With the 32nd Annual Chef’s Best just one week away, excitement is simmering for D.C.’s favorite culinary event of the season. Among this year’s featured tastemakers is one of Georgetown’s busiest chefs, Scheyla Acosta, of the bustling Parisian eatery La Bonne Vache.
We sat down with Chef Acosta to talk about her culinary journey, food is medicine, and what she’s bringing to the tasting table at this year’s Chef’s Best.
To purchase tickets for Chef’s Best click here.
What inspired you to become a chef?
I was always looking for my natural talent, and as a kid every time I cooked people would always praise my flavors. I didn’t choose it, it chose me.
Can you share a bit about your culinary background and how you got to where you are today?
I worked in New York City as a relief chef and as a private chef in Kuwait. I’m where I am today through a lot of hard work and commitment to consistency and flavors.
Why is Food & Friends mission meaningful to you?
I love being part of helping communities through food.
What can guests expect from your dish at Chef’s Best?
We will be serving one of our best dishes on a bite–one of the best steak tartare in D.C.
What does Food Is Medicine mean to you?
My mom is a natural medicine nutritionist so I grew up in a household where eating healthy, clean foods without compromising flavors was very important. I implemented this in all my kitchens. Healthy can be fun!