Hi, I’m Mia Bennett, the chef and storyteller behind Grounding in Tradition. I’m so glad you’re here.
This blog is my way of preserving the flavors, techniques, and rituals that shaped me as both a cook and a professional chef. Grounding in Tradition is not about trends or shortcuts. It is about honoring where food comes from, understanding the hands that prepare it, and carrying forward recipes that deserve to be remembered.
For me, tradition is not old fashioned. It is timeless.
My Culinary Roots
I was raised in Charleston, South Carolina, in a family where Sunday dinners were sacred. My grandmother believed that food was a language of love. She taught me how to knead biscuit dough by feel, how to season cast iron properly, and how to taste constantly as I cooked.
The kitchen was always warm and always busy. There were handwritten recipe cards tucked into flour tins and stories shared while stirring pots on the stove.
Those early lessons shaped my understanding of food. Technique mattered. Patience mattered. Respect for ingredients mattered most of all.
Formal Training and Professional Journey
My passion for cooking eventually led me to pursue formal culinary training. I attended the Culinary Institute of America in New York, where I refined the skills I first learned at home.
Culinary school challenged me. It demanded discipline, precision, and consistency. I trained in classical French techniques, learned proper knife skills, mastered stocks and sauces, and developed a deeper appreciation for structure in the kitchen.
After graduating, I worked in several professional kitchens across the country. From fine dining restaurants in Chicago to farm focused establishments in North Carolina, I learned how tradition can adapt while still maintaining its integrity.
I eventually became a sous chef at a heritage focused restaurant known for reviving regional American recipes. There, I led menu development, trained line cooks, and worked closely with local farmers and purveyors. Those years strengthened my identity as a chef who values both history and craftsmanship.
Why I Created Grounding in Tradition
Despite loving the fast pace of professional kitchens, I felt a growing desire to create something more personal.
Grounding in Tradition started as a notebook of recipes I did not want to lose. Family cornbread. Slow braised greens. Roasted chicken with pan gravy made the way my grandmother taught me.
Over time, that notebook became a blog.
I realized that many people felt disconnected from traditional cooking methods. They wanted to learn how to build flavor slowly, how to work with whole ingredients, and how to cook meals that feel rooted and meaningful.
This space became my way of teaching beyond the restaurant walls.
My Philosophy as a Chef
As a professional chef, I believe in:
• Mastering foundational techniques
• Cooking with seasonal and regional ingredients
• Preserving cultural food traditions
• Respecting the process as much as the outcome
• Teaching others to cook with confidence
I believe a well made stew can be as powerful as a plated tasting menu. I believe that understanding the history of a dish makes it taste richer.
Tradition is not about rigid rules. It is about understanding why something works and carrying that knowledge forward.
What You Will Find Here
On Grounding in Tradition, you will find:
• Step by step recipes rooted in heritage cooking
• Explanations of classical techniques
• Stories behind traditional dishes
• Seasonal menus inspired by regional American cuisine
• Guidance for home cooks who want to deepen their skills
I write in a way that feels like I am standing beside you in the kitchen, showing you how to sear properly, when to lower the heat, and how to tell when a roast is done just by touch.
Life Beyond the Line
Outside of the kitchen, I am happiest visiting farmers markets at sunrise, collecting vintage cookbooks, and hosting long dinners with friends where no one checks the time.
I still cook many of the same recipes I learned as a child, but now I understand them differently. Experience has added depth to those early lessons.
Cooking keeps me grounded. Tradition keeps me steady.
Thank You for Being Here
If you are here, you likely believe that food connects generations and that recipes deserve to be passed down, not forgotten.
Thank you for stepping into my world. I hope Grounding in Tradition inspires you to cook with purpose, confidence, and respect for the past that brought us here.