Corisa Davis

Who or what inspires you to cook?

I find inspiration in a few things, but one of my greatest influences is my grandmother, who taught high school students how to cook in the 1970s. Her passion for teaching motivated me to follow in her footsteps. Now, whenever one of my students wants to experiment with a new cuisine or recipe that I haven’t tried before, I feel excited by the challenge and the opportunity to learn something new. Watching others on cooking shows also inspires me to get ideas and encourage my students.

What's your all time favorite dish to make?

My favorite dish to prepare is Japanese-style fried rice with a vegetable tempura. Asian cuisine has a special place in my heart, especially after working at Sora Restaurant in the Metro Detroit airport as a teenager. I also have a strong appreciation for Mediterranean cuisine, as it was the first international cuisine I was introduced to while working at the age of 16 during high school. My love for international cuisines developed long before I attended culinary and hospitality school.

What would you do with the $25,000?

I plan to launch my own banquet and catering business focusing on sustainability and fresh products as I recognize the rising popularity of plant-based diets and the growing demand for diverse and flavorful cuisine at hosted events. Offering a variety of global flavors creates memorable experiences and expands guests' appreciation for different cultures through food. I'm excited to share my expertise and provide fresh, healthy, and delicious dishes that leave a lasting impression on guests.