Alabama Chef Competes in the Great American Seafood Cook-Off

The national anthem resonated through the air as a brass band played, flanked by women in crawfish and alligator costumes. The stage was set for a unique culinary showdown in New Orleans: “Cook some seafood. See what happens.”

Kyle Ogden, the esteemed chef from Odette in Florence, Alabama, was among 13 elite chefs vying for the prestigious title of “King of American Seafood” at the Great American Seafood Cook-Off. The stakes were particularly high for Ogden, as he aimed to defend Alabama’s title, previously secured by Chef Brody Olive in 2023.

In May, Ogden, with sous chef Taylor Bradley, triumphed at the Alabama Seafood Cook-Off with his dish “Spring Tide,” featuring a pompano filet with crab and shrimp mousse. This victory earned him a $2,500 prize and the honor to represent Alabama at the national competition.

At the Ernest N. Morial Convention Center, Ogden faced 12 other competitors. The initial challenge was to maintain focus during a prolonged wait, as each team had an hour to prepare their dish with staggered start times. Ogden and Bradley were slated to start 12th, requiring them to observe others for hours before their turn.

Ogden’s support team included his parents, Carl and Leslie Ogden; his wife Brittney and son Ellis; Odette owner Josh Quick; and Tyler Ross, co-owner of Wildwood Tavern in Florence. Chef Brody Olive also attended, enjoying a more relaxed role compared to his competitive efforts in 2023.

Despite the wait, Ogden remained unfazed. He shared that drawing late start times was typical for them, having also gone last in the Alabama Seafood Cook-Off. “I like going last, but I didn’t want 13. Twelve is the number I wanted,” he remarked.

The competition kicked off with Charif Arabe and sous chef Latvius Stephens from South Carolina. Ogden exchanged a fist bump with Arabe before the countdown began. Arabe’s dish featured a “rack of flounder,” complemented by a croquette, South Carolina blue crab, and an intricate zucchini roulade resembling a sushi roll.

As the energy built with each team’s turn, master of ceremonies Gerald Gruenig humorously acknowledged the previous night’s pre-party. Gruenig and co-host Cory Bahr provided ongoing commentary and interviews, keeping the audience engaged.

Ogden’s Alabama-winning dish, “Spring Tide,” evolved into “Summer in the Shoals” for the national competition. He adapted to seasonal ingredients, switching from pompano to red snapper and using summer squash instead of Gai Lan. The dish embodied Odette’s philosophy of balanced flavors, featuring pesto, Fresno chili emulsion, and a local honey and balsamic vinegar agrodolce.

When their time came, Ogden and Bradley worked methodically. They focused on their mousse and pesto, avoiding any sense of panic. Chef Rob Dumas from Maine, their neighbor in the competition, delighted onlookers with buttery lobster and vegetables made from leftovers.

As Ogden and Bradley plated their dish, they maintained a calm demeanor. They highlighted the use of vegetables from Kodachrome Gardens, a community garden in Florence.

The final competitor was Erica Lipe from Mississippi, whose innovative dish included kudzu vinaigrette made with fermented watermelon juice.

In the end, Alabama didn’t achieve a back-to-back victory. Maine’s Dumas took third place, Lipe claimed second, and Erin Miller from Urban Hearth in Cambridge, Massachusetts, was crowned Queen of American Seafood for the second time.

Despite not winning, Ogden remained positive. He hadn’t received feedback from the judges yet but knew he had pleased the diners at Odette, who had enthusiastically embraced “Summer in the Shoals.”

“We sold 60 of them,” said Quick, reflecting on the dish’s success.