CHRIS BUGHER

Grand Prize Winner

WHAT INSPIRED YOU TO TRY YOUR OWN TAKE ON THIS TASTY MIDDLE EASTERN DISH?

Being at home for a long stretch this past year, we tried a lot of different ethnic foods. And I wanted to make some dishes that might not be as well known. I served this kibbeh with tabbouleh, flat pitas and labneh (similar to Greek yogurt).

WHICH CUISINES ARE YOUR FAVORITE TO COOK?

I love cooking Caribbean food, like jerk chicken and maduros—cuban sweet caramelized plantains. I appreciate how Caribbean food is a melting pot of cultural influences. I also really enjoy Vietnamese dishes. They’re easy to make and super fresh. Nuoc cham is my favorite sauce. It’s fun to balance the sweet, sour, umami and spicy flavors.

WHAT IS THE MOST MEMORABLE MEAL YOU’VE EATEN WHILE TRAVELING?

I went to Jamaica with my wife on our honeymoon.

The atmosphere, friendliness of the locals and amazing food made it unforgettable. Ackee and saltfish (Jamaica’s national dish) is all over the island at roadside stands. I ate it every day for breakfast with potatoes and hot sauce.

WHAT ADVICE DO YOU HAVE FOR HOME COOKS USING NEW INGREDIENTS FOR THE FIRST TIME?

Taste everything! Try it plain, then just cook the same way you always do.