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Food and Wine
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Food and Wine
Source : (remove) : Community Impact Newspaper
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Detroit chef known for vegan comfort food, Quiana Rice competes on 'Great Food Truck Race'

Detroit Chef Quiana 'Que' Broden Brings Vegan Comfort Food Flair to 'The Great Food Truck Race'

In the bustling world of culinary competitions, Detroit's own Quiana "Que" Broden is stepping into the spotlight, trading her brick-and-mortar kitchen for the high-stakes arena of a food truck. Broden, the visionary chef and owner behind The Kitchen by Cooking with Que, a beloved Detroit eatery renowned for its innovative vegan comfort food, is set to compete on the 17th season of Food Network's "The Great Food Truck Race." This marks a thrilling new chapter for Broden, who has long been a champion of plant-based cuisine that doesn't skimp on flavor or soul-satisfying indulgence.

Broden's journey to national television is rooted in her deep passion for transforming traditional comfort foods into vegan masterpieces. At The Kitchen by Cooking with Que, located in Detroit's vibrant Midtown neighborhood, she has built a reputation for dishes that evoke nostalgia while adhering to health-conscious, plant-based principles. Think hearty vegan mac and cheese, succulent plant-based burgers, and soulful greens that rival any Southern grandmother's recipe—all without a trace of animal products. Her approach stems from a personal health journey; Broden herself adopted a vegan lifestyle after facing health challenges, and she channeled that experience into creating a space where others could enjoy flavorful, nourishing meals. "I wanted to show that vegan food isn't just salads and deprivation," Broden has often said in interviews. "It's about comfort, community, and creativity."

Now, Broden is taking that ethos on the road—literally. On "The Great Food Truck Race," she joins forces with a dynamic team to operate a food truck named Bao Bei, which specializes in Taiwanese-inspired cuisine with a unique twist. The show, hosted by celebrity chef Tyler Florence, pits aspiring food truck entrepreneurs against each other in a cross-country battle of culinary skill, business acumen, and sheer endurance. Teams must navigate challenges like sourcing ingredients on a budget, adapting to unfamiliar markets, and serving up crowd-pleasing dishes under intense time pressure. For Broden, this means infusing her vegan expertise into Taiwanese staples, such as bao buns filled with plant-based proteins, flavorful noodle bowls, and inventive street-food snacks that highlight bold Asian flavors while staying true to her meat-free philosophy.

The competition kicks off in a sun-soaked coastal city, where teams are given seed money and a bare-bones truck to transform into a mobile eatery. From there, they crisscross the country, stopping in various cities to sell their wares, face elimination challenges, and vie for a grand prize of $50,000 to jumpstart their food truck dreams. Broden's participation is particularly noteworthy for Detroit's food scene, which has been gaining national attention for its diverse and innovative offerings. As a Black woman entrepreneur in a male-dominated industry, Broden represents a powerful narrative of resilience and representation. Her story resonates with many in the Motor City, where she has not only run a successful restaurant but also hosted cooking classes, community events, and wellness workshops to promote healthy eating.

Delving deeper into Broden's background, her culinary path wasn't always straightforward. Born and raised in Detroit, she grew up surrounded by the city's rich food culture, from coney islands to soul food joints. However, a health scare in her early adulthood prompted a radical shift. Diagnosed with conditions that required dietary changes, Broden experimented with vegan recipes, drawing inspiration from global cuisines and her own heritage. What started as a personal necessity blossomed into a business when she opened The Kitchen by Cooking with Que in 2016. The spot quickly became a go-to for locals and tourists alike, earning accolades for its creative menu and welcoming atmosphere. Signature items like her vegan "Que" ribs—made from seitan and slathered in a smoky barbecue sauce—have garnered rave reviews, proving that plant-based eating can be downright decadent.

Broden's foray into "The Great Food Truck Race" isn't just about competition; it's an extension of her mission to make vegan food accessible and exciting. On the show, her team Bao Bei aims to stand out by blending Taiwanese techniques with vegan innovations. Imagine fluffy bao stuffed with marinated jackfruit mimicking pork belly, or crispy spring rolls filled with seasonal vegetables and aromatic spices. These dishes are designed to appeal to a broad audience, from die-hard vegans to curious carnivores, emphasizing inclusivity in every bite. Broden has teased that the team's strategy involves quick adaptations to local ingredients, ensuring freshness and sustainability—hallmarks of her Detroit operation.

Fans of the show can expect plenty of drama, as "The Great Food Truck Race" is known for its intense rivalries and unexpected twists. Past seasons have seen teams dealing with everything from mechanical breakdowns to cutthroat sales tactics in bustling farmers' markets. For Broden, the challenge is amplified by her commitment to vegan principles; sourcing plant-based ingredients on the fly across different states could prove tricky, but her resourcefulness—honed from years of running a small business in Detroit's unpredictable economy—will likely be her secret weapon. "I'm not just cooking food; I'm sharing a lifestyle," Broden shared in a pre-show interview. "This is my chance to show America that vegan comfort food can win hearts and stomachs."

The excitement around Broden's appearance has already sparked buzz in Detroit's culinary community. Local food bloggers and fellow chefs are rallying behind her, with social media abuzz about watch parties and support campaigns. The Kitchen by Cooking with Que has even planned special menu items tied to the show, allowing patrons to taste Bao Bei-inspired dishes while cheering her on. This national platform could catapult Broden's brand to new heights, potentially leading to expansions, cookbooks, or even a full-fledged food truck operation back home.

As the season unfolds, viewers will get an intimate look at Broden's leadership style. Described by colleagues as charismatic and collaborative, she emphasizes teamwork and positivity, even under pressure. Her team includes skilled sous chefs and business-savvy partners who complement her culinary prowess. Together, they represent the spirit of Detroit—gritty, innovative, and unapologetically bold. Whether navigating the bustling streets of Los Angeles or the quaint towns of the Midwest, Broden's vegan vision promises to add a fresh flavor to the competition.

Beyond the show, Broden's story is a testament to the evolving landscape of American cuisine. Veganism, once niche, is now mainstream, with plant-based options popping up everywhere from fast-food chains to fine dining. Broden's success underscores Detroit's role in this shift, as the city continues to foster entrepreneurs who blend tradition with modernity. Her participation in "The Great Food Truck Race" isn't just a personal milestone; it's a win for the vegan movement and for underrepresented voices in the food industry.

For those eager to tune in, the season premiere promises high-energy action, mouthwatering dishes, and the kind of heartfelt moments that make reality TV compelling. Broden's journey from Detroit's kitchens to the national stage is sure to inspire, reminding us all that great food—and great stories—can come from anywhere. As she competes for the title, one thing is clear: Quiana "Que" Broden is ready to prove that vegan comfort food isn't just a trend—it's a triumph.

In reflecting on her path, Broden often credits her community for her success. "Detroit raised me, and now I'm taking Detroit to the world," she says. With her infectious energy and culinary talent, she's poised to do just that. Whether she takes home the prize or not, her impact on the show and beyond will be undeniable, paving the way for more diverse stories in the food world. As the trucks roll out and the competition heats up, all eyes will be on this Detroit chef who's turning vegan dreams into reality, one delicious bite at a time.

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Read the Full Detroit News Article at:
[ https://www.detroitnews.com/story/entertainment/dining/2025/07/30/detroit-chef-known-for-vegan-comfort-food-quiana-rice-competes-on-great-food-truck-race/85346728007/ ]