Around The Kitchen In 3 Questions: Chef Andrea Reusing

One of the themes of this year's Atlanta Food & Wine Festival is a global conception of the "South." From Southern Europe to South Africa and even Australia and New Zealand, the event draws worldwide connections to the American South's cooking traditions.

I caught up with North Carolina-based chef Andrea Reusing of Lantern to learn more about how her international travels have influenced her creative process.

The Daily Meal: What has been your most inspirational food experience while traveling?

Andrea Reusing: I went to Bolivia and Peru with my husband about 15 years ago. In Lima, we ate our way through the city's seafood restaurants and I think that experience really changed the way I thought about ingredients and global flavors. We also got engaged in a cevicheria, so that was pretty inspirational.

TDM: What's your favorite kitchen souvenir from your travels?

AR: I have a lot. The best ones usually get eaten. A copper pan for making tamagoyaki that I bought in Japan is a favorite. I also really love my chitarra I got in Florence for making noodles.

TDM: If you could eat your way through one country, which one would it be and why?

AR: Japan, from north to south, and for months. When I have been in the past it's usually just one or two places for a few days but I would to be there and be able to experience changing seasons.