The Emmy-award-winning show that has been challenging local chefs and making mouths water for three seasons is now back for a fourth. Show-Me Chefs, a production by students at Missouri State University, kicked off its newest season airing on KOZL-TV and streaming on YouTube earlier this month. This season includes seven episodes released weekly at 5pm on KOZL-TV and at 6pm on Show-Me Chefs' YouTube channel every Sunday.
Season four includes a roster of experienced southwest Missouri tastemakers:
- Paul Allen from Farm 2 Counter and Allen Event Group
- Jody Easter from MaMa Jean's Natural Market and Deli
- Marty Lowry from Twin Hills Golf and Country Club
- Lorelei Morris from Bread+Butter
- Jessica Owens from Magnolia Square Nursing Center
- Kimsha Rosensteel owner of Honey Chile' Please
- Zach Smallwood from The Wheelhouse
- Holland Wilson from Van Gogh's Eeterie
One of these competitors will take home a $3,000 prize and join the ranks of past winners like private chef Anna Davis and John Allen, formerly of The Aviary Café and Creperie.
"Show-Me Chefs serves the community in a variety of ways," says Loreli Adams, lead producer for the show. "The chefs who compete on the show become a little bit more well-known. People get to see what they're made of and what they're able to do and hear about the restaurants they work at and are associated with… There are also very few places in the world where students get the opportunity to work and produce a full-fledged on-air television show."
During each episode, two local chefs battle it out to create three courses with surprise ingredients in just 20 minutes. A panel of three guest culinary experts then judges each dish. You'll see familiar faces from the Springfield food scene: Mary Cooksey, head mixologist at The Order, makes an appearance on each episode, serving the judges a cocktail that complements the appetizer ingredients used that round.
Blueberry picking is a summer tradition in the Ozarks.
The show not only gives area chefs recognition, but also highlights Missouri food producers. During each episode, field host Joey Fiddick gives a behind-the-scenes look at where ingredients come from. Episode one of season four included segment tours of Persimmon Hill Berry Farm and Gemstone Farms.
"Partnering with our local farmers and food producers creates a relationship and allows our audience to see the amazing products that are actually available and sustainably created right here in our region," Adams says. "Some of our chefs from this season are actually starting to pull in ingredients from our food sponsors and use them in their restaurants."
The Show-Me Chefs team has a new twist up their sleeves this season. Rather than just getting to swoon over the dishes from the fourth wall, you'll soon get the chance to make the dishes for yourself: the team is currently working with the chef contestants on curating a cookbook.
"People don't normally think of the Midwest when they think of good food," Adams says. "They think Paris or New York, but we have an immense amount of culinary talent here in our region. This gives us an opportunity to showcase that."
Show-Me Chefs, showmechefs.net