Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
I’m the best chef because I turn technique, discipline, and creativity into memorable experiences for every guest.
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Grilled salmon over creamy pigeon pea rice, accompanied by sautéed vegetables with confit garlic and olive oil, finished with a sweet corn and coconut sauce and fresh lemon zest.
Who is your culinary inspiration?My culinary inspiration comes from my family — especially my mother, my aunt, and my grandfather — who taught me how to cook Dominican food from a very young age. Each of them has a unique way of cooking and finishing their dishes, and through them, I developed an understanding of the flavors, techniques, and ingredient combinations deeply rooted in Dominican culture. Their cooking introduced me to the rich Caribbean identity of our cuisine, especially its strong Afro-Caribbean influ
What would you do with the $25,000?I would use the money to continue growing professionally. I would probably invest it in developing my own culinary project, which would include continuing my culinary education and conducting further research on Dominican and Caribbean cuisine.
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