tag:blogger.com,1999:blog-3904791784641692582012-02-16T06:32:03.969-05:00A cathartic blog that will keep me out of my head and you up to date with this unlikely journey of culinary discovery.theresehttp://www.blogger.com/profile/03697857736080572738noreply@blogger.comBlogger121100tag:blogger.com,1999:blog-390479178464169258.post-72678802562471629572011-03-22T14:02:00.006-04:002011-03-22T14:16:30.959-04:00

For those of you that aren't familiar with Heritage Radio Network it was started in March of 2009 by Patrick Martins and Heritage Foods USA with a handful of shows and a skeleton staff. Built into two re-purposed shipping containers, the station is located in the back garden of Roberta’s Restaurant in Bushwick, Brooklyn.I am a huge fan of all of the shows on the network, but in my opinion

theresehttp://www.blogger.com/profile/03697857736080572738noreply@blogger.com0tag:blogger.com,1999:blog-390479178464169258.post-28874032667251331442011-01-15T01:17:00.001-05:002011-01-14T12:01:33.091-05:00

Around this time last year I had the honor of traveling to Jacksonville, Fl to be with the executive board of Culinary Wonders USA. Chef Erika Davis and the amazing men on her board were preparing for their first "Night on The Hill" wine dinner in support of the Rhoda L. Martin Cultural Heritage Center and I was had the pleasure of meeting and interviewing the chefs.I wasn’t sure what I would

theresehttp://www.blogger.com/profile/03697857736080572738noreply@blogger.com0tag:blogger.com,1999:blog-390479178464169258.post-15632066184025766422011-01-14T00:39:00.002-05:002011-01-13T01:13:03.107-05:00

Of all the Culinary Wonders Chef Erika Davis is what I would consider the heartbeat of the group. She is the Founder and President of Culinary Wonders USA and the glue and is the spirit of the organization. To know Erika is to be inspired and impressed because she backs up her kind heart and hard work ethic with some of the most exquisite pastry skills around and has lead a career that

theresehttp://www.blogger.com/profile/03697857736080572738noreply@blogger.com1tag:blogger.com,1999:blog-390479178464169258.post-7796893992126743692011-01-13T00:43:00.002-05:002011-01-14T12:02:58.932-05:00

When I met Chef Earlest Bell I was immediately struck by his tall lean stature and his intelligent eyes that seemed to be observing everything so intensely. His appearance was every bit that of a serious chef in his crisp whites and knotted neckerchief, but the cool black man twist came with his clean white Kangol hat. This mix of culinary tradition and black culture was the perfect

theresehttp://www.blogger.com/profile/03697857736080572738noreply@blogger.com0tag:blogger.com,1999:blog-390479178464169258.post-22355454141947982552011-01-12T10:46:00.001-05:002011-01-14T11:44:11.597-05:00

When I walked into the kitchen I was automatically in awe. Who wouldn't be when faced with the task of interviewing a man who's culinary life spans more that 4 decades and who's accomplishments place him in the sphere of master chef, however I was immediately put as ease as I observes him working alongside a young girl who couldn't have been more than 17 or 18 years old. He was

theresehttp://www.blogger.com/profile/03697857736080572738noreply@blogger.com0tag:blogger.com,1999:blog-390479178464169258.post-6003682569591216262011-01-10T03:13:00.000-05:002011-01-14T11:22:39.176-05:00

Before I met Chef Johnson I felt intimidated. Having read his bio I thought so traveled and serious a chef wouldn’t be relatable to my decade of membership in this work, but as I approached and I got through my first question it was clear that while Chef Wayne takes this work very seriously, he is also a very kind and grounded person who just loves and respects food and wants to share

theresehttp://www.blogger.com/profile/03697857736080572738noreply@blogger.com0tag:blogger.com,1999:blog-390479178464169258.post-43458252894299237632009-12-21T04:30:00.000-05:002009-12-21T04:31:09.792-05:00

Hello everyone.Around a year ago my life changed when I started this group. I was at a transformative crossroads in my life and career, and needed an outlet for culinary catharsis that would feed my spirit as a chef, but would also connect me with other chefs in a substantive way. Cut to today where the group has grown to over 450 members that include culinary legends like Chef Joe Randall, some

theresehttp://www.blogger.com/profile/03697857736080572738noreply@blogger.com2tag:blogger.com,1999:blog-390479178464169258.post-48757474799492241142009-05-25T21:24:00.004-04:002009-05-25T21:39:09.604-04:00

A very cool chef friend of mine had an experience today that is at the heart of this project. She sat down with some living legends and some brilliant contemporary black culinary minds at a sort of underground round table and left feeling changed not only as a chef, but as a black person.It got me thinking about the importance of a living legacy and how each of us can create our own. In the next

theresehttp://www.blogger.com/profile/03697857736080572738noreply@blogger.com2tag:blogger.com,1999:blog-390479178464169258.post-9371415857903988112009-04-13T16:36:00.004-04:002009-04-13T16:41:35.820-04:00

As an eco-chef, food justice activist, and author Bryant Terry is a chef making a big difference in a unique and soulful way. Early on Bryant made the choice to focus his culinary career on sustainability and socially conscious eating. A graduate of the Chef’s Training Program at the Natural Gourmet Institute for Health and Culinary Arts, New York University with an M.A. in American History,

theresehttp://www.blogger.com/profile/03697857736080572738noreply@blogger.com0tag:blogger.com,1999:blog-390479178464169258.post-17293999972911320232009-01-06T18:02:00.002-05:002009-01-06T18:09:55.332-05:00

I was thinking today about how many applications this industry has to offer and how as professional chefs we have a responsibility to the expansion of our industry and to explore as many of those ways as possible. I sit here as a young chef armed with all the tools to make magic happen and its really only a matter of how far I'm willing to stretch my mind or how hard I'm willing to work. Its a

theresehttp://www.blogger.com/profile/03697857736080572738noreply@blogger.com0tag:blogger.com,1999:blog-390479178464169258.post-50569853718343075592008-12-17T12:52:00.002-05:002008-12-17T13:19:53.525-05:00

I was looking at the picture of her that I use as this project's muse and it struck me how beautiful she was, how soulful and all knowing she seems to have been. So often as women in this industry we feel the need to deny our femininity to be taken seriously, don the whites and play like the boys, but it occurs to me that we miss something. I'm not saying women should sex up the uniform or start

theresehttp://www.blogger.com/profile/03697857736080572738noreply@blogger.com0tag:blogger.com,1999:blog-390479178464169258.post-52162202445947251092008-12-16T19:56:00.002-05:002008-12-16T20:00:18.559-05:00

Has it ever occurred to you that there really isn’t a soulful or substantive analysis of black people in the culinary world? While I am the first to be proud of our inclusion in this field as a given and of the fact that race has little to do with our ability as black people to bring culinary fire wherever and however we like, it occurs to me that it’s dangerous not to look back and pay homage to

theresehttp://www.blogger.com/profile/03697857736080572738noreply@blogger.com0