Stefani De Palma, an award-winning chef and head of the a team vying to represent the Americas in a French culinary competition in January, knew she wanted her team's work to feature flavors of her native California.
The challenge at the Bocuse d'Or Americas competition this week in New Orleans was to also incorporate regional ingredients from the host city — specifically wild boar, alligator sausage, grits and Gulf of Mexico seafood.
