Fig catering looked around her kitchen last December and was inspired by what she saw: a group of women who worked hard and were passionate about the food they created. What she didn’t see was a way to celebrate that, and thus, the idea for Cooking With Sass was born.

“We wanted to do something that would really showcase the talented women chefs we have around the city that don’t usually get recognition,” Chef Brooke indicated. “We are all so passionate about what we do, and we wanted to share that.”

Once a month, the group gathers at Food Fort Columbus, located at 737 Parkwood Avenue, for an interactive cooking demonstration. The menus are planned in advance by a collaboration of two or three chefs who work together to realize that month’s theme.

This March, the theme was Healthy Comfort, so Chef Kelly Provost of the Local Bake Shop showed the eager class of about fifteen students how to make a healthier version of from-scratch biscuits that she then turned into two decadent cobblers, and Chef Melissa Hura of the Dinner Rescue Crew Personal Chef Services took the group through the making of velouté sauce, which she then made into Chicken a la King.

There are hors d’oeuvres provided by Bleu & Fig, a nutritionist on stand-by to answer any and all questions related to the food being prepared that night, and a BYOW invitation, which means consequently, there are lots of laughs during the two-hour demonstration. Attendees are encouraged to assist the chefs, and after the cooking and learning, they get to eat the spoils of their labor.

“We want folks to be able to learn from chefs in a casual, fun way,” both Chef Brooke and Regina Prange, her partner in Bleu & Fig, gushed. “We’re doing this to help these women promote not only their businesses, but themselves”.

To find out more about upcoming classes, visit https://www.facebook.com/bleuandfig. Future themes include Cinco de Mayo and Summer Farmstand. You can also arrange for special event classes for bachelorette parties, birthdays, or any other special occasion.

Photos by Craig Ferance.


dining categories