by Kelsey Parkinson
Williamston Post staff writer
Chef Ryan Young at Gracie’s Place did not expect to teach a cooking class on his first day of work.
“It was my first class ever, and I think the class went really well,” Young said.
Gracie’s Place, located on Putnam Street, offers cooking classes once a month, with themes ranging from Spanish to Hawaiian to American Regional. Paired with every cooking class are different wines to match each dish.
A recent installment was “The Art of Soup!” where Young taught 10 guests to make five soups: broccoli cheddar, New England clam chowder, French onion, gumbo and consommé.
“It was my first time making consommé, but I think it turned out well,” Young said.
Young made the move from Tavern 109, on Grand River Avenue, very recently. He “fell into” the opening for the new position.
“I had to cook a four-course meal for four,” Young said. “I originally applied for the sous chef position, but then was offered the head chef position.”
Young attended the Le Cordon Bleu culinary school in Portland, Ore.
“I focused on pastry in culinary school because I didn’t want to spend years in a bakery,” Young said.
Young will be re-doing Gracie’s Place’s menu in a few weeks, aiming for an “American homestyle” theme, as well as continuing to teach cooking classes.
“I also want to do a barbecue class, and a dessert class, too,” Young said.
Gracie’s Place owner Dawn-Marie Joseph said she are looking forward to what Young will bring to the restaurant.
“We’re very excited to have him here,” Joseph said.
Gracie’s Place bakes its own classic sourdough bread, but Young hopes to transition into baking all the breads they offer. The restaurant buys its produce and meats from local farms, such as Heaven Sent in Mason and Bloom Farms in Webberville.