Culinary Adventures: A Private Chef’s Journey Around the World

Shannon Smith, a private chef based in Tulsa, has drawn inspiration from her travels around the world to write a cookbook that includes stories alongside recipes. Cooking for over 20 years, Smith has visited 53 countries and used her experiences to develop an appreciation for different food cultures. She wanted to immerse herself in these cultures, learning about their food preparation methods and meeting the people who live there. Through these interactions, she gathered recipes and insights that she documented in her cookbook.

Smith took six years to complete the book, which features pictures, recipes, and stories from her travels. Each chapter focuses on a different place where she has cooked, with only one chapter dedicated to the United States, specifically New Mexico. The book includes 10-11 recipes in each of its 12 chapters, showcasing the diversity of global cuisine that Smith has experienced.

As Smith self-published the book, it is exclusively available for purchase on her website, chefshannon.com. By sharing her passion for cooking and cultural exploration through this cookbook, Smith hopes to inspire others to appreciate the rich tapestry of flavors and traditions that exist around the world.

Smith’s love for cooking began when she was just a child growing up in Oklahoma City. Her mother taught her how to make traditional Southern dishes like fried chicken and sweet tea. However, it wasn’t until she traveled abroad as an adult that Smith discovered a whole new world of culinary delights.

During her travels around Europe, Asia, Africa and South America , Smith sampled exotic dishes like sushi rolls , Pad Thai , curries , kebabs , falafel , paella among many others . She also learned about local food preparation methods such as using spices or grilling over open fires.

Throughout her journey , Smith made connections with local chefs and home cooks alike , exchanging recipes and cooking techniques . She wanted to understand not only what ingredients were used but also how they were prepared . This experience helped shape her own culinary style into one that blends international flavors with local ingredients.

After returning home from abroad , Smith started working as a private chef for wealthy clients . Over time , she developed a reputation as one of Tulsa’s top chefs known for his unique approach to cooking . Her ability to incorporate international flavors into traditional Southern dishes was unlike anything anyone had ever tasted before.

Inspired by her travels and experiences as a chef , Shannon decided to write a cookbook that would share both her passion for cooking