Adventurer. Traveler. Greens lover. Deborah VanTrece, chef and owner of Twisted Soul Kitchen & Bar in Decatur, recently chatted with me about her culinary inspirations, what growing up in Kansas City taught her and one thing she refuses to eat. She even shared the last song she danced to, because a chef needs to know how to get down on the dance floor and in the kitchen. Last week Chef VanTrece appeared—and beat—the home cook/contestant on NBC's " Food Fighters ." She will appear again tonight, competing against a 12-year-old home cook/contestant who learned to cook tasty, healthy food after her mother was diagnosed with cancer. Tonight's episode will air at 8 p.m. EST tonight. Click here for more information.
Side note: The food, décor and service at Twisted Soul are exceptional. For dinner, count yourself lucky if she serves a complimentary amuse bouche of chicken salad in wontons in the restaurant or in the white light streamed rear patio. On Sundays, the favored brunch item (I've ordered it several times) is the Springer Mountain-raised chicken and vanilla bean waffles served with bourbon maple syrup. Hashtag, yum.
How would you describe your menu?
Everyone in my family cooks, so I grew up around good, traditional African American soul food. I’ve traveled a lot, and every place I’ve been to has their own style of soul [within] the culture. Soul is what makes you comfortable; it’s what your mom or grandma cooks. I’ve taken [my experiences] from culinary school, traveling and what I grew up with to create the menu. I call it eclectic soul food, and my [restaurant’s] concept is reflective of my life, upbringing and roots.
What’s the benefit of being on a cooking show such as “Food Fighters?”
It happened out of nowhere. They just called one day. I found that particular show interesting because it’s competitive, lighthearted and fun. It gave me a chance to put my skills to the test since I didn’t know what was going to be presented. At one point during my culinary career, I did competitive cooking at cooking shows, but it’s been years since I’ve done that. This opportunity was all about doing something different and having fun with it.
A funny kitchen story…
I was catering for 200 – 300 people and something happened with the gas (chuckles) and I had to produce all the food using a grill and butane burners. I’ve had some challenges and those have been my funny stories. I always come out on top, but sometimes I call it gorilla catering or gorilla catering 101. All kinds of things happen (in the kitchen).
Cookbook in the works?
It’s coming in the future. Guaranteed.
Best dish to date?
The sweet tea baby back ribs with pork belly baked beans. It’s on our menu now. I grew up barbecuing all my life in Kansas City, and I’ve perfected that—at least the Kansas City style. There’s a cocoa crusted rack of lamb that’s pretty good also.
Cocoa?
I use actual dark chocolate cocoa and make my own rub. I came up with that a few years ago, and it’s one of my favorites. It was on the menu in last fall; it’ll be back soon.
What won't you eat?
Raw oysters. I just can’t do it. A little cooked, yes, raw, no.
What’s your favorite dish when dining out?
I love well-done, perfectly cooked beef.
What was the last song you danced to?
(laughs) “Lights, Camera, Action” by Mr. Cheeks, the dance club version.
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