Advanced into the Top 15
Well honestly everyone could use an extra twenty thousand dollars, and the opportunity to be in bon appetite magazine would be awesome.
you can see in these pictures that I’ve been doing it my whole life. My dad was a professional chef, so growing up he always taught me. I’ve worked professionally in kitchens now for twelve years.
I can’t say I have one dish I would consider a signature dish, I would get bored if I had one “signature dish” I enjoy cooking new things and playing with flavors I’m not familiar with.
I would invest the 20,000 in myself by traveling and learning to cook new things, experience new cuisines, and hopefully one day open my own restaurant.