When the great Southern chef, television host and cookbook author Nathalie Dupree passed away last week at age eighty-five, Salvation South editor Chuck Reece remembered his first discovery of her, when he was in his twenties, living in New York City, and feeling hungry for Southern food.
Join us in conversation with Chef Tiffany Lewis to discover how she delivers culinary arts curriculum that inspires students in the kitchen, in their other classes, and onward to pursue fulfilling careers.
Food lovers often talk about “fusion cuisine,” a type of food created when a cook mixes flavors from one place with flavors from another. Salvation South editor Chuck Reece has a few words about a chef who grew up in India but who adamantly and proudly declares himself a Mississippian in this week's commentary.
By teaching students about cooking and farm-to-table, we can whet their appetite for learning and lead them to make healthy, informed choices about what they eat for decades to come.
Hans Rueffert, chef for over 20 years at his family’s Woodbridge Inn in Jasper Georgia, is the inspirational survivor of stomach cancer and a healthful genius in the kitchen.
