Household names start someplace...

The world of CGP (Consumer Goods and Products) was made for the dessert world and has been a fruitful space for Black pastry artists for generations. In this episode, we talk with the minds behind some of the most delicious treats about subverting the restaurant space and taking their talents directly to the marketplace as independent entrepreneurs.  

Guests on this episode are Mikey Cole, Cheryl Day, and Auzerais Bellamy.

Auzerais Bellamy - Chef./Owner Blondery / @blondery 

Cheryl Day - Owner/Chef / @cherylday , @backinthedaybakery 

Mikey Cole - Owner Mikey Likes It Ice Cream / @mikeylikesiticecream

Links:

Auzerais's nytimes feature

lani halliday's youtube channel

Don't be fooled by how easy they make it look...

Training is a factor that is debated throughout the food world and has as much to do with relative success as any other factor. From formal training to community-sourced apprenticeship rigor and technique are critical ingredients that each chef has to find for themselves. In this episode, Therese talks with guests about the training that makes them each the technicians they are and the role their training has played in their imaginations around career possibility. 

Guests on this episode are Kimberly Brock Brown, Jessica Craig, and Mame Sow.

We start at the beginning...

On this episode, Therese talks with guests about how they fell in love with desserts. What inspires them, where they trained, and whether the reality of the careers they’ve built for themselves lives up to their initial ideas. Guests on this episode include Erika Dupree, Tavel Bristol-Joseph, and Camari Mick.

Links:

Tavel Bristol Jospeh Best New Chef profile 

Black Food Folks is an organization founded by Clay Wiliams and Colleen Vincent to connect Black food creatives in tangible ways. Through Covid-19 the organization has strengthened and grown and has an eye toward intentional storytelling and has taken to podcasting. This first effort is Black Desserts where host Therese Nelson deep dives into the life and work of the creative forces behind our countries most delicious sweets.