The idea came up while Chefs Quinnton and Kelston were conversating about being young Black Chefs in the culinary world with all the challenges placed in front of them during the Pandemic of 2020. It started with organizing some local events to showcase the talent of Black Chefs in the San Diego area while also helping out restaurants that were having a tough time during the pandemic as well. From pulling money out of their own pockets to do restaurant givebacks to pop up dinners. After encouragement from family and friends, both Chefs decided to use that motivation to start what they hoped would become a movement to help pave the way for others, providing them with opportunities to grow, and expand their knowledge in and of the culinary industry.
Only together will we achieve helping chefs learn new skills and techniques is a great way to stay relevant in this ever changing industry. We will help culinary professionals achieve their goals and reach their dreams through educational programs, and scholarship funds for local aspiring culinary students.
Each Chef has their own unique story to tell. They are the ones who bring us our favorite recipes and memories of childhood meals – they make it fun for all ages!
To bring the local culinary competition into public venues like restaurants and food co-ops, so that people can see and taste what great chefs are doing in their area. Also, to create a platform for showcasing the best of local chefs and their recipes.
To highlight African American Chefs and create awareness through scholarships, culinary programs, events, and mentorship.
Only together will we achieve
Helping chefs learn new skills and techniques is a great way to stay relevant in this ever changing industry. And we will help culinary professionals achieve their goals and dreams with Educational programs.
Each chef has their own unique story to tell. They are the ones who bring us our favorite recipes and memories of childhood meals, they make it fun for all ages!
To bring the local culinary competition into public venues like restaurants and food coops, so that people can see and taste what great chefs are doing in their area. And to also create a platform for showcasing the best of local chefs and their recipes.
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