Deborah VanTrece

About Deborah:
I enjoyed cooking and decided to try it professionally for the pleasure of it. My food is globally inspired. It’s the food I grew up eating paired with what I learned at culinary school and through my travels. For me, soul food is food that comes from the heart and soul. It holds positive memories and traditions inside recipes from past generations. I put a twist on it to make it modern. I’ve been in the business for 20 years, and it’s not for the faint of heart. We’ve always had to think quickly on our feet.

My fresh twist in this dish is using the same ingredients as in my fried chicken recipe. These fries have become a signature item at Twisted Soul Cookhouse. Guests are surprised by the mouthful of unexpected savory, tangy flavor. They share the fries at the table and often order more. You can cut the potatoes in advance, put them in water and cool them. Be sure that the oil is at 350°F before frying. Don’t over-brown them.

I admit I wasn’t always a lover of French fries, but I loved potatoes. When I started tasting seasoned fries, I found the passing of flavor through the potatoes interesting. 

Potatoes are found in every culture. From simple to elaborate dishes, potatoes are relatable. My greatest compliment is when people compare my cooking to their mother’s.