Ash Said It® Daily

Mission + Market Executive Chef Ian Winslade talks about his culinary inspiration, how he made his way to Atlanta and what's in store for the Mission + Market Spring Menu!Web: www.missionandmarket.comAbout Chef: Chef Ian Winslade has forged his culinary path at some of the most critically acclaimed restaurants in the country, and has been a mainstay in Atlanta’s dining scene for over two decades. Winslade, who came to the United States from Great Britain at age 22, began his career at New York’s Le Bernardin, widely recognized as one of the world’s finest restaurants. Winslade worked his way from the bakery to the kitchen as a sous chef under Eric Ripert, until he was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica. While Winslade says the first fifteen years of his training and career were almost entirely French, it was during his time in California when he began to immerse himself in multicultural cuisine and experiment with the abundance of fresh reg