The 2024 Restaurant and Chef Awards semifinalists for the James Beard Awards® presented by Capital One have been announced and there are several local Orlando chefs recognized this year. It really speaks to the growing recognition of the quality of our local Orlando food and beverage scene.

Nominees will be announced on Wednesday, April 3, and winners will be announced at the James Beard Restaurant and Chef Awards Ceremony on Monday, June 10 at the Lyric Opera of Chicago.

Established in 1990 and first awarded in 1991, the James Beard Foundation’s Restaurant and Chef Awards are one of five separate recognition programs of the James Beard Awards. The awards recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.

The 2024 Restaurant and Chef semifinalists are recognized across 22 categories. Learn more about the James Beard Awards policies and procedures here.

The local Orlando chefs and restaurants who were recognized include:

Best New Restaurant

• Kaya, Orlando, FL

Best Chef: South (AL, AR, FL, LA, MS, PR)

• Jennifer Berdin and Mark Berdin, Kadence, Orlando, FL
• Henry Moso, Kabooki Sushi, Orlando, FL

Kaya is a Filipino casual fine dining restaurant located in Orlando’s Mills 50 district, showcasing a lively and flavorful taste of Filipino techniques, ingredients, and stories alongside the freshest Florida ingredients and a thoughtful beverage program.

Jamilyn Bailey, co-owner of Kaya alongside Lordfer “Lo” Lalicon, told us “It’s a huge honor to represent our culture and our city! We are filled with so much gratitude for a whole community of people who come together to help us put Filipino cuisine and Orlando on the map.”

“The timing couldn’t be better – seven months of municipal construction at the main intersection coming to the restaurant has definitely had an impact on business. We hope this recognition will help remind people about this special placed tucked away in the Mills50 and Lake Eola Heights neighborhoods.”

In addition to their “sama sama” tasting menu, Kaya also offers a-la cart andd walk-ins, as well as a tropical outdoor patio bar called “Bayani Bar”.  They also serve a Bongga Brunch on Sundays from 10am-2pm featuring Filipino influenced breakfast.

Congratulations to all!!

MEGACON Convention is the Southeast’s premier Comic Book, Anime, Sci-Fi/Fantasy, & Pop Culture event happening in Orlando at the Orange County Convention Center this February 1-4, 2024.

It’s also one of the largest, with attendance at last year’s event estimated at 140,000 over the four-day event.

Everyone is a fan of something, and MEGACON Orlando is the place to celebrate all things pop culture. Get an autograph or a photo with your favorite guest, and then get the inside scoop about your favorite movies and TV shows at our celebrity panels!

Watch professional comic artists battle it out in our popular Sketch Duels, learn from our “How To” workshops, and take photos with your favorite costumed characters! It’s also a great place to buy a unique gift (or treat yourself!) with a huge show floor for shopping madness. 

Fans can look forward to endless amounts of programming all weekend long, from a Japanese-style maid cafe, Wasabi Anime’s Japanese Video Game room, a custom haunted house by A Petrified Forest, an exclusive haunted pop-up Escape Room, fan meet ups, a kids zone, and so much more!

More information on tickets can be found on the MegaCon website.

For those attending MEGACON ORLANDO this year, here are some of our recommendations for eating nearby the Orange County Convention Center!

Where to Eat in Orlando Near MEGACon / Orange County Convention Center 

Soupa Saiyan (Asian Noodle Soups)
5689 Vineland Rd, Orlando, FL 32819

Susuru (Japanese Gastropub)
8548 Palm Pkwy, Orlando, FL 32836

Twenty Pho Hour (Vietnamese noodle soups)
11951 International Dr B-2, Orlando, FL 32821

Sushi Kichi (Japanese)
5368 Central Florida Pkwy, Orlando, FL 32821

Jo-Jo’s Shakebar at Pointe Orlando (Burgers and Shakes)
9101 International Dr #1208, Orlando, FL 32819

YH Seafood Clubhouse (Dim Sum and Fine Cantonese / Seafood)
8081 Turkey Lake Rd #700, Orlando, FL 32819

The Whiskey (Burgers & Whiskey)
7563 W Sand Lake Rd, Orlando, FL 32819

Taverna Opa at Pointe Orlando (Greek)
9101 International Dr #2240, Orlando, FL 32819

Nile (Ethiopian)
7048 International Dr, Orlando, FL 32819

Domu – Dr Phillips (Ramen)
7600 Dr Phillips Blvd #14, Orlando, FL 32819

Tabla (Indian)
5847 Grand National Dr, Orlando, FL 32819

Picasso Moments Bakery (Pastries)
8231 S John Young Pkwy, Orlando, FL 32819

Tous Les Jours (Bakery)
5555 S Kirkman Rd, Orlando, FL 32819

Did you know there is an Innovative Mediterranean Asian restaurant led by Michelin-Starred Executive Chef Akira Back in Orlando serving breakfast, lunch, dinner & Sunday Afternoon Tea? Located on the main level of Orlando’s ultra-elevated ette hotel, it’s called Salt & the Cellar by Akira Back.

Salt & the Cellar by Akira Back is also a dry, wellness-focused restaurant. While alcohol is absent from the menu, the restaurant does feature an exceptional, award-winning Mocktail menu.

And for those who prefer a more piquant libation, guests may “Bring Their Own” alcoholic options which ette’s  mixologists can serve or incorporate into their masterful creations with no corkage fee.

Featured Dishes at Salt and The Cellar include:

Spinach “Oshitashi” Salad, featuring Roasted Sesame Dressing  and Rayu (Japanese Chili Oil)

 Akira Back Tuna Pizza – A paper-thin wafer topped with tuna and drizzled with umami aioli, white truffle oil, micro shiso, marinated masago (or roe) and chojang, a sweet and spicy Korean sauce.

14 oz NY Strip Steak with signature salts. There is also Japanese A-5 Steak and Gold Wrapped and Regular Tomahawk Steaks available.

All steaks are served with their signature Persian Blue, Hawaiian Black, Espresso, White Truffle & Purple Salts.

– Into The Woods Mocktail – Fresh green herbs // Ginger // Cucumber // Lime // Cookie Crumble // Forest Aromatic Mist

Interview with Michelin Guide Award winning Chef Akira Back of Salt and The Cellar at The Ette Hotel

Michelin Guide Award winning Chef Akira Back, born in Seoul and raised in Aspen, initially pursued a career in professional snowboarding before discovering a passion for cooking. We spoke to Chef Akira Back about his inspiration and his background.

After attending the International Culinary School in Colorado, he blended his artistic vision and Korean heritage into his culinary creations. Back’s restaurant portfolio includes Yellowtail in Las Vegas and global locations for his namesake restaurant.

He’s garnered Michelin stars for his concept DOSA and launched innovative venues like ABSteak and ABar. Chef Back also leads the VIP dining experience for VOX Cinemas in the Middle East and oversees culinary aspects at North Island, Seychelles.

Recognized with awards and invited to prestigious events, he has showcased his talent on various platforms, including Food Network’s “Iron Chef America.” His latest venture, Salt & the Cellar by Akira Back, at ette hotel, offers a unique blend of Innovative Mediterranean Asian cuisine, and his cocktail creations are curated by mixologist Jarl de Vries.

Tasty Chomps Q and A with Chef Akira Back

Your journey from a professional snowboarder to a renowned chef is quite unique. How do you think your experience in extreme sports, particularly on the pro-snowboarding circuit, has shaped your approach to cooking and running a successful restaurant business?

Being a professional snowboarder taught me dedication and creativity to try new things. Before being a snowboarder, I was a very good baseball player. Baseball taught me teamwork for a common goal which is critical to the success of a restaurant.

What was it like being recognized by the Michelin Guide the first time?

It was truly amazing to win a Michelin Star and have my restaurant in Seoul, Korea recognized as one of the best. It is an honor which all chefs strive for.

What are some of your favorite memories in the kitchen over the years?

My favorite memories are seeing the growth of team members who have worked hard, learned and grown within the organization to be a leader of location. The growth in others is what fulfills me the most.

Favorite lessons learned to share with young chefs?

Perseverance. There are a lot of ups and downs in the restaurant business and especially in the kitchen. Stay true to your passion and craft to achieve the goals you seek.

Salt & the Cellar at the ette hotel Orlando
3001 Sherberth Rd, Kissimmee, FL 34747
Phone: (407) 288-1919
saltandthecellar.com

As Edible Orlando magazine transitions to new ownership, Kendra Lott, Katie Farmand and Pam Brandon are joining with the Walt Disney World culinary team, Master Sommelier George Miliotes and farmer Hank Scott of Long & Scott Farms to continue the tradition of Field to Feast, benefitting Second Harvest Food Bank Kids Cafe, an after-school meal service program that provides food to children in Orange, Seminole, and Osceola counties.

Top chefs from Walt Disney World Resort will offer locally sourced fare paired with stellar wines at this open-air event.

Guests will enjoy live music, farm tours, a raffle, and more as part of the event.

WHEN: 2-5:30 p.m. Saturday, Feb. 10

WHERE: Long & Scott Farms, 26216 County Rd 448A, Mt Dora, FL 32757

FOR TICKETS: $195; edibleorlando.com

PARTICIPATING RESTAURANTS INCLUDE:

California Grill

Port Orleans Resort

Be Our Guest Restaurant

Tiffins at Disney’s Animal Kingdom

Hollywood Brown Derby

Narcoossee’s

Toledo

Flying Fish

Port Orleans Resort

This is not a drill – Pepper Lunch is coming to Florida in 2024!

Known for their “do-it-yourself” (DIY) “sizzling your way” teppanyaki, with dishes ready in 20 minutes for under $20, Pepper Lunch was one of my favorite “chain” restaurants that I tried during my visits to Tokyo and Hong Kong. The sizzling hot plates, the fresh meat, corn, butter on rice, and affordability of the plates all brought great pleasure to my palate while overseas. 

Pepper Lunch, first established in Tokyo, Japan in 1994, has since grown to become one of Japan’s largest homegrown franchise restaurant brands with over 500 locations in 15 countries.

This week, Pepper Lunch announced that The Majestic Restaurant Group has signed on to develop 10 units over the next five years in and around the Tampa, Orlando and Gainesville markets, with the first location planned to open in Q3, 2024.

Boasting a legacy of developing and operating multiple successful concepts, each  restaurant The Majestic Restaurant Group has brought to life restaurants that include nearly a dozen sushi, poke and dumpling restaurants including the acclaimed Zukku Sushi, which have multiple locations in Tampa, reinforcing the group’s market insight. 

“Growing up in Indonesia, I have familiarity and admiration for Pepper Lunch,”  said managing partner, Ferdian Jap. “The opportunity to bring Pepper Lunch to our home location in Tampa, Orlando, and Gainesville is exciting as it fulfills Majestic Restaurant Group’s mission to expand Asian focused concepts.”

Pepper Lunch is known for their affordable teppanyaki-style concept including a menu of sizzling Steaks, Curry Rice, Teriyaki and Pasta based dishes, and the signature Pepper Rice on the brand’s patented hot iron plate. At Pepper Lunch, each guest is the MasterChef, where they can ‘Sizzle It Your Way.’

“Pepper Lunch’s service and guest experience are unique and special, and the food is authentic, yet approachable,” said Pepper Lunch CEO, Troy Hooper. “We’re thrilled to continue our domestic franchise expansion by partnering with industry veterans who understand the gameplan which leads to success.” 

We spoke with Mr. Ferdian Jap briefly about the announcement here at Tasty Chomps.

Interview with Ferdian Jap, Pepper Lunch

For those who have never been before, how would you describe Pepper Lunch?

Its an experience that you can’t get with any other restaurant concept.  You can pick your own items to go on your personal hot plate and you choose how you like it, thus the “sizzle it your way” motto.  Because you are sizzling your food in front of you, the food tastes the fresh.  Once you try it, guaranteed you will crave it.

What are the most popular items at Pepper Lunch?

Most popular item is the original Beef Pepper Rice.  My personal favorite is the noodles with the beef and pepper along with corn and egg.

Where in Orlando will the restaurant be?

We can’t disclose it yet, however we are targeting the Colonial area, UCF, – the Orlando hot spots.

Stay tuned!

According to reports by WESH News and Orlando Sentinel, an Orlando restaurant has closed for allegedly being a front for drugs and other criminal activity for over two decades.

According to the Orange County Sheriff’s Office, the list of nefarious things going down at PR House, located on Lake Underhill Road, was almost endless, including shootings, illegal guns, a murder and people turning up dead from overdoses.

Allegedly, plenty of drugs were being made and or sold at the criminal enterprise posing as a local restaurant.

“They did not sell enough beer and food to keep the lights on. It was a front for drugs,” said Ron Stucker, the director of the Metropolitan Bureau of Investigation. “Our investigation showed probably 60 to 80 people every day would enter the PR House they would be in there two to three minutes … never buy beer or anything … so 60 to 80 people were going in there to buy cocaine.”

For almost 20 years, OCSO says they’ve been working to take the bar and the people who run it down. On Wednesday, they announced the arrest of 15 people, including Rosa Lopez, who was the owner of the bar. Each of them is facing a host of charges, including racketeering and money laundering.

The arrests, announced Wednesday by Orange County Sheriff John Mina, are the result of a long-term investigation into the PR House restaurant with the assistance of the federal Drug Enforcement Administration and the Metropolitan Bureau of Investigation. Along with racketeering, all 18 suspects face charges of armed cocaine trafficking, which carries a life sentence if convicted.

NEW YEAR’S EVE FIREWORKS

COUNTDOWN TO A DAZZLING NEW YEAR’S EVE!

Get ready to ring in the New Year with a spectacular display of lights, colors, and pure magic!

Downtown Avalon Park invites you to a breathtaking New Year’s Eve Fireworks Extravaganza that will paint the night sky with joy and celebration.

Saturday, December 31, 2023
Avalon Lake in Downtown Avalon Park

Highlights:
– Fireworks Display Over Avalon Lake at Midnight
– Festive Music and Entertainment at Participating Restaurants
– Food Specials at Participating Restaurants
– Family-Friendly Atmosphere

Bring your loved ones and join the community as we bid farewell to the old and welcome the new with a burst of dazzling fireworks that will leave you in awe.

**Event Schedule:**
– 6:00 PM: Festivities Begin at Participating Restaurants
– 12:00 AM: Fireworks Extravaganza

Make this New Year’s Eve unforgettable! Create lasting memories surrounded by the enchanting atmosphere of Downtown Avalon Park.

 Admission: FREE for all ages!

Don’t miss out on the most anticipated celebration of the year! Gather your friends and family for a night of joy, laughter, and a sky full of shimmering lights. See you there as we welcome 2024 in style!

Ring in the New Year at the Marketplace at Avalon Park  with Food & Drink Specials, DJ Sheldon and Fireworks over Avalon Lake at Midnight!

Stay tuned for restaurant specials and entertainment!

Date: 2023-12-31
11:59pm –
Address: Downtown Avalon Park
3801 Avalon Park Blvd. East, Orlando, FL 32828

For up-to-date news and events, visit online at AvalonParkOrlando.com and follow along on social media @avalonparkorlando

Want to win $100 at a Marketplace restaurant of your choosing to use on NYE and a Champagne toast package ( Bottle of Champagne with 2 Commemorative Glasses? Check out our instagram at instagram.com/tastychomps for details.

Photo Credit: Tanya Soto and Peter Baba Unknown Vision

• Mustard Seed of Central Florida
• Nuevo Sendero
• One Heart for Women and Children
• Salvation Army Orlando
• Samaritan Village
• Wake Up Mentoring

“Visit Orlando’s Magical Dining celebrates our destination’s vibrant culinary scene and makes an indelible impact on our local community,” said Casandra Matej, president and CEO of Visit Orlando. “In the 18th year of this program, we are appreciative for the enthusiastic support of a record-breaking 132 restaurant participants and grateful to all diners who helped us raise funds to combat human trafficking and support survivors.”

Visit Orlando is developing a Destination Tourism Master Plan to inform and guide the creation of a roadmap and 10-year vision for visitor-based economic growth and development for Orange County. The benefit of destination planning is that it connects the dots between the visitor economy, economic development and community well-being. Critical to this work will be the input of our stakeholders and residents. They are seeking feedback for the plan, so if you still need to participate in a destination survey, we invite you to share your feedback here: DestinationNEXT 2.0 – Orlando Survey. 

Did you know you could find some of Orlando’s best barbecue on International Drive?

The legendary Brother Jimmy’s BBQ started in North Carolina back in the 1980s at ACC football games, before opening up in the heart of Manhattan’s Lower East Side in 1989. Now, they have brought their North Carolina style Southern BBQ from Manhattan to their 7200 SF location in Orlando at Icon Park on International Drive.

In this exclusive interview, local Orlando owner Mike Daquino shares the restaurant’s origins from its humble beginnings from tailgates to opening their first location in 1989 on the Upper East Side of Manhattan and their journey to Orlando.

Read on to learn about the past, present, and future of Brother Jimmy’s BBQ and their flavorful barbecue right here in Orlando.

Tasty Chomps Interview with Mike Daquino of Brother Jimmy’s BBQ

Tasty Chomps:  How did Brother Jimmy’s BBQ start out? We heard the whole thing started with like a bbq tailgating experience for the ACC football games? 

Mike Daquino (Brother Jimmy’s): So it started in 1989 on the Upper East Side of Manhattan. The original founder of Brother Jimmy’s, Jimmy Goldman, went to school in Carolina. He went to a year of UNC and a year of Duke.

Although he didn’t finish, he kind of came back to Brooklyn with a nice book of recipes, and at that time in New York, no one knew what, like Southern BBQ Real BBQ.

In New York, “barbecue” was like hamburgers and hot dogs on the grill in your backyard. It wasn’t slow smoking for overnight 16 hours, anything like that.

So Jimmy popped 2 smokers into kind of like a little dive bar on the Upper East Side and then just started pouring BBQ smoke out into the Upper East Side neighborhood and people just didn’t have no clue what it was.

This first Brother Jimmy’s BBQ spot in the Upper east Side was a very trendy place, just like a kind of a enigma in a way, in Manhattan, and was a popular nightlife spot. It was voted like top five in Zagat for a while for as a nightlife spot.

It was kind of the place where if you went to school anywhere in the ACC, you knew to come to Brother Jimmy’s to work and enjoy barbecue like in the Carolinas while in Manhattan.

So a lot of brothers and sisters, cousins, family members of people that work there, knew to come to Brother Jimmy’s when they were coming to Manhattan for like their internship, whether they were gonna be a banker or they were an actress or a singer or whatever they were going to be.

This was a spot they could go to earn money and it was authentic in their Southern cuisine and that made it kind of authentic in the clientele because you would ordering a southern meal from a southern server who ate that meal their whole life. So it was very authentic.

What are some of the most popular items right now on the menu at Brother Jimmy for people who have never been there before, you know? Any specials for the Holidays?

Mike Daquino (Brother Jimmy’s): Our ribs and our brisket – I think of the two best items we do – a  great Carolina style pulled pork where it’s pulled, not chopped.

Carolina BBQ uses vinegar sauce so all of our sauces are made with vinegar.

I feel like when you use a vinegar sauce, especially in a pork, it just keeps it so much moisture. The moisture stays in – we don’t really sauce any of the meat. We try to set the sauces on the tables. This way the meat comes out and you’re gonna taste the actual meat.

It’s not all just gonna taste like the same BBQ sauce, so we do our wet ribs with minimal sauce and you can put any extra sauce on the table. We do our brisket and our chicken with no sauce. We do a marbled brisket, which is just really, really good.

For the holidays, we’ll do a smoked Turkey for Thanksgiving. We also do a cranberry glaze for our ribs and we do some candied yams for a side for the holidays. We try to add a few things here and there throughout the year. In the summer, we’ll do a seafood boil like oil and style.

How did you get connected with the Brother Jimmy’s?

Mike Daquino (Brother Jimmy’s):  I went to college out in South Hampton, and with my background in nightlife,  I opened a few restaurants and bars in the Hamptons. There’s some big summer spots and I’ve worked at most of the big summer spots out there through college.

So a buddy of my brother went to Albany, University of Albany and he’s a good friend of Jimmy’s. They owned a few bars there that he worked for and I was kind of in between in 2008. My brother had said to me, hey, you got to meet my friend John.

So I took a shot at it, went in, met with John. He was great. I like country music – I can get behind the brand. It was a lot of fun and was a lot of good people. The food was great – it was easy to sell the product and you could stand behind it consistently.

How did Brother Jimmy’s expand from its first restaurant in Manhattan?

Mike Daquino (Brother Jimmy’s): So originally Jimmy had three stores and they were just kind of ran independently, kind of dive bars. But you know, basically it became popular and then these two guys, Josh Leibowitz and David Cutrer, two of the bartenders back in 1999, they took the brand really to the kind of the next level. They branded it and put procedures together, they made it a franchise-able commodity and then they opened up five more in Manhattan. They built a central commissary so we would order this food from a central kitchen and Brother Jimmy’s truck would drive around the city every morning and drop it all off – all with the same great consistency.

What makes it special for Brother Jimmy’s BBQ being in Orlando at Icon Park?

Icon Park and Orlando is a special place – people visit from all over the world and there are so many places to go. We love Florida – we love everything about it. I mean, maybe we went back to New York once. Like we’re Florida people now – I’m very happy – we tell people down here, we are just shoveling sunshine. And they’re all gonna be shovel and snow in New York pretty soon – there’s no sun for almost a year. We said we gotta get outta here and I’m an Italian New Yorker.

What are your plans for 2024?

So we are potentially starting January 1st in the Amway Center. We’re gonna take over our food kiosk.  It will be cool to get the brand out in front of people more and and be able to do some bounce back stuff.

I didn’t realize that Orlando was the number one NBA team for international groups -it makes sense when I think about how many international groups come here. There’s no football team to go to. There’s no baseball team. There’s no hockey team, so they want to see a professional sport. It’s basketball.

We’re hoping that if you know basketball goes well, then we can slide into doing some concession over at the soccer stadium as well.

Anything else you wanna mention about Brother Jimmy’s that will let people in Orlando know about?

Mike Daquino (Brother Jimmy’s): We are blessed to be at Icon Park, where you can you can park for free.

We try to give back as much as possible, so kids eat free every day with purchase of adult entree. All the time.

It’s not just a monstrous portion; it could be a hot dog, a kids cheeseburger, or a pulled pork slider with fries. It’s enough for a child to sit, eat, and enjoy.

And the quality is excellent; all our food is of high quality. We don’t bring in any preservatives or frozen food. Everything is made from scratch, including our meat, sides, and sauces. From blue cheese to ranch dressing, it’s all crafted in-house. It’s not just generic ranch dressing; everything is made from scratch, ensuring it’s real food.

The regular burger we sell, made with half brisket, is broken into pieces to create a kids’ burger. Everything is of high quality; when you feed your kids, you’re feeding yourself real food.

Visit soon!

Brother Jimmy’s at ICON Park seats 200 people inside, 60 on the outdoor patio and can host cocktail events for over 500 guests.

ICON Park is at the center of the new Orlando Entertainment District. With free parking and conveniently located near I-4, Universal Boulevard and the Beachline, this premiere entertainment complex is easy to access for any Central Florida resident or Orlando tourist.

To learn more about Brother Jimmy’s at ICON Park, visit https:/brotherjimmys.com/locations/florida/icon-park/. To learn more about ICON Park, visit https://iconparkorlando.com.

Brother Jimmy’s BBQ at ICON Park
Address: 8441 International Dr #290, Orlando, FL 32819
https://brotherjimmys.com/locations/florida/icon-park/

Did you know that Second Harvest Food Bank hosts a Culinary Training Program?

The Second Harvest Culinary Training Program is a 16-week continuing education opportunity offering adults facing barriers to employment with the culinary and life skills training needed to pursue a full-time sustainable career in the food industry.

Students enrolled in the program gain valuable “hands-on” experience learning in our teaching kitchen during their lab time with our team of award-winning chefs.

We spoke with three recent graduates of the program to get their insights and also future plans – including Asjah Hemmings, Breanna Tippins, and Penielle Hyppolite. Read on to learn more about their journey!

Penielle Hyppolite (AKA Penny)

Penny is a 20-year-old Haitian American female from Greenville, SC, and is the youngest of 7.

How did you hear about the program?

After graduating high school, I was looking for a culinary school. The only thing was, I needed a school that was affordable, either located in SC or FL, and didn’t have a long program. I then searched up “Culinary training programs in Central Florida” on Google, and Second Harvest came up. I thought it was a scam and that there was a catch because it was marketed as a completely free program until I called, and it was actually true!

What inspired you to pursue culinary arts as a career?

Growing up, I was always in the kitchen, either learning new dishes from my dad, washing the dishes, cooking, or eating. Being in that setting and cooking with my dad really grew a love between me and the kitchen. Seeing what I can create, with or without a recipe, inspired me to see how far I could go with the skills that I have in the culinary industry.

What was the most challenging aspect of your culinary school experience?

In my opinion, the most challenging aspect of my experience was keeping my “at-home” knowledge away from the kitchen. It was hard to keep myself from adding the spices and ingredients that I would at home to every recipe. But eventually, the habit broke because the Chefs did a great job at reminding me to STICK TO THE RECIPE!

Can you describe your favorite dish that you learned to cook during your culinary program?

My favorite dish was the Diri Djondjon, Poul Fri ak Sòs, Griot, Bannann Peze, and Pikliz. Which is Black Mushroom Rice, Fried Chicken and Sauce, Pork, Fried Plantains, and Haitian Pickled Vegetable Relish. It was my favorite because we didn’t have to follow a recipe; we all knew what we were doing!

How do you plan to continue developing your culinary skills after graduation?

As a prep cook, I plan to continue developing my culinary skills by seeking out opportunities to learn from experienced chefs in professional kitchens. I will also continue to watch cooking shows and experiment with new recipes in my spare time. Additionally, I may consider enrolling in more culinary classes or workshops to further enhance my skills and knowledge. I believe that continuous learning and practice are crucial to becoming a skilled and successful cook, and I am committed to pursuing these opportunities to further my career in the culinary industry.

What are your long-term career goals in the culinary industry?

My long-term career goals are to become a private/personal chef, and I may consider a catering business. My definite and biggest long-term goal is to open a successful Haitian restaurant in the heart of Greenville, South Carolina.

What are some of your favorite moments from the program?

My favorite moments were getting into the kitchen and watching a meal be prepared from beginning to end by a group of women that barely knew each other but were able to work together to prepare a meal from a cuisine we had little to no experience with.

All the fun moments we had and the laughs we shared, even with the Chefs and the staff.

And last but not least, the last meal/cuisine we prepared, Haitian cuisine.

Seeing the class use the skills and safety rules, working as a well-oiled machine, using our time management wisely, and most importantly the confidence in our kitchen knowledge, allowed us to prepare a flavorful, well-presented meal that put a big smile on everyone’s (including all the staff and Chef’s) faces.

Breanna Tippens

How did you hear about the program?

I heard about Second harvests program from my mom, a family member went through the course a couple years ago so my mom thought it would be good for me.

What inspired you to pursue culinary arts as a career?

My passion for cooking and the joy I felt from others genuinely enjoying my food, I can say that’s something that inspired me to pursue Culinary Arts. It really is an art and I just love that I’m able to pour myself into my cooking and you really get a taste of who I am.

What was the most challenging aspect of your culinary school experience?

The most challenging aspect of my experience, was just starting school and getting myself into the program. I was finally starting the process and getting on track with what I want to do with my future, after I did that it was easy for other things to fall into place.

Can you describe your favorite dish that you learned to cook during your culinary program?

There are too many dishes to choose from, but I will say the dish I was most impressed with and recreated it at home for my family, was the Moussaka. It’s essentially eggplant lasagna with a creamy bechamel sauce, it was one of those dishes that I was nervous wouldn’t come out correctly. Making a long story short, it was quite delicious even though the bechamel didn’t set how it was intended.

How do you plan to continue developing your culinary skills after graduation?

I am continuously developing my culinary skills, working in the restaurant at the Hyatt it provides me the opportunity to learn new things, sharpen my mind, and be able to develop new skills that I need to take me further in my career as well as keeping what I know in tact.

What are your long-term career goals in the culinary industry?

My long term career goals is to be able to start opening my own restaurant and opening up my influence to the world. I’m excited about the journey and the steps to get there, I know it won’t be easy but the rewards will be great.

What are some of your favorite moments from the program?

I enjoyed the program as a whole. It really helped me to be able to focus on one thing and accomplish something and by doing that it made paths for me to step into my career. The program really is a hidden gem, the connections you’ll be able to make and to see the potential of where you can go it was a blessing for me.

What do you plan to do now?

My plans now is to continue to do what I’m doing. I’m working at the Hyatt Regency on an internship alongside people who are equally as passionate about what they do. I’m going in the direction I want to go and can’t wait to get to the destination.

Asjah Hemmings

What inspired you to pursue culinary arts as a career?

My grandmother. Watch her cooking and seeing how her cooking brought everyone together always me happy and made me want to do the same

What was the most challenging aspect of your culinary school experience?

Adjusting to a big and professional kitchen. Cooking at home is very different so coming into the kitchen was a bit overwhelming but I adjusted

Can you describe your favorite dish that you learned to cook during your culinary program?

My favorites dish that I made was a apple streusel muffin. It was a moist sweet muffin with a slight tartness from the apples and the crunch of the brown sugar crumble on top creates the most perfect combo

How do you plan to continue developing your culinary skills after graduation? What are your long-term career goals in the culinary industry?

I just plan on continuing to practice and keep learning and gaining more knowledge. I want to work my way up to sous chef or even executive. I wanna be able to spread my knowledge amongst everyone if possible. I plan to work my way up the culinary scale while still learning while taking care of myself and living life the best I can,

What are some of your favorite moments from the program?

Some of my favorite moments was making jerk chicken for the first time, being in the kitchen and working together with my peers, and working along 3 awesome chefs

Congratulations, graduates!

As the holiday season approaches, Orlando World Center Marriott invites guests to indulge in a culinary celebration with an array of exquisite dining experiences.

For those who have never been before, Orlando World Center Marriott is the largest Marriott property in the world, complete with all the resort amenities and trimmings for those looking for a great staycation here in Central Florida. With ten unique dining outlets onsite, ranging from authentic Japanese hibachi grilling to contemporary Italian twists, Southern delights, and poolside indulgences, there is has a world class culinary team at the Orlando World Center Marriott ready to delight guests this holiday season.

From a bountiful Thanksgiving buffet to a Christmas feast and a New Year’s Eve extravaganza, Latitude & Longitude Restaurant at Orlando World Center Marriott will host several great holiday buffet dining experiences this year. Read on to learn all about it and how to reserve!

Thanksgiving Buffet: A Harvest of Delight

Thursday, November 23, 2023 | 1 PM – 8 PM

Kick off the holiday season with a Thanksgiving feast at Latitude & Longitude Restaurant. Priced at $70 for adults, $30 for children ages 4 – 12, and complimentary for children 3 and under, this buffet promises a delightful journey through traditional and innovative dishes.

Highlights of the Thanksgiving Buffet:

• Breads: An artisanal bread and butter display sets the tone for a hearty meal.
• Soups: Warm up with Butternut Squash Soup featuring spiced crema and crispy pepitas.
• Salads: Explore a variety of salads, from mixed local greens with diverse toppings to composed creations like Cornbread Salad and Broccoli & Cauliflower Salad.
• Sides: Indulge in classic Thanksgiving sides such as Garlic Thyme Mashed Potatoes, Green Bean Casserole, and a Baked Potato Station.
• Carved Delights: Herb-Roasted Turkey, Mustard Rubbed Bone-In Ham, and Whole Roasted Cedar Key Snapper take center stage.
• Desserts: Conclude your feast with a selection of sweet treats, including Pecan Pie, NY Style Cheesecake, and Vegan Chocolate Mousse Shooter.

Reservations for this Thanksgiving buffet at Latitude & Longitude can be made on OpenTable.com.

Christmas Buffet: Yuletide Joy in Every Bite

Monday, December 25, 2023 | 1 PM – 6 PM

Celebrate Christmas with a festive buffet featuring an array of delectable dishes. Similar to the Thanksgiving buffet, the Christmas feast is priced at $70 for adults, $30 for children ages 4 – 12, and complimentary for children 3 and under.

Highlights of the Christmas Buffet:

• Breads: Enjoy an artisanal bread and butter display to start your festive journey.
• Soups: Savor Potato Leek Soup as a comforting beginning to your Christmas feast.
• Salads: HyCube greens take center stage with a variety of toppings and dressings, while composed salads like Pear Salad and Roasted Rainbow Carrot Salad add a touch of sophistication.
• Sides: Feast on Potato & Parsnip Au Gratin, Corn Succotash, and Creamed Spinach.
• Carved Delights: Herb-Rubbed Prime Rib, Roasted Pesto-Rubbed Florida Snapper, and Roasted Pork Tenderloin await your indulgence.
• Desserts: Conclude your Christmas celebration with delights like Eggnog Crème Brulée and Peppermint Chocolate Cake.

Reservations for the Christmas buffet at Latitude & Longitude can be made on OpenTable.com.

New Year’s Eve Buffet: Ringing in the New Year with Flavor

Sunday, December 31, 2023 | 5 PM – 9 PM

Bid farewell to the year with a New Year’s Eve buffet, priced at $70 for adults, $30 for children ages 4 – 12, and complimentary for children 3 and under. Experience a culinary journey that welcomes the new year with style.

Highlights of the New Year’s Eve Buffet:

• Breads: Start your evening with an artisanal bread and butter display.
• Soups: Begin your meal with FL Rock Shrimp Chowder.
• Salads: Explore a variety of salads featuring HyCube greens and an assortment of toppings.
• Composed Salads: Delight in options like FL Blue Crab Salad and Roasted Winter Squash Salad.
• Sushi: Indulge in a selection of sushi rolls, from Spicy Tuna to Rainbow Roll.
• Carved Delights: Revel in dishes such as Smoked Beef Ribs, Porchetta, and Whole Roasted Mahi.
• Desserts: Conclude your year on a sweet note with treats like White Chocolate Champagne Shooter and Chocolate Raspberry Layer Cake.

Reservations for the New Year’s Eve buffet at Latitude & Longitude can be made on OpenTable.com.

Booking Information and More

• All holiday buffets at Latitude & Longitude require credit card or room charge payments, with an 18% gratuity added for parties of 6 or more.
• For reservations or additional information, call the hotel at 407-238-8528.

This holiday season, let Orlando World Center Marriott be the backdrop to your festive celebrations, where each bite is a symphony of flavors and every moment is wrapped in the joy of the season.

Fall is in the air once again in Central Florida (for a few weeks at least) and it is time to get out and explore some of our area’s enticing fall festivals and events – including here in East Orlando in Avalon Park as well as fall foodie specials at Marketplace at Avalon Park, East Orlando’s local food hall.

Whether enjoying one of the large quarterly festivals or relaxing in the park at one of the monthly movies, Downtown Avalon Park is full of life and a variety of family activities.

Fall Craft Fair at Avalon Park – Saturday November 11th, 2023 11am-3pm

Shop from local vendors featuring:

Holiday Decorations • Jewelry • Sweet Treats • Soap • Art • Candles • Plants & More!

Don’t miss the mimosa bar! There is also an all you can drink ticket available for purchase: https://www.eventeny.com/events/fall-craft-fair-5588/ 

Fall Specials at Marketplace at Avalon Park

From Thanksgiving Cheese Boards at Cheese to Share to Pumpkin Ravioli at Spoleto Italian, there’s something for every palate at Marketplace at Avalon Park. Juice Box, which recently opened at Marketplace, is featuring frozen butter beer and acai bowls. New Argentinian restaurant Resto Urban Kitchen offers Holiday Braised Short Ribs, while NOLA Avalon Park presents a November special featuring Quidditch balls and Sweet Potato Pie Bread Pudding. For those seeking seasonal brews, Bowigens Beer Company introduces classics like Broken Hearted Pumpkin Ale and the award-winning 7 Layer Milk Stout. Read on about how to savor these flavors of fall at Marketplace at Avalon Park!

Cheese to Share

Thanksgiving Cheese Boards

Charcuterie Board Class – Saturday November 4th

Juice Box

Frozen Butterbeer

Acai Bowls

Avalon General

Fall Wines and Merchandise

Ornament Making Class

Spoleto Italian

Bier Fig Pizza

Butternut squash Gnocchi

Pumpkin Ravioli

Resto Urban Kitchen

Holiday Braised Short Ribs

Argentinian Empanadas

Chorizo

NOLA Avalon Park

Quidditch balls

Sweet Potato Pie Bread Pudding (November special)

Bowigens Beer Company 

Broken Hearted Pumpkin Ale

Spiced Ale – ABV 6.5% 12IBU – One of our classics is back! This spiced ale made with REAL pumpkins and fresh spices hits in all the right places.

A7 Layer Milk Stout. STOUT FEST 2023 on December 2nd (same day as Avalon Aglow) .  7 Layer Milk Stout Awards: Gold 2017 Best of Florida, Silver 2018 Best of Craft Beer Awards, Gold 2018 US Beer Open, Silver 2019 Best of Craft Beer Awards, Bronze 2023 Best of Florida

Visit https://avalonparkorlando.com/ for all the latest updates!

Visit us on Instagram.com/tastychomps for a giveaway contest including a $150  valued Thanksgiving pre-game pack including a large charcuterie board from Cheese to Share and a selection of wine from Avalon General!