TALLAHASSEE, Fla. (WTXL) - WTXL's Turkey Hotline is back to field all your last minute Thanksgiving dinner questions!
On Tuesday, several local chefs will be joining us once again to take any last minute questions you may have about preparing your family's Thanksgiving dinner.
Each chef will also be bringing a special dish, complete with a full recipe. You can view this year's recipes here.
It's all going down on Tuesday, November 14 from 5 p.m. to 6:30 p.m.! Here are the chefs who will be joining us this year to take your calls:
Chef Shac
When you think of empowerment, food is probably not the first thing that comes to mind. But just a few minutes with the nationally renowned Chef Shac will certainly change your mind. "Food can lift the spirit," Chef Shac says. "It is not only health for your body, but it can open your mind and life to endless possibilities, and allow you to experience and taste the world as God intended it."
Chef Shac truly believes that health and wealth are intricately woven in the food choices we make every day. Therefore, her desire is to teach people to take ownership of their relationship with food. Through access, information, demonstration, and education, Chef Shac is empowering communities one delicious morsel at a time! Her motto in food and life is to always “Keep it flavorful!”
Chef Shac, aka The Life Chef, is the owner and culinary architect of Chef Shac LLC, which is the parent company for Empowered by Food, The North Florida Culinary Incubator, Chef Shac Catering, Life Chef, and The Sensory Experience. Holding degrees in Culinary Arts and Pastry and Confectionery she has now been preparing culinary masterpieces for over 36 years -- 15 of which have been in a professional capacity.
Building on the foundation of love and compassion that was laid by the matriarchs of her family, Chef Shac is on a mission to see her community truly empowered through food.
Chef Shac is an advocate and lover of food, its history, its benefits, as well as the plight of local farmers and communities who suffer from food deserts and other food access inequalities. She is on a mission to educate communities and individuals alike to take ownership of their relationship with food in an effort to positively impact their health, wealth, and overall well-being.
Her professional career as a Chef has afforded her the ability to lend her expertise to universities, governments, corporations, politicians, celebrities, professionally trained athletes, and children as the current culinary instructor of AMI Kids in Tallahassee. Notably, she recently had the opportunity to appear on Food Network's Chopped, and after 3 rounds of competing against three other highly-regarded chefs, she was named the Champion!
She is a highly sought-after consultant on food preparation and diet, and recently designed meal and food planning programs for award-winning athletes that competed in the 2016 Olympic
COOSH
Durand "Coosh" Willis and his wife, Margaret, are the owner-operators of Coosh's Bayou Rouge. Both are Louisiana transplants. Coosh grew up in Gonzales, the Jambalaya Capital of the Word, located a stone's throw from the banks of the Mississippi River between New Orleans and Baton Rouge.
Margaret is a Baton Rouge belle, born and raised. Despite growing up only miles apart they actually met in Colorado on a ski trip during Mardi Gras break from LSU. The spring fling turned into much more and the couple wed in 1985. They have three children, Logan, Sloan, and Sydney.
The restaurant bug first bit Coosh during his college years working as a waiter for one of Louisiana's finest seafood establishments, Ralph and Kacco's. Since then he has managed or owned a variety of restaurants from national chains like Wendy's and Steak'n'Shake to local eateries.
Long-time residents of Tallahassee will remember the well-loved restaurant, The Mill Bakery, Eatery and Brewery, best known for its mammoth and delicious muffins. Coosh was co-owner and operator of The Mill during the 1990s.
Fulfilling a dream to bring authentic south Louisiana food to Tallahassee, Coosh and Margaret opened Bayou Rouge in 2001. Diners can enjoy Cajun favorites like Crawfish Etouffee, Jambalaya, or Red Beans and Rice in a friendly, laid-back environment.
All Cajuned out? Try the best burger in town, or chicken wings, or maybe a healthy salad but make sure to save room for a special dessert like Margaret's Honkin' Chocolate Cake.
Coosh's Bayou Rouge... good food, good folks, good times ...Laissez Les Bon Temps Roulez!
Chef Turek
Chef Joshua Turek is a Baking & Pastry instructor at Keiser University in Tallahassee Florida. Chef Turek is an ACF Certified Executive Pastry Chef, with over ten years of experience in the education and hospitality industry, and specializes in confectionary treats, and cake design.
Jared Hournbuckle
John Rivers never set out to create the most successful BBQ chain in Florida. He’s not a classically trained chef or graduate of culinary school. It was in Texas that he found the two loves of his life: his wife and the delicate art of brisket. And it’s been those very two godsends that inspired 4 Rivers as we know it.At the heart of our culture is a keen appetite for contributing back into the growth of the community, and with roots in ministry, we’re dedicated to supporting those in need. Good food and good people will build a stronger, safer, and kinder community. Join us in backing the multitude of impactful charitable organizations in our area, including Coalition for the Homeless, Arnold Palmer Medical Center, Foundation for Foster Children, and Elevate Orlando.
Menia Chester - Kitchen Share Frenchtown
Currently, Ms. Chester lives in Florida but works very closely with leaders throughout United States working to solve issues surrounding leadership development, farming, hunger, food safety nutrition education and cooking education. She is also a motivational speaker, a chef and teaches others how to live better lives. She is also a certified Health Coach. Ms. Chester is the President and CEO of her own company, M. Latrell and Company, LLC. She teaches cooking classes at Brown’s Kitchen Center in Tallahassee, FL and works with the Frenchtown Market Hub teaching new food entrepreneurs how to start and run their businesses.
Restaurant Entrepreneur and Chef Viet Vu
Viet and his brother Nam, are the geniuses behind concepts that you are probably very familiar with. Taco Republic, Mobi Food Truck, Arepana Latin Grill, and Izzy Sushi are owned by them and have quickly blossomed into Tallahassee staples.
Chef Douglas Sutton
I am Chef Douglas Sutton with Keiser University, Culinary Liaison. I am currently getting my bachelor’s degree from Johnson and Wales University in Food Service Management. As a culinarian, I am fascinated with the science of cooking. My goal as a culinarian is to inspire the young minds that are interested in becoming chefs.
