Reviews

“I tasted some dishes that would be at home in Manhattan or Paris. The chefs’ cleverness was rivaled only by the depth of understanding of what they were working with.” ~Regina Schrambling,  former deputy dining editor of the “New York Times”,  freelance food writer and cookbook author

“Nickel City Chef collectively raises the profile of the local restaurant and food service industry. It is vital to have ongoing programming such as Nickel City Chef to celebrate the role and connection between our chef/owners and the public. These are business owners invested in the community. And it’s one helluva a good way to spend an afternoon.” ~Rick Heavern, President of LocalFoodService.com

“Gone are the long-held stereotypes that Buffalo, NY (and WNY in general) is a one-trick food pony. What Feed Your Soul and Christa Glennie Seychew have been able to do to put Buffalo’s culinary talent, farmers and food producers on the map, is nothing short of amazing. My impression as a Torontonian visiting Buffalo is that there’s a renewed energy in kitchens, fields and tables across the region that [Feed Your Soul] helped engender and continues to do so through its tireless efforts. Putting local fare grown by area farmers, prepared by chefs new, returning and old, celebrated by diners who understand what this means to their economy, their communities and their environment, means everyone benefits; even as far away as Toronto!” ~Mary Luz Mejia, Toronto-based food writer and television producer

“Christa is the driving force behind getting Buffalo and Western New York’s food scene on the culinary map. Look out Portland, you’re about to be demoted.” ~Ivy Knight, Toronto-based chef and food writer

“…the level of expertise exhibited by the contestants in many ways exceeded the usual Food Network fare.” ~John Hailey, Opici Wine Imports

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Praise for the book Nickel City Chef: Buffalo’s Finest Chefs and Ingredients:

From Vincent McConeghy at LocalFoodService.com:

“Consider what Christa Glennie Seychew has had to endure in producing Nickel City Chef Cookbook & DVD, a look back narrative of her culinary series that begins its fourth season in 2012.

First, Seychew had to envision Nickel City Chef and sell it. She did so, like so many shoe-string operators in our area, by force of will and collaboration. Second, she had to endure and grow it by absorbing all the bumps and bruises of a concept that reached beyond the familiar, and massage enough egos and cash flow to grow the franchise.

Now she has framed that experience in her book, a scene-by-scene retelling of how Nickel City Chef came to be: the actors, the dialogue, the plot points, the twists and the reveals.

It is gorgeous.

The beauty remains in the painstaking portrayal of the local farm community and its increasing integration into the local food service industry.

That was Seychew’s first major achievement and her editorial decision to highlight these farmer/producers first in each ensuing chapter serves the book well. By doing so, Seychew methodically makes her case for Western New York agriculture. “