Being a Black Chef in a White-Led Restaurant Industry Isn’t Easy—But I’m Not Giving Up | Bon Appétit
"By the time I opened my second restaurant in 2015, I was well-established. It’d been 13 years since I closed my first one, Edible Art Cafe, but in the meantime I’d accumulated decades of catering experience and a definitive style: soul food with a twist. I called my new restaurant Twisted Soul and built a menu out of the dishes I grew up eating, infused with the flavors of my travels and the skills I learned in culinary school." - ByDeborah VanTrece, as told to Hilary Cadigan
