knifes, for the great american seafood cook-off. >> hey, chris, cut me up some scallions, please. we are doing a crusted shrimp. >> i found something i am good at. i can be creative. >> my name is wesley, and i am the owner of a restaurant in alabama. >> can you ever have too much shrimp? there is no boundary on what you can do with food. i love cooking. i cannot imagine myself doing anything else. i am the executive chef at a restaurant in new orleans. this is a national seafood competition. people come here for food, and this is my opportunity to