Besides creating deliciousness, what I love about cooking is all the alchemy and science that happens in the kitchen. Learning about different ingredients, what makes them tick, and how they interact. This is one of my most viewed videos (2.4 million) with @epicurious breaking down one of my favorite kitchen hacks for poaching eggs that WORKS! Every. Damn. Time. 🙌🏽 People have called it game-changing. It was for me, and can be applied in a high-volume-restaurant setting or at home. Try it and see for yourself #poachedeggs #kitchenhacks #epicurious #101 #science #sorcery #foolproof
Come and join us for UP SOUTH, a pop-up celebrating Southern culinary influences while retaining the spirit of the greater Black diaspora. Join us at Justice of the Pies on Sunday, June 9th from 1 PM to 6 PM. Located on the South Side of Chicago at 8655 S Blackstone, the pop up features… ✨Chef Fariyal Abdullahi (@FariyalAbdul), a 2024 James Beard finalist for Emerging Chef and EC of @HavMar, ✨Chef Adrienne Cheatham (@ChefAdrienneCheatham), a James Beard nominated author and Top Chef alum, ✨Chef Serigne Mbaye (@serignembaye_), 2024 James Beard finalist of Best New Restaurant as well as Chef and co-owner of @DakarNOLA, and ✨Chef Maya-Camille Broussard (@MayaCamilleBroussard), a 2022 James Beard finalist for Outstanding Baker and 2023 Esquire Magazine Pastry Chef of the Year. See ya’ll there!
Resurfacing and stepping back into life like… 😊 Paris owes me nothing…except maybe better weather. Cooking has taken me so many places over the years, and most recently to Paris for a very cool project that was a few months in the planning…hence my recent absence, sorry Besties 🤦🏽♀️ I looked up and realized sooooo much time had passed! Most of the projects I work on are confidential so I can’t share details. I come in to get things set up and going. And when I’m planning a project I’m all in, I obsess over the details, the organization, efficiency of every move during service. I was raised in a restaurant so it feels like home, but I’m not so good at coming up for air 😂 I’m grateful that I’m also surrounded by professionals who GET IT DONE, anticipate the next step before it happens, and don’t hesitate to pull me out of the kitchen to appreciate the sight of the Eiffel Tower lighting up! 🤗✨ And thanks to our connected world I was able to see one of my mother’s dear old friends that I haven’t seen since she moved back to Paris. (Thanks for the pizza and long walk, Ms. Deborah!) And as much as I love high-end bakeries, I will always stop for a church bake sale and support the young women raising money for the nuns. High-key, they have thee best chocolate gateaux in the city! This world is so special, and so are the people in it. When I’m speaking with kids and teenagers I highlight our industry as a ticket out of whatever circumstances to see the world. Pay attention, work hard, don’t make the same mistake twice, and no matter where you go, you’ll be surrounded by family, even if you’re alone and all the restaurants you want to visit are closed 😂
Resurfacing and stepping back into life like… 😊 Paris owes me nothing…except maybe better weather. Cooking has taken me so many places over the years, and most recently to Paris for a very cool project that was a few months in the planning…hence my recent absence, sorry Besties 🤦🏽♀️ I looked up and realized sooooo much time had passed! Most of the projects I work on are confidential so I can’t share details. I come in to get things set up and going. And when I’m planning a project I’m all in, I obsess over the details, the organization, efficiency of every move during service. I was raised in a restaurant so it feels like home, but I’m not so good at coming up for air 😂 I’m grateful that I’m also surrounded by professionals who GET IT DONE, anticipate the next step before it happens, and don’t hesitate to pull me out of the kitchen to appreciate the sight of the Eiffel Tower lighting up! 🤗✨ And thanks to our connected world I was able to see one of my mother’s dear old friends that I haven’t seen since she moved back to Paris. (Thanks for the pizza and long walk, Ms. Deborah!) And as much as I love high-end bakeries, I will always stop for a church bake sale and support the young women raising money for the nuns. High-key, they have thee best chocolate gateaux in the city! This world is so special, and so are the people in it. When I’m speaking with kids and teenagers I highlight our industry as a ticket out of whatever circumstances to see the world. Pay attention, work hard, don’t make the same mistake twice, and no matter where you go, you’ll be surrounded by family, even if you’re alone and all the restaurants you want to visit are closed 😂
Resurfacing and stepping back into life like… 😊 Paris owes me nothing…except maybe better weather. Cooking has taken me so many places over the years, and most recently to Paris for a very cool project that was a few months in the planning…hence my recent absence, sorry Besties 🤦🏽♀️ I looked up and realized sooooo much time had passed! Most of the projects I work on are confidential so I can’t share details. I come in to get things set up and going. And when I’m planning a project I’m all in, I obsess over the details, the organization, efficiency of every move during service. I was raised in a restaurant so it feels like home, but I’m not so good at coming up for air 😂 I’m grateful that I’m also surrounded by professionals who GET IT DONE, anticipate the next step before it happens, and don’t hesitate to pull me out of the kitchen to appreciate the sight of the Eiffel Tower lighting up! 🤗✨ And thanks to our connected world I was able to see one of my mother’s dear old friends that I haven’t seen since she moved back to Paris. (Thanks for the pizza and long walk, Ms. Deborah!) And as much as I love high-end bakeries, I will always stop for a church bake sale and support the young women raising money for the nuns. High-key, they have thee best chocolate gateaux in the city! This world is so special, and so are the people in it. When I’m speaking with kids and teenagers I highlight our industry as a ticket out of whatever circumstances to see the world. Pay attention, work hard, don’t make the same mistake twice, and no matter where you go, you’ll be surrounded by family, even if you’re alone and all the restaurants you want to visit are closed 😂
Resurfacing and stepping back into life like… 😊 Paris owes me nothing…except maybe better weather. Cooking has taken me so many places over the years, and most recently to Paris for a very cool project that was a few months in the planning…hence my recent absence, sorry Besties 🤦🏽♀️ I looked up and realized sooooo much time had passed! Most of the projects I work on are confidential so I can’t share details. I come in to get things set up and going. And when I’m planning a project I’m all in, I obsess over the details, the organization, efficiency of every move during service. I was raised in a restaurant so it feels like home, but I’m not so good at coming up for air 😂 I’m grateful that I’m also surrounded by professionals who GET IT DONE, anticipate the next step before it happens, and don’t hesitate to pull me out of the kitchen to appreciate the sight of the Eiffel Tower lighting up! 🤗✨ And thanks to our connected world I was able to see one of my mother’s dear old friends that I haven’t seen since she moved back to Paris. (Thanks for the pizza and long walk, Ms. Deborah!) And as much as I love high-end bakeries, I will always stop for a church bake sale and support the young women raising money for the nuns. High-key, they have thee best chocolate gateaux in the city! This world is so special, and so are the people in it. When I’m speaking with kids and teenagers I highlight our industry as a ticket out of whatever circumstances to see the world. Pay attention, work hard, don’t make the same mistake twice, and no matter where you go, you’ll be surrounded by family, even if you’re alone and all the restaurants you want to visit are closed 😂
Resurfacing and stepping back into life like… 😊 Paris owes me nothing…except maybe better weather. Cooking has taken me so many places over the years, and most recently to Paris for a very cool project that was a few months in the planning…hence my recent absence, sorry Besties 🤦🏽♀️ I looked up and realized sooooo much time had passed! Most of the projects I work on are confidential so I can’t share details. I come in to get things set up and going. And when I’m planning a project I’m all in, I obsess over the details, the organization, efficiency of every move during service. I was raised in a restaurant so it feels like home, but I’m not so good at coming up for air 😂 I’m grateful that I’m also surrounded by professionals who GET IT DONE, anticipate the next step before it happens, and don’t hesitate to pull me out of the kitchen to appreciate the sight of the Eiffel Tower lighting up! 🤗✨ And thanks to our connected world I was able to see one of my mother’s dear old friends that I haven’t seen since she moved back to Paris. (Thanks for the pizza and long walk, Ms. Deborah!) And as much as I love high-end bakeries, I will always stop for a church bake sale and support the young women raising money for the nuns. High-key, they have thee best chocolate gateaux in the city! This world is so special, and so are the people in it. When I’m speaking with kids and teenagers I highlight our industry as a ticket out of whatever circumstances to see the world. Pay attention, work hard, don’t make the same mistake twice, and no matter where you go, you’ll be surrounded by family, even if you’re alone and all the restaurants you want to visit are closed 😂
Resurfacing and stepping back into life like… 😊 Paris owes me nothing…except maybe better weather. Cooking has taken me so many places over the years, and most recently to Paris for a very cool project that was a few months in the planning…hence my recent absence, sorry Besties 🤦🏽♀️ I looked up and realized sooooo much time had passed! Most of the projects I work on are confidential so I can’t share details. I come in to get things set up and going. And when I’m planning a project I’m all in, I obsess over the details, the organization, efficiency of every move during service. I was raised in a restaurant so it feels like home, but I’m not so good at coming up for air 😂 I’m grateful that I’m also surrounded by professionals who GET IT DONE, anticipate the next step before it happens, and don’t hesitate to pull me out of the kitchen to appreciate the sight of the Eiffel Tower lighting up! 🤗✨ And thanks to our connected world I was able to see one of my mother’s dear old friends that I haven’t seen since she moved back to Paris. (Thanks for the pizza and long walk, Ms. Deborah!) And as much as I love high-end bakeries, I will always stop for a church bake sale and support the young women raising money for the nuns. High-key, they have thee best chocolate gateaux in the city! This world is so special, and so are the people in it. When I’m speaking with kids and teenagers I highlight our industry as a ticket out of whatever circumstances to see the world. Pay attention, work hard, don’t make the same mistake twice, and no matter where you go, you’ll be surrounded by family, even if you’re alone and all the restaurants you want to visit are closed 😂
Resurfacing and stepping back into life like… 😊 Paris owes me nothing…except maybe better weather. Cooking has taken me so many places over the years, and most recently to Paris for a very cool project that was a few months in the planning…hence my recent absence, sorry Besties 🤦🏽♀️ I looked up and realized sooooo much time had passed! Most of the projects I work on are confidential so I can’t share details. I come in to get things set up and going. And when I’m planning a project I’m all in, I obsess over the details, the organization, efficiency of every move during service. I was raised in a restaurant so it feels like home, but I’m not so good at coming up for air 😂 I’m grateful that I’m also surrounded by professionals who GET IT DONE, anticipate the next step before it happens, and don’t hesitate to pull me out of the kitchen to appreciate the sight of the Eiffel Tower lighting up! 🤗✨ And thanks to our connected world I was able to see one of my mother’s dear old friends that I haven’t seen since she moved back to Paris. (Thanks for the pizza and long walk, Ms. Deborah!) And as much as I love high-end bakeries, I will always stop for a church bake sale and support the young women raising money for the nuns. High-key, they have thee best chocolate gateaux in the city! This world is so special, and so are the people in it. When I’m speaking with kids and teenagers I highlight our industry as a ticket out of whatever circumstances to see the world. Pay attention, work hard, don’t make the same mistake twice, and no matter where you go, you’ll be surrounded by family, even if you’re alone and all the restaurants you want to visit are closed 😂
Resurfacing and stepping back into life like… 😊 Paris owes me nothing…except maybe better weather. Cooking has taken me so many places over the years, and most recently to Paris for a very cool project that was a few months in the planning…hence my recent absence, sorry Besties 🤦🏽♀️ I looked up and realized sooooo much time had passed! Most of the projects I work on are confidential so I can’t share details. I come in to get things set up and going. And when I’m planning a project I’m all in, I obsess over the details, the organization, efficiency of every move during service. I was raised in a restaurant so it feels like home, but I’m not so good at coming up for air 😂 I’m grateful that I’m also surrounded by professionals who GET IT DONE, anticipate the next step before it happens, and don’t hesitate to pull me out of the kitchen to appreciate the sight of the Eiffel Tower lighting up! 🤗✨ And thanks to our connected world I was able to see one of my mother’s dear old friends that I haven’t seen since she moved back to Paris. (Thanks for the pizza and long walk, Ms. Deborah!) And as much as I love high-end bakeries, I will always stop for a church bake sale and support the young women raising money for the nuns. High-key, they have thee best chocolate gateaux in the city! This world is so special, and so are the people in it. When I’m speaking with kids and teenagers I highlight our industry as a ticket out of whatever circumstances to see the world. Pay attention, work hard, don’t make the same mistake twice, and no matter where you go, you’ll be surrounded by family, even if you’re alone and all the restaurants you want to visit are closed 😂
Resurfacing and stepping back into life like… 😊 Paris owes me nothing…except maybe better weather. Cooking has taken me so many places over the years, and most recently to Paris for a very cool project that was a few months in the planning…hence my recent absence, sorry Besties 🤦🏽♀️ I looked up and realized sooooo much time had passed! Most of the projects I work on are confidential so I can’t share details. I come in to get things set up and going. And when I’m planning a project I’m all in, I obsess over the details, the organization, efficiency of every move during service. I was raised in a restaurant so it feels like home, but I’m not so good at coming up for air 😂 I’m grateful that I’m also surrounded by professionals who GET IT DONE, anticipate the next step before it happens, and don’t hesitate to pull me out of the kitchen to appreciate the sight of the Eiffel Tower lighting up! 🤗✨ And thanks to our connected world I was able to see one of my mother’s dear old friends that I haven’t seen since she moved back to Paris. (Thanks for the pizza and long walk, Ms. Deborah!) And as much as I love high-end bakeries, I will always stop for a church bake sale and support the young women raising money for the nuns. High-key, they have thee best chocolate gateaux in the city! This world is so special, and so are the people in it. When I’m speaking with kids and teenagers I highlight our industry as a ticket out of whatever circumstances to see the world. Pay attention, work hard, don’t make the same mistake twice, and no matter where you go, you’ll be surrounded by family, even if you’re alone and all the restaurants you want to visit are closed 😂
Cooking with @selenagomez was so much fun! We both say Okey dokey, we both have Southern families, and I thought she would love a caviar bump as much as I do! 😂 Not so much! But in spite of that we had a great time making our brunch feast of Grits, Salmon Croquettes, Perfectly Poached Eggs, Fool-Proof Hollandaise, and Sweet Tea Granita. All these recipes are in my new cookbook, Sunday Best. So watch the episode and cook along with us! 🤗💖
Feels like so long ago and yet so recent that this @nytimes doc Tastemakers came out! I had recently left my job as Exec Sous of Le Bernardin and joined @marcuscooks on the corporate side of the restaurant group. Within a few months I was Exec Chef of Red Rooster Harlem. I loved being behind the scenes, the one that makes shit happen for someone else, an operational assassin. But he saw something I didn’t and had the director and cameraman follow me around Harlem/NYC for a couple weeks. Watching this made me see myself in a new light, exposed me to new opportunities, and made me realize how EXHAUSTED I was 😂. Working nonstop for someone else makes you wonder what would happen if you devote the same energy to your own growth. And so I did. It wasn’t easy, and there was a lot of uncertainty but when you really step out and bet on yourself the stakes are higher. I never wanted to let my chefs down, why would I let myself down? So that’s the takeaway, work for yourself at least as hard and smart as you’ve worked for someone else. And if you’re working for someone else, make sure your work is recognized and you’re positioning yourself for the next step (or 3). P.S. I still dance recreationally, it keeps me physically and mentally fit, but I’m a better cook than I ever was a dancer! 🤘🏽 Click the link in bio to watch the full video https://youtu.be/undnQA4so6w #chef #cheflife #lebernardin #redrooster #redroosterharlem #growingpains #findingyourstyle #chefstyle #nyc #harlem #dance #sharronlynn #angel
Springtime NYC edition. Bringing together red sequined T-shirts (thrifted), camo pants (new), and snake skin kitten-heel mules (very old). The season is also bringing together friends and food 😊 A little photo dump of the things that have stirred my soul this early Spring… food, friends, and ‘fits! I’m all about early veg, morels, baby turnips, radishes, fairytale eggplant, flowering broccoli, and ALL the flowers. Now if I could only find the okra guy from Jersey 🌸🤗 #springtime #nyc #inthesestreets
Springtime NYC edition. Bringing together red sequined T-shirts (thrifted), camo pants (new), and snake skin kitten-heel mules (very old). The season is also bringing together friends and food 😊 A little photo dump of the things that have stirred my soul this early Spring… food, friends, and ‘fits! I’m all about early veg, morels, baby turnips, radishes, fairytale eggplant, flowering broccoli, and ALL the flowers. Now if I could only find the okra guy from Jersey 🌸🤗 #springtime #nyc #inthesestreets
Springtime NYC edition. Bringing together red sequined T-shirts (thrifted), camo pants (new), and snake skin kitten-heel mules (very old). The season is also bringing together friends and food 😊 A little photo dump of the things that have stirred my soul this early Spring… food, friends, and ‘fits! I’m all about early veg, morels, baby turnips, radishes, fairytale eggplant, flowering broccoli, and ALL the flowers. Now if I could only find the okra guy from Jersey 🌸🤗 #springtime #nyc #inthesestreets
Springtime NYC edition. Bringing together red sequined T-shirts (thrifted), camo pants (new), and snake skin kitten-heel mules (very old). The season is also bringing together friends and food 😊 A little photo dump of the things that have stirred my soul this early Spring… food, friends, and ‘fits! I’m all about early veg, morels, baby turnips, radishes, fairytale eggplant, flowering broccoli, and ALL the flowers. Now if I could only find the okra guy from Jersey 🌸🤗 #springtime #nyc #inthesestreets
Springtime NYC edition. Bringing together red sequined T-shirts (thrifted), camo pants (new), and snake skin kitten-heel mules (very old). The season is also bringing together friends and food 😊 A little photo dump of the things that have stirred my soul this early Spring… food, friends, and ‘fits! I’m all about early veg, morels, baby turnips, radishes, fairytale eggplant, flowering broccoli, and ALL the flowers. Now if I could only find the okra guy from Jersey 🌸🤗 #springtime #nyc #inthesestreets
Springtime NYC edition. Bringing together red sequined T-shirts (thrifted), camo pants (new), and snake skin kitten-heel mules (very old). The season is also bringing together friends and food 😊 A little photo dump of the things that have stirred my soul this early Spring… food, friends, and ‘fits! I’m all about early veg, morels, baby turnips, radishes, fairytale eggplant, flowering broccoli, and ALL the flowers. Now if I could only find the okra guy from Jersey 🌸🤗 #springtime #nyc #inthesestreets
Springtime NYC edition. Bringing together red sequined T-shirts (thrifted), camo pants (new), and snake skin kitten-heel mules (very old). The season is also bringing together friends and food 😊 A little photo dump of the things that have stirred my soul this early Spring… food, friends, and ‘fits! I’m all about early veg, morels, baby turnips, radishes, fairytale eggplant, flowering broccoli, and ALL the flowers. Now if I could only find the okra guy from Jersey 🌸🤗 #springtime #nyc #inthesestreets
Springtime NYC edition. Bringing together red sequined T-shirts (thrifted), camo pants (new), and snake skin kitten-heel mules (very old). The season is also bringing together friends and food 😊 A little photo dump of the things that have stirred my soul this early Spring… food, friends, and ‘fits! I’m all about early veg, morels, baby turnips, radishes, fairytale eggplant, flowering broccoli, and ALL the flowers. Now if I could only find the okra guy from Jersey 🌸🤗 #springtime #nyc #inthesestreets
Springtime NYC edition. Bringing together red sequined T-shirts (thrifted), camo pants (new), and snake skin kitten-heel mules (very old). The season is also bringing together friends and food 😊 A little photo dump of the things that have stirred my soul this early Spring… food, friends, and ‘fits! I’m all about early veg, morels, baby turnips, radishes, fairytale eggplant, flowering broccoli, and ALL the flowers. Now if I could only find the okra guy from Jersey 🌸🤗 #springtime #nyc #inthesestreets
What’s beef? 😂 This weekend I went down a rabbit hole trying to catch up on this apparent Drake-Kendrick situation and it got me thinking… what if chefs got into squabbles, how would we settle it? Breaking down my thoughts here in Part 1, see Part 2 for my solution 🤔😂
Part deux, aka the solution 😂 To be clear I don’t actually want anyone in our industry to have beef, but I find this whole thing kinda hilarious and instead of talking to myself in the mirror figured I’d share with my Besties! 😂❤️
