Euclid-born Kenny Gilbert was cooking Thanksgiving dinner for his family at 11 years old. Influenced by his mom and dad, Kenny learned an early appreciation for both southern food and midwest BBQ. Fast forward 40 years, and Chef Kenny Gilbert is on a book tour for his new cookbook, Southern Cooking, Global Flavors where he melds southern favorites with all kinds of world influences from places he has lived and worked.

We talk about the meaning of "fusion" cuisine which, for Kenny, goes deeper than what is on the plate. It's about the blending of cultures in marriages and families and how we all make things better when we unite and work together. We also talk about his successful Jacksonville restaurant, Silkies Fried Chicken and Champagne Bar, and why we might see them in other cities soon. In this episode you will hear how Chef Kenny's early years shaped his amazing culinary career and how he got to cook some special meals for "O-Dub."

This episode is presented with support from Chef Douglas Katz and The Van Aken District.