Created with Sketch.
Black Food Tales
120 minutes | a year ago
#013 Providing Constructive Feedback To The Community With Chef D
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” View this post on Instagram 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 View this post on Instagram 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 Tweet #BlackFoodTales to discuss the show on Twitter.
47 minutes | a year ago
#012 Nathalie Ngoum Talks Loving What You Do
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” View this post on Instagram 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? View this post on Instagram 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.
44 minutes | 2 years ago
#011 The Krio Kanteen Supper Club Experience With Joe Faulkner
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.
71 minutes | 2 years ago
#010 Toju Neburagho Talks Pairing Nigerian Food With Cake
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.” 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.
75 minutes | 2 years ago
#009 What’s New Pop-Up Founders, Talks Christmas Dinner Ideas
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.
72 minutes | 2 years ago
#008 Riley Serola Talks Nigerian Food, Honesty & Profiting from African or Caribbean food
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.
92 minutes | 2 years ago
#007 Caz Talks Zimbabwean Food, Gango, Brunches & Catering
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. https://www.instagram.com/p/BkGBYobnZ14/?taken-by=cookingwithcaz 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.
72 minutes | 2 years ago
#006 DJ Sef Kombo Talks Being A DJ & On Ghanaian & Tanzanian Food
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 An introduction to Sef Kombo. Sef talks about his house night, “Til Two Parties” and the backstory. Why sound and equipment is important in a club, especially with Afro-House music. Sef shares a story about his struggle with finding a venue. What is a 696 & is the 696 a fair process? Setting reasonable explanations when negotiating terms with a venue. Sef talks about how his sound has matured over the years. BlackCoffee feat Bantu Soul – Even Though How Sef discovered Afro House music. Correlation between music and food. Food in Ghana – Waakye – & mangoes, Fan Ice & kelewele The correlation between food and culture. Sef discusses how he throws it down in the kitchen. Tanzanian food- Pounded yam, Pillau rice. The lack of Tanzanian restaurants in London. How social media brings cultures together. Papa L and Dean Carby How Sef went about creating a brand while building a community through making Djs accessible Why you need a website. Sef Kombo talks about his podcast, ‘The Sef Sessions‘ We learn more about Sefs’ fanbase in South Africa. Kitchen Bangers Sun-EL Musician – Goodbye Ft. Dj Charl & Lelo Kamau Soco (feat. Wizkid, Ceeza Milli, Spotless & Terri) Da Capo Feat. Berita – Found You David Mayer & Floyd Lavine – Sondela feat Xolisa Kentphonik – Hiya Kaya Kerri Chandler – All The Downloads Keep up to date by following our “Kitchen Bangers” Playlist on Spotify https://open.spotify.com/user/09u4cqg5kzybh6x9h9nml04sw/playlist/3Bczgw3U92ZK89xrJz8Msy Related Links Instagram @Sefkombo ‘The Sef Sessions‘ Podcast Tweet #BlackFoodTales to discuss the show on Twitter.
62 minutes | 2 years ago
#005 We Talk Pondu & Congolese Food With Princese
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 An introduction to Princese Princese shares the meaning of “Lets cook with Elle” How Lisimba met Princese How Fanta tastes in other countries Nigerian Jollof Vs Ghanaian Jollof Notable Congolese restaurants in London We touch on the shortage of Congolese restaurants in London. We talk about the positive effects of Black Panther Futures plans in Princese How to promote your own food brand online Why you should pursue something you are passionate about We talk about Pondu & Ngai ngai We find out who inspired Princese Why it’s important for a female to cook We talk about Lorraine Pascale Why you shouldn’t compare yourself to others How Princese started filming herself Where Princese gets the most engagement online We talk about the difficulties of content creation Why youtube thumbnails are important How Princese remembers her recipes Princese talks about her love for paella Traditional vs fusion cuisune Related Links YouTube letsCOOKwithELLE Instagram @letscookwithelle Facebook letsCOOKwithELLE Tweet #BlackFoodTales to discuss the show on Twitter.
67 minutes | 3 years ago
#004 Jamaican Restaurateur Carlington Clarke Talks Opening A Take-Away
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 An introduction to Carlington Clarke (Carlos) We find out why Carlos choose to move to the UK, instead of the United States. Carlos explains why he felt trapped on an island, and how that impacted him. We learn about how he found his love for food Carlos shares the challenges he faced in finding a job within the hospitality industry, in Jamaica How a glass ceiling at work, can open new opportunities for you We learn how Carlos went about opening Pumpkin Grill Carlos shares how the knowledge of knowing his parents didn’t work for someone, influenced his decision to be an entrepreneur We find out if partnerships could be beneficial to your growth Why Carlos opened a restaurant in Barnet, and how he won during a recession. We get tips on launching a new restaurant or takeaway Why you should avoid borrowing money if you can 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 We find out why staffing is a big challenge for restaurants Why you should follow your dream Why your purpose in life, must be bigger than what you want for yourself Carlos talks about what has been working for him promoting his business. We find out where Carlos gets his inspiration from Related Links Twitter @PumpkinRice Facebook www.pumpkinrice.com Tweet #BlackFoodTales to discuss the show on Twitter.
48 minutes | 3 years ago
#003 Restaurateur Rui Daniel Jaime Talks Travelling & Food
Rui Daniel Jamie is the founder of Jerks’, an Afro-Caribbean franchise, scheduled to open later this year in London. Ingredients for today’s show include how travelling can affect your culinary palette. Burgers, sandwiches and why Shake Shack is so successful. The limitations of African and Caribbean restaurants, when they are just a lifestyle business. https://www.instagram.com/p/BhzRRaCB_PV/?taken-by=ruidanieljaime Podcast Ingredients An introduction to Rui Daniel Jamie. We find out what Rui is passionate about right now. Bacalhau com Natas “Cod with Cream.” We explore Rui’s background. How traveling can affect your culinary palette. Variety of food in London. Sandwiches and burgers. Malcolm Gladwell – tomato sauce. Why Shake Shack is successful. How Rui spotted an opportunity. We discuss Enish Restaurant & 805. Jollof & Uber Eats. Raising funding for your business. Having like-minded people around you. Problem with finding talented staff. Finding money to invest in your business. Why Caribbean and African restaurants don’t have the food you order. Future trends in London. Pumpkin Rice Jerk Grill. How Rui’s taste in food, changed over the years. We talk fufu. We discuss exotic meats. The challenges with Landlords in London and the issue with premiums. Related Links @ruidanieljaime
26 minutes | 3 years ago
#002 We Talk Jamaican Patties With Restaurateur Theresa Roberts
Theresa Roberts is the founder and restauranteur of the Jamaica Patty Company in Covent Garden, London. Ingredients for today’s show include a pinch of food history with how the Jamaican Patty relates to the English Cornish Pasty. Foods that you need to try, and the challenges in opening a restaurant. https://www.instagram.com/p/2gJD20gM_B/?taken-by=theresa.roberts19 Podcast Ingredients An introduction to Theresa Roberts. Theresa shares the history of her love for the Jamaican Patty. We learn how a Jamaican patty relates to the English Cornish Pasty. What is Ackee? Why it is important to Theresa to be the face of her company. Is it important to keep ingredients traditional. We discuss staffing trouble. The trouble with finding food locally that is similar to abroad. The difficulty with finding foreign ingredients locally. Theresa shares her love for Juici Patties. Patties with or without coco bread? What food you need to try. Challenges in opening a restaurant in London, The trouble with landlords. Future plans for the Jamaican Patty co. We talk about fish. How the Jamaica Patty Co keep their pasty flaky Related Links @theresa.roberts19 @jamaicapattyco jamaicapatty.co.uk
74 minutes | 3 years ago
#001 African Fusion Cuisine With Lawrence Gomez
Lawrence Gomez is the founder of PAPA L’s Kitchen and a pioneer of modern African cuisine. Lawrence has a passion for creating unique dining experiences, while combining the exotic ingredients and flavours of Africa with cuisine from around the world. Ingredients for today’s show include a pinch of food history surrounding benachin. We’ll be exploring if it’s important to cook food traditionally, and we talk about creativity and competition in the industry. https://www.instagram.com/p/Be8gjjlgJ28/ Podcast Ingredients An introduction to Lawrence Gomez & Papa L’s Kitchen What Lawrence is passionate about African fusion cuisine concept. How food can open a conversation. Introducing food to new people. Papa L’s tasting menu. What is a posset? The rules of fusion cooking. How Lawrence plans his recipes. What it means to be a real chef. Lawrence discusses his Gambian origins. The discipline of being a chef. Is it important to cook traditionally? Presentation and plating of Afro-Caribbean food. Dating and food Why it’s important for men to be able to cook. We find out if Lawrence writes down his recipes, and if you should? The history of benachin & jollof rice. Who makes the best Jollof (does it really matter?) Why there is not an abundance of big African or Caribbean restaurants on the high street in London. Creativity and competition in the industry. How Lawrence got into the food industry and the IVY Restaurant in London. Dealing with disrespect in the kitchen. Maintaining a relationship while you are a chef. Rapid fire questions. Dish of the week. Related Links @papa_ls_kitchen www.papalskitchen.com
Terms of Service
© Stitcher 2020