Dear Chef Robb White;
I am glad to hear that Greg Wade and you are visiting our local dining establishments and reviewing their operations and menu. Congratulations on your 2011 induction into the American Academy of Chefs.. Your presence at our culinary school is a grace note for Muskegon, equivalent to Scott Speck's tenure with the West Michigan Symphony, Alan Steinman's residence at the Annis Water Resources Institute or Jane Connell's presence at the Muskegon Museum of Art. Muskegon is building a dream team downtown, and if I've missed any stars, I hope to be notified. Let's add James Lutke, a gifted floral designer, who practices his craft at the new Watermark facility. He's displayed his work at the White House recently. Let's add television hunting gathering gourmet Steve Rinella, who performed at this year's Taste of Muskegon.
I say this with all respect due a man in your position, the view from Michillinda Lodge might be considered special. As you say, "Yes, there's a beautiful view, but you can get that anywhere along the lakeshore." I disagree on two points. First, the founders of Michillinda selected the location because they noticed a micro-climate on the cliffs. It was noticeably cooler at Michillinda. Second, I believe one must drive the Lake Michigan coast all the way to Cross Village to find a dining experience at an elevation over the lake. I am speaking of the view from Legs Inn, which includes the islands of the Sturgeon Point archipelago. Legs Inn is still a remove from the shore. One must gaze over a forest teeming with cedar trees. Driving south to St. Joseph, Michigan, we find Schu's and the Boulevard Bistro upon the bluff. Alas,, the land called Shadowland and Silver Beach must be crossed visually before one sees the water. At Michillinda, the waves are licking at the foot of those sand cliffs. I shall work to verify this fact, but I think it is our closest stand-in for the cliffs of Dover. I only work to express this distinction because your gift as a writer impresses me.
You have a school of young chefs whose esprit de corps impresses me. I understand you have an association where they can belong and begin to accomplish astounding culinary feats. I have followed their efforts to reach out to the community, preparing and serving excellent meals at worthy events. However, I noticed one assignment, and I found myself thinking. "What are they doing there?" It was quite literally a gig I could have accomplished myself, hash slinger that I am. I considered signing up just to spare your student chefs any exposure to ordinary. Now sending your young chefs up to Michillinda to conduct a consultation and demonstration for the summer, I couldn't cheer more. The smarter establishments in town, including the Wesco doughnut factory, are already engaging your young chefs for employment. I am reminded of Stratford Ontario, where young chefs have the world-class kitchens of Stratford as their laboratories. You see, Chef Robb White, I am hoping that you'll have so many enrolling in the institute for this fall, you'll need extra kitchen space. Goodness, what is necessary as a community response for CIM to take over the Muskegon Athletic Club. Or .... has someone already thought of that? This is not unprecedented. Washtenaw Community College received the assets of the local country club when that golf community faltered. Baker College is independent, so no one will mutter about the encroaching public sector if CIM adds MAC.
Every thing your your young chefs peform is worthy of note and audience. I have no idea if the public is welcomed to your monthly culinary demonstrations for the student club. I am quite willing to pay for the privilege to watch quietly, in awe. Your young chefs sold soup unsuccessfully on the street at last year's Taste of Muskegon, so an easier fund raiser must be found. Sell admission. One of your young chefs regaled me with the feats of culinary skill he must demonstrate to win his Toque. If only every student in the Muskegon Intermediate School District could witness this ritual. Have admissions counselors close at hand because what sixteen year old could resist a chance to have those chops? Let's bring downtown Muskegon back to life with demonstrations.
Thanks for you kind regard,
Wilbo
I'll be reading everything Chef Robb White writes for Mlive. Trenchant is the key word for his style.
The American Culinary Federation
The Michillinda Lodge:
Legs Inn
The Boulevard Bistro in St. Joseph, Michigan
Schu's is Win Schulers for the New Millenium
Stratford Chefs School
James Lutke is a feather in Muskegon County's cap.
The Watermark Center is remarkable, located on the water:
Washtenaw County Country Club is a college now:
No chops? No toque.
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