Afros and Knives - Tiffani Rozier

Latest Episodes:

Chocolate to the roots with Jinji Fraser Jan 19, 2022

Show notes

Jinji is a Baltimore, Maryland native, and alumni of Indiana University. She spent her earliest professional years working in the Non-profit sector and Retail before working as a nutrition counselor in 2012. Shortly thereafter, Jinji studied the craft of chocolate making, opening Pure Chocolate by Jinji with her father; tapping into a decades-old ancestral calling she continues to explore today through travel, writing, and production. Jinji lives in Baltimore City with her husband, Paul, and son, Stokely Ashe.

Chocolate & Justice is a web series we do at our shop that's accessible from anywhere via Zoom. We interview various people across our industry, and outside of what we do as well to understand how justice and liberation play in our everyday lives as Makers. New episodes are available now!

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Stories untold with Christilisa Gilmore Jan 19, 2022

Show notes

Christilisa is an Alabama girl who went to high school in Ohio and ended up in New Orleans for college and decided to stay. My first job was at Cici's Pizza in Massillon, Ohio where she began as and worked her way to prep. Once she made her way to New Orleans, she did what most students do when they are there, work at a bar. She chose a spot on Bourbon Street, of course, because she wanted to be where the action was. She found a job at a daiquiri shop, where she made...you guessed it, pizza (and calzones)! After a few years of working the nightlife, she moved into the world of tourism and worked for a tour and steamboat company in the French Quarter. The Steamboat is also a cruising restaurant, so she found herself working in proximity to food. This is where she learned about selling, storytelling, and crafting stories. Before jumping back into the business world, she tried her hand at writing. with an online publication, NolaDefender (now defunct), and started her journey as an unpaid journalist. She learned how to interview people, research, and write some compelling stories about music, food, and the culture of New Orleans. When she left the Steamboat, she found a job that changed everything. Starting as a sales assistant she learned about every aspect of the business. She wrote and edited recipes, was the occasional sous chef for Iron Chef-style competitions and sold cooking classes and special events. The biggest lesson was how the right story will bring the right people and situations into your life. All of those jobs and skills have led her to this moment, helping people craft the best dang cookbook with the best stories and recipes anyone can write.

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Being the change you want to see with Chef Quisha Ibraheem Jan 07, 2022

Show notes

Apply the traits of a child from a Jewish mother fused with Middle Eastern teachings to a black woman in the Mid - West and you’d get Chef Q. Ibraheem. Culinary art school was a farm in Georgia, a chair to stand on over the stovetop while being taught recipes in her mother’s kitchen and her father’s halal poultry shop in Detroit’s Eastern Market, America’s largest farmers market. Chef Q’s hospitality career began immediately after high school in Greek restaurants where she began in the front of the house. Determined to cook she applied for a culinary apprenticeship where she was given the opportunity to apprentice with a Top Chef. Traveling through the restaurant scenes in Detroit, Atlanta, and Chicago she scored a position at Michelin starred Elizabeth, and moved quickly to another kitchen to work as an Executive Sous Chef. After acquiring the skills for training staff that became kitchen teams she became an Executive Sous Chef, Executive chef, and then Corporate Executive Chef at P.S. It’s Social a restaurant training program for ex-offenders and at-risk young adults.

Chef Q develops culinary art curricula for workforce development programs and 501c3’s that focus on cultural awareness through food diversity. Her curricula has been implemented by Oakton Community College / Workforce Development Department where she began a new passion as a culinary art instructor. She showcases her culinary, educational, and agricultural backgrounds at private dinner tables as Owner & Executive Chef of Teertsemasesottehg - Secret Location Underground Supper Club and employs youth that has completed her culinary training programs. Chef Q.Ibraheem serves as President on the board of The Evanston Food Exchange, an organization that focuses on 86’n food insecurity. She is also the Operations Manager of the Foster Street Urban Agriculture Program.

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Amplifying Black culinary excellence with Angela Burke and Chef Evelyn Shelton Jan 07, 2022

Show notes

Angela Burke | Founder of Black Food & Beverage

Angela Burke owns a PR company that specializes in food marketing. Black Food and Beverage began as a passion project and grew into a mission "expanding the narrative by amplifying the voices of black F&B professionals. The stories of our community are robust and until we are included in conversations around food and beverage, the narrative remains incomplete.

Support Black Food and Beverage by spreading the word about their work and getting connected through social media. Be sure to sign up for the newsletter, and purchase a Black Food & Beverage tote.

Also, check out the following list of incredible folks who make the F&B industry a better place. Please support them and follow their work: Cuisine Noire, Equity at the Table (EATT), Adrian Miller, Therese Nelson, Radical Xchange, SheChef, Nicole A. Taylor, Bryant Terry, Michael Twitty, Whetstone Magazine, Korsha Wilson.

Chef Evelyn Shelton | Chef/Owner of Evelyn’s Food Love

Chef Shelton took on culinary life full-time, after retiring as a hospital administrator. She always dreamed of opening a restaurant and went back to college to get a degree in culinary arts. Chef Shelton is a Kendall College grad, with years of experience managing healthcare food services and as a personal chef.

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Building a food community with Black Food Folks Jan 07, 2022

Show notes

Black Food Folks is a fellowship of black professionals working in food and beverage, food media, and events. The group was co-founded by a Brooklyn-based photographer specializing in food, drinks, and events, Clay Williams. He shoots assignments for The New York Times, The James Beard Foundation and Edible Brooklyn; and Director of Culinary Community Initiatives for the James Beard Foundation, Colleen Vincent. We discuss the necessity of sharing our own food stories, the current challenges facing the community of black food professionals, and what the future could look like for Black food.

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Be the maverick of your own life- a conversation with Grace Ouma-Cabezas Jan 07, 2022

Show notes

Grace Ouma-Cabezas is the Head of Growth for Poppy Seed Health, her previous role was as VP of kitchen and home brand Food52. She is a marketing executive with over a decade of experience, Grace has provided strategic vision and marketing positioning for a wide range of brands.

Before making her way to Food52, she spent time in the fashion, beauty, and lifestyle media space at GLAMSQUAD and Birchbox — but her heart has always been in the kitchen. In 2019, Grace was named one of the Top Women in Media by Folio: Based in NYC where she’s been for 13 years in her chosen home of Harlem, she’s a Jersey-native and proud daughter of Kenyan immigrants.

She’s lived and studied in South Africa and lived and worked in Spain. Her multicultural perspective is a key part of her customer-first marketing philosophy and her view on the unique power of food in building cross-cultural connections.

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Building a Legacy in the Tequila Landscape: A Conversation with Nayana Ferguson Dec 06, 2021

Show notes

Nayana Ferguson and host Tiffani Rozier shine a spotlight on Nayana's journey as the co-owner of Anteel Tequila They discuss her motivation to start the brand, the challenges she faced – including dealing with the Mexican government and the challenge of breaking into the predominantly male and white industry, and her passion for fostering an inclusive and respectful company culture.

Ep 48: Christilisa Gilmore Jul 12, 2021

Show notes

All of Christilisa’s jobs and skills lead her to help people craft the best dang cookbook with the best stories and recipes anyone can write.

The Cookbook of You Project is available for presale. It officially starts on May 15th, 2021. This project guides people through 12 themes and teaches them to write a cookbook in a year. More details can be found at project.christilisa.co

Ep 47: Jinji Fraser Jul 02, 2021

Show notes

Jinji is a Baltimore, Maryland native, and alumni of Indiana University. She spent her earliest professional years working in the Non-profit sector and Retail before working as a nutrition counselor in 2012. Shortly thereafter, Jinji studied the craft of chocolate making, opening Pure Chocolate by Jinji with her father; tapping into a decades old ancestral calling she continues to explore today through travel, writing and production. Jinji lives in Baltimore City with her husband, Paul, and son, Stokely Ashe.

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Chocolate & Justice is a web series we do at our shop that's accessible from anywhere via zoom. We interview various people across our industry, and outside of what we do as well to understand how justice and liberation play in our everyday lives as Makers.

Ep 46: Porshae' Gray-Peel Jul 01, 2021

Show notes

Porshae' was a peculiar child, who stayed up late to read in the dark after her bedtime, preferred being in her grandmother's New Jersey kitchen, and remembers the Food Network Premier (November 23, 1993). Her father confirmed that she came running through the house, saying a channel only showed food, which he did not believe. A few days later, he walked past her room and confirmed this was a real thing; that was the start.

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Afros and Knives – Tiffani Rozier

Angela Burke | Founder of Black Food & Beverage

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