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My philosophy as a chef is to cook the food of who I am. When I say that, I mean that I am cooking the food of the African diaspora—because that’s my makeup, it’s in my DNA. My mom is Puerto Rican and West Indian, and my dad is African-American. I grew up watching my grandmother cook in the kitchen, realizing she was having more fun with food than I was with cartoons, and I started to gravitate there. I would stand on step stools and help her—or I thought I was helping her—peel carrots and onions and celery while she was making her own stock. I was always cooking as a young child, from the age of five or six, and then at 14 I got my start in the industry with my first job as a dishwasher.
Source: FS – All – Food – News
This Smoky, Citrusy Grilled Bass Is an Homage to My Great-Aunt's Jerk Seasoning