Patrick Buchanon of Yaya’s Euro Bistro
How long have you been cooking?
I have been cooking professionally for 12 years.
Where a lot of chefs deny that gluten sensitivity exists or find it a nuisance, you have embraced the gluten-free movement. Why is this?
Gluten-free and other dietary needs give me a chance to be more creative on the fly.
What made you want to become a chef?
My mom always cooked from scratch and let me help.
What is the secret to being a good chef?
Reading cookbooks for what’s new and different.
How has the South influenced your cuisine?
I have only lived in the South for three years, but combined with my European training, it has given me a new down-home style.
What are you planning to cook for the competition?
For Diamond Chef I have a few ideas up my sleeve. I’m really just looking forward to cooking with all the other talented chefs.