In this episode, Chef Preeti talks with Chef Debra VanTrece about her recipe for Baby Back Ribs with Sweet Tea BBQ Sauce. Chef Deborah shares her family's rich barbecue traditions and roots in Kansas City and how they influenced the development of her rib recipe (including the potentially controversial addition of sweet tea). Deborah recounts her pivot from a flight attendant to a chef and the prevalence of racism and sexism as she worked her way up in catering. They delve into the meaning of soul food and the importance of blending global inspirations into cooking, specifically in a world where "fusion" is used frequently. 

More about them: 

Deborah's Website

Deborah's Instagram

Her Restaurants: Oreatha's at the Point  |   Twisted Soul Cookhouse and Pours

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Loading Dock Talks is produced by Preeti Mistry and Copper & Heat.