Lions’ chef looks to spook the competition on Food Network show


Competitor Scott Breazale during the Main-Heat round, Trick or Treat, Classic Costume Desserts, as seen on Food Network’s Halloween Baking Championship, Season 1.

The Detroit Lions might be off to a slow start on the football field this season, but their executive sous chef hopes to do some winning of his own on the “Halloween Baking Championship.”

            Hailing from Plymouth, Michigan, Scott Breazeale, 45, brings his own style into the kitchen. The skateboarder and old-school punk rocker works as the Detroit Lions’ executive sous chef where he oversees the day to day food operations at Ford Field and the Allen Park facility.

            Breazeale trained as a pastry chef in Seattle, but he started to shift to the savory side when he moved back home. Melding his knowledge of pastries with the savory side of cooking has given him the ability to make his creations standout, like his root beer marshmallows with roasted duck.

             Breazeale’s passion for cooking came from spending time with his grandma and sister in their kitchen. He said that helping his grandma cook all of the different meals really opened his eyes to how important food can be.

            “We were constantly making stuff, whether it was to get ready for that Sunday dinner or making the three square meals, so at an early age I could see that food was something that people were passionate about and it brought people together,” Breazeale said.

            Breazeale can now be seen on Food Network’s “Halloween Baking Championships” which premieres Monday, Oct. 5 at 9 p.m. The competition features seven of the country’s top pastry bakers battling to create the best spooky treats. The last baker standing after four episodes takes home the title of Halloween Baking Champion and the $50,000 grand prize.

            Breazeale said that the competition was very intense and nerve wrecking, but it was his job as the Lions’ sous chef that helped him get through those difficult moments.

            “I am used to those timelines and urgency, so I thrive in that environment and I am very competitive,” Breazeale said. “I wanted to prove to everyone that a savory chef with a pastry background can rock it out beside people who do this on the daily.”

            Breazeale was able to ‘rock it’ with the other chefs by having fun and bringing his own style to the competition. He said that he is very grateful that the Lions’ organization and Levy Restaurants let him go to Los Angeles to participate in this competition. You can see if he ends up taking home the grand prize starting this Monday at 9 p.m. on Food Network.