These days are also gone. These and other changes are the result of the incredible food revolution that has swept the country. It is all due to the Food Network, 1980s slow food movement, and the easy access to information provided by the internet. Mississippi has many world-class chefs and restaurants. You may have heard of Vish Bhatt, John Currence and Cole Ellis of Cleveland, Derek Emerson, Jesse Houston, and Alex Perry of Ocean Springs. They are all James Beard Foundation nominees (the Academy Awards in the food world). It doesn’t take a James Beard nomination for a chef to be great. While some chefs have established a reputation by working at prestigious culinary schools like the Culinary Institute of America or as apprentices to well-known chefs, others started out washing dishes and prepping vegetables. It is the desire to succeed that matters more than the beginning point for those who reach the top of their field, no matter how humble or prestigious. Other talented Mississippi chefs include Chef Ty Thames and Chef Kristian Wade. Chef Milton Joachim, Adrian Halpaus, and Chef Ty Thames are just a few examples. These talented chefs aren’t serving traditional cuisine. Not at all. Many chefs are now inspired by slow food and want to move from the Gulf to the table. This means more local produce, better ingredients, and support for farmers. Sous-vide has had a significant impact, as have the insistence on making everything from scratch. These attributes are combined with the desire of many Southern chefs to remain Southern-inspired, and the result is a new blend of traditional and innovative menus in South restaurants. While it’s difficult to name every chef in the state that is creating Southern cuisine (country cooking), these two chefs are the best examples of the high standard of creativity that today’s chefs exhibit. Both Patti Kallinikos and Matt Kallinikos work at the IP Casino Resort Spa, Biloxi. Both are highly respected chefs and are married. Chef Matt is the room cook (casino-speak: chef de cuisine) at Thirty Two (IP Casino Resort & Spa, Biloxi), which is one of the most prestigious fine dining restaurants in South Mississippi. It has received many awards including being a AAA Four Diamond restaurant, and Wine Spectator’s Restaurant Wine List Award. Thirty-Two is a romantic restaurant that can be described as one of the best in Mississippi for its stunning views and beautiful decor, especially at sunset. Even without the beautiful ambiance, Matt’s food would be spectacular in any setting. As a 15 year old dish washer, Chef Matt was intrigued by what he saw in the kitchen and decided to pursue a culinary education. He was accepted to the Culinary Institute of America, Hyde Park, New York City. It is one of the most highly regarded culinary schools in the nation. The Culinary Institute of America gave him an associate degree, a bachelor’s in culinary arts, and two post-graduate degrees in kitchen management and hospitality. After spending time at the Top of the Hub in Boston, he moved to the Thirty-Two restaurant in 2005. Patti attended the Mississippi Gulf Coast Community College to study in the culinary and pastry programs. Although her background is less well-rounded than Chef Matt’s, she is equally skilled in her craft. Five years ago, she joined the IP culinary team to be the pastry chef. She is now the chef in charge a full-speed pastry kitchen that operates seven days a semaine, 24 hours a daily. You’ve probably tried desserts from Tien, Thirty-Two and Bay View Cafe, just to see how talented she really is. Thirty-Two has a completely from-scratch kitchen. Chef Matt states, “If it’s needed, we make it.” This includes all sauces and stocks, soups as well as bacon, tassos, Italian sausages, pasta, and literally every other ingredient. Patti isn’t able to make many sauces or charcuterie but every cookie, cake and pie she makes from scratch. There are never shortcuts or cheaper alternatives. Shannon Johnson approves both chefs’ menus. Chef Matt must consider seasonal menus, which include not only the holidays and spring-to-winter associations they make for the food, but also the seasonality in the ingredients. Patti’s menu planning is more complicated because she must create a unique dessert menu for each restaurant. This is not an easy skill to master. Patti can make pies, pound cakes and banana bread by the dozen but it’s not the same as the sweets you are used to. A deconstructed pumpkin pie, with a ginger apple crust and hazelnut topping, and an Italian-inspired chocolate budino (an Italian dessert cake), is what she makes. Her creativity is amazing, even with all the bakery goods her kitchen produces. Matt is busy grilling wagyu beef, sous vide seared scallops and lobster a la Bourguignonne. He also makes escargots and summer truffle mac & cheese. Thirty Two’s signature gourmet hamburger, the Fall Menu, touches lightly, which is typical of the variety and creativity Thirty Two produces. Patti and Chef Matt are the best in their field. A visit to Thirty-Two, or any of the IP’s other restaurants, is an unforgettable culinary experience.