The Accomplishment that Matters Most: A Conversation with [Chef's Name]

When asked about the accomplishment that he is most proud of, [Chef's Name] shares that it was getting the phone call from Food & Wine magazine that named him one of their Best New Chefs. This recognition is not only a testament to his hard work and dedication but also a culmination of seven years of dreaming and planning to open his own restaurant, Root Southern Table.

"I am incredibly proud to Showcase my roots," [Chef's Name] says, "It was something that I wanted for seven years, and it feels amazing to have finally made it happen." This newfound pride is not only about achieving a long-held goal but also about showcasing his culinary style and creativity. [Chef's Name] believes that his restaurant is a representation of his roots and upbringing in the South.

The Question of Identity: Who Are You?

When asked who he is and what kind of food he cooks, [Chef's Name] responds with a mix of emotions. "It's one of those questions that like people ask and I roll my eyes," he says. "I think the dish that best defines me as a chef is the one that I haven't uh created or learned how to make." This response highlights the complexity of identity in the culinary world, where chefs often struggle to define their unique style and cuisine.

"I love gumbo," [Chef's Name] reveals. "Gumbo is sort of love a hug in a bowl, and that's something that you can share with others and when they taste it, they feel all that love." This sentiment highlights the warmth and comfort that comes from sharing food with others. When asked about his cooking style, [Chef's Name] compares it to a Resto mod on a vintage car, built classic but with a modern facade.

Seasonal Inspiration: A Produce-Forward Approach

For [Chef's Name], inspiration is drawn from the seasons. "I cook very produce-forward food," he says. "I'm pretty simple and straightforward when it comes to Cuisine while being creative." This approach to cooking highlights his focus on using fresh, seasonal ingredients to create dishes that are both familiar and innovative.

The Power of Competition: Keeping Your Knives Sharp

As a chef, [Chef's Name] knows that competition is essential for growth and improvement. "For me, competition is the best exercise to keep you the best in the game," he says. With over 10 years of competition cooking under his belt, [Chef's Name] has honed his skills and remains committed to pushing himself to new heights.

A Sense of Camaraderie: Representing Cuisine

When asked about competing against other chefs, particularly those from his own cuisine, [Chef's Name] reveals a sense of camaraderie. "There's always this sort of lovely sense of camaraderie," he says. "It's certainly difficult to pretend like you don't know who that person is on the other side of the kitchen." This sentiment highlights the bonds that form between chefs when they compete against each other.

Cooking Against Yourself: A Personal Challenge

For [Chef's Name], the best way to cook is not to focus on cooking against others, but rather against himself. "I want to see where we stand up right," he says. When asked about his mentor, Mark Holly, [Chef's Name] reveals a deep respect for his guidance and expertise.

A Future Competition: Taking on Chef Mark Forgione

Finally, when asked if he would like to compete against Chef Mark Forgione, the first Iron Chef in New York City, [Chef's Name]'s response is enthusiastic. "I just think that would be a good little battle," he says. With his passion for cooking and his desire to push himself to new heights, [Chef's Name] is ready to take on the culinary world and make a name for himself as one of the best chefs around.

"WEBVTTKind: captionsLanguage: enI think the accomplishment that I'm most proud of is uh when I got the phone call from food Wine magazine that I was named one of food and wine magazine's best new chefs my newest restaurant is root Southern Table and I am incredibly proud to Showcase my roots it was something that I wanted for seven years for seven years I dreamed of opening this restaurant uh what I'm most proud of is my my career collectively I don't have a dish that defines me that's one of those questions that like people ask and I roll my eyes I think the dish that best defines me as a chef is the one that I haven't uh created or learned how to make it most is gumbo gumbo is sort of love a hug in a bowl and that's something that you can share with others and when they taste it they feel all that love one of the questions I've always had a hard time explaining is who are you what kind of food do you cook like what are you known for and the truth is again I am from the south and I grew up eating southern food but I also have a love of so many other different types of Cuisines around the world and so when you think about our food it has so many different influences from all over and I think that's where I play and that's the kind of food I create I would describe my cooking style uh I would compare it to like a Resto mod on a vintage car built classic but uh a modern facade at think I'm most inspired by the seasons I cook very produce forward food I I'm I'm pretty simple and straightforward when it comes to Cuisine while being creative but presenting food that's also understandable and relatable as a chef you have to keep your knives sharp and you have to keep your brain sharp too and so for me competition is the best exercise to keep you the best in the game I've been doing competition cooking for 10 years now this competition is very different from every competition I've ever done this feels like I'm here because all of the competing that I've done in the past has led me here there is something so special to be the one chosen to represent our Cuisine and to represent what we do there's always this sort of lovely sense of camaraderie it's certainly difficult uh to pretend like you don't know who that person is on the other side of the kitchen crazy right like there's a mix of emotion it's like oh hey girl hey and then it's like oh no we're all here to do our best and we're all trying to prove um that we belong here so the best way uh to cook is not cook against them cook against yourself my mentor Mark Holly he's incredible and I want to see where we stand up right I would love to compete against uh Chef Mark forgione he was an Iron Chef my first job here in New York City I work for Mark forgione's Dad and uh I just think that would be a good little battle foreignI think the accomplishment that I'm most proud of is uh when I got the phone call from food Wine magazine that I was named one of food and wine magazine's best new chefs my newest restaurant is root Southern Table and I am incredibly proud to Showcase my roots it was something that I wanted for seven years for seven years I dreamed of opening this restaurant uh what I'm most proud of is my my career collectively I don't have a dish that defines me that's one of those questions that like people ask and I roll my eyes I think the dish that best defines me as a chef is the one that I haven't uh created or learned how to make it most is gumbo gumbo is sort of love a hug in a bowl and that's something that you can share with others and when they taste it they feel all that love one of the questions I've always had a hard time explaining is who are you what kind of food do you cook like what are you known for and the truth is again I am from the south and I grew up eating southern food but I also have a love of so many other different types of Cuisines around the world and so when you think about our food it has so many different influences from all over and I think that's where I play and that's the kind of food I create I would describe my cooking style uh I would compare it to like a Resto mod on a vintage car built classic but uh a modern facade at think I'm most inspired by the seasons I cook very produce forward food I I'm I'm pretty simple and straightforward when it comes to Cuisine while being creative but presenting food that's also understandable and relatable as a chef you have to keep your knives sharp and you have to keep your brain sharp too and so for me competition is the best exercise to keep you the best in the game I've been doing competition cooking for 10 years now this competition is very different from every competition I've ever done this feels like I'm here because all of the competing that I've done in the past has led me here there is something so special to be the one chosen to represent our Cuisine and to represent what we do there's always this sort of lovely sense of camaraderie it's certainly difficult uh to pretend like you don't know who that person is on the other side of the kitchen crazy right like there's a mix of emotion it's like oh hey girl hey and then it's like oh no we're all here to do our best and we're all trying to prove um that we belong here so the best way uh to cook is not cook against them cook against yourself my mentor Mark Holly he's incredible and I want to see where we stand up right I would love to compete against uh Chef Mark forgione he was an Iron Chef my first job here in New York City I work for Mark forgione's Dad and uh I just think that would be a good little battle foreign\n"