” I am influenced by ingredients, by places, by stories, and by people. So the creative process… I wish I could tell you there was a formula that I use but there isn’t. It’s all instinct and gut feeling when it comes to food. I think the ingredients are what inspires me.”

Chef Alex Harrell – The Elysian Bar

“I think having a delicious perfect ripe tomato in season with sea salt, olive oil and a little basil is perfect! But for something unique and new (I mean I’m not sure how new it is but) I’ve been doing this thing where I slice vegetables and planks the tomatoes, onions or zucchini and topped them with bread crumbs and put them under the broiler so they’re crispy and just a little bit soft and really delicious and drizzled with olive oil and sea salt. They’re really delicious as a side dish or even a starter or an anti pasta. That might be something delicious and simple that you could do at home.”

Rebecca Wilcomb – I became a chef because I love to cook and I love to cook because I love to eat.

Rebecca Wilcomb – My focus is on company growth and employee happiness and overall guest experience.

Rebecca Wilcomb – I’m influenced by ingredients, by places, by stories, and by people.

Rebecca Wilcomb – The ingredient is what inspires me and knowing the person who grows it is part of that connection and part of that inspiration.

Chef Rebecca Wilcomb

Herbsaint Restaurant

Herbsaint

The link Group

Chef Donald Link

The Harvest restaurant

Chef Keith Pooler

The Southern Foodways Alliance

Marjie’s Grill

Hurst Restaurant

Hawks Crawfish

Moscas Restaurant

Cookbook: Cooking by Hand

Recipe Pork Sugo

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