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Bradley Shapiro

An extra 20,000 would be helpful in opening my wine bar!

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How long have you been cooking?

I have been cooking ever since I was a little kid. My parents would leave me with steaks and a cabinet full of spices. Started professionally over 20 years ago starting as a dishwasher in telluride Colorado and working my way up to exec chef traveling up and down the west coast.

What is your signature dish?

Braised short rib, creamy Cheesy grits, spring onions, roasted garlic, crispy shallot, gremolata, red wine braising juice.

What will you do with the $50,000?

I will use my 20,000 dollars to go towards opening up my wine and tapas bar called the corner.