The Conversation, a podcast featuring interviews with Industry leaders discussing issues and sharing their experiences and passions in the culinary industry.
The Conversation is live every Wednesday on Facebook Live or Youtube 6:30 pm central.
Chef Shanita
Chef Erika
Episode 14 Chef Dan Wu
This week on The Conversation we will be choppin it up with, Dan Wu is the owner of Atomic Ramen in Lexington, KY & juggles his time washing dishes, organizing & advocating for immigrants & refugees, & doing jigsaw puzzles.
Episode 14 Chef Judy
Chef Judy Has a versatile background, while growing up in Chicago, she helped to support her family by cooking for friends and younger siblings, where she found her delight for food. Her Childhood love has become her career path and purpose. She is also the Proud Owner of Chef Judy's Jaguar Grill, Located on the campus of Johnston Community College in Smithfield NC., Let Me Cater To You, as well as her most recent restaurant venture, Uptown’s Chicken & Waffles with two locations in the Fayetteville NC area. After joining the Military at the age of 17, as a Food Service Specialist, she quickly made it through the ranks and knew that she had a passion for food and a love for people. She has competed on Food Networks “Chopped”, as well as Cutthroat Kitchen
Episode 13 Chef Simeon B. Hall Jr.
This week we head to the Islands for a Conversation with Chef Simeon, who has a passion for creating out of the box eclectic culinary experiences !
Episode 12 Colleen Vincent
Colleen Vincent, Director of Culinary Community Initiatives for the James Beard Foundation, has been a vocal champion for diverse leadership in all sectors of the hospitality industry, for over a decade. She has been featured on panels at the Food Book Fair and the Minority Chef Summit and also represented the Foundation as a member of the High Road Restaurant Roundtable. She has been involved in the Iconoclast Dinner Experience, a fundraiser for Spelman College which celebrates notable chefs of color, since its inception. Vincent created a book drive to build a culinary library in Port-au-Prince, Haiti. She sat on the James Beard Foundation Food Conference steering committee and is presently a member of the House Programming Committee. She is a member the West Indian Chefs Alliance and sits on the Women in Hospitality United Advisory Board. Colleen has curated panels for the Black Urban Growers Conference, Food n Grooves, and the In My Mind Conference.
Episode 11 Mixologist Tiffanie Barriere
Tiffanie Barriere is the bartender’s bartender, an influencer, and educator who has been awarded some of the beverage industry’s highest honors. The Bar Smart graduate is a Tastemakers of the South award-winner who spent seven years as the beverage director of One Flew South the “Best Airport Bar in the World.” As an independent bartender, she is known for creative and innovative cocktail menus for pop-dinners and bar consultancy clients; hosting mixology classes around the nation, and connecting culinary and farm culture with spirits. As a leader, she is a member of the Tales of the Cocktail Grants Committee, the James Beard Beverage Advisory Board, and a member of the Atlanta chapter of Les Dames d’Escoffier. “The Drinking Coach” Barriere has graced the demonstration stages of prestigious food and hospitality events such as the Atlanta Food & Wine Festival, Charleston Food & Wine Festival, BevCon, Tales of the Cocktail, Savannah Food & Wine Festival, Music to Your Mouth and more. As an author-contributor, Tiffanie’s cocktail recipes can be found in the Southern Foodway Alliance Guide to Cocktails by Jerry Slayter, Jubilee by Toni Tipton Martin, and Road Soda by Kara Newman.
Episode 10: Our Food System Is Killing Us?
This week we will be Joined by
Michel Nischan
Wholesome Wave
www.chefnischan.com
Lifetime Ashoka Fellow
Michel Nischan is a four-time James Beard Award winning chef with over 35 years of leadership advocating for a more healthful, sustainable food system. He is Founder and President of Wholesome Crave, a food company selling responsibly sourced, plant-forward soups to large-scale dining facilities. A portion of the gross sales from Wholesome Crave products will benefit Wholesome Wave, the non-profit food equity organization for which Michel serves as Founder and non-executive Chairman. He is also Co-Founder of the James Beard Foundation’s Chefs Action Network,
Episode 9: Bleu Adams
This week on The Conversation we have as our guest !!!
BLEU ADAMS
MANDAN/HIDATSA, DINE’
Bleu is a serial entrepreneur and founder of Black Sheep Café and Blue Poblano, a culmination of Bleu’s love of food, art and her culture. Bleu was one of 21 recipients in the nation to receive a scholarship to attend the First Annual James Beard Foundation’s Women’s Entrepreneurial Leadership (WEL) program in 2017. Although Bleu will always seek involvement in the food scene, her true passion lies in economics, business infrastructure and strengthening her community. These two passions came together in the form of Indigehub. Bleu created Indigehub to function as a space where entrepreneurs are born through creative collaboration, business education and networking. Indigehub is helping to combat some of the unique challenges that Native American reservations are currently facing. Bleu’s mission is to strengthen not only her own Navajo community but to also connect Native American reservations across the country. Bleu believes that by providing a place to unite, the Tribal Nations can work as a whole to create a platform for current and future generations to work towards a better economic future while maintaining their rich culture.
To support Bleu in protecting the Native Elder’s https://protectnativeelders.org/donate
Episode 8: Press Pause For Mental Health
The struggle of the Cronacoaster is a REAL ride!! This week on the Conversation we discuss Mental Health.
Chef Vicki
Chef. Nutritionist. Mother. Food Entrepreneur. Wife and Mentor. These roles are what gives her the courage and energy to Innovate, create and influence. Chef Vicky is a well versed subject matter expert in the Hospitality, Culinary Arts, Restaurant management and Public Health (Dietetics and Nutrition). She is a graduate of Florida International University(FIU) and Le Cordon Bleu College of Culinary Arts.
Danni Garrik
I'm a compassionate being, who remains guided by my heart. I began a yoga journey 6 years ago to heal my anxiety and depression during an immense awakening time for me. I've incorporated Hatha Yoga, Kemetic Yoga, Reiki, Crystal Therapy, Breath, Meditation and Ancestral Honoring & Wisdom to desensitize my anxiety and over-sensitivities and to also raise my vibration to recover from my most depressive states.
Episode 7:Black Vegan & Plant Based Experience
This week we have three fantastic plant base Vegan Chefs joining us to share there Perspective. Plant Base is something we are both fascinated with, but it's a world of its own!! #tapin Tuesday at 6:00 pm for The Conversation!
Chef Nina Curtis
https://thrivemeetings.com/2020/03/forging-a-plant-based-path-to-wellness/
https://www.jamesbeard.org/blog/international-womens-day-at-the-beard-house
Nina Curtis is the Director and Executive Chef for the Adventist Health, Roseville Campus Vitaliz Café and Culinary Arts department. At the helm of this dynamic culinary division, Chef Curtis continues to be recognized as a leader and trailblazer in the plant-based culinary movement.
As the former Executive Chef at The Ranch at Live Oak, Malibu, the acclaimed seven-day fitness and wellness bootcamp and the Chief Nutrition Officer for the Ranch Daily a meal subscription service in Southern California, Nina keeps her finger on the pulse of the wellness and plant-based lifestyle trends.
Nina has been an avid proponent of a plant based lifestyle for the past twenty years. Nina’s food and beverage background over the years includes working with the Marriott Group, Hilton Hotels, Baxters, Manhattan Beach, the El Caballo, Oakland, Pure Food and Wine in New York and the Springs Restaurant and Wine Bar, Los Angeles.
Chef Curtis presents lectures and demonstrations on health, nutrition and whole foods all around the world. She has developed wellness training programs, set up kitchen operations and has worked closely in conjunction with culinary master gardeners to develop seasonal and gorgeous garden-to-table recipes that are essential to having a delicious plant strong culinary experience.
An MBA graduate of Pepperdine University, Curtis was also trained at Living Light Culinary Institute, Trinity School of Natural Health, the Natural Gourmet Culinary Institute and she holds a Plant Based Nutrition certificate from the T. Colin Campbell Center for Nutritional Studies, Corne
Chef Angela Means
https://jackfruitcafe.com/press-1
https://inkandescentwomen.com/the-women/jackfruit-cafe/
Angela Means Kaaya is one of those women with so many talents, it’s hard to pigeonhole her. While this actress, model and stand-up comic from Southern California is known for playing Felisha in the classic 1990s movie Friday, in this phase of her evolution this truly amazing woman is gaining notoriety as one of LA’s top vegan soul food chefs. She’s putting her money where her mouth is, literally, as the owner of a popular downtown eatery called Jackfruit Cafe.
Dr.Fiona Lewis
Dr. Fiona B. Lewis’ educational background includes a Doctorate in Public Health from Loma Linda University and a Master of Science in Nutrition & Wellness from Andrews University. In 2007, she became a nationally credentialed Registered Dietitian. Dr. Lewis is also a professionally trained plant-based chef. One of her greatest joys is to connect with individuals and groups around food and cooking.
Since 2007, she has worked in hospitals and home care settings offering nutrition counseling and coaching as well as creating and implementing nutrition & wellness programs. Dr. Lewis also created and taught college-level nutrition and wellness courses, and coordinated academic nutrition and health promotion programs at universities.
Fiona B. Lewis, Dr.PH, RDN, LDN
Founder and Creative Director
Episode:6 Toques in Black
Join us this week as we feature ..Toques In Black: A Celebration of Black Chefs is a cookbook with recipes and stories about growing up and the successes that have come from what at times seems like insurmountable odds. With photos by the award-winning photographer Battman, this is a book to get excited about.
To support this movement purchase this book here: https://thechefsconnection.com/shop/toques-in-black/
Episode 5 Juneteenth
This week we will be joined by Chef Shacafrica Simmons and Lasheeda Perry to share there experiences with Juneteenth, and share a little Food history!
Chef Shacafrica Simmons
Chef Shacafrica Simmons aka Chef Shac is on assignment in the earth as the owner and creative innovator of Chef Shac LLC which is the parent company for Empowered by Food, The North Florida Culinary Incubator, Chef Shac Catering, Life Chef, and The Sensory Experience. Most recently she has added to her accolades the title of “Food Network Chopped Champion” in 2017. With the Keys to the City of Tallahassee, “Out Of The Box Business Of The Year for the SBDC, Tallahassee Woman Cover woman 2019, Contributing Chef for the book “Toques In Black The Stories Of 101 Top African American Chefs" and her Get Shac’d Beverage and Product Line, Chef Shac is taking the world by storm. Chef Shac truly believes that health and wealth are intricately woven in the food choices we make. Therefore, her desire is to teach people to take ownership of their relationship with food. Through access, information, demonstration, and education, Chef Shac is empowering communities one delicious morsel at a time! Her motto in food and life is to always “Keep it flavorful!”
Chef Lasheeda Perry
Lasheeda Perry is a pastry chef and lover of all things sweet! She formerly served as the executive pastry chef for Beverly Wilshire, A Four Seasons Hotel where she overseen and lead the entire pastry program. Lasheeda was also the opening executive pastry chef for Bon Appetit Company LinkedIn. Currently, she is featured on Food Network Kitchen App and just launched her own business as the founder and pastry consultant of Queen of Flavor LLC. Lasheeda was also a finalist on Food Network’s Best Baker in America and won season 2 of Sweet Genius. When not in the kitchen, Lasheeda enjoys traveling and spending time with her nieces and nephews.
Episode 4 Cultural Appropriation
This week we chatted with Chef Kenny Gilbert about his candid Zaggot interview.
Chef Kenny Gilbert is best known for his appearance on “Top Chef” Season seven, where he was voted Fan Favorite. Throughout his career, Kenny has traveled the world, staging in some of the top restaurants in Japan, Spain, France and the Caribbean. He has cooked at the James Beard House, participated in wine & food festivals around the country, cooked for the Sports Illustrated Super Bowl party and appeared on the “Today Show,” “CBS Saturday Morning,” Jacksonville’s FOX 30, the LA Times, and as a contestant on Food Network’s “Cutthroat Kitchen” and “Beat Bobby Flay,” both of which he won. Kenny has cooked for the likes of Oprah Winfrey, Gayle King, Stedman Graham, Ava Duvernay and Jeff Bezos to name a few. In March 2015, Kenny opened Gilbert’s Underground Kitchen in Fernandina Beach, FL with his wife Anna, serving seasonal deep southern cuisine, and in October 2016, the pair opened their second restaurant, Gilbert’s Social, in Jacksonville proper, serving seasonal and creative modern Southern fare with international influences. This Spring he will open Cut & Gather in Raleigh, NC. The restaurant will feature an all- day menu of wood fired Southern-style cuisine as well as weekend brunch. Guests can expect an authentic flavor-forward menu of meats, BBQ, seafood, and other regional dishes cooked on custom-made wood burning ovens, grills, and smokers.
Episode 3 Culinary School
It all begins with an idea.
This week on the conversation we will continue where we left off last week. Why Culinary School may not be for everyone especially POC. We have invited Chef Kevin Mitchell and Chef Cassandra Jones to give us an educator's perspective.
Chef Cassandra Jones
Cassandra Jackson is a graduated of Johnson & Wales University, with honors in the program of Culinary Arts. She has over 20 years of experience in the culinary industry. Cassandra began her internship at the South’s Grand under the guidance of Master Chef Jose Gutierrez in the restaurant Chez Phillpe. After her internship she was asked to join the culinary team of The Peabody Hotel Memphis, at the Peabody she was responsible for large banquets and The South’s Grand famous brunch. Chef Cassandra has been a member of the American Culinary Federation and a Certified Hospitality Educator.
Chef Kevin Mitchell
In December of 2008 Chef Mitchell became the first African American Chef Instructor at the Culinary Institute of Charleston located within Trident Technical College in Charleston, South Carolina. At the Institute Chef Mitchell is involved in designing new curriculum for students as well as teaching classes. Upon starting his position at CIC, Chef Mitchell ran the test kitchen for the Gullah Cuisine cookbook, authored by Chef Charlotte Jenkins of Gullah Cuisine restaurant in Mt. Pleasant, SC., and published by Joggling Board Press. Working with Chef Jenkins, he tested all of the recipes for the book.
Several years later Chef Mitchell became Chef Coordinator for Nat Fuller’s Feast, a recreation of a banquet held in Charleston in 1865 by renowned chef and caterer Nat Fuller. The original feast, held at Fuller’s famous Bachelor’s Retreat restaurant, was the first to bring together both black and white patrons to break bread in a celebration of the end of the Civil War.
In August 2016 Chef Mitchell will begin his graduate studies at the University of Mississippi and graduated in 2018. There he focused on Southern Foodways, the preservation of Southern ingredients and the history of African Americans in the culinary arts.During his time at at the University of Mississippi, Chef Mitchell was a Nathalie Dupree Graduate Fellow of the Southern Foodways Alliance of which he is also a member.
Episode 2 Black Foodways
It all begins with an idea.
Chef Therese Nelson is a proud Newark, NJ native where she was born and raised in its historic Weequaic section. She is a suma cume laude graduate of Johnson and Wales University where she holds degrees in Food Service Management 04’ and Culinary Arts 02’.
Therese's culinary career began in 2004 and spans the east coast where she trained and worked her way through the kitchens of major hotel groups from Hilton and Marriott to Orient Express and Four Seasons. In 2006 she joined the all female team of Get Em' Girl Inc. brands where her culinary talents were used as recipe consultant for the company's 2 branded cookbooks The Get Em' Girl's Guide to the Power of Cuisine and The Get Em Girl's Guide to the Perfect Get Together, as food editor for the brand's lifestyle website Get Em' Girls.com, and acted as the executive chef for the company's in house boutique catering company where her food graced the tables of global brands such as Black Enterprise, Carol's Daughter, BET, MTV, WEEN, Verizon and RocNation. In 2014 The company dissolved and Chef Nelson focused her culinary career in the private sector working as a private chef for a small list of clients, writing freelance for publications like First We Feast and Taste Cooking, and consulting with small catering and restaurant businesses throughout the tristate area.
In addition to her culinary life Therese is the founder and culinary curator of Black Culinary History, an organization she founded in 2008 as a way to connect chefs of color to preserve black heritage throughout the African culinary diaspora, to promote and share the work of her colleagues, and to preserve the legacy being constructed by black chefs for this next generation.
Among her professional affiliations Chef Nelson is a member of Eta Sigma Delta, Women Chefs and Restaurateurs, Southern Foodways Alliance, Equity At The Table, International Association of Culinary Professionals, National Association of Professional Women, and the Culinary Historians of New York. She currently resided in East Harlem, NY where she enjoys being a part of that community's rich and diverse culinary landscape both personally and professionally.
Episode 1 Chef Kristi Brown
It all begins with an idea.
Chef Kristi Brown has spooned her way through the culinary industry for the past 28 years. Starting at a small café in downtown Seattle, Kristi has done just about everything from dishwasher/prep cook to running her own catering business for nearly a decade. From the beginning, her vision was to focus on the art and experience of food through culinary activism. A purpose powered by her mantra, “Everybody’s Gotta Eat!” Chef Kristi desires to build community through the cultivation of fresh food and fine cooking.
Currently, Chef Kristi is lovingly referred to as Chef Goddess of That Brown Girl Cooks!, a food, culture, and community hospitality group. Simply put, she calls it a “Culinary Collective.” TBGC! explores her inspirations, melds them with her experiences, and brings them back to the communities she serves. Debuting a variety of products, events, pop-ups, classes, and media presence, she hopes to engage and inspire community and connect people with a wholesome and nurturing lifestyle.
Kristi’s latest incarnation—That Brown Girl Cooks! is hospitality group which includes: Catering , Bartending Catering, Pop-up restaurant events, food products with its inaugural creation—Black Eye Pea Hummus (currently available in several Seattle stores) and at long last a new restaurant venture - Communion Restaurant & Bar scheduled to open fall 2020.
For more information please check out our website, www.thatbrowngirlcooks.com or follow her on FB/IG – That Brown Girl Cooks/Twitter - @browngirlcooks!