Originally from Baltimore, Maryland, Jesse Sandlin is the executive chef at Abacrombie Fine Foods. The self-taught 30-year-old says his favorite summer recipe is julienned summer squash tossed with lemon, heirloom cherry tomatoes, basil, salt, cracked black pepper, and a little butter. At this age, Jesse already has around 14 years’ professional experience, including working in Australia for quite some time. She says staples in her kitchen include bacon, butter, duck fat, cumin, and, of course, trash bags.