Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
I am working to own my own restaurant in the future. I am hoping to get a business grant so I can share my amazing culinary creations.
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Cast-Iron Chorizo Carbonara Crisp 8oz loose Mexican chorizo in a hot cast-iron skillet; remove meat, leaving the spiced oil. Boil 1/2 lb rigatoni until al dente. In a bowl, whisk 2 whole eggs, 1 yolk, and 1 cup grated Romano. Toss hot pasta and a splash of pasta water directly into the skillet with the warm chorizo oil. Remove from heat, quickly stir in the egg mixture until a velvety, glossy sauce forms. Fold the crispy chorizo back in. Finish with cracked black pepper and fresh cilantro.
Who is your culinary inspiration?My inspiration in the culinary world comes from the ever-changing food science side. The way that modern cooking has changed due to molecular gastronomy inspires me to make unique foods that challenge the normal home standards and bring a new and unique experience to enjoying food.
What would you do with the $25,000?I would use the money to finally start a restaurant that serves Mexican-Italian Fusion foods.
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