Foraging in Oklahoma

Observations, thoughts and musings of Chef Andrew Black as he forages Oklahoma and beyond.

Saturday, January 14, 2012

The food you stumble upon while traveling... had this in Miami a couple a weeks ago. I loved it!

Posted by Andrew Black at 1:02 PM

Andrew Black: Oklahoma City, Oklahoma, United States; “Cooking is an art. Have fun with it,” is my motto. I believe in breaking the traditional rules and letting the creative juices flow. When it comes to food and cooking, that means combining a variety of cuisines to create an unexpected taste. I am a native of Jamaica, and I spent my early career working at some of the Caribbean’s top resorts. After traveling the world I joined The Peabody as executive sous chef. I then was invited to help reopen the historic Skirvin Hilton Hotel as its executive chef. I am now the Vice President of Culinary Operations for Williams Associates Hospitality, LLC.

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