Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
I am a passionate creator with a vision of humble and welcoming hospitality. I embrace community, connection and astisan growth. Chef Brulé.
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Seafood paella- Seared Atlantic scallops, prawns, mussels, little neck clams, clamato & saffron Bomba rice, cilantro & charred lemon My nicknames include Creme Bruleé, Poulet Brulé, Ja Brool,
Who is your culinary inspiration?I've always loved Chuck Hughes. I appreciate seeing the development of Michael Smith on the east coast. Sean Brock, Julia Childs There are just so many people killing it right now. Cooking culture and food awareness is growing so fast. There is inspiration in so many places. I happy to be a part of it and help other find it. My career Inspirations include many mentors that helped me understand true hospitality and the importance of community connections.
What would you do with the $25,000?Invest in a commissary kitchen to begin my dream of contribution to the food bank. I hope to create positive working environments for those who enjoy learning about food and culture. Travelling for inspiration and growth are important to me, so that I can use my knowledge of food and hospitality to share with and inspire others.
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