Did you know- Catfish and grits originated in African American cuisine in the South, where it became a staple due to the affordability and availability of both ingredients. Grits, a dish with Native American roots, were a common corn product given as rations to enslaved people, while catfish was abundant in Rivers and Lakes and became a key food source. The combination was formalized in the post-slavery era, with fried fish becoming a central part of social gatherings like fish fries. Tips: Use high quality grits like stoned ground. Yes they take a little longer to cook but they turn out great. I stir my grits constantly, add butter and a little cream at the end then stir a few minutes more. Delicious! Catfish should not be overly seasoned. Salt Lemon pepper, a pinch or two of Creole Seasoning and that's it. Fried is the norm but blackened takes it to the next level. Whats your favorite southern dish?

You know, everybody keeps talkin’ about how artificial intelligence is taking over kitchens these days — making cooking faster, cleaner, more “efficient.” And sure, that all sounds fancy on paper. But let me tell you something: it’s also stirrin’ up a whole pot of questions about creativity, authenticity, and what’s going to happen to folks like me who’ve spent our perfecting family favorites and exceptional dishes created from passion and love. These AI-powered gadgets can write recipes, match flavors, even cook whole meals with the push of a button. Some restaurants — from high-end to fast-food — are already testing out kitchens run by robots that can flip a burger the exact same way every single time. Now I'm not going to lie, it’s wild to see a machine pipe frosting or sear a steak with perfect precision. But just because something can do a thing doesn’t mean it should replace the people who’ve poured their heart and soul into learning it- right? See, cooking has always been personal for me. It’s rooted in intuition, tradition, memory — in stories passed down over Sunday dinners, in the way my mother seasoned a pot without ever measuring, in the feeling you get when you feed somebody something that warms more than just their stomach. That is not something a robot can feel, mimic, or understand. And I’ll be real with you: I worry. As these AI systems get cheaper and more advanced will my clients look for less expensive options for their catered events? Will be be easier and cheaper to use robotics and will someone like me, and independent chef be able to afford the cost of robotics in order to "lessen" my cost of staffing? If we start choosing efficiency over artistry, profits over people, we’re going to lose something special. Something human. The warmth, the passion, the little imperfections that make a dish feel like home — the things no machine can ever truly recreate. Food ain’t just fuel. It’s love. It’s culture. It’s history on a plate. And I’ll fight for that every single day.