Frazier Bagwell

Grilled salmon with sweet corn and lobster succotash topped with red onion jam. This dish is creamy, rich and flavorful with a tangy finish that hits all the notes. Also I’d like to include my hanks peanut butter cups. These are rich chocolate souflee cakes topped with a cream cheese peanut butter mousse, they are Devine and can’t wait to make them for you.

My culinary inspiration has always been my mom and my grandma! They were the best cooks I ever met. Not just because of technique but the love they put into every dish we made. we were providing for our family’s nourishment and nothing comes close to that. As a professional I worked chef Emerils Lagasse, and he opened up a new world of French creole cuisine to me that has taken me to new heights that I never knew existed. For that I am grateful. Thank you Chef

What I would do with the money if I win, it would help me get started on my journey to owning my own restaurant in creating my own environment, my own atmosphere, and then ultimately my own success as an owner. This is what I was born to do. This is what I’ve trained for many years to do and I will succeed. I have unlimited drive to achieve this and this will get me one step closer to achieving my goal. I look forward to this opportunity to showing you my skills and my passion in this g