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Sinner v1

Acrylic & Oil Pastel on Canvas

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Edna Lewis by Mariona Lloreta

(April 13, 1916 – February 13, 2006)

Edna Regina Lewis was an American renowned chef, teacher, and author who helped refine the American view of Southern cooking. She’s often called the Julia Child of the South, but Edna Lewis really needs no such qualifier. She is a culinary icon in her own right. The granddaughter of emancipated slaves in Freetown, Virginia, Lewis was a celebrated chef in New York in the late 1940s and 1950s, a time when chefs who were black or female were a rarity, let alone both.. She championed the use of fresh, in season ingredients and characterized Southern food as fried chicken, pork, and fresh vegetables – most especially greens. She wrote and co-wrote four books which covered Southern cooking and life in a small community of freed slaves and their descendants.

“One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food.”  Edna Lewis

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‘Eat at a local restaurant tonight. Get the cream sauce. Have a cold pint at 4 o'clock in a mostly empty bar. Go somewhere you’ve never been. Listen to someone you think may have nothing in common with you. Order the steak rare. Eat an oyster. Have a negroni. Have two. Be open to a world where you may not understand or agree with the person next to you, but have a drink with them anyways. Eat slowly. Tip your server. Check in on your friends. Check in on yourself. Enjoy the ride.“

— Anthony Bourdain

Miss ya Tony.

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https://share.newsbreak.com/1hlwvcnv

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#deep dish pizza #Chicago

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I work at Alinea. Hired as a Chef de Partie. Startedate 2/2/22

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Mise En Place #Golden #Mole #Mushrooms #Morels #Alinea

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Mexico! Mole sauce with butternut squash wrapped in gold leaf and a biscuit shaped like the Aztec calender and elotes custard and mole truffles and fresh pickles... oh wow. Spicy and fresh and brilliant, especially the elote.

@absolutebl

#alinea #mole #michelin star

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I got my dream job

Let me properly introduce myself I am Keenan and I’m a chef. I currently am a Chef de Partie at ……( inserts drum roll) Alinea in Chicago…..

Follow my culinary journey eating and creating🥘

Love.peace& Eat

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I made this😊

Mexico! Mole sauce with butternut squash wrapped in gold leaf and a biscuit shaped like the Aztec calender and elotes custard and mole truffles and fresh pickles... oh wow. Spicy and fresh and brilliant, especially the elote.

@absolutebl