Jacob is a born and raised Southerner with a verve for exploring cultures and culinary traditions. His restaurants (Table, All Day Darling, and his newest concept, Cultura), all located in Asheville, NC, are the result of channeling these influences into each of his endeavors. Throughout his tenure as a chef, Sessoms has earned an array of accolades, including being named a James Beard Award semifinalist for Best Chef: Southeast in 2010, Rising Star Chef and 2013 Star Chef’s gala host.
The Asheville chef Jacob Sessoms shares a cherished family recipe
My dad’s all-cornmeal, no-sugar corn pone with sorghum has always been the olfactory experience that reminds me of childhood. My late father’s favorite thing to say—when it was time for cornbread with a giant smear of butter and sorghum, and I asked for the sorghum molasses—was, ‘Now Jaaaaaacob, how can you have mo’lasses if you ain’t yet had no lasses?’ What a ridiculous dad joke! I miss him every time I sit down to dinner.