{"id":5117,"date":"2014-05-03T14:32:20","date_gmt":"2014-05-03T18:32:20","guid":{"rendered":"http:\/\/ww2.georgiasouthern.edu\/news\/dev-mag\/?p=1645"},"modified":"2014-05-03T14:32:20","modified_gmt":"2014-05-03T18:32:20","slug":"going-after-great-taste","status":"publish","type":"post","link":"https:\/\/ww2.georgiasouthern.edu\/news\/magazine\/2014\/05\/03\/going-after-great-taste\/","title":{"rendered":"Going After Great \u2018Taste\u2019"},"content":{"rendered":"

\"GreatTaste\"When season two of the ABC television cooking competition \u201cThe Taste\u201d kicked off in January, Rebekah Faulk (\u201905) was one of only 35 contestants nationwide vying for a spot on the reality show. For taping, Faulk chose to prepare her signature dish\u2014shrimp and grits in a creamy white wine sauce. \u201cI\u2019ll never forget the moment I entered the set through the \u2018pantry\u2019 and rounded the corner to step on stage. There were extras on the set, big lights, more than 15 cameras all pointed at me. That made some contestants nervous, but I reveled in it,\u201d she said.<\/p>\n

Raised near Augusta, Georgia, the alumna finds few things as satisfying as \u201ccooking and experiencing food, especially in the South\u201d and said her trip to a Hollywood soundstage was the experience of a lifetime. \u201cFood is my passion, and the opportunity to fly to California and appear on a national television show is confirmation that I\u2019m on the right track,\u201d she said.<\/p>\n

Even with Faulk\u2019s full-time job in Georgia Southern\u2019s Office of Marketing and Communications, she finds time to write a bimonthly food column for the Statesboro Herald<\/em>. Faulk is also the host and co-producer of \u201cStatesboro Cooks,\u201d a local cable television cooking program, as well as author of one of Urbanspoon\u2019s Top Georgia food blogs, \u201cSome Kinda Good,\u201d which can be found at Somekindagood.org<\/a>.<\/p>\n

Contestants on \u201cThe Taste\u201d are given 60 minutes to prepare a spoonful of their best dish and anonymously present their culinary creations to four judges\u2014famed celebrity chefs and television personalities Anthony Bourdain, Marcus Samuelsson, Ludo Lefebvre and British home cook and bestselling cookbook author Nigella Lawson. \u201cIt was one of those moments where I was present but beside myself,\u201d said Faulk. \u201cI saw their lips moving and heard them speaking, but had it not been recorded, I would question if it ever really happened.\u201d<\/p>\n

Faulk was hoping to make Lawson\u2019s team, but in the premiere two-hour episode no judge ended up choosing her this time around. Bourdain and Lawson encouraged her to try again next year. \u201cI won\u2019t forget the talented people I got to compete with and the connections I made. No matter the outcome, go after it. Always go after the things that make your heart beat.\u201d – Sandra Bennett<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Alumna Adds ‘Some Kinda Good’ to Reality Show<\/p>\n","protected":false},"author":3,"featured_media":5073,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[43],"class_list":["post-5117","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alumni","tag-spring-2014"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/ww2.georgiasouthern.edu\/news\/magazine\/wp-json\/wp\/v2\/posts\/5117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ww2.georgiasouthern.edu\/news\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ww2.georgiasouthern.edu\/news\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ww2.georgiasouthern.edu\/news\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/ww2.georgiasouthern.edu\/news\/magazine\/wp-json\/wp\/v2\/comments?post=5117"}],"version-history":[{"count":0,"href":"https:\/\/ww2.georgiasouthern.edu\/news\/magazine\/wp-json\/wp\/v2\/posts\/5117\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ww2.georgiasouthern.edu\/news\/magazine\/wp-json\/wp\/v2\/media\/5073"}],"wp:attachment":[{"href":"https:\/\/ww2.georgiasouthern.edu\/news\/magazine\/wp-json\/wp\/v2\/media?parent=5117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ww2.georgiasouthern.edu\/news\/magazine\/wp-json\/wp\/v2\/categories?post=5117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ww2.georgiasouthern.edu\/news\/magazine\/wp-json\/wp\/v2\/tags?post=5117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}