Raegan Stafford

What started my inspiration to cook was my family. I learned to bake from my grandmother. My mother was quite the host as well and taught me how to set up a good theme and how to dress up the party right! Later in life, I went to Culinary School for Pastry and Culinary. Being born and raised in Florida, the cultures and different cuisines available were definitely inspiring. The inspiration was heightened when I recently moved to North Carolina. I LOVE the local food community and bond of Food

I love making different cuisines. Meat and potatoes, of course, are a weekend favorite. Lighter fish dishes with Mediterranean spices and vegetables are probably my go to. I also like to experiment with any kind of Asian, Caribbean, and whatever European influence I can find. Southern food is also a MUST! That is a weekly staple in the house. As far as baking goes, I’m known for my Carrot Cake and PB Cookies.

If I had the honor of getting $25,000 I would put it toward my new Scratch Kitchen business venture. I am in the beginning stages of a private chef business and would like to have my own restaurant down the road. This money would allow me to be apart of my new community. It would give me the opportunity to share, teach and inspire my community about my love of food. I want to bring in new cuisines and humble dishes to the coast of North Carolina and help spread the knowledge of the bounty it has