The one thing that Chris Scott, a Coatesville native and Top Chef finalist, wishes is that he could have prepared scrapple during his time on the show, writes Carolyn Lipka for Food & Wine magazine.
“It’s such a long process,” he said. “I would have never had enough time to get it on the plate.”
Scott made a lasting impression on the show thanks to his combination of Amish and soul cuisine. This came from his adopted family after they relocated from the South to Coatesville four generations ago.
“We brought with us our southern food culture,” said Scott. “Throughout the years, because of where we now live, the Amish culinary influence slowly bled into our southern food culture.”
According to Scott, real soul food is full of “grains, beans, and various strains of rice that speak volumes in southern food culture.”
But the meal he’s most proud of making during this season on Top Chef is his chicken and biscuits.
“It spoke to my family and my history and heritage,” he said.
Read more about Chris Scott in Food & Wine magazine here.