August 14, 6:00 P.M. Talk: Sisterhood Within the Hospitality Industry Presented by Pepsi Dig In
August 14, 2023 06:00 PM
A Panel Discussion About Being Black and Female in the Culinary Industry Featuring Chefs Shenarri Freeman, Jazmin Johnson, Rāsheeda Purdie, Brittney Williams, and Nana Araba Wilmot
25 11th Ave, New York, NY 10011, USA
Moderated by Rāsheeda Purdie, chef and creator of Ramen By Ra, join 2022 Best Chef: New York State semifinalist Shenarri Freeman in conversation with chef and owner of Georgina’s Private Chef and Catering Co. Nana Araba Wilmot, culinary educator and activist Jazmin Johnson, and chef and food stylist Brittney “Stikxz” Williams. In an industry that has historically favored white men, these women have all found a way to achieve success on their own terms. The discussion will highlight their individual career paths as Black female culinarians and the ways in which they’ve built community and relied on each other for support.
General Admission: $20
About Shenarri Freeman:
Chef Shenarri Freeman, aka “Shenarri Greens,” is the executive chef of Cadence, a plant-based restaurant with Southern soul in New York’s East Village. At Cadence, chef Shenarri, a 2022 and 2023 James Beard Award semifinalist, taps into her Virginia upbringing and vegan ethos, and spotlights Southern foodways through the lens of health and sustainability. Many of chef Shenarri’s signature dishes have roots in the foods she enjoyed at home with her family, all reimagined in plant-based form. The New York Times called Cadence one of the top 10 new New York restaurants of 2021 as well as one their top 50 favorites in America. Esquire named it to their top 40 in America. Shenarri has been written up in Vogue, New York Magazine, and more and is a member of the Forbes 30 under 30 class of 2023.
About Jazmin Johnson:
Chef Jazmin Johnson is a native New Yorker, educator and community organizer who dedicates her time to empowering residents through food access and education. Jaz attended the School of Culinary Arts at the Institute of Culinary Education in 2018 after spending a decade in fashion, agency, and social impact creative spaces.
In 2020, she founded a community fridge that rescues and distributes farm fresh produce, breads, and prepared meals throughout Upper Manhattan and the Bronx. For this work, she was nominated for the NYC Food Policy 40 under 40 Rising Stars Class of 2021 and awarded a certificate of recognition for outstanding contributions to the community from the New York City Comptroller. She currently runs the Teaching Kitchen at The Dalton School and is working to develop it into the first culinary department in a K-12 independent school in the country.
About Rasheeda Purdie:
Rāsheeda Purdie is the chef and Founder of ラーメン B Y R Ā, offering exclusive ramen experiences. She completed her culinary education at the Institute of Culinary Education (ICE) in New York City in 2015 and cooked under notable chefs such as Melba Wilson, chef “JJ” Johnson and chef Marcus Samuelsson.
In 2019, she joined The Wing Women’s Private Club as the Assistant General Manager, Hospitality Focused. In the Fall of 2020, as a result of the pandemic, she launched ラーメン B Y R Ā, to expand her love for Japanese cuisine beyond her Southern roots through brand collaborations, restaurant partnerships, and pop-ups.
About Brittney Williams:
Brittney "Stikxz" Williams is a renowned chef hailing from Queens, New York. Being a first-generation American of Jamaican descent, she alchemizes dishes spotlighting the Jamaican and Caribbean diaspora, all while reinventing the narrative through pop-ups at Michelin-starred restaurants all over New York. She has been featured on Food Network's Taste of Jamaica, Chopped, and has developed easy-to-make Jamaican recipes on their platform. Not only has she taken part in television features, but Stikxz has spearheaded a multitude of food styling campaigns for companies like Crux, Saks Fifth Avenue, and Ghetto Gastro's Black Power Kitchen Cookbook.
About Nana Araba Wilmot:
Nana Araba Wilmot is the chef and owner of Georgina’s Private Chef and Catering Co. and curator of Love That I Knead Supper Club. After graduating with degrees in Culinary Arts and Culinary Management at The Art Institute of Philadelphia in 2013, Nana went on to work for Wolfgang Puck Catering and Iron Chef Jose Garces’s restaurants. She then worked for chef Daniel Rose at Le CouCou in New York City, and chef Marie Rose at Le Mercerie. During the COVID-19 pandemic, she created the Love That I Knead Supperclub, a West African–focused dinner series. She has been featured in a variety of publications including the New York Times, Bon Appetit, Eater, and the podcast Radio Cherry Bombe.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.
