Wayne Byram found early in life that he loved the foods that his mother and father produced in their kitchen and garden in Hueytown, Alabama. He grew up being exposed to many southern dishes and desserts. He realized in his adult life that different foods discovered during his travels around the world tempted his taste buds and captured his passions as well. He retired as a certified Le Cordon Bleu chef, but continues his culinary calling today as he serves children in a local elementary school and considers it a way to have fun! This is his first book and who knows what may be next for this culinary man in Phoenix, Arizona?
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