Hello, I am looking for someone to write an essay on American cuisine overview of the culinary development of the Deep South. It needs to be at least 500 words.Yet it feels very modern, and the chef

Hello, I am looking for someone to write an essay on American cuisine overview of the culinary development of the Deep South. It needs to be at least 500 words.

Yet it feels very modern, and the chef’s plates — always visually striking — are meticulously composed. Impeccably sourced ingredients, often foraged or custom-grown, speak for themselves and of themselves” (Brenner).

John Currence: Since 1992 John Currence’s Restaurant ‘City Grocery Restaurant Group’ has been the talk of the town in Oxford, Mississippi. He is one of those chefs that bring the southern cuisine to front lines. Although Pork is the main ingredient southern cuisine, Currence is one of those chefs whose main focus is not pork but he focuses on vegetables and seafood, he says he is on a mission to redefine southern cuisine not through traditional ways but by venturing in to new territory. In an interview Currence said, “My greatest desire is to rediscover the flavors I remember as a kid that my grandmother cooked, the sausage my grandfather made. I’m terrified I’m the last generation of guys that have those memories before GMO and GE veg” (Currence). His greatest inspiration comes through travelling and can be seen in his work, he goes against traditional recipes to create not a dish but a piece of art.

Hugh Acheson: Hugh Acheson is a Canadian celebrity chef and restaurant owner. He currently owns three restaurants in Georgia. He is also the author of the book, ‘New Turn in the South: Southern Flavors Reinvented for Your Kitchen’ published in 2011. He has worked in Ottawa, Mecca, San Francisco and taking these travel experiences he works on blending tastes from different cuisines. Although his cooking style is southern cuisine mainly, he opened a restaurant, 5 & 10 which mixes the flavors of southern food with European tastes. French and Italian cuisine. He defines his work as, “I like to pay homage to the history of the region and reflect the diverse cultures that exist in the South today through the food I cook” (Achesom).