Dauphin Island Sea Lab
HEAD COOK: Darren Harbison
COMPETITION: World Seafood Championship
I have had a love for cooking since I would help my Grandpa make Sunday Dinner for the family. Since I would go to my Granny\'s house and watch her make a meal for unexpected guests, from what was seemingly nothing. Since my I helped in the kitchen at home with my Mom or Dad as they prepared Gumbos or Creoles for Church events. Since I was allowed to pick up a knife on my own and wasn\'t stopped from creating dishes, some good and some bad, I still got to do it. I\'ve worked in and around restaurants since I was 16, worked on Shrimp and Fishing boats, worked in produce, and even a Casino, where I was able to get most of my experiences as a Chef. I had the pleasure of working with some awesome Executive Chefs that took the time to teach, explain, and encourage. I started entering food challenges with the American Culinary Federation, and Chef\'s of the coast. I got into many local cooking contest with not much more to win than the bragging rights and a plaque. Now that I am 53 and have had quite a few years under my belt, I get my enjoyment in providing unexpected high quality food, in our Cafeteria setting, at the Dauphin Island Sea Lab. I am the Executive Chef for the Sea Lab, where we entertain students, professors, state and local dignitaries, and affiliated with 22 different colleges and universities. We have an awesome k-12 program and keep students practically year round.