SHARKYS CHICKEN AND FISH

My journey of becoming a chef and restaurant owner began at the age 11. My grandmother, Arleen was a southern cook who owned a soul food restaurant in Decatur, Alabama. She served catfish, grits, fried chicken, red beans & rice, collard greens, candied yams and grape kool-aid, my favorite drink. I was her helper, my job was to clean tables, take orders, serve food and assist her in the kitchen with food preparation. I was happy to work by her side, as she was kind and loving, and brought unity to our family and the community with her food service. My goal was to follow her footsteps and become the best cook ever. On our days off grandma would take me fishing along the banks of the Tennessee River, at Point Mallard where the fish were plentiful. We would return to our kitchen where she taught me how to clean, fillet, and season the fish using a blend of Cajun spices from West Africa, France and the United States. You were able smell grandma's food from a mile away. At age 16, and after..

Primary location: Vacaville United States