Diema

​My signature dish is called the PBS, a sophisticated play on Shrimp and Grits. The name honors the station that sparked my culinary passion and a close friend who inspired the recipe. Featuring creamy polenta, salty bacon, and sweet tomatoes, this dish hits every taste bud with a perfect balance of Southern comfort and refined flavor. It’s a soulful, seasoned classic that defines my kitchen.

​My greatest inspirations are the matriarchs of my family. My mother, grandmothers, and sister-friends who helped turn cooking into an art form. I am inspired by their resilience and creativity. Their ability to transform a few pantry staples and a bag of rice into a soulful, five-star feast. They taught me that culinary magic isn’t about expensive ingredients. It's about the season(ing), the story, and the love poured into every dish. I carry their legacy of expertise into every recipe.

Winning the $25,000 prize would be seed money to help fund my culinary dream of opening Bay Area Bed & Breakfast. I envision a safe space where hospitality and high-end brunch culture meet. A space to host events like yoga and intimate cooking classes and provide getaways for guests to recharge. This prize would provide traction to moving from pop ups, mobile catering, and digital content to a brick and mortar legacy I can leave to my children. Allowing me to serve my community through food.