There was a nice crowd that gathered around Chef Ace Champion as he began his presentation at July’s Cherry De-Lite Festival at Country Ovens in Forestville. It was hard to determine if the draw was for Champion or the dessert he planned to prepare – Cherry Cream Apple Pie with Moscato Caramel Rum Sauce.

Initially, all bets might have been on the pie, but it didn’t take long for the easy-going Champion to win over the group with his own sweet and tangy demonstration. It’s the same appeal reflected in the growth of his Chef Champion syndicated television series that has spread to nine stations in four states in a matter of months.

It’s a culinary carnival show of sorts as the Louisiana-born Champion blends his Cajun-infused recipes with a little Wisconsin humor capped off by some pretty impressive carving skills

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Louisiana Chef Brings A Taste of New Orleans to Wisconsin   By: Angela Johnson Meadows  Tuesday, March 25, 2014
In 2002, Ace Champion was struggling to make a name for himself as a chef in Louisiana. So he moved to Green Bay, Wisconsin, where he figured he might stand out for his Cajun/Creole cooking. 
He did, and then some. His arrival in the Badger State was a cultural Shock-for his new neighbors. Champion, an African American, says at the time the only well-know blacks in the area were doctors and Green Bay Packer football players. 

Chef Launches His Own Career

Graduates of FVTC’s Culinary Arts program earn rewarding careers as executive chefs, food service leaders, production cooks, restaurant managers, and more. For 2012 grad Ace Champion, the 37-year-old from New Orleans is finding success as a celebrity chef:

Cooking Instructor for Simon Creek Winery and Vineyard, Saxon Creamery, Copps Food Center, Cook’s Corner, and more.
Motivational Speaker for colleges and K-12 schools, and author of 8 Steps to Your Perfect Meal.Private Chef, most notably for a few members of the Green Bay Packers.

Award-Winning Recipe Developer for Curt’s Spice Company & Oilerie, the nation’s largest single store retailer of olive oil and balsamic vinegar, and more. Winner of the 2014 Flavor Pitch Pork Recipe contest, sponsored by the Minnesota Pork Board.

Green Bay chef Ace Champion overcame bumps                        to find his niche                                 If you like to cook and you live in the Green Bay area, you might have heard of him.Of course, it doesn't hurt to have a name like Ace Champion. Click Here For the Full Story.........

Recipe Content Ambasador 

Bananas Foster is a classic New Orleans dish with a bit of a showmanship quality, plus it’s a fun dessert people can do both at a restaurant and at home. It’s a really simple recipe, but it tastes great and combines classics flavor. When you think of New Orleans desserts, what do you think of? Pecan pie, bread pudding, but as far as flaming desserts go, Bananas Foster is where it’s at. For more info click here...........

Champion's Recipe was Featured in the Fall of 2014 

6 Cheese Creole Crab Dip

In Louisiana, almost anything gives us an excuse to throw a party. And with a crowd to feed, dips are an easy, delicious treat for hungry guests. Reader and Chef Ace Champion sent us this recipe for Creole Crab Dip that makes entertaining a no-brainer. Standard Creole seasonings like Old Bay and shallots highlight the crab-meat in this dish. Put it together a day in advance, and pop it in the oven as party-goers arrive for a creamy, delectable Louisiana classic that is sure to impress                                 Click Here For the Recipe............