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Chef Deborah VanTrece combines French cuisine with deep Southern cooking in her take on Bouillabaisse, a rich seafood stew.

Global Soul Kitchen

Deep South Bouillabaisse

Chef Deborah VanTrece puts a Southern spin on the classic French-inspired chicken fricassee, making it reminiscent of the smothered chicken she grew up loving; she seasons and browns the chicken then simmers it in a rich, tangy sauce.

Chicken Fricassee

Chef Deborah VanTrece takes the classic chicken and waffles to the next level with her German-inspired Duck Schnitzel and Sweet Potato Waffles. She marinates and fries the duck to perfection, then mixes baked sweet potatoes with egg, milk, and spices to create golden, delicious waffles. The dish is finished off with a drizzle of buttermilk orange syrup for a perfect blend of savory and sweet flavors.

Duck Schnitzel with Sweet Potato Waffles

Chef Deborah VanTrece brings a Filipino classic to life with her Adobo Baby Back Ribs and Pancit Noodles, each with a Southern twist and inspired by a fellow chef in Atlanta. She marinates the ribs and pan-fries them to perfection. For the noodles, she stirs up collard greens, vegetables, and seasonings before serving it all together for a bold, flavorful fusion of Filipino and Southern tastes.

Adobo Ribs

Chef VanTrece creates a party menu featuring Zupa Og rkowa, a Polish dill pickle chowder and Kansas City-style barbecue salmon with biscuits; she smokes seasoned salmon and prepares a pickle soup with saut ed vegetables, broth and smoked salmon.

Barbecue Salmon & Zupa Ogórkowa

Chef VanTrece brings together Southern and Indian flavors with her black-eyed pea biryani; she prepares the peas with vegetables, spices and coconut milk and bakes it with rice; it's served with a coconut curry gravy and country fried mushrooms.

Black Eyed Pea Biryani

Chef Deborah VanTrece kicks off this meal with crispy purple yam jojos, inspired by the Pacific Northwest.

Hoisin Sloppy Janes on Bao Buns

Chef Deborah VanTrece prepares her southern-style chicken confit by seasoning the chicken, adding vegetables and herbs and slow-cooking it in oil.

Cajun Chicken Confit With Pickled Fennel

Chef Deborah VanTrece creates a fusion of Southern and Italian flavors with her Boudin and Crawfish Arancini.

Boudin and Crawfish Arancini

Chef Deborah VanTrece elevates the classic Jamaican beef patty by giving it a Southern twist and turning it into a delicious pot pie.

Jamaican Beef Pot Pie

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S2 E5 | Black Eyed Pea Biryani

E12 | Deep South Bouillabaisse

E11 | Chicken Fricassee

E10 | Duck Schnitzel with Sweet Potato Waffles

E9 | Adobo Ribs

E6 | Barbecue Salmon & Zupa Ogórkowa

E5 | Black Eyed Pea Biryani

E4 | Hoisin Sloppy Janes on Bao Buns

E3 | Cajun Chicken Confit With Pickled Fennel

E2 | Boudin and Crawfish Arancini

E1 | Jamaican Beef Pot Pie