In today’s episode, we chop it up with Chef D, a private chef, TV Chef, and caterer with a cooking style that showcases West African and Caribbean fusion.

The ingredients for today’s episode include “Honey Jerk Wings, Coconut Rum Glazed Salmon & Chin Chin Chocolate Cheesecake”, “Why is African or Caribbean food not known for its customer service?” & “Providing constructive feedback to the community”

 

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A post shared by D’s Chef Diaries (@chefdiaries) on May 12, 2019 at 1:59pm PDT

Podcast Ingredients

• We touch on the different types of poets
• Male vs Female audiences
• Between ladies and gents, who are more foodies?
• We discuss the hurdles that women face.
• Helping your brothers to progress
• The Blackman vs everyone else
• Providing critique without it being seen as an attack
• Advice for doing supper clubs and events.
• Why is African or Caribbean food not known for its customer service?
• We touch on constructive feedback.
• How to get team members to maintain your brand image
• The types of people who hire a private chef
• Chef D talks about his menu offerings
• Should traditional dishes be authentic or watered down
• What business lessons we can learn from other cultures approaches to selling food in the Uk.
• How Chef D ending up cooking in the kitchen
• Steps to becoming a private chef.
• We talk Honey Jerk Wings, Coconut Rum Glazed Salmon & Chin Chin Chocolate Cheesecake
• How Chef D tests his dishes

 

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A post shared by D’s Chef Diaries (@chefdiaries) on Apr 28, 2019 at 2:55pm PDT

Related Links

• D’s Chef Diaries
• Instagram
• Twitter

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In today’s episode, we chop it up with Nathalie Brigaud Ngoum, a Cameroonian Food Writer, Blogger, Cook & Recipe Developer.

Ingredients for today’s show include “Cameroonian dishes”, “Why you need to love what you do” & “How being creative in the kitchen can be a challenge when learning to cook”

 

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A post shared by Nathalie Brigaud Ngoum (@envoleesgourmandes) on Jun 1, 2019 at 8:54am PDT

Podcast Ingredients

• An introduction to Nathalie and her background.
• Nathalie shares some of the many Cameroonian dishes that she likes to eat
• We hear about Nathalie’s love for poems.
• What food did Nathalie eat while growing up?
• How cooking became a profession for Nathalie.
• How being creative in the kitchen can be a challenge when learning to cook.
• Nathalie talks about her favorite cooking technique.
• We find out when Nathalie discovered she had a talent for cooking.
• Is cooking is “a talent” that you are born with?
• Can you learn to be great at cooking?
• Nathalie talks more about her blog.
• Making recipe notes?
• The popularity of food from Cameroon
• Nathalie talks about her future plans.
• Nathalie talks about why she decided to write a book, the challenges of writing a book and we get advice for writing a book.
• Should dishes stay traditional, or should we change them?
• How do we break the news if someone’s cooking is bad
• Why you need to love what you do
• Should you learn to cook the food that you don’t like to eat?

 

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A post shared by Nathalie Brigaud Ngoum (@envoleesgourmandes) on Mar 11, 2019 at 10:51am PDT

Related Links

• ENVOLÉES GOURMANDES
• Instagram
• YouTube
• Twitter

Tweet #BlackFoodTales to discuss the show on Twitter.

In today’s episode, we chop it up with Joe Faulkner, the founder of The Krio Kanteen, a West African food pop-up that specialises in Sierra Leonean food.

Ingredients for today’s show include “menu items from Joes last Supper Club” e.g. Rice Akara, Plasas – Cassava Leaf Sauce & more. We get a tip on following in Joe’s footsteps & “We hear a story about when cooking chicken for a supper club, didn’t go to plan.”

https://www.instagram.com/p/BwwNEHfJGoU/

Podcast Ingredients

• An introduction to Joe Faulkner and The Krio Kanteen.
• We touch on the negative portrayal of the African experience and why it’s important to change the narrative.
• What makes The Krio Kanteen supper clubs special.
• Why The Krio Kanteen is choosing to spread outside of London.
• Sierra Leonean Coconut Biscuit (Coconut cake).
• We talk about the menu from Joes last Supper Club.
• Rice Akara (Salone Style Banana Fritters) with sweet pepper sauce – We talk about its possible Nigerian origins.
• The religion of food.
• The origins of Jollof Rice.
• Leaf Stews and Plasas in Sierra Leone – Cassava Leaf Sauce.
• Is it important for cooking to be authentic?
• Are we spoilt for choice with African food in London?
• Best place to find African food in London.
• How social media has shaped The Krio Kanteen.
• Joe tells us a story about his first supper club.
• Joe talks about how he learned to cook.
• We get a tip on following in Joe’s footsteps
• We hear a story about when cooking chicken for a supper club, didn’t go to plan.
• Is the food Joe eats at home, the same as what he cooks for customers.
• We hear more about The Krio Kanteen team.
• VNV Live – Wedding Services.
• The future goals for The Krio Kanteen.
• Cinnamon & plantain cupcake with Clotted Cream & Mango.
• Eating really heavy food in Sierra Leone.

https://www.instagram.com/p/BvgSStWHMLa/

Related Links

• The Krio Kanteen
• Instagram
• Twitter

Tweet #BlackFoodTales to discuss the show on Twitter.

We catch up with Toju Neburagho, the cake architect, baker, and founder of the bespoke cake brand “love.every.bite”

Ingredients for today’s show include “having confidence in your baking”, a “cake taste test,” & “pairing Nigerian food with cake.”

1-e1556743525665.jpg" alt="Toju Neburagho" width="537" height="955">

Podcast Ingredients

• An introduction to Toju Neburagho and her brand, “Love every bite.”
• We discuss supermarket cakes and their sugar content.
• We talk about different types of icing.
• Do you measure when cooking?
• Having a little black book for recipes.
• Making Marble Cake.
• Having confidence in yourself & your baking.
• Taking inspiration from Nastassja Lusengo – The Indulgent Sugar Plum
• Taking inspiration from the “Big Cook Little Cook” show
• Selling cake at school
• Do you need to be an extrovert to grow your business?
• How Lisimba & Toju met at the UK Black Business Show.
• The power of sharing your story – word of mouth.
• How Toju got her first customer.
• Toju talks about her Nigerian Travels.
• We talk Nigerian dishes: Starch & Banga Soup
• The popularity of Shawarma in Nigeria
• Asun – Spicy goat meat
• Pairing Nigerian food with cake
• Pineapples on Pizza !!
• Does “Fan Ice” ice cream taste good?
• Guess the Food!
• Rapid Fire, Rapid Answer Questions
• We do a cake taste test!

https://www.instagram.com/p/BwENl5SgnqY/

Related Links

• Instagram: love.every.bite.uk

Tweet #BlackFoodTales to discuss the show on Twitter.

Alison & Stephanie are the founders of “What’s New Pop-Up,” a platform for unique raw talent from a variety of categories including Food, Sports & Fitness, Fashion and more.

Ingredients for today’s show include things to eat during Christmas. We learn about how “What’s New Pop-Up” has grown, and we find out if your friends should support your business?

Podcast Ingredients

• An introduction to Alison & Stephanie from What’s New Pop-Up.
• What is “What’s New Pop-Up.”
• We learn about their first “Sports & Fitness “ pop-up.
• How the idea was born for “What’s New Pop-up” and how it evolved.
• How Alison and Stephanie try to keep their brand authentic.
• Dealing with feedback from friends and family.
• Why Alison and Stephanie didn’t pitch for investment.
• Getting brands on board for the pop-up.
• The different pop-up themes.
• The vision for 5 years from now.
• We learn about the team that makes everything work.
• We talk about selling tickets to strangers.
• Should your friends support your business?
• The power of activation and doing things in person.
• The power of losing.
• We explore Alison and Stephanie’s heritage.
• We talk Madesu, a Congolese dish.
• Why plantain and gizzard are so tasty.
• We explore Foods that Alison and Stephanie dont like to eat.
• The Love-hate relationship with prawns.
• The best place to eat chicken wings.
• Real vs Fake Nutella.
• Black vs White pudding.
• We talk Nigerian pepper soup.
• Is cows foot tasty?
• We explore things to eat during Christmas.
• The problem with turkey.
• Mikate & Puff Puff at Christmas?
• We find out if Alison and Stephanie like to cook?
• We talk about Mama Deluxe, a restaurant in Tottenham.
• We touch on Nigerian Restaurant’s, 805 and  Mama Cass.
• We hear the famous Drake story ☺

Related Links

• Instagram: whatsnewpopup
• YouTube: What’s New Pop-up
• Twitter: @WNP__
• Facebook: Whatsnewpopup

Tweet #BlackFoodTales to discuss the show on Twitter.

Riley Serola is a Creative and YouTuber who shares weekly food reviews (mainly in London) alongside the occasional travel vlogs.

Ingredients for today’s show include the expectation of Nigerian Restaurants, Giving honest reviews, and a debate on who should profit from African & Caribbean food.

https://www.instagram.com/p/BNucV5xhIbm/?taken-by=rileyserola

Podcast Ingredients

• An introduction to Riley Serola.
• Riley talks more about the origin of his YouTube channel – Food, Travel & Leisure.
• Riley shares his future plans.
• How comments can be a driving force for content creation.
• How comments can bring attention to your channel.
• Riley shares his experience at Chino Latino Bar and Restaurant, London.
• We talk about the Hakkasan experience.
• Riley shares his homely experience from a restaurant in Budapest.
• We talk about English politeness and if you should complain while in a restaurant?
• Riley talks about his Nigerian background and food from his childhood.
• We discuss Nigerian Fried Rice.
• The expectation of Nigerian Restaurants.
• Debate on culture and who should profit from African & Caribbean food.
• The power of social media.
• Giving honest reviews.
• The toilet reviews.
• Advice for people who want to create their own food reviews.
• The trouble with editing videos.
• Fried chicken videos & the Chicken Connoisseur.
• Rileys future restaurant plans in Croyden, London.
• Danny Myers & Alan Yau.

Related Links

• Instagram: @rileyserola
• YouTube: Riley Serola
• Twitter: @rileyserola
• Facebook: Riley’s Food & Travel Journeys

Tweet #BlackFoodTales to discuss the show on Twitter.

Caz is a London based food enthusiast, entrepreneur and the brainchild behind “Cooking With Caz”, a platform to share recipes, host events, engage with the community and more.

Ingredients for today’s show include notable food from Zimbabwe, the “gango” food trend in Zimbabwe. Challenges of organising a brunch
 and catering.

https://www.instagram.com/p/BmXzQMjHGMH/?taken-by=cazrolinaa

Podcast Ingredients

• An introduction to “Cooking With Caz.”
• Caz talks about her specialties.
• Caz shares why cooking is an art form.
• We find out what happened when Caz tried to fry yogurt.
• Why milk is like “tip-ex” for cooking.
• Notable food from Zimbabwe.
• We talk “rodents” & “bushmeat.”
• Similarities & differences between African & Caribbean food.
• The “gango” food trend in Zimbabwe.
• Is African food becoming more popular?
• Is it good to water down food for the local palette?
• Why Caz moved from Bournemouth to London.
• Is a degree worthwhile?
• Cooking while in student halls.
• Where Caz found her passion for food – the competition that started it all.
• Why Caz plays so much attention to presentation.
• How Caz got her first client & tips for caterers.
• Pricing food for your clients.
• Quantity vs quality.
• Snapchat vs Instagram.
• Why events are important for people to try your food.
• Deciding what feedback to ignore and what to take on board.
• The “boozy African brunch.”
• Challenges of organising a brunch.
• Ensuring food quality when cooking with others.
• We talking more about the best way to work with people.
• Future plans – and food for thought on outsourcing.

Related Links

• cookingwithcaz.com
• YouTube: Cooking With Caz
• Instagram: @cazrolinaa & @cookingwithcaz
• Snapchat: @cazrolinaa
• Regarding “Ray Kroc” – McDonald’s: Behind The Arches (affiliate link)

Tweet #BlackFoodTales to discuss the show on Twitter.

Sef Kombo is a Soulful, Deep & Afro House DJ who played at our first brunch day party event. His work has taken him all over the world to countries like Germany, Denmark, Switzerland, Austria, Poland and many more. He has also hosted his own show on Bang Radio, BBC 1xtra, Rinse FM & East Africa Radio and has appeared on Kiss 100 and BBC Asian Network.

https://www.instagram.com/p/BfDiSnVBOG2/

Podcast Ingredients

Related Links

• Instagram @Sefkombo
• ‘The Sef Sessions‘ Podcast

Tweet #BlackFoodTales to discuss the show on Twitter.



Princese enjoys sharing her passion for Congolese & African recipes via her social channels, through which she allows us to join in her journey on learning about food from different cultures.

Ingredients for today’s show include the exploration of a Congolese dish called Pondu. We find out why it’s important for a female to cook, and we get tips for YouTube and other social channels.

It’s rare but hey ?? #jesuiselle ? #tbt

A post shared by ?? Let’s Cook With Elle ?? (@letscookwithelle) on Oct 5, 2017 at 4:55am PDT

Podcast Ingredients

Related Links

• YouTube letsCOOKwithELLE
• Instagram @letscookwithelle
• Facebook letsCOOKwithELLE

Tweet #BlackFoodTales to discuss the show on Twitter.

Carlington Clarke is the entrepreneur, Head Chef and co-founder of Pumpkin Jerk Grill, an award-nominated take-away restaurant offering authentic Caribbean cuisine. Carlington has over 20 years of cooking experience and has been involved in a number of restaurant launches.

Ingredients for today’s show include tips on launching a new restaurant or takeaway. Should you expect your own take-away, not to make a profit in its 1st year of business? How to ensure all your cooks, cook the same way.

The Chef’s at work, making another success on a plate. ????✔? pic.twitter.com/BsiegtUPMK

— Pumpkin Rice (@PumpkinRice) March 19, 2017

Podcast Ingredients

Related Links

• Twitter @PumpkinRice
• Facebook
• www.pumpkinrice.com

Tweet #BlackFoodTales to discuss the show on Twitter.