My culinary work embraces traditional American flavors, sumptuous soul food flair, and delicate French cuisine. A balance of home teachings with professional training has helped me create tasty, yet healthy plates.
My grandmother, Doris, would always tell me that food brings people together. That has certainly been the case for many African Americans, as they sometimes had little else. At a small table, I learned how to chop onions, peppers, and other vegetables. I watched my grandmother clean massive amounts of collard greens as she would say, “Make sure you get out all the dirt really good.” I heard her humming old Negro spirituals and gospel hymns with pride, all the while never knowing what they were or the great heritage we possessed. The special bond formed between my grandmother and me there in that kitchen inspired me to get an education in culinary arts at the Culinary Institute of America where I earned two degrees: an Associate degree in occupational studies and a Bachelor of Professional Studies in culinary arts management.
