Chefs Creating Pathways to Excellence. Publix Joins in the Celebration of Black History Month.


We’re the only group of chefs in the world
who are asked to deny our heritage to legitimize ourselves. How you been? Good to see you. How are you? Good. You know, we were a product of a society that
we had no advantages when it came to our foods. And we made great things happen. My maternal grandmother was a civil rights
activist. So for me the history of food is very deeply
ingrained. And everything that I do, everything I cook,
it’s just in the back of my mind, I’m remembering those stories and those people. One of the secrets to being a good chef is
to work under somebody that’s good. You have to
share that knowledge with young people coming up so they one day become better than you
are. Buon appetito! It’s a little spicy. A little bit spicy? The sausage is a little spicy. It tastes good. Tastes good? Yeah, that’s what I thought. I think it’s important to—just talking
about the future—if I don’t see anyone that looks like me,
I’m not going to aspire, because I’m going to think, “Well, this isn’t a path for me;
I’m not going to be able to get here. This is not typically where we are.” It is so important that people see us, because
then—like you said—they can aspire to something that they believe. If you can imagine it, you can make it real. If they learn to cook, they can go anywhere
in the world. Anywhere in the world, baby.

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