Gumbo Competition

My journey in the culinary arts began in childhood, cooking often alongside my mother and grandmothers, where I discovered American Regional Comfort Foods and Louisiana cuisine. Most time with Pops was spent at the grill, where he imparted valuable lessons about flavor and fire.

Since 2012, I have dedicated myself to the Culinary Arts, choosing to attend The Art Institute of Atlanta to formally hone my skills. Throughout my career, I have held nearly every position in restaurant operations. Notably, I served as the Executive Sous Chef at Ray’s on the River and at 103 West, as well as the Sous Chef at several Buckhead Life Restaurant Group locations in Atlanta, GA. Eventually I became a Culinary Instructor at The Art Institutes.

In my leisure time, I enjoy reading books, billiards, martial arts, writing, gardening, and family. Although achieving fluency in Spanish remains a long-term goal according to Duolingo, I find pleasure in learning languages. In time I will be able to read ALL the labels at the farmers' market!

Raised in a family of hardworking farmers and educators, I was introduced to the magic of cooking at an early age. I often found myself in the kitchen, captivated by the skill and love my great-grandmother, grandmother, and mother poured into every meal. Whether it was a simmering cast iron pot of greens or cornbread crisping in a skillet, food was the heart of our home.

But my culinary lessons weren’t confined to the kitchen. As a true country girl, I spent time outside with my great-grandfather, grandfather, dad, and uncles, witnessing firsthand the traditions of hunting, fishing, and farming. I watched as they slaughtered hogs, cleaned their catch after a hunting trip, and cast lines into the pond for bream or perch. Gardening, though not my childhood favorite, was an integral part of our lives. Unlike the small backyard gardens many imagine, our family worked fields passed down through generations, planting and harvesting everything from cucumbers and okra to sweet potatoes, corn, and peanuts.

At 17, I joined the Army, eager to see the world and earn an education. My 20-year military career took me across the globe, where I discovered new cultures through their cuisines. From street food stalls to fine dining, I ate my way through my travels, falling in love with the spices, flavors, and techniques that defined each country. Over time, I transitioned from simply enjoying these experiences to recreating the dishes I missed most. Cooking for friends became second nature, and their encouragement pushed me to embrace my passion fully. I soon realized I had a natural instinct for pairing spices and flavors.

In 2014, I decided to refine my craft by studying at the Art Institute of Atlanta, where I had the privilege of learning from incredible chefs who expanded my knowledge of everything food. Since then, I’ve worn many hats in the culinary world—home chef, prep chef, sous chef, personal chef, caterer, and even managing restaurant logistics. Through it all, one thing remains constant: I cook with LOVE. Whether serving clients, family, or friends, my food is an extension of my roots, my travels, and my deep respect for tradition and innovation.

I am TwiWanda DeVauld-Bryant, 'The Magnolia Peach', and I serve with love.

His core values and organizational skill and business standards stand out from the crowd that was embedded in him from the 21 years served in the US Army. His vast experience was built from cooking on each continent under renowned chefs and winning culinary competitions for the 46th-annual ACF to the World Gastronomy gold medal which was his most recent award.

During his 20 years of traveling the world with the World’s greatest military, he found his passion for international cuisine but especially each culture’s BBQ. After re entering the civilian world he pursued a Culinary degree and also a Bachelor’s Degree in Culinary Management.

After working in French Cuisine, sporting events, and hotels, Chef Desmond decided to start his on business and going back to his favorite cuisine (international BBQ). He is now the owner of Blackceaser’s International BBQ that does pickup, delivery, and catering. He is dedicated to providing the freshest ingredients and does not believe in using anything from a can all while sharing his versions of BBQ from around the world during his travels.