Professional History – Raleigh, NC
This was good ole’ Southern cookin’ at it’s finest. Mrs. Johnson taught me the rules of perfect fried chicken, cornmeal fried oysters, and collard greens with fatback. Sunday dinners at her house were “smack your mama good eatin”. Chef Matilda Johnson, with her buttermilk cornbread with honey butter and cream, will forever be a fond memory along my culinary journey.
Marketing and Visual Design, NCSU
Longview Culinary School, BA Culinary Technology