Chef Nick Simpson

“When I started baking and cooking professionally, it was just, like, ‘I know how to do this,’” Simpson says. “I do a lot of comfort food, not necessarily because it’s comfort food but because I grew up in the South. Growing up in the South, it’s all comfort food. You spend a lot of time in the kitchen, whether it’s doing homework, whether it’s helping Mom with dinner, getting disciplined in the kitchen, fellowshipping, learning life lessons and getting those lectures, a lot of that happened in the kitchen. So for me, I like my food to give you a hug on the inside and tell you a story because usually that’s what happens in the kitchen.”