Ralph Humes Chef To The Stars

Sept. 16, 2016

One would think the chance to hobnob with the likes of Sting, Peter Gabriel and Garth Brooks would be great fun. Maybe, but for Ralph Humes, it’s just another day at work.

Humes is a familiar face to area restaurantgoers. He’s owned Soul Hole; Mana, in the Village at Grand Traverse Commons; and Sweet Mama’s Kitchen, in Elk Rapids. He’s also spent time at Traverse City’s Centre Street Cafe and Harvest eateries, and Black Star Farms. These days, however, his kitchens are in concert halls, cooking up a storm for artists, bands and crews from coast to coast for Concert Kitchens.

Humes first heard about such an opportunity three years ago when he and his wife, Dawn Campbell, met a fellow chef who was preparing meals for touring performers. "We were on vacation and befriended a couple. He was doing this for another company, and I thought it sounded good," said Humes.

Their new friend invited Humes to work with him at a show at The Palace of Auburn Hills. "I met up with him at Neil Diamond at The Palace," said Humes.

Humes found he enjoyed the experience, so he added the credit to his resume and posted on LinkedIn. It got noticed, and he got a call from Cirque du Soleil in Las Vegas.

Following that experience, his next contact came from Concert Kitchens, a company based in Columbus Ohio, for another show at The Palace. They wouldn’t tell him who the client was, but he checked online and discovered Bruce Springsteen was playing The Palace on that date.

Since then, he’s been on the road with Miranda Lambert, Bob Dylan (Humes’ first time as crew chief), and Mavis Staples of The Staple Singers, among others. He typically does a stint with the tour, then is able to come home to Traverse City for a couple weeks before heading out again.

A bassist himself when he’s not preparing comestibles, Humes enjoys the opportunity to be around other musicians. While working in Columbus during the rehearsals running up to the Sting/Peter Gabriel concert tour, he turned a corner and almost ran into Tony Levin, Gabriel’s well-known bassist who also plays with King Crimson, Stick Men, and his own band. Humes also has found kindred spirits among the various crew members on the Garth Brooks tour. "There are eight other bass players on the gig," he said. They’re able to talk music when they’re not setting up, tearing down, prepping or serving meals, or whatever else their job is.

Humes takes his bass with him on the road and plays in his hotel rooms but said it’s not the same as playing with a band. "When I’m home, I get to do what I want to do – play music," he said. That recently included a performance at Traverse City’s Friday Night Live and a set at Olives & Wine, also in Traverse City.

But when Garth, or Sting, or The Boss calls, he puts down his bass and puts on his chef ’s hat. It’s time to hit the road.

Each particular show or shows brings different responsibilities. Sometimes Humes prepares food for the crew, other times he’s asked to meet the headliner’s dressing room requests for pre- or post-show eats. "I have to read the rider. For Dylan it was 20 pages. It’s all the things they want, special dishes they may or may not want," he said.

Artists can be particular. Popular legend has it that Van Halen required dishes of M&M’s – with all brown M&M’s removed. But Humes said that’s not been the case with any of the artists with whom he’s worked. "They’re not jerks. For Garth Brooks or Sting, they want to be fed and have the crew fed. They want it good and when they want it. It’s whatever they want – wine, beer, a specific kind of water, what percent of cocoa they want in the chocolate bars," he said.

He admits to homesickness when he’s on the road. He also makes sure he’s keeping himself in shape, both physically and musically. "My wife knows where I’m going to be. Being away from home, we miss one another a lot. A lot of folks pick up bad habits, (but) I’m older, and I’ve been on tour as a musician. I don’t like my routine to change. I work 14 to 17 hours till I’m done, play my bass before I go to bed, and sleep six or seven hours. You do what’s healthy for your mind, your body and your soul.

"One of the things I like is they’ve allowed me to grow and do different things. Everybody is really gracious and really, really nice." Asked about favorites, he mentions Mavis Staples. "She’s like my aunt. That was an easy one."