My cup runneth over.
I am so filled with love and energy.
Thank you to @blackculinary for such beautiful words, your insight on each chef’s style touching on wash individuals nuanced styles and the way we interpreted each ingredient was absolutely divine.
Thank you to @india.doris@stikxz@chefgeoffdavis@o.amosu@twosistersja@aretahettarh for cooking alongside me, your perspective was so well welcomed. I love how yall had no hesitation in showing up and out for me.
To the @gramercytavern truly the epitome of a fine dining restaurant in NYC. Thank you for letting me host Follow Your Roots within your massively award walls. The honor is all mine.
And to our sponsors big sugar daddy @opentable without you this would not have been possible; your belief in me for a SECOND YEAR is undeniably the highlight of it. Words cannot thank you enough.
@saratogawater@islandcreekoysters@freehandhotels@tentoonerum@baldorfood@natoora@princeabousbutchery
For without your sponsorship, who know how much this would’ve cost me.. I appreciate it each and everyone of you.
I’m still recovering from the overwhelming amount of love received.
Still reeling in, and can’t wait for year 3.
With all the love,
C
Flashback to when I had the honor to shoot with the @jessedittmar I felt so seen by him when he captured me in the kitchen. Truly a gem to work with and can’t wait to do it again.
I still can’t believe I was in Lagos earlier this month.
Thank you to @gtbank for bringing me out to teach a master class on Zobo Curd. I wouldn’t have been able to do it without @chefmile_@chefstoneofficial and the students of @reddishchronicles THE premier culinary school in Lagos.
Thank you to Faithful my chaperone for the week and all of the chefs that welcomed me into their restaurants 🙆🏾♀️
@chefobehi is doing astonishing things at @theonalagos (see Antelope Sambal slide)
Thankful to have @row7seeds tinned Badger Flame Beets in my cabinet. For without them I wouldn’t be able to make this stunner of Spring Galette with cottage cheese, ramps and morels. You too can make this by finding Row 7 Tinned Vegetables now on their website.
#midnightsnackchallenge
Pastry Chef Camari Mick brings a bold twist to a local favorite with her masterclass: SORREL (ZOBO) CURD IN A TART.
Attendance is FREE
—
Date: May 1–3, 2026
Time: 10am – 10pm daily
Venue: GTCenter Plot 1, Water Corporation Drive, Oniru, Victoria Island, Lagos
#PromotingEnterprise
#GTCOfoodanddrink
#GTCOfoodanddrinkfestival
#GTCOfoodanddrinkfestival2026
Described as a “dessert doyenne” by Michelin, Chef Camari Mick is one of the most exciting voices in modern pastry. A Food & Wine Best New Chef and Forbes 30 Under 30 honoree, her work blends refined French technique with bold influences from the African Diaspora.
Having trained in some of New York’s most acclaimed kitchens, she continues to push boundaries through flavour, storytelling, and craft.
Join her for a masterclass: “Sorrel (Zobo) Curd in a Tart” and experience a unique take on pastry that is both vibrant and unexpected.
Spots are limited. Register now via the link in bio.
#GTCOfoodanddrink
#GTCOfoodanddrinkfestival2026
#CamariMick
#PastryChef
So honored to have gotten a chance to cook at the @jacquespepinfoundation but also serve the legend himself!
100+ crepes and de-pithing a case of mandarins, thank you for the assist @lanalagomarsini
Mille Crepe Cake | Creme Fraiche Ganache | Mandarins | Grand Marnier Caramel
Where culture, memory, and intention meet the plate.
In conversation with @camari_mick on redefining fine dining—centering Black artistry, honoring heritage, and building legacy in real time.
Words by Alvin Wayne
Photography by Dreu Suarez
Full article available in Issue 003
✨Q1 in and out✨
I promise you we are working on LAE, we just need to complete a few side quests first.
Panels | Collabs | Farm Tours | Dad Time | Paris & Copenhagen
Earlier this month, I had the honor of sitting on the panel for Celebrating Black Leadership in Hospitality, and I’m still carrying that room with me. It was a day rooted in real conversation, shared wisdom, and the kind of connection that reminds you why this industry matters so deeply. To be surrounded by leaders who are actively shaping the future of hospitality felt powerful, grounding, and necessary.
What stayed with me most were the younger students in the audience. I had the joy of meeting so many of them afterward, hearing their questions, their dreams, their curiosity about where this work can take them. That kind of exchange fills me up. To witness that hunger and to be able to pour back into them, even in a small way, is something I don’t take lightly.
Thank you to Chip Wade and Dana Beninati of Dine With Dana Productions for intentionally creating space to celebrate Black excellence while pouring into the next generation of talent. That kind of investment is how we build something lasting. I’m grateful to have been part of it.
Thank you to Chip Wade and Dana Beninati of Dine With Dana Productions for intentionally creating space to celebrate Black excellence while pouring into the next generation of talent. That kind of investment is how we build something lasting. I’m grateful to have been part of it.
@cornertabletalk@saratogawater@ushgnyc@dcwade203@dinewithdana
Pimento Bun
I used both the leaf and the seed allowing the flavor to be sweet, mild, and herbaceous while the traditional seed flavor comes through.
Next time, I want to add the seed to dough so as it ferments it has more time to develop that flavor. This is I’ve of my favorite doughs too because it uses evaporated milk instead of whole so the dough starts strong with caramel-y notes. 12hr proof btw.
I added rum to the butter, because why not? @tentoonerum never misses.
I didn’t measure a damn thing 🥲 I was a bit distracted with the vibes of living alone.
