“A twisting together of similar dishes from different cuisines,” as Deborah puts it in the book’s introduction. In it you’ll find recipes like Smothered Chicken Gizzard Poutine, Meatloaf Wellington, and Collard Green Dumplings, which all have roots in African American cooking and a clear global influence. It’s something she also explores in her debut cookbook, The Twisted Soul Cookbook: Modern Soul Food with Global Flavors. This idea informs much of the Atlanta-based chef’s cooking, which often combines the soul food she grew up eating with the comfort food of other cultures that she discovered as an adult. “A lot of flight attendants are really big foodies,” she says, “so quite often the conversation, when you’re trying to stay awake, was a new recipe we wanted to try.” Her time in the sky paired with years spent living abroad led Deborah to discover that comfort food is remarkably similar across cultures. When asked what the future of soul food looks like, Chef Deborah VanTrece says, “I think the sky’s the limit.” It’s a fitting response given that Deborah spent 33 years working as a flight attendant before switching to a career in food.
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