Patrick Jones

My signature dish would have to be one of my curries. Not overly complicated, but what sets them apart is that I insist on using the freshest vegetables available from my local farmer's market. The dish changes based on the season whether there are sweet carrots offsetting the heat or crunchy broccolini stems with their tops soaking up the coconut broth like sponges. And I love topping the dish with a 6 minute pasture raised egg.

My culinary inspiration is probably Martin Yan. I grew up watching him on public television before there was Food Network. I was fascinated early on by how he put to work scallion, ginger and garlic with such ease. Chef Yan always ended the show with "If Yan can cook, so can you!" I took it to heart. It's the same message/theme in ratatouille: "Anyone can cook." I put it to practice everyday when I'm teaching my high schoolers just beginning in their culinary adventures.

I would love to take additional coursework to further develop my skills. Or traveling to Southeast Asia to learn first hand with ingredients only found in the region. $25,000 would be an incredible help with either of those things. Otherwise, a down-payment on a new house that has a proper hood over the range so I can stop smoking up the house :).