Chef Therese Nelson is a proud Newark, NJ native where she was born and raised in its historic Weequaic section. She is a suma cume laude graduate of Johnson and Wales University where she holds degrees in Hospitality Management and Culinary Arts.
In addition to her culinary life Therese is the founder and culinary curator of Black Culinary History, an organization she founded in 2008 as a way to connect chefs of color to preserve black heritage throughout the African culinary diaspora, to promote and share the work of her colleagues, and to preserve the legacy being constructed by black chefs for this next generation.
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What ya’ don’t know…
Where Chef Therese got her start! I didn’t guess this either.
What she’s doing right now...
“I wanted to feel more inspired. I needed to feel more connected.”
Freelance writing for a few sites, mainly taste.com
Running Culinary Black History
“Rock Bottom”
2008 was the beginning of the economic implosion in America.
Traditionally thinking would say that this wasn’t the best time to start your own business. Therese shares her story on the process of starting her business this same year and the conversation with her Mother and Grandmother around “that old oak table” that eventually lead to her discovering her why. Powerful stuff!
The ‘Light Bulb’ Went Off
“Edna Lewis told me in that book (The Taste of Country Cooking), when I’m 18 years old, that black people have a birthright to American cooking.”
“She told us that in the 70s and I received that message in the 90s.”
On The Fly
Biggest roadblock in your path?
Me!
The greatest rapper of all time?
She went the Dr. Howard Conyers/author route and said Countee Cullen
Fill in the blank with a habit: Without introversion I wouldn’t be successful.
The restaurant industry needs conscience.
What is you why?
“I love this industry like an adult loves their partner. I respect this industry. I require the truth. I require more of myself and more of this industry.
The truth is that we built this industry. We built this country, but especially this industry.
We need to be more clear and conscious of how we our engage our work. It’s too precious.”
Books & Resources Mentioned:
Connect with Chef Therese Nelson Website-https://www.blackculinaryhistory.com/
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Shoot me an email to let me know what you thought of the show! tcrx@rocksolidfood.com
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