Chefs will speak and demonstrate their culinary skills and provide a tasting.
The HCAT Institute at Anne Arundel Community College is Maryland’s premier choice for hospitality and culinary education. The school offers an extensive selection of courses, whether you are seeking a degree, continuing professional education or simply love being in the kitchen. Learn from classically trained and industry-current instructors in state-of-the-art kitchens and training labs.
SATURDAY SEPTEMBER 6TH
CHEF DEMO SCHEDULE
SUNDAY, SEPTEMBER 7TH
CHEF DEMO SCHEDULE
Chef Bios (Visit often for latest Chef Bios being added to this year’s lineup)CHEF MATT BAKER
The Occidental Grill & Seafood
What sets Chef Matt Baker apart from others in his field is his consistent passion for cuisine and all things local. In his life, food and dining have always come first. His obsession with food started early. During holidays in Houston, Texas, he assisted with preparing cookies and pies with his Grandmother, which led to an enthusiastic enrollment at Johnson & Wales University in Miami, Florida.
After spending time in the kitchens and wine rooms of South Beach, he fulfilled his urge to travel and in 2009, landed the opening Executive Chef position at Krish in Singapore. It was at Krish that Chef Matt began making a name for himself, being named by Time “The Country’s Hottest Chef” and by Timeout Singapore as “Singapore’s newest splurge worthy restaurant.”
With a short stint at Minibar by José Andrés, Chef Matt settled in with Robert Wiedmaier at Brasserie Beck where he was the Executive Sous Chef in the fall of 2011. The summer of 2012 brought him to The Occidental Grill & Seafood as the Chef de Cuisine. With him, he brought a reenergized menu with items including a Salt-Crusted Porterhouse Steak for two and a Pan Roasted Yellow fin Tuna with Fennel Pollen. Where he excels at this longtime D.C. landmark however is his exciting and intricate daily specials, where he utilizes the freshest ingredients by establishing relationships with local farmers and purveyors. Paying tribute to both his Texas and South-East Asian routes, Chef Matt’s taste for the adventurous and inspired is seen and tasted in his food. He takes plating like a contemporary artist, free-flowing ingredients on the plate like a blank canvas. This young Chef’s talent will only continue to grow in Washington as his fervor for inspired flavor and dining experience develops.
Executive Chef Jeff Witte has been a member of the Airlie culinary team for over 10 years. A respected leader in the Piedmont’s slow food movement, Jeff’s innovative sourcing has earned him wide acclaim in the regional culinary scene.
Jeff’s passion for local ingredients is clear in his commitment to work directly with suppliers at over 35 area farms. Additionally, he works closely with Airlie’s own Local Food Project garden to plan, grow and utilize fresh, organic vegetables, fruits, herbs and flowers. Jeff’s enthusiasm for environmental stewardship is infectious, spreading from the kitchen to all areas of the property and fostering a strong environmental ethos in all parts of Airlie’s operation.
A 2010, 2011 and 2012 IACC Copper Skillet Competition national finalist, Jeff’s most recent accomplishment was developing and executing Airlie’s Winemaker Dinner series, spotlighting local vineyards and farmers.
Jeff is a native of Los Angeles, California and a graduate of California School of Culinary Arts Le Cordon Bleu Program, Pasadena. Before transforming Airlie into Northern Virginia’s culinary destination, Jeff worked at French, Mexican, Italian and Brazilian restaurants, gaining a well-rounded understanding and appreciation of the food service industry. He currently resides in Warrenton, VA with his wife and three young children. In his free time he enjoys traveling, playing and watching sports, dining out, visiting local vineyards, brewing his own craft beer, gardening and spending time with his family (to include cooking).
CHEF KEITH LONG
Keith has a passion for food and for introducing people to new dining experiences.
He is passionate about searching out the perfect, often unusual ingredients and combining them in surprising ways to create simple, clean and big flavors. He believes in cultivating personal relationships with local growers and suppliers to capture the flavor and texture of the Annapolis waterfront.
Prior to taking the helm at Factors Row he was the Chef De Cuisine at Brasserie Brightwell and 208 Talbot under renowned Annapolis Chef Brendan Keegan. Combined with his experience at The Capitol Grille in Chevy Chase, Keith has a solid history in new American dining and is excited to be back home cooking in the town he loves.
When Keith is not in the kitchen he can be found with his wife Kim and two Sons, Noah and Bennett, playing music or on the bay fishing or sailing.