“We prepared them as best we could for success”: Indie Chefs Week in Richmond this week for a “cook-oriented” experience | meal

The food industry was buzzing, and ICC was a way to highlight its existing and emerging stars – but in a respectable way.

In other words, “the opposite of the food festival,” said Smith.

For years, Smith said, these experiences have often been at the expense of the chefs who were supposed to show them off as food became the trend and food festivals grew in popularity.

“They’re very predatory,” Smith said of festivals and similar events. The expectation of many, he said, is that “you will be in a field under a tent serving cold food”. [but] it is not really representative of what you do in your kitchen. “

Also, “you are often asked to do it at your own expense, or at least to supplement it in some way,” he said. The idea was that chefs would get financial benefits from exposure, he said – benefits that never come.

ICC, on the other hand, is a four or five day event that focuses entirely on the chefs. The chefs’ expenses are paid for throughout the trip – hotel and airfare for those coming from outside, as well as excursions and meals where the chefs are introduced to the host cities. Each event usually takes place Wednesday or Thursday through Sunday and the chefs only cook twice during this time. That, and all the cooks have these Saturdays off.

It’s a winking gesture – chefs don’t usually have Saturdays off.