KRISTIN CHAPIN

Connect What is your signature dish?

Various veggie plates typically grace my table, including caramelized ginger-spiced sweet potatoes, popcorn sauteed cauliflower, tangy anti-inflammatory soups of mixed vegetables (cabbage, zucchini, sweet potatoes) or layered bean soups with colorful veggies in each spoonful. Fire-roasted salmon, herbed chicken, or peppered steak is created fresh when the body needs more protein.

Who is your culinary inspiration?

Travel and Friends have always been my greatest inspiration. Growing up in San Diego, my Mexican godparents taught me how to layer spices through hours of cooking mole and other sauces, while other neighbors taught me how to perfect a coconut curry. My moving during my college years to Miami brought out my Caribbean cooking skills, with close friends sharing family recipes from Haiti, Bahamas, Argentina, Brazil, and many other Central American lands

What would you do with the $25,000?

Start my food truck business to help provide celiac-safe, anti-inflammatory, and immunity booster foods to local communities. Our business plan has outlined services for private events, festivals, city beach/parks, and sporting events where safe foods can typically be very limited. Our services will provide nourishing snacks and beverages that help to elevate the experience with natural bites.