My name is Keia and I am the owner of a new full service Southern Style restaurant in Philadelphia.
I've been cooking all of my life. I grew up in a house full of cooks. I had a small take-out in NC before moving to the Philadelphia area.
I'd like to learn more modern cooking and plating techniques.
Normally in Soul/Southern Food (my experience anyway) the technique is just heap it onto the plate. With my new restaurant, I'd like
to clean this up a bit and focus on presentation. Soulfood can be beautiful too. :) I appreciate any feedback and suggestions. I've truly enjoyed reading some of the forums and cannot wait to read more. Happy Holidays to everyone!