Hard at work in his stint at BolsaThe chef and co-owner of Ava, the new and much talked about Rockwall destination, got his start waiting tables right after high school. But it was his decision to enter El Centro's culinary program that really set things in motion.From there, the Dallas native worked in hotel and country club kitchens...until Colleen O'haire took over the Green Room and offered Copeland the sous chef position. Shortly after that, he took a job at Bradley Ogden in Caesar's Palace
Recipe Demonstrated by Chefs Nathan Tate and Randall Copeland of Restaurant AVA
Nathan Tate (left) and Randall Copeland.What is local food? Well, it ain't a potato chip that bears a passing resemblance to the tuber it once was which just happened to be grown in your state. And what about in season? Surely not a raspberry flown in from a country thousands of miles away (even if it is like summer there all year round). Don't get us started on sustainable. In an age where so many in the food b
