My cooking style is: Southern/French
My competitive advantage is the fact that I enjoy the challenge of cooking with secret ingredients, creating a menu on a whim and executing it. My imagination and training would be great for the competition.
My cooking style is: Creative American Cuisine, gourmet food with a twist
The NC ingredients I use are produce, cheeses, meats, seafood, hot sauces and sodas
My cooking style is: French-influenced Southern Culture Comfort Food
The NC ingredients I use are products from New River Organic Growers, NC trout, any day-boat seafood that is available seasonally, and pork from a local farm less than a mile from our restaurant. This state has such a plethora of livestock and produce, Go Local or Go Home.
My cooking style is: Seasonal Fusion prepared simply with bold flavors
My competitive advantage is the fact that I cook off the cuff depending on the season and what is available. I think that encompasses the whole concept of Fire on the Rock. Having 26 years experience in the business doesn't hurt either.
My cooking style is: American Fusion
My competitive advantage is the fact that I am a motivated chef providing the high country with unique and tasty dishes for the past 10 years. I am also the head brewer at Blind Squirrel Brewery.
My cooking style is: American Cuisine
My competitive advantage is the fact that I am very passionate about cooking and enjoy competition.
My cooking style is: New American
The NC ingredients I use are lettuce, tomatoes, herbs, goat cheese, and summertime harvest from our own garden
My cooking style is: Globally-inspired, North Carolina-driven
My competitive advantage is the fact that I have twice worked at the #1 restaurant in the world at The French Laundry and El Bulli. I have also appeared on The Food Network's "Chopped" and love competition cooking.
My cooking style is: Classical, rustic, real, traditional, simplistic, not pretentious!
My competitive advantage is my passion for NC agriculture - local farms - and my cooking skills! I love a good challenge! I am winner of the Best Dish NC Award for the 2012 Fine Dining category.
My cooking style is: American bar food
The NC ingredients I use are rabbit, trout, pork, bison, chicken, beef, cheese, and various produce
My cooking style is: Eclectic and spontaneous
The NC ingredients I use are beef that we raise ourselves as well as local cheese, produce, honey, goat's milk, and eggs
My cooking style is: Farm-to-table-Lousiana Fusion
The NC ingredients I use are catfish, trout, beef, chicken, and local, seasonal vegetables including what we grow in our own 1-acre garden
My cooking style is: Comfort food
The NC ingredients I use are beef, lamb, pork, chicken, and produce
My cooking style is: Contemporary eclectic
My competitive advantage is the fact that I am passionate about my craft, I love a challenge and love to compete!
My cooking style is: Contemporary American
My competitive advantage is the fact that we are familiar with the local products, bringing in up to 80 local items that we utilize at Posana Cafe. We were the first Green-Certified restaurant in NC.
My cooking style is: Fusion
My competitive advantage is the fact that I have worked in different great restaurants in Asheville and developed my own style. I am very good at making much from little.