Get to know one of the East Coast’s most inventive chefs. Dazell Green II stands out from other professionals in his field thanks to his fearlessly creative approach to cooking and plating. It goes beyond food. It’s art.
You were a runner-up in a televised cooking contest, what did you learn from that experience?
To believe in yourself, at the time I was not a chef yet. I went up against some very talented chefs and beat most of them.
How do you feel about reality cooking shows overall?
I love reality shows. Being in a cooking competition is like being a gladiator. You are facing off against your opponent, doing your best, but only one can be victorious.
Share with us some of your favorite recipes.
No, no, no, trade secrets. Double D’s Creations is coming soon. I will say I like doing a fusion of Southern and Asian cuisines.
When did you first discover your talent in culinary arts?
I grew up with my aunts and uncles owning a restaurant, watching everyone around me cook. Cooking brings families together.
What is the key to preparing a great meal?
Love. Treat every meal like it’s going to be your best work to date.
How has the popularity of healthy lifestyles influenced your approach to cooking personally?
Being a diabetic myself, I went back to school to earn a degree in farm-to-table and food for medicine. Food is meant to heal the body, not make it sick. With so many chemically infused foods, we need to know what we are putting into our bodies.
Do you plan on opening up your own restaurant in the near future?
I would love to have a place of my own one day. In the meantime I strive to become a better person and a better chef.
Be’n Original
