Sonji Franklin

Connect What is your signature dish?

My signature dish is my melt in your mouth oven baked ox tails. They are the true essence of Caribbean flavor. A little bit of heat, with rich robust gravy that satisfies the soul. It is paired with coconut rice and peas, made with fresh coconut milk, and spices. Both are cooked low and slow ensuring that the savory flavors are in every bite.

Who is your culinary inspiration?

Chef Leah who started Dookey Chase in New Orleans is my inspiration. I loved how she just took a chance on herself and bootstrapped her way to success during a time that was difficult. I admired the spirit and tenacity that she demonstrated to build her business. Chef Leah also loved people, her food reflected the love she had for New Orleans and the people in her city, and that to me are what makes a chef inspiring. Food made with love, doing what you know is good and making it your passion.

What would you do with the $25,000?

I would be able to invest the money in my business to launch My Sunday Greens as an artisan line of fully cooked southern style collard greens. The funds would be used towards packaging and manufacturing the product. I would also be able begin growing my collard greens with a local farmer and purchasing the seedlings to begin the growing process. This would be life changing for me and my family, and I would finally be able to help women in crisis by providing shelter for them and their children.