Advanced into the Top 15
I want to continue working on perfecting my crafts, breaking down stereotypes, and building a better foundation for success of my business.
I first started cooking when I was about 7-8 years old in Atlanta, Georgia. I have been cooking professionally for the last 5 years immediately after graduating Le Cordon Bleu in 2017. In the last two years, I have worked my way up and have been promoted to Sous Chef twice at two of Austin’s Favorite Enoteca & Vespaio and ristorante italiano, Intero!
I am most famously known among my peers for creating creamy and savory Risottos. Currently I am mastering smoking beef briskets with different elements accompanied by traditional sides with a new twist.
Growing up I noticed that people are used to racial stereotypes associated with food. My goal is to promote black excellence through my craft and show that even though we may come from different background that there can be an elegance no matter the color of our skin. When awarded the $50,000, I will continue to work towards this goal as well as building a better foundation for my business. I will also continue to further my knowledge of food culture and history through travel an experience.