Kenny Gilbert draws inspiration from all around the world, he tells Salon. The chef explains how being raised by a Southern mom and a Midwestern dad taught him the art of cooking family recipes with local, available ingredients. In his cookbook, "Southern Cooking, Global Flavors," Gilbert shakes up traditional Southern staples, like fish and grits, chicken and biscuits, ribs and slaw, and macaroni and cheese. Gilbert explains why he adds spices and flavors from all over, including Guyana, Italy, and Japan. Gilbert also shares why he credits his mother for his successful career, the time he beat Bobby Flay and how he prepares Oprah's favorite fried chicken.