Lifted Tembi Locke

Join us for a captivating conversation with Chef Jenny Dorsey, a professional chef, author, speaker, and recent graduate of Harvard University's Master’s Program in Education. As the co-founder of Studio ATAO, an award-winning 501(c)3 nonprofit think tank, Jenny is at the forefront of defining more equitable standards for the food, beverage, and hospitality industry. In this episode, she sits down with Tembi to discuss:

Her mission to use culinary arts as a platform for introspection, empathy, and real emotion. Jenny's work focuses on making food a driver of social impact and change, challenging social norms and provoking thought through her culinary creations.

Her journey from working as a management consultant in the fashion industry and the youngest MBA candidate at Columbia Business School to finding her true calling in culinary arts, and using her experiences to fuel her passion for social change.

The role of vulnerability in the dining experience, and how she confronts the complexity of identity in her work, often creating environments that deliberately evoke discomfort as a means to engage in honest conversation.


Want even more? Delve into Jenny's recipes and articles here.
Want to know more about Studio ATAO? Explore their initiatives and resources here.

More from Jenny Dorsey:
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Join us in a delightful conversation with Amelia Rampe, Senior Editor at Food & Wine, as we uncover the multifaceted world of food and travel. As a food and travel writer, recipe developer, video host, and food stylist, Amelia delves into the intricacies of the Filipinx kitchen and shares how she skillfully brings Filipinx food stories to life. In this conversation, we tackle: 

The intricacies of the Filipinx kitchen, and why it cannot be defined by just one word.

Amelia's mid-life transition into the culinary profession and the transformative power of embracing new opportunities.

Amelia's perspective on using grief as an opportunity to embrace life to the fullest.


In 2020, Amelia wrote a piece on grief, wherein she discusses lentils and ditalini, From Scratch, and her own process of making the nourishing dish.
Feeling hungry? Check out Amelia’s substack Did You Eat Yet? to find delicious recipes for any season. 

More from Amelia: 
Website 
Instagram
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Join us for a compelling conversation with Yasmin Khan, the British cookbook author and former human rights campaigner. Known for titles like "Zaitoun" and "The Saffron Tales," Yasmin shares her remarkable journey from social justice advocacy to cookbook writing, emphasizing the power of food as a universal connector in highlighting our shared humanity. We explore: 

Yasmin's career shift from human rights advocacy to cookbook writing, driven by burnout and a desire to foster connections through cooking. 

How Yasmin's cookbooks act as bridges between cultures, introducing readers to both recipes and the stories of everyday people from various Middle Eastern regions.

The similarity between draining your energy and draining your bank account, and the importance of avoiding "the red".


Discover Yasmin’s incredible cookbooks The Saffron Tales, Zaitoun, and Ripe Figs. 
Read more about Yasmin’s reflections on energy, burnout, and how to thrive in a post-pandemic world in her substack Rising Up. 

More on Yasmin: 
Website
Instagram
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Join us for an enlightening conversation with Dawn Davis, a renowned food editor and publishing powerhouse, who, in 2020, ascended to the role of editor-in-chief at Bon Appétit. In this episode, we delve into Dawn's remarkable journey and her insightful perspectives on the dynamic world of food and publishing. Highlights of our conversation include:

A recount of a chance meeting on a plane to Nigeria in 1990, which became the catalyst for her illustrious career in publishing, a testament to the power of serendipity and the importance of seizing opportunities.

Insights into Dawn's unique philosophy on navigating professional challenges, which includes embracing change without fear of failure.

Dawn's strategies for maintaining authenticity in the workplace and embracing new career opportunities.


Learn more about Dawn's work at Bon Appetit.
Dive into Dawn's work as the Senior Vice President and Publisher at 37Ink, and explore their books.

More from Dawn Davis
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Join us in this delectable episode as we sit down with Klancy Miller, a distinguished pastry chef, culinary educator, and the celebrated author of "Cooking Solo" and "For The Culture." From her journey at Le Cordon Bleu to her endeavors in highlighting remarkable Black women and femmes in the culinary industry, Klancy shares her insights and passion for blending cultural influences with the artistry of desserts. We explore:

How Klancy’s sweet tooth turned into a passion for pastry making. 

Her post-college journey, the decision to enroll at Le Cordon Bleu in Paris and how she rewrote her experience with the city through culinary education and creative expression.

Klancy's latest book, "For The Culture," which highlights remarkable Black femmes in the culinary world.


Curious about For The Culture? Order Klancy’s extraordinary book here! 
Dive into Klancy’s recipes with Cooking Solo: The Fun of Cooking for Yourself 
Based in Philadelphia? Check out Honeysuckle Provisions
Discover more about Le Cordon Bleu’s Diplôme de Pâtisserie

More from Klancy Miller: 
Website
Instagram 
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Join us for a gastronomic adventure with Katie Parla, the Rome-based New York Times bestselling cookbook author of “Food of The Italian Islands”, “Food of the Italian South”, and “Tasting Rome”, among others. Katie is also an Emmy-nominated television host, co-host of Gola Podcast, and expert in all things Italian cuisine. In a captivating conversation, we delve into: 

Her incredible food tours in Rome, where she not only leads people to delectable bites but also serves up a generous helping of cultural, historical, and archaeological context for the food and region. 

Her latest book, "Food of the Italian Islands," as well as Katie’s personal connections to the vibrant regions of Sicily and Southern Italy. 

How Americans can adopt a more nuanced approach to travel within Italy,

Why, in Katie’s words, “writing a cookbook will ruin your life”, and how she turned cookbook writing into a sustainable career by creating her own publishing company, Parla Publishing. 


Buon appetito!

Buy Katie’s delicious new book, Food of the Italian Islands
Planning a trip to Rome? Learn more about Katie’s food tours or check out her city guides. 
Discover Angelini Osteria, a staple Italian restaurant in Los Angeles. Katie will be publishing their forthcoming book under her publishing company, Parla Publishing. 
In Katie’s opinion, the best city to eat in is Istanbul, and the best restaurant to eat at in Istanbul is Balat Sahil. 

More from Katie Parla:
Website 
Instagram 
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