Final Table Q&A - Lee Hickel

A: My Inspiration for cooking is learning different techniques and meeting people who share the same passion.

A: 6 years

A: I'm retired Coast Guard which requires a high level of attention to detail. I also love the energy and the fast pace of Competition cooking.

A: 1

A: Air Drop Surf and Turf

A: We grilled the root vegetable to create a shrimp stock with the American shrimp, made gouda greyere grits with Stonyrun farm American wagyu, the black garlic we used in the butter for basting. We also grilled some vegetables marinated in the black garlic honey to create balance and perfect fried shrimp. The grits came from C D mills farm in Pensacola.

A: Watching other high caliber cooks prepare their dishes and how to present their platters.

A: Preparing for the Final Table in Bentonville, Arkansas

A: I feel every competitor dreams of winning the Final Table. It would confirm that all things are possible.

A: Competition Team

A: Practice your skill and perfect it. Most of all, Have Fun.

A: I love Peanut Butter and Strawberry Jelly sandwiches