“I can talk about food all day and never get tired of it,” jokes Chef Endion Williams. He works across states, from the Midwest to the mountains to the West Coast, soaking up diverse cultures. He says, “It’s easy to see the beauty of this big melting pot called America.” During a recent visit to New Mexico, he stopped at a Venezuelan restaurant and enjoyed traditional sweet-to-savory corn pancakes called cachapas, which inspired this hearty dish. He started his culinary career washing dishes after school and says that Chefs were like celebrities to him. “They taught me about flavors and ingredients and what it means to be a Chef,” says Endion.