Around the Kitchen in 3 Questions: Chef Andrea Reusing

Chef Andrea Reusing of Lantern in Chapel Hill, N.C., discusses the influence of her travels on her creative process

Lantern is located in Chapel Hill, N.C.

One of the themes of this year’s Atlanta Food & Wine Festival is a global conception of the "South." From Southern Europe to South Africa and even Australia and New Zealand, the event draws worldwide connections to the American South’s cooking traditions.

I caught up with North Carolina-based chef Andrea Reusing of Lantern to learn more about how her international travels have influenced her creative process.

The Daily Meal: What has been your most inspirational food experience while traveling?

Andrea Reusing: I went to Bolivia and Peru with my husband about 15 years ago. In Lima, we ate our way through the city’s seafood restaurants and I think that experience really changed the way I thought about ingredients and global flavors. We also got engaged in a cevicheria, so that was pretty inspirational.

TDM: What’s your favorite kitchen souvenir from your travels?

AR: I have a lot. The best ones usually get eaten. A copper pan for making tamagoyaki that I bought in Japan is a favorite. I also really love my chitarra I got in Florence for making noodles.

TDM: If you could eat your way through one country, which one would it be and why?


AR: Japan, from north to south, and for months. When I have been in the past it's usually just one or two places for a few days but I would to be there and be able to experience changing seasons.