Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
I'm in the process of transitioning careers after 35 years in public service. I want to continue to be of service to others through cooking.
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Fried Lobster with Skunk Bean Succotash. I wanted to create something simple and not wanting another clam/lobster bake meal. The inspiration came from Grandmother who was Cherokee and the dish reflects Indigenous Food Pathways before colonization. Skunk beans are ancient heirloom legumes cultivated by the Haudenosaunee. Succotash comes from the Narragansett word "msickquatash," meaning "simmered corn".The dish reflects my love of history, representing my heritage on a plate.
Who is your culinary inspiration?My culinary inspirations include my ancestors, my grandmothers and my mom. Others include other chefs like James Hemings, Julia Child, Patrick Clark, José Andrés, Leah Chase, Joe Randall, Emeril Lagasse, Freda DeKnight, Jacques Pepin, just to name a few. My background and experience in promoting sustainable food choices lends an unparalleled air of precision and sophistication as I capture exceptional flavors and visual histories about the foods we eat and how we eat.
What would you do with the $25,000?I'm not ready to retire from life. I still want to be of service to people who need great food that is accessible. The $25K will help me launch and sustain a personal chef business. I really want to help people with special dietary needs, especially our elders in providing them with customized menus and nutritional meals. I also want to help train up the next generation of culinary professionals.
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