Classic unites the two to raise funds for Southern University

The 14th annual Gentlemen’s Cooking Classic, hosted by Brookshire’s Food & Pharmacy, Super 1 Foods and Southern University Shreveport Foundation, is cooking up some authentic Louisiana flavor with this year’s theme of “Cooking Mardi Gras Style,” also known as “Throw Me Something, Mister.” Doors will open from 6-9 p.m. June 22 at the Shreveport Convention Center.

SUSF originally hosted this event on the Southern University Shreveport campus in hopes of raising money for scholarships. In the years that followed, the cooking competition has grown into a full-on community event.

“This event has evolved,” said Winzer Andrews Sr., president of SUSF. “We started doing it on the campus, then we moved to downtown at RiverView Hall. When we outgrew there, we went to [Louisiana Downs]. We ended up signing a three-year contract with the Shreveport Convention Center last year; this will be our second year. It changed our whole face for the event itself. Our numbers increased tremendously in attendance.”

Winzer believes the popularity grew for a number of reasons one of them being the location of the convention center.

“I think two things came into play: One was that we were on [the Shreveport] side of the river, and the other was that they provided us with plenty of air conditioning and table space for people to sit down,” he said. “We also had an increased number of chefs [participate].”

The purpose and goal of this event, however, has remained the same.

“The foundation uses it as an event to raise funds for scholarships, specifically for students to come to Southern University in Shreveport,” Andrews said.

“[We are] an extension of the university but also independent of the university.

We raise scholarship funds and funds for the chancellor to use at his discretion for managing events and activities on campus.”

Because SUSF is independent from the university, he money raised can be used by the school to do other events and activities that might not otherwise be funded.

“We primarily provide him with restricted and non-restricted funds,” Andrews said. “A lot of the times, universities are only provided with state funds that they can only do particular things with, but then foundations like Southern University in Shreveport Foundation provide funds to do [other activities]. Through this event, we have raised over $300,000 for that particular funding.”

Monty Walford, Brandon Walford, Calvin Lester, Tre` Lester, Sam Voison, Jacob Voison will participate in the Gentlemen’s Cooking Classic.

In keeping with the creole cuisine theme, a new category, “Calling all Mardi Gras Krewe Chefs,” will have chefs from various local krewes compete against each other. This year’s event will also have a new category that began last year and started when a local famed chef wanted his grandson to participate.

“This last year we included a new category called ‘Little Chefs,’” Andrews said. “It has to either be a father/son, grandfather/son [team], or any kind of significant male influence. Last year, we had 14 teams participate. This year we expect close to 30. We’re trying to promote young men getting involved in the culinary arts. Chef Ernest Palmisano of Ernest’s New Orleans Restaurant came up with the idea because he wanted his grandson to compete, and in fact, he won last year’s competition.”

All of the competing chefs are encouraged to bring 400-500 mini servings, about four ounces each, of their favorite dish. The dishes could range from appetizers to desserts and everything in between.

“A recent participant won with his cochon de lait – a roasted pig,” Andrews said. “Not only did he win the food competition, but he won the best decorated booth contest as well.”

The cooking competition always honors those who participate, but they also take time out to recognize leaders and people who aid in the community.

“Each chef gets a chef’s apron and hat with our logo on it and will go home with a medal [for participating],” Andrews said.

“First place winners will be brought to the stage to be presented with an additional medal. And then there will be an award for the best decorated booth. We will also have a brief program where we recognize particular ‘Southern Gentlemen.’ These are people who have made significant contributions to the community.”

With roughly 75-100 chefs expected to participate, Andrews anticipates this year to be plenty of fun, especially when the doors open. A Mardi Gras second line will perform at the opening of the facility Saturday evening to bring in the Cajun atmosphere for the creole cooking event.

Glazer and Budweiser Beer will have a booth promoting some of their new products. There will also be some repeat participants that are always a big hit with patrons such as Ralph and Kacoos, Superior Grill and Ernest’s New Orleans Restaurant.

“This event is a family oriented activity, and because of that, it brings both sides of the community together for the largest food event that’s being held in the city right now,” Andrews said.

– Katie Ho

14th Annual Gentlemen’s Cooking Classic

WHEN: 6-9 p.m. June 22
WHERE: Shreveport Convention Center Tickets are $30 for adults and $10 for children 10-years-old and under with children under the age of 5 getting in free with a paid adult.