Chef Graham Collette believes that it’s important to understand your audience and use authentic ingredients when you’re cooking. As he’s preparing new dishes in his kitchen, he solicits feedback throughout the process. “My philosophy is make it simple and keep it that way,” he says. Early on, he went the music and college routes but just kept falling back into cooking. After culinary school, he worked at Emeril’s New Orleans and says he learned a lot about what great service is and what makes food taste great. Try his special chicken dish in your café this month.