Hazel Park, MI — It’s a privilege to say that I’ve interviewed both chefs who proudly represented Michigan in Food Network’s latest cooking competition show, 24 in 24: Last Chef Standing.
I recently sat down with Testa Barra’s Executive Chef Gabriella Baldwin, who discussed with me her latest Food Network endeavors and what’s ahead for her and the Baldwin clan. During my interview with Gabriella, she gave high praise and shout-outs to the other Michigan chef she competed alongside: Chef Josie Clemens. Gabriella put me in touch with Josie following our interview, and after I posted that story, I reached out to Josie to see about doing an interview to learn her story!
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Josie and mine’s first convo over the phone went for nearly an hour, chatting about an array of subjects from Food Network shows, how Josie found her way into the culinary world, and the similarities in our personal lives, both spending a chunk of our 20s out-of-state exploring the world, seeking to understand it better and our respective places within it. I’m a fan of elevated discussions and philosophical tangents, so it’s always a joy to meet someone who channels their inner creativity to help change and better the world. Josie’s experiences yielded perspectives that inspired her to begin working to increase exposure and awareness to vegan lifestyles, as well as alternative ways of cultivating and utilizing the Earth in ways that allow it to heal. Even just hearing the way in which Josie broke down her goals and the hope conveyed in her delivery was motivating.
Josie had an adventurous path to becoming a chef, and how her personal growth over the years mirrored and provided the framework for her career is really wicked awesome and inspiring! Stay tuned, more deets on the origin story further down. I had to eventually hop off the call to start getting ready for work, but I was already thrilled to be interviewing Josie at my favorite coffee shop in Hazel Park: Java Hutt. It turns out Josie lives nearby in Madison Heights with her boyfriend, who works at Mabel Gray, so Josie’s also a fan of Java Hutt!
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Josie and I were set to meet up at Java Hutt around 12:30 on Friday afternoon. I was going with my usual pre-work foodie plan, where essentially following the interview and shoot, I immediately head for work, which is at 2:30 p.m. Fortunately, being a stone’s throw away from the brewing establishment was also helpful. I got to the shop with a minute to spare. My attention was immediately drawn to the back wall of the establishment, spotting Josie within a few seconds of walking in as I approached the front counter. I diverted toward Josie to greet her and set up my gear on the table before placing a coffee order.
After getting my usual Americano (straight up, no cream or sugar), I sat down and started setting up my little tripod attachment for my gimbal to establish my shot for the interview. I kicked off the interview by asking Josie about her experience on 24 in 24:
Talk about an exciting experience! Josie said she was excited when she met Gabriella because, as it turns out, Josie, who grew up in the Shelby Township area, and her family would frequent J. Baldwin’s. After speaking to Gabriella and Josie, it sounds like this Food Network show had a much more light-hearted competition atmosphere, so it was nice to hear that everyone got along well and was happy to be there before the competition got underway!
I asked Josie how her vegan roots influenced her approach to the challenges she faced and the culinary decisions she made during the competition. Josie said the first challenge, which was a speed competition, kicked off what turned out to be quite the intense first round:
Working in the news industry over the years, I’ve found it comical to witness the chaos behind the cameras at times while the viewers at home are either completely unaware of or typically have no idea how down to the wire or intense things can be on the other side of the lens. Hearing Josie and Gabriella’s depictions of how intense the competition was once the clock started ticking reminded me of that because a lot happens behind the scenes that never make it to air.
I followed up by asking Josie about the differences and similarities between the two Food Network competition shows she had been on, Hell’s Kitchen and 24 in 24: Last Chef Standing. I was curious to learn what Josie enjoyed most about being on competition cooking shows.
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Josie explained that the quintessence of 24 in 24, in contrast to Hell’s Kitchen, was that the chefs were allowed to be vulnerable and showcase their individuality when it came to their respective culinary approaches:
As aforementioned, Josie has a really cool origin story as a chef. Josie’s culinary calling came when she was young, and from the start, she was determined to pursue her passion.
During Josie’s time in Colorado, she gained a plethora of experience. However, Josie said that while eager and excited for the growth as a chef at the time, eventually, she started to feel that Colorado wasn’t the right fit.
This ended up being the spark Josie needed; she then embarked on the journey of a private chef.
Josie has cooked in kitchens from Colorado to Phoenix, Las Vegas, Michigan, and even Saudi Arabia! She made her Food Network debut in Season 20 of Hell’s Kitchen in 2021, eventually being eliminated at the end of the 10th episode. Despite being eliminated, Josie made it really far; plus, she was the first vegan chef to appear on the show in its 17-year history at the time!
For a spell during Josie’s life, she explored through mobile living and did some soul searching across the country. Like many who take the philosophical inner plunge (myself included, albeit my path was different), she developed a deep respect and appreciation for the Earth. This inner grounding, paired with Josie’s newfound embrace of veganism, began to fuel her culinary approach and mission to raise awareness of the benefits of vegan lifestyles.
By this point in the interview, I was excited to ask Josie my favorite question to ask a chef: What does being a chef mean to them? It’s been the most consistent and beloved question that I have asked since I started utilizing my background in journalism to report on food about three and a half years ago.
From my days as the original Arizona’s Family Foodie through my current venture, MI Foodie Adventures, I’ve received a wide range of responses to this question. Some of the more common responses have been chefs putting all they have into a dish to see the smile on a patron’s face when it gets set before them or after they’ve thoroughly enjoyed the meal prepared. Others see themselves as leaders/generals of the kitchen who ensure everything runs smoothly while taking the time to mentor younger chefs and the next generation. Chefs who later go on to repeat the cycle, reinforcing the circle of life within a kitchen.
Once in a blue moon, a chef will provide a unique response to this question. Josie delivered one of the most wholesome and impassioned responses I’ve ever received:
Josie and I concluded our chat by discussing what’s ahead and some of the various things Josie’s got cooking up. Aside from being a badass chef, Josie is also an author! She’s currently working on a cookbook, just started writing her third book, and has several other writing projects in mind. Josie is also juggling multiple ideas for restaurant concepts, one of which happens to focus on vegan barbecue.
While Josie says she’s had a few opportunities to open a restaurant around Metro Detroit, she’s patiently waiting for the right partner or investor to come into the picture. A vegan barbecue establishment would be wonderful for Metro Detroit and a great way to introduce people to foods they might not have previously considered trying. Vegan food and options are so vast, I’m sure some readers might even be currently puzzled by what would at first seem an oxymoron in “vegan barbecue,” but I can attest things like jackfruit ribs are actually phenomenal and just such an incredible, unexpected change of pace that still provides a robust and flavorful experience.
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Whether it’s the vegan barbecue venture or something else, keep close tabs on Chef Josie Clemens because her talent and passion for veganism and its cuisine are admirable and sure to yield great things for Detroit and Michigan on the national food scene.
I give serious props to Josie for her determination to provide food education and eating experiences that change people’s minds about the foods we put in our bodies. She’s really all about helping people by channeling her lifelong passion for cooking, and we’re all the better for it, thanks to chefs like Josie. Check out Chefs Josie Clemens and Gabriella Baldwin reppin our state on Food Network’s 24 in 24 when you have the chance! Give Josie’s social media pages a follow as well for updates on her upcoming cookbook and future endeavors.
For more information on Chef Josie Clemens, click here.
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