Welcome the UFRONT MEDIA INSIGHTS;
This is a UMI Special Report. Today I began my day, as I usually do by getting my girls ready for school and my wife out the door so I can I spend some time with Lord thanking him for waking me up this morning and starting me on way ( as my mother taught me to do). Thank you Jesus!
After that I was cleaning out my DVR to make room for my shows I like to watch and review and I came across the Rachel Ray
show with the caption about authors and chefs of a cook book called THUG KITCHEN. I was intrigued,
so I sat down on the couch because I thought this might be a new cookbook by one of my favorite Hip-Hop artist
that has a love for cooking
and has a new cookbook out so when I saw Rachael Ray introduce MATT HOLLOWAY and MICHELLE DAVIS
my jaw dropped like this the (picture below from the movie mask starting Jim Carey)
cause they were two chefs that looked like they were right out of an episode of CW’S show SEVEN’S HEAVEN or DAWSON’S CREEK!!!
After I put my mouth back together….
Second, before Rachel Ray introduced them she showed a clip of actress Gwyneth Paltrow
saying that she discovered a hot new Tumblr Blog with this theses GANGSTA VEGAN CHEFs
that is the “Best”
and Rachel Ray said in the clip that this so “awesome”
ready to TAKE OVER THE CULINARY WORLD
“I was like Really BOO BOO”
as if Gwyneth Paltrow
is the expert on how Gangstas cook at home.
I am all for people eating healthy which I don’t have a problem with but what I have a problem with is that how many years has urban culture uses the word Thug
in songs sometimes in a negative way
or in a positive term
a person who is really aggressive in pursing their dreams
or passions but
these chefs take the word THUG
and be well received on TV shows and Business channels as Innovative, Disruptive, Cool
and my favorite is CUTTING EDGE
but if DRAKE
came out with a cookbook called THUG KITCHEN his career would be over!!
But what would happen if African American chef famous like B.SMITH’S
, G GARVIN, CHEF JEFF HENDERSON or MARCUS SAMUELSON
came out with a cookbook called THUG KITCHEN
and in their recipes started cussing YOU OUTT AND YOUR VEGETABLES, MEATLOAF and YOUR MAC CHEESE
in their cookbook and was dropping the F BOMB and MOTHER F%^%ker eat these GREEN PEAS and I equote from their website “BETTA PUT SOME FUCKING SUNSHINE IN YOUR STOMACH”
like the authors of Thug Kitchen in their recipes check it out for your self( http://www.thugkitchen.com/recipes
.) I started to think who is there funding source SUGE KNIGHT and DEATH ROW RECORDS and did he tell the authors of THUG KITCHEN to start cussing like LIKE the unedited version of a 50 CENT record. Really!!
YOU AND I both know these African American Chefs
would be broke and never make on the RACHEL RAY or any other TV shows. YOU and I BOTH
know if any African American chefs that were famous tried to release a cook book called THUG KITCHEN there would be MARCHES, PROTEST and SUPER DIVERSITY SUMMITS and NATIONAL ACTION NETWORK would be ALL OVER THIS
and they would not make no money but in their UNIVERSE that authors MATT Hollway and Michelle Davis live they are the cool, innovative and would be on every national and international TV show in the world because when they use black culture terms and rebrand it for their products it is cool innovative and everybody loves it but if people of color used the word THUG in a positive way for products those entrepreneurs will never make it on a RACHAEL RAY SHOW. SOME THING TO MAKE YOU SAY HMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.
Jeff Henderson http://www.chefjefflive.com/
Chef Henderson’s journey to the kitchen is unlike any other. He realized his calling for cooking while serving a 10-year prison sentence on drug charges. From a penitentiary kitchen to one that belongs to his culinary world persona, Cheff Jeff has proved himself to be a remarkably talented businessman.
Today the inspiring figure owns acatering, publishing, and consulting company
. He’s written books, hosted shows
, and even shared his story with Oprah
. There is a lesson to be learned from Henderson’s transformation — especially for young people : “I use my story to convince at-risk people that they have the gift, traits, ability to create their own business,” Henderson said. “I tell kids I’m still a homeboy, I’m still a hustler — I just changed the products and the terminology.”
Barbara Smith’s motto, “whatever you do, do it with style”
is fitting. She built her culinary empire without any professional training, yet has expanded her influence in the culinary world across multi-media platforms and manifestations in several different, related industries. B. Smith’s culinary career boasts a variety of impressive projects including “The B. Smith” and “Thank You Dan Show” alongside her husband on SiriusXM Radio, serving as a culinary resource for the State Department (National Chefs Corps)
, various TV commercials and product endorsements, gracing the covers of magazines (such as Mademoiselle whose color barrier she broke in 1976), her hit NBC show “B. Smith with Style,” and even her own home collection with Bed Bath & Beyond. Chef Smith is, among other things, a celebrated restaurateur, author, model, TV personality, spokesperson, and culinary ambassador. You can also add patriot to that list, since her partnership with Rady Pac that aims to bring culturally diverse food to service men and women in the Armed Forces. Barbara Smith is truly, the whole package.
Bryant Terry- http://www.bryant-terry.com/
The man is as much a food justice activist as he is a chef.
Bryant Terry categorically defies the “black people only eat soul food” stereotype with his Afro-vegan cookbooks — of which he’s written four — not to mention his web series Urban Organic.
He graduated from the Natural Gourmet Institute for Health and Culinary Arts in New York City, but he also has a masters degree in American History from NYU. It’s no surprise that a Food and Social Policy Fellows Program participant would become a concerned and conscious chef. The social context of Chef Bryant’s position in society and the world does not go unnoticed by the great talent, nor does he waste his influence hiding in a kitchen. World-renowned chef Alice Waters once aptly said
, “Bryant Terry knows that good food should be an everyday right and not a privilege.” He is, essentially, an eco-friendly culinary superhero.
Ron Duprat- (https://twitter.com/ronduprat)
The only thing wider than Chef Duprat’s
palette is his heart. The Haitian-born “Top Chef” competitor
and gifted food lover makes a point to align himself with and give back through organizations like No Hungry Kids, the Black Culinary Alliance (BCA), Real Men Charities Inc., the American Culinary Federation, International Youth Foundation
, and FLOTUS’ Let’s Move
against childhood obesity… to name a few. Additionally, Chef Duprat authored a book titled “My Journey Through Cooking.” He began his culinary career a teenager, and today encourages young people to do the same.
An Emmy Award nomination, two popular cookbooks (“Home Plate Cooking” and “The New Low Country”), and the honor of being chosen as the first chef to kick off FLOTUS’ Let’s Move initiative
combating childhood obesity are definitely things to brag about, but this foodie’s coolest accomplishment is his program, ‘Droppin’ Knowledge with Chef Marvin Woods
. A testament to his concern for child health issues and affordable meals for families, Chef Woods has traveled across the country giving talks and demonstrations to educate parents and children why it’s important to eat well and why it doesn’t have to be expensive or complicated to do so. Miami, London, and New York are a few of the cities the Atlanta based chef has cooked at well known restaurants, yet he remains dedicated to food and cooking that is for people that don’t find themselves in Michelin star rated establishments. Chef Woods continues to travel and spread the word of healthy cooking and healthy living not just on behalf of Droppin Knowledge but for other like-minded organizations like the American Heart Association.
Gerry Garvin is part chef, part author, part television host, and packs the same punch of personality in all three of arenas. He cooked at well known restaurants and Ritz-Carlton’s from Georgia to California and back again, before opening his own restaurant, G Garvin’s, in his hometown of Atlanta. His one-size-fits-all approach to cooking certainly seems to suit his ever-growing growing group of foodie fans. The host of two immensely popular TV series, Chef Garvin’s personality translates as wellon screen
as it does in his cuisine. His most recent TV project “Road Trip”
, followed“Turn Up The Heat”
— also the name of the first of his three cookbooks
. Chef Garvin started the One Bite At A Time Foundation
in 2009. In addition to supporting communities with food drives and donation, the non-profit boasts a Culinary Boot Camp mentoring program for teenagers that teaches youth about the cooking world as well as hospitality. With this effort Garvin hopes increase awareness about a need for diversity in the culinary world and bring an end to minority stigmas in the food world. Joe Randall-http://www.chefjoerandall.com/
Chances are you’ve seen Joe Randall on TV, heard him on the radio, or read one of his recipes in a magazine — he’s worked in the culinary world for half a century. Although he’s been in the business for a long time, don’t assume for one second that Chef Randall has slowed down. He continues to teach classes at his cooking school
— Chef Joe Randall’s Cooking School
— and remains a figure of leadership in culinary education and community service. From his early days in Air Force flight kitchens, to apprenticeships under big names at fine dining restaurants, Chef Randall has maintained a passion for sharing good food. A founding board member of the Southern Foodways Alliance
, and connected to organizations like the American Culinary Federation, it’s safe to say you shouldn’t expect an early retirement from this culinary veteran anytime soon.
From IHOP, to the Art Institute of Houston, to “Top Chef,” Chef Tiffany Derry has certainly worked her way up in the culinary world. She opened the renowned, now closed, restaurant ‘Private Social’ with partner Patrick Halbert before leaving to pursue a successful career in food television. You can watch her on Spike TV’s‘Hungry Investors’
and ‘Bar Rescue’
, Fox’s “Good Day” culinary segments, and various other appearances as an expert on cooking and hospitality. A friend of the Dallas Independent School District and The North Texas Food Bank
, she’s not only a TV personality for the fame and fortune, but genuinely for a love of culinary arts and advocating the importance of them. It shouldn’t be hard keeping tabs on Chef Derry, being an Art Institute’s Culinary Arts Program spokesperson, a member of Les Dames d’Escoffier
(an organization dedicated to the philanthropic work of women leaders in the world of food and hospitality), and owning her own company, Tiffany Derry Concepts
Famous for his long dreads and devotion to sustainable, local ingredients in his cooking, Govind Armstrong’s name is well known in the restaurant circuit. A devoted California native and restaurateur, Chef Armstrong has successfully established nationwide chains like Table 8 and 8 oz Burger Bar, along with a handful of one-off spots ‘ROFL’
, Post and Beam and Willie Jane in Los Angeles. He famously began apprenticed under Wolfgang Puck at the tender age of 13, and has since appeared on the likes of ‘Iron Chef America’ and ‘Top Chef’, as well as authored the cookbook “Small Bites, Big Nights.” Oh and he can count Oprah
on his list of fans.
Thank you Ufront Media Insights