The judges with Crystal.

The third times a charm for Wheat Penny Chef Crystal Coppock. On Sunday afternoon at The Dayton Home and Outdoor Living Show, before a standing room only audience, Crystal took her mystery bag of Marrow Bones, Gorgonzola Cheese, Bacon and Angel Food Cake, enhanced by her special anchovy butter and some ingredients from the Whole Food Pantry and created the winning dish, as judged by James Beard Award winning Chef Anne Kearney, former C’est Tout owner Dominique Fortin and Nestle Corporate Executive Chef George Sideras.

Crystal, a Dayton native, has been been cooking since her childhood. What started as a hobby quickly turned into the passion which paved the path to her eventual career.

Crystal’s childhood memories of the kitchen revolve around her grandma, Clarine Baldwin. She can recall standing at her grandma’s side as Clarine would cook Southern family favorites from scratch, such as chicken and dumplings or cornbread. Crystal was completely enamored by Clarine’s ability to transform things as simple as flour and eggs into healing and delicious meals which would then be celebrated by family and friends.

Qualifying round of Chef Showdown with Crystal, Rae Rosbough and Jon Mezera on Sat, March 17th

Crystal would later go on to pursue Culinary Arts at the Miami Valley Career Technology Center in Clayton, Ohio, graduating in 2008. She worked in several kitchens, both corporate and local before eventually finding her place as Sous Chef at Wheat Penny Oven and Bar. The passion for food and people displayed at Wheat Penny by its owners Elizabeth Wiley, Elizabeth Valenti, and Dave Rawson resonated with Crystal. The message is simple and powerful: Cook great food for great people.

After entering the showdown in 2016, making it the finals in 2017, in 2018 Crystal walked away with the $500 grand prize and bragging rights. Right after her win, we asked her to answer our Chef 10 Questions and here are her answers:

What is your favorite ingredient to cook with?

2017 Chef Showdown Finals

I’m a huge fan of fish. It’s so versatile, but also requires some technique to execute properly. Additionally, I really enjoy using vinegars, they can breathe a new life into some pretty dull things.

What ingredient do you dread?

Oh man, I truly don’t know. I don’t care for chicken breast, but I can’t say I dread it.

What’s your favorite dish to make?

I love making fresh pasta, equally I love sauce making. I care a lot about texture and depth of flavor.

What’s your favorite pig out food?

Cooking at Wheat Penny

Dips of all kinds. I’m a sucker for a good guacamole.

What restaurant, other than your own, do you like to dine at in the Miami Valley?

Corner Kitchen, without a doubt.

What’s your best advice for home chefs?
Challenge yourself and accept that you’re going to mess some things up. Cooking should be fun, and you should explore it.

If you could invite any 4 guests to a dinner party who would they be and why?
Hmmm… I don’t have a good answer for that. I really enjoy sharing food with people, that’s why I do this work. So really, anyone who genuinely appreciates good food.

Who do you look up to in the industry and why?

Marysa & Crystal – photo by Megan Powell

A lot of people, but in particular Dave Rawson. He is so knowledgeable but very modest. I try to model my management style after him. He’s a really spectacular chef and mentor.

What do you do in the Miami Valley on a day off?
I hang out with my wonderful wife, Marysa and we like seeing movies, going to dinner, going to museums or just hanging on the couch with our dog.

Share a kitchen disaster, lucky break or other interesting story:

Well, who could forget about the time I forgot the sauce during the first chef showdown? I’ve learned a lot about focus since then.