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Comment Archives: stories: Special Sections: Flavor

Re: “On the Appallingly Low Percentage of Black Chefs in Local Kitchens

So Im a chef with a degree in culinary arts as well as a seperate degree in culinary operations. Thus, I consider myself one of the more classically educated and trained black chefs in the cleveland area. I own Nevaeh Cafe inside University Suburban Health Center but I mostly cater with my company Taste & See Catering. Im also launching Prepped 4 Life, a health and fitness based meal prep company. I have my eye set on much more than restaurant work although I paid my dues on the line and in the dish tank. Introductions aside...

2 things

Untrained black chefs often take the opportunity to sell food with little startup. A 25 yr old white kid can go get a job with bruell. His AA counterpart can typically be an entrepreneur with little cost and hassle. Either opening a hole in the wall (which is usually accepted among black restaurants) or selling dinners out of their home (also accepted). Its illegal but its reality and its how many of your favorite black chefs got their start. To sum it up you wont find our heroes on any bodys line.

Also

Many black chefs are not classically trained. Therefore, many have learned to play by ear. Style is important but not always transferable so they cant work everywhere or for everyone.

Could the Wilson Tamale guy work the traditional brigade system? Probably not. Does that make him less of a hometown hero, no. Great Cleveland chefs do more than line work... ask Boyardi.

2 likes, 0 dislikes
Posted by Geoff C. Thomas on 04/08/2018 at 7:23 PM

Re: “Polish Boy 101: A Short History of Cleveland's Seminal Sandwich and the New Wave of Places Serving It Up

Polish Boys were available at the old Coventry Pizza for years,

3 likes, 1 dislike
Posted by Joey Buckles on 03/21/2018 at 8:12 PM

Re: “The Best Things We Ate in Cleveland in 2017

here

Posted by Charlie Julien on 02/05/2018 at 11:36 PM

Re: “A New Year Means New Dining Options in Cleveland

Why do you continue to ignore the Swenson's that has been in Broadview Heights for years now? "Shave 20 miles of your drive to the nearest location." The Broadview Road location is just 13 miles from Public Square.

Posted by philby64 on 01/12/2018 at 9:40 AM

Re: “On the Appallingly Low Percentage of Black Chefs in Local Kitchens

If they're not working in hipster-yupster-trendoid-foodie "restos"...'
Do they still count? Black chefs matter!

1 like, 4 dislikes
Posted by Chuckles the Clown on 12/17/2017 at 2:27 PM

Re: “2017, or the Year We Achieved Peak Doughnut

DONUT SCENE , STRONGSVILLE OHIO BEST FRITTERS BIG DONUT CAKES, BAKERY , BEST!!

Posted by Reanon Rickard on 12/15/2017 at 7:06 PM

Re: “2017, or the Year We Achieved Peak Doughnut

Biagios In Eastlake (been around for 60+ years!) is also a classic favorite.

Posted by Kay on 12/15/2017 at 11:57 AM

Re: “On the Appallingly Low Percentage of Black Chefs in Local Kitchens

Let me submit these names of chefs:
Keith Bowen, Eric Wells, Geoff C. Thomas, Eric Rogers, Jae Smith (who was in CLE), Stacey Stoudemire, Quisha Marbury...and I'm just getting warmed up! These are black chefs who are either running kitchens in Cleveland (some of them in multiple locations) or they're doing catering and private chef work. The people are out here working, maybe just not on your particular path as of yet.

15 likes, 9 dislikes
Posted by Mark David Ribbins on 12/14/2017 at 5:40 PM

Re: “On the Appallingly Low Percentage of Black Chefs in Local Kitchens

Bon Appetit or Compass group hires quite a few black chefs who run large accounts across the Cleveland area. But unless you have a restaurant that pumps out the same fried chicken and waffles you won't hear about them.

10 likes, 8 dislikes
Posted by nigeldixon81 on 12/14/2017 at 2:48 PM

Re: “On the Appallingly Low Percentage of Black Chefs in Local Kitchens

Black chefs in Cleveland and NEO exist. The problem is most food writers and consumers equate the profession with restaurants. There are black chefs who are private and personal chefs and there are trained black chefs working in nursing homes/assisted living facilities, for catering companies, and more. If you meet one black chef, they can introduce you to more. If you to CCC's culinary program, they can tell you where they are. My niece, Nigel Dixon, is a chef, and has been one for years. Check universities too. Stop thinking that all chefs are in sexy jobs and start thinking about the profession overall. After all, many journalists do not work for dailies or weeklies.

12 likes, 10 dislikes
Posted by Robin Caldwell on 12/14/2017 at 2:36 PM

Re: “For Four Decades, Photographer Barney Taxel Has Captured and Chronicled Cleveland's Evolving Food Scene

Thanks, Doug Trattner! Photo credit for 1970's portrait of me: Barry Perlus

0 likes, 1 dislike
Posted by Barney Taxel on 12/14/2017 at 12:48 PM

Re: “For Four Decades, Photographer Barney Taxel Has Captured and Chronicled Cleveland's Evolving Food Scene

Thanks, Doug Trattner! Photo credit for 1970's portrait of me: Barry Perlus

1 like, 0 dislikes
Posted by Barney Taxel on 12/13/2017 at 4:47 PM

Re: “Buy, Sell, Hold: The Dining Trends We Loved, and Hated, This Year

Shout out to the burger at LBM. I did not expect a metal-themed cocktail bar to have the best burger I've tasted in the region.

Posted by Cavalier Attitude on 12/13/2017 at 3:17 PM

Re: “On the Appallingly Low Percentage of Black Chefs in Local Kitchens

Maybe they can't cook good food.

14 likes, 11 dislikes
Posted by bm on 12/13/2017 at 1:00 PM

Re: “A New Year Means New Dining Options in Cleveland

Roxu doesn't deserve to be on that list. The food was simply crappy, that's why it closed.

5 likes, 1 dislike
Posted by Cory Roberts on 12/13/2017 at 10:52 AM

Re: “Eating Vegan in Northeast Ohio Has Never Been Easier or More Scrumptious

The picture at top is Helio Terra Vegan Cafe's Zucchini Alfredo. The sauce tastes just like non vegan alfredo, just not as heavy. I can't wait to try all of these.

Posted by Valencia on 01/22/2017 at 11:45 AM

Re: “The Restaurant Openings We're Most Looking Forward To In the New Year

Looks good, but FYI the former Marcelita's restaurant was in Hudson, not Twinsburg.

Posted by Kristen on 12/27/2016 at 11:19 AM

Re: “The Restaurant Openings We're Most Looking Forward To In the New Year

Is this sustainable?

Posted by mrmke on 12/27/2016 at 10:12 AM

Re: “The Best and Worst Local Dining Trends of 2016

I find it humorous that multiple coffee shops and roasters are given a pass, if not downright encouraged. Yet local breweries, while multiplying like horny rabbits, are painted in a negative light? Trends are just that, and Cleveland will shake itself out over time. Breweries are hot now, coffee will be a mainstay, but the "need" for local on that level will never reach the craft beer par level as long as Starbucks, Dunkin', Phoenix and the like are around. Coffee is like wine; bland, monotonous, consisting only of grapes or beans and with a limited color scheme in which to play, whereas craft beer has a nigh unlimited amount of ingredients that can give you a new experience with whatever your heart desires.

1 like, 2 dislikes
Posted by Celtic Heathen on 12/26/2016 at 10:22 PM

Re: “Demystifying Dim Sum: A Beginner's Guide to Your New Favorite Meal

Great summary of Dim Sum. I was lucky enough to go with some friends who speak Chinese the first time I went. I have since learned a lot; well at least I know what to point at now. Dim sum is one of my favorite types of meals. It's a go to for me and my girlfriends. My favorite dish is chee cheong fun or chicken feet. What's yours?

Posted by Went Here 8 This on 12/24/2016 at 4:07 PM

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