In this episode of Repertoire, I head to Washington, D.C.’s U Street Corridor — once known as Black Broadway — to sit down with Chef Eric Adjepong, a first-generation Ghanaian American whose cooking bridges West African traditions with Southern foodways and modern fine dining.

Eric’s journey is remarkable: from graduating Johnson & Wales and the University of Westminster with degrees in Culinary Arts and Public Health, to cooking in Michelin-starred kitchens, becoming a fan favorite on Top Chef (and Top Chef: All Stars), hosting Food Network shows like Wildcard Kitchen and Alex vs. America, publishing his debut cookbook Sankofa: Bringing West African Recipes into the World, and opening his celebrated restaurant Elmina.

We dive into:

• The art of a perfect first bite, with Eric’s scallop crudo in coconut gazpacho and lemon basil granita.
• Why his three-way duck jollof rice has become a signature dish — and how nutmeg connects him to his mother’s cooking.
• The roots of Southern food in West African cuisine, from groundnuts and okra to benne seeds and rice.
• Creative riffs like roasted banana grits for brunch and experimenting with collard green kimchi.
• Mentorship, leadership, and the lessons passed down from chefs like Derek Wagner.
• Honest talk about labor models, tipping, and equity in the restaurant industry.
• The joy, rhythm, and Zen of being on the line — and why hospitality depends on protecting the culture of the kitchen.

Eric and I explore what it means to honor tradition while pushing cuisine forward, celebrate the lineage of soul food as America’s great culinary identity, and geek out on the craft that keeps us both inspired.

Whether you’re a chef, cook, or just a lover of food culture, this conversation is packed with flavor, history, and unfiltered kitchen talk.

Watch the full video on YouTube or listen wherever you get your podcasts.

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