A large part of my culinary upbringing was informed by my maternal grandmother Muriel and her experimentation and appreciation for world cuisine. She would travel the globe and bring back recipes as her souvenirs, sharing tastes of Europe, Australia and Asia with our family and her friends.

Another big chunk of my gastronomic education came from my own travels with my parents, resulting in a deep love of Southern foods, with biscuits, grits and gravy lodging themselves close to my heart. That's probably not a very safe place to store biscuits and gravy, but in my heart they remain.

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