Boston City Hall Farmers Market Seafood Throwdown - North American Marine Alliance

What a line up we have! Peter Van Ness of gimmesound.com will MC this event keeping you informed every step of the way…

The Executive Chef from Beth Israel Deaconess Medical Center, Akeisha Hayde, will go against the Executive Chefs from the North Shore, Chef Timmothy Casey of Beverly Hospital and Chef David Gauvin of Addison Gilbert Hospital in Gloucester. The unvailing of the Mystery Seafood will be in front of the Honorable Judges, Executive Chefs and you the Audience. So get ready for the smells of fresh local seafood sizzling, and produce from the Farmers Market sauteeing, then when the judging is over a tasting for all!:

The Judges are:

Commissioner Greg Watson – Massachusetts Department of Agricultural Resources
Leo LaRosa -Facilities Director of Boston Medical Center
Didi Emmons – Chef from the Haley House
Gloria Vital – youth representative and steering committee member for the Boston Collaborative for Food And Fitness and Mattapan Food and Fitness.
Fisherman – Name of fisherman coming won’t be available until we see what the weather looks like the day before.

Introducing the Chefs:

Chef Akeisha Hayde Akeisha is the Executive Chef at Beth Israel Deaconess Medical Center – East. Chef Akeisha came from Trinidad in 2003 and has been a Massachusetts resident ever since. Chef Akeisha grew up around cooking, as both her grandparents cooked and her mother owned a bakery. She would help prepare meals with her family and soon learned that not only was cooking fun but it could also an escape. Chef Akeisha received her Associates Degree in the Culinary Arts and graduated from Newbury College in 2008 with a B.S in Culinary Management and a minor in Business. Through her years in food service business she become an ACF Certified and also won the Epicurean Award. Adding to her already stellar resume Chef Akeisha has had the opportunity to work with world renowned chefs Ming Tsai Chef Owner Blue Ginger restaurant and Andrew Zimmern from the Travel Channel. Most recently Akeisha partnered with her fellow Executive Chefs at BIDMC to roll out a Sustainable Seafood Program in the retail and patient floors working with Barton Seaver from National Geographic. When she isn’t preparing one of her enticing meals Chef Akeisha finds time to watch sports, particularly the Boston Celtics, and swim!
Chef David Gauvin Dining Service Director Addison Gilbert Hospital Gloucester, MA says about his journey: “I started in the restaurant business as so many have before me, as a dishwasher. That was nineteen years ago and there has been many stops along the way to working at AGH. I began to pursue my professional cooking career at Johnson & Wales University in Providence, RI, which trained me in Classical French and Modern cooking techniques. I participated in several internships at the Harvard Club of Boston and Basin Harbor Club in Vermont. I also participated in the Teaching Assistant and Fellowship program as an upperclassman helping the underclassmen navigate through their programs and to help manage the dining programs and hotels within the University. After leaving Johnson & Wales I began my professional career at Massachusetts General Hospital as a Production Manager. This meant being responsible for 15,000 to 20,000 meals per day since then I have worked in other venues around the Boston area, from restaurants to senior living communities. Currently I head the Food & Nutrition department for Addison Gilbert Hospital in Gloucester, MA. I also participate as and Officer on the Board of Directors for the Epicurean Club of Boston, the oldest chef’s organization in the country, the local chapter of the American Culinary Federation, I network with area chefs to keep current on what others are doing across the industry. I also compete in cooking competitions and attend educational conferences. I am committed to continually improving myself so that I can be a better chef for the people I serve. Lastly, I have been teaching classes at the Cambridge School of Culinary Arts over the last 10 years.
Chef Tim Casey was born in Lowell MA, born to an Irish/American family, Tim learned away around the kitchen at a very early age by being a dishwasher in a local restaurant in Lowell. Although Chef Tim does not have formal training he was self taught chef and trained by many talented chefs within the hotel/restaurant industry. I began my culinary career working for Wyndham, Doubletree and Hilton Hotels in Massachusetts and Arizona before moving back to North Shore and starting my Healthcare Culinary Career. In 2011 I joined the Unidine Corporation as the Executive Chef at Addison Gilbert Hospital, supervising a staff of 4, I provided meal for patients, caregivers and visitors that focused on health and wellness. In 2012 Chef Tim left Addison Gilbert Hospital to take on a more challenging and diverse role as the Executive Chef at Beverly Hospital. During his tenure at Beverly Hospital Chef Tim has created a unique dining experience for patient, visitors and caregivers by using fresh and local ingredients in many of his culinary creations. Lastly, In Chef Tim’s spare time he enjoying golfing and spending time with his family and friends on the North Shore of Boston.

Come and join us at the Boston City Hall Plaza Market Square for this event!