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Taylor Kirkbride

I hope to showcase Vermont farmers and host intimate dinners around the area.

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How long have you been cooking?

I have been cooking for the past 13 years. I grew up surrounded by cooking and instead of going out we would just make an intricate meal. I hated it growing up. It wasn't until I lived on my own and worked for a nutritionist that I started to realize it's something I love. I have been a personal chef now for 7 years and hosted small supper clubs in my home. I have been so lucky to work and live on a farm where a majority of the food comes from the garden and pastures.

What is your signature dish?

My signature dish rivals between my pumpkin soup, fried chicken, biscuits with multiple different sauces and spreads and an eggplant dish. I love layering different flavors, brines, broths and spices to make a dish.

What will you do with the $50,000?

The beauty of food and eating is sharing it. I want to have a food truck that goes to different farms and helps showcase what that farm is offering. Have small pop up dinners and integrate children learning about different flavors and ingredients.