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Mississippi chef David Crews is ‘King of American Seafood’

seafood_cookoff_01Mississippi Chef David Crews has been crowned “King of American Seafood.”

The executive chef of Six Shooter Land and Timber in Drew, a private farm and hunting preserve, won the title in New Orleans during the 10th annual Great American Seafood Cook-off.

According to The Times-Picyune, Crews’ winning dish, Southern Nicoise Salad, “included potato-crusted lump crab and tuna loin crusted with pork rinds, plus heirloom cherry tomatoes, puffed pork skins, Tabasco-cured bacon and poached eggs.”

More than a dozen chefs flew in to compete at the Louisiana Restaurant Association’s 60th annual Food Service Expo.

The Times-Picyune said Jeffrey Ferrell, a chef de cuisine at City Grocery in Oxford, assisted Crews during the competition. Ferrell’s boss, chef John Currence who won the 2008 competition, was also present.

According to Crews’ website The Chef’s Table, he got his start in 1997 at The Airport Grocery in Cleveland.

“What started out as just a job, slowly turned into a career, then an absolute affair love with food,” he said.

Crews later enrolled in the Culinary Arts Institute at Mississippi University for Women and graduated at the top of his class. In school, he trained with the late chef Joseph Broussard, learning the art of New Orleans cuisine.

He later worked for the Viking Range Corporation as a product test chef, then was promoted to director of food and beverage at The Alluvian hotel. In 2003, he created Crews Culinary Investments, a private dining and consulting business, and he began working as a chef at Crawdads in Merigold in 2005.

In 2008, he became an instructor at Mississippi Delta Community College in their newly formed Culinary Arts Technology Program. Crews lives in Cleveland with his wife Maribeth Crews, a kindergarten teacher, and their children John Pittman and Mary Courtland.

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