By: Jessie Monsivais Photos by: Rachel Benavides
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Have you ever eaten downtown at the Omni Corpus Christi Hotel? If so, you’ll be somewhat familiar with Executive Chef, Dean Sprague, C.E.C., and his delicious work. His skills are top notch and he is proving to others that there is an abundance of talent right here in the Coastal Bend.
Chef Sprague makesbrhis name further known as the 2019 Texas Chef Association’s Chef of the Year.brHe leads the local chapter of the American Culinary Federation – Chefs of thebrCoastal Bend and has a long list of accolades, including the 2015 Chapter Chefbrof the Year.
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Chef Sprague’s recognition makes him eligible to apply for the UnitedbrStates Chef of the Year where, if accepted, he will cook and compete for thebrtitle against other state champions in 2020. If successful, he will be able tobrapply to compete in Worlds.
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“It’s a huge responsibility to have won this award,” says Chef Sprague.br“It’s inspiring on a lot of levels for a lot of people.”
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To be considered for the national title, applicants must put together abrmenu and submit their portfolios to the American Culinary Association. ChefbrSprague says once selected, the practice process begins – cooking his menu overbrand over again until it’s memorized down to the minute.
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“When you go to competition, you have an hour and a half to prepare 3brcourses for 4 people [12 plates]. You’re allowed an assistant, but it’s a timedbrevent.”
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Once accepted, Chef Sprague shares his goal to practice twice a month,brtraveling the state and practicing cooking his meals in different kitchens. Getting outside of his natural element is key when it comes to preparing for the unknown variables of the competition. Pushing limits seems true to Chef Sprague’s form.
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“If I just stay in my kitchen, I know where everything is at, I knowbrhow the ovens work, I know all of it,” Chef Sprague says eagerly. “I want tobrpractice in different situations to throw off my focus. I want to be comfortablebrwith being uncomfortable.”
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With hopes to shine a spotlight on the Coastal Bend, Chef Spraguebrshares what an honor it is to bring this recognition to Corpus Christi. His love and passion for the local community is prevalent, especially for his fellow chefs in the area.
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“Most of these awards usually go to Dallas and Houston. I really hopebrthe recognition brings Corpus Christi more notice in the culinary world,” ChefbrSprague says passionately. “We have a lot of really qualified chefs here inbrtown. We have a chapter of chefs that are active enough, vibrant enough, andbrinvolved enough.”
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Chefs of the Coastal Bend, a local organization Sprague is involved with, holds fundraising events throughout the year,brbenefitting the Michael Stephans Educational Fund, a scholarship program for studentsbrinvolved in the chapter. The scholarship covers cost of tuition, supplies, andbrbooks for students and chefs that are pursuing culinary education orbrcertification.
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Lifting up the community and raising awareness about what the group isbrdoing is Chef Sprague’s hope with winning awards such as Chef of the Year. Hebrencourages those interested in learning more or expanding their expertise tobrattend the monthly meetings at The Exchange, that cover an array of culinarybrtopics from education and job openings to growing business and upcoming events.
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“As members you can go to the events and cook and learn – frombrprofessionals to mom and dad. Come to a meeting and learn something or come andbrdo something for the community.”
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For more information check out their Facebook @ChefsoftheCoastalBendbrACF TCA
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