Why she chose to pursue a culinary-arts education: Love of the art, deeply rooted in family heritage, strong skills asset to build into my current position in my career journey
Culinary inspirations: Mario Batali, Emeril Lagasse, Ina Garten
Future: The skills I’ve gained will augment my professional skills and the services I offer in my own hospitality business. I would also enjoy applying my experience and skills as a manager in the hotel/hospitality/event/restaurant industry. I greatly look forward to sharing these skills in helping and supporting charitable causes.
About the region: Much of the cuisine centers around pork foremost, with chicken and shrimp. Sweet potatoes, collard greens, tomatoes, okra, corn and peaches are staple accompaniments. Items such as cornmeal and saltines are popular in fry method preparations, with apple cider vinegar, ketchup, molasses, mayonnaise and hot sauce providing foundations for barbecue sauces. Most common cooking methods include “low and slow” barbecuing over hickory or oak wood, stewing/simmering, boiling & steaming, deep frying, grilling, and baking.
