I cook from the soul--infusing love, creativity, and bold flavor into every dish. It is about time the world tasted what I was born to do.
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My late father is my greatest inspiration. Watching him fearlessly explore recipes, master techniques, and cook with passion ignited my own. His buttery yeast rolls, and grilled masterpieces taught me that cooking is art, science, and love. He passed down not just skill, but a legacy--one I'm proud to carry forward with every dish. It is not secret, that if he were here today, we would be an unstoppable duo branding ourselves in mouths worldwide and I plan to fulfill both of our dreams.
What's your all time favorite dish to make?My favorite dish to cook when in season would be this northeastern NC kept secret, deep-fried blue crabs. Vastly different from the ever-so-famous fried soft-shell crab, this intricate dish is bold, comforting, and packed with layers of complimenting flavors. I love pairing heat with the right amount of sweet in both the batter and vinegar-based dipping sauce I make to pair finishing it with fresh herbs. It is the kind of dish that hugs you from the inside out.
What would you do with the $25,000?I'd launch my first food truck--bringing my passion for soulful, elevated comfort food fused innovatively with diverse cultures of African, Asian, Italian, and West Indies based staples and techniques. It's the first step in building my daddy-daughter duo brand sharing unforgettable food experiences with the world. This isn't just a dream--it's my calling.
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