My cooking style is modern, authentic, innovative, fusion with an emphasis on local ingredients.
My competitive advantage is my team. How we work together when creating our dishes. Being a part of last year’s Fire in the City gives us an idea of what we are getting into.
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My cooking style is globally-inspired, locally-sourced.
My competitive advantage is that I have competed on and been featured on the Food Network. I have twice worked at the number one restaurant in the world and I have previously competed in Fire in the City.
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My cooking style is modern Southern.
My competitive advantage is my creativity and focus on transforming the best local products into amazing meals.
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My cooking style is an eccentric blend of European modern cooking techniques, South American spices and Southern USA ingredients.
My competitive advantage is that I will always surprise my competitors and diners by making something brand new and intriguing. I have worked on 4 continents and I bring a unique style that everyone will enjoy.
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My cooking style is calmed with Southern influences. Fresh and local.
My competitive advantage is a clear, defined approach to cooking. I have a creative vision and am able to execute it.
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My cooking style is honest and simple with depth.
The NC ingredients I use include cheese, produce, meats.
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2014 Fire in the City Champion Jon Fortes
My cooking style is upscale Southern comfort.
My competitive advantage is that I, along with 3 of my chefs, can compete at a high level. Who knows.. we could even win this thing!
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My cooking style is regional with a focus on fresh produce.
The NC ingredients I use include cheese, produce, diary, chicken, pork and eggs
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My cooking style is new Southern.
My competitive advantage is my competition experience and my ability to create beautiful, flavorful dishes given limited time and ingredients.
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My cooking style is a hyper technique-driven, progressive Southern approach to creating delicious and beautiful cuisine.
The NC ingredients I use include greens, beef, chicken, eggs, breads, dairy, bison and honey.
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My cooking style is clean, progressive and proper technique.
My competitive advantage is my work ethic and drive, passion for quality ingredients, and always trying to outperform myself.
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My cooking style is heavily southern based with classical French influence
The NC ingredients I use include beef, vegetables, liquor, baked goods, dairy and eggs
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My cooking style is new Southern, modernist cuisine.
My competitive advantage is that they will never see me coming! I am the Chef de Cuisine at a “retirement community” with 17 years experience in the industry. I’ve worked under some of the finest chefs in the country.
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My cooking style is French-based contemporary.
The NC ingredients I use include pork, cheese, grains, alcohols, seafood and produce.
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My cooking style is fusion. I’m trained in classical French and Italian, so I use this as a base for Asian/Pacific Rim or Low Country influences, along with natural fresh ingredients.
My competitive advantage is my creative style and adaptability to busy situations needing leadership to execute the culinary experience that my guests demand. Pleasing the eye as well as the palate is a must.
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My cooking style is Asian fusion.
My competitive advantage is my technique.
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