Chef Sean Brock (McCrady’s, Husk) has always been a fascinating figure to me. The way he talks about food is always so lively and educational. He doesn’t just discuss how his dishes taste, but instead talks about the history of the ingredients and why it’s important they come from local sources. He has also championed the return of seemingly forgotten ingredients like Carolina Gold Rice.
It should come as no surprise then that he won the 2012 Culinary Preservation Award. You can read the full profile of Brock and his latest award on Cooking Light.com. It’s a very good piece, I recommend it!
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