Cecilia Azar

What is your signature dish?

A Lebanese fish stew - a myriad of fresh fish and seafood simmered in a rich broth with tomato, Aleppo, saffron, arak, lemon, thyme, and lots of garlic. Served with fresh-out-of-the-oven, fluffy, charred za'atar man'ousheh to soak 'er up! A good fish stew is one of my favorite meals. Bouillabaisse was the first ever "fancy" meal I indulged in at a super nice restaurant. I love that nearly every culture has its version of fish stew, and it can be either honest or elevated.

Who is your culinary inspiration?

Leah Chase is one of the main reasons why New Orleans is my favorite city. I relate to her passion for sharing and elevating a traditionally humble cuisine. Her demeanor in the kitchen seemed so effortless, carefree, and genuinely happy. I think that was extremely clear in her food. Similarly, Julia Child is my first and longest-standing inspiration -- for her whimsical and fearless approach to cooking, along with her deep enthusiasm for butter.

What would you do with the $25,000?

I want to grow in both the entrepreneurial area and the restaurant industry. I'd love to fulfill my first-grade dreams and put the money towards writing a cookbook sharing iterations of my family's recipes and mine! I also recently started a minimal-waste non-alcoholic apéritif + mixer brand made from fresh, whole produce -- I would also like to put a little into that to help grow it!