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I noticed that his chef coat said “Chef Sammy Davis” so I turned to the side in

my chair and said “You are the man who cooked these shrimp & grits?!” I’m
sure I was loud because I had been drinking but I didn’t care.

He just nodded his head and I went on and on about how that was the best
meal I had in my entire life and I just wanted to shake the hand of the man
who prepared it. He smirked, shook my hand, gave a little salute and went

back in the kitchen. Almost like “Yeah, I know. I’m the shit. What’s new little
lady?” The nerve. The awesome experience of his food followed up by actually

meeting him was so anti-climactic. I laugh now literally out loud as I type this
because who knew where we would end up just a few short years later...but
that’s a story for another day.

I’ve been given the task of trying to explain to you how extraordinary this
book is. Chef Sammy considers himself a culinary artist, rightfully so. This

book is a true masterpiece. The coupling of memories and recipes in a way
that has never been done before. It’s unlike anything I ever have had the

pleasure of participating in. Watching this idea blossom from just a
conversation to completion has been nothing short of phenomenal. And could
I be bias? Yep, I could but I wouldn’t do you all that disservice. This is

Monique Rose: twice published author, avid reader, 34 out of 36 on the ACT,
and serial entrepreneur. Chef Sammy has taken some memories and life

lessons that would make the average person flinch just listening to them, and
found a way to show you that food can save your life. Not just physically but
emotionally as well.

This book is a perfect example of taking pain and turning it into power. It’s a
glimpse into the mind of a troubled soul who now has begun his path to

redemption and healing. It’s a love story; an autobiography broken into
separate memories that formed the man he is today. He spares no detail, no

matter how graphic, shameful or uncomfortable. And in the midst of it all, he
shares his award winning recipes with the public for the first time ever. He is
completely transparent in this book, both with his life and his dishes.

For me, this is most exciting because for the first time ever in his life, Sammy

did something that was best for him. Not as a father, or a chef, or a
consultant or a mentor or a business man...he simply told his story because it