Born in Chicago, chef Todd Richards loved the traditional dishes his parents and grandmother cooked. After a move to Atlanta, he worked at top venues around the South including the Four Seasons and Ritz-Carlton hotels before opening Atlanta’s Richards’ Southern Fried. Now, he’s out with a brand new cookbook, “Soul: A Chef’s Culinary Evolution in 150 Recipes.” The prestigious Michelin guide says it “expands the definition of soul food” and “gives a glimpse of what it will be in the future.” Richards joins “CBS This Morning: Saturday” to discuss his culinary journey.
Read the original:
The Dish: Chef Todd Richards