I think I should be the Favorite Chef because people have always underestimated me as a chef and I’ve always been the underdog.
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When sending a dish out, watching the guest or client close their eyes after their first bite, taking them to their happy place. Seeing them smile because my food tastes so good really warms my heart and soul.
What's your all time favorite dish to make?Since I’m from NC, it has to be my slow smoked (all natural lump charcoal, personal mixture of wood chunks and chips at different parts of the smoking process to build a nice flavor profile) Carolina style pulled pork (Bone-in Boston Butts)! And of course served with a vinegar based Carolina style bbq sauce on top and green and purple cabbaged coleslaw.
What would you do with the $25,000?Start my own food truck or small, locally sourced restaurant. I love supporting the local farms and farmers. They have the toughest job! Everywhere I have lived, I feel the food doesn’t match the setting nor season. I feel like many chefs I have worked alongside don’t take food seriously and just do it for a job, not the passion of nourishing people’s heart and souls. I also feel that many places I visit to eat, just don’t have love in their food.
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