Keisha Mitto

Connect Who or what inspires you to cook?

My younger self inspires me to be the best version of myself as a mother, as a person and as a chef. There are moments I’m crippled by fear or uncertainty when it comes to a new project or new recipe idea and I remember the little girl watching Sandra Lee, Giada, Barefoot Contessa, Cat Cora and Bobby Flay on food network and I get that little fire under my buns to keep going. My 7 year old twins Sage & Samara who now love the kitchen inspire me to be the best chef even more.

What's your all time favorite dish to make?

Pan seared salmon topped with a curry coconut ginger reduction on a bed of Caribbean cabbage slaw, paired with jasmine rice and sweet plantains. This dish is a representation of my childhood favorites and flavors. I grew up with a lot of great cooks who weren’t afraid to marry flavors. This dish is a representation of that bravery and love for spices, herbs and ingredients.

What would you do with the $25,000?

This 25,000 would go towards opening my very own children’s after school culinary “&” arts program inspired by by twin girls. Where children as young as my 7 year old twins Sage & Samara can learn and start to explore their love for the art. My love for cooking started when I was 7 years-old making egg sandwiches for my older siblings by climbing up on a chair and I would’ve loved to experience learning and practicing around the time I recognized my interest and l