It's holiday season. We forgot about our diets when Halloween came! Let's keep this going with our annual Chili Cookoff. Bring your "A" game and cook your best chili. Extra points for ingenuity.
Chef James Naquin of Krankies Coffee
Chef Chrissy Faison of LeanBack Soul Food
Chef Jeff Bacon of Triad Community Kitchen and Providence Restaurant
We can’t believe another year has gone by, so much has been done in the past 12 months, and we are going to wrap it all up in our Startup Grind End of the Year party - Winston-Salem style! There are moments in life when we need to stop for a second and take a deep breath before we continue with full speed, this party is one of those moments.
Come for the chili, stay for the friends.
LeanBack Soul Food
Triad Community Kitchen
Naquin started winning blue ribbons in 4H cooking competitions when he was just a boy in Houma, La. He breezed through the culinary program at Asheville-Buncome Tech in a couple years, then set to work in kitchens, butcher counters and groceries in the state before landing at Guglhupf Artisan Bakery, Café & Biergarten in Durham, where he focused on charcuterie.
Then Mitchell Britt told him about the challenge at Krankies: to upscale all the things that are working — brunch, lunch, signature coffee — and create new ways of expressing the Krankies spirit that still jibe with the old. Dinners and tastings. Events. Experimental entrées. Charcuterie. And then Naquin saw the garden at Apple and Green.
“I started connecting with things as soon as I saw it,” Naquin says.
Read more at Triad City Beat
Crissy, a native of Chicago Heights, Illinois, has dreamt of establishing her own mark in the culinary industry for years and she is now making it happen. Soul food has always been her passion, not only because of its’ savory, southern deliciousness, but because soul food has a way of bringing friends and family together to share in life, laughter, and love.
Crissy relocated to North Carolina to become a proud alumni of North Carolina A&T State University where she earned her Bachelors in Journalism and Mass Communications, as well as Wake Tech Community College where she earned her Associates in Business Administration.
Crissy would like to give a special thanks to everyone who has supported her over the years and in some way helped to make this dream a reality. She states, “When others believe in your dream as much as you do, it pushes you that much harder to achieve them.”
Chef Crissy’s husband of five years, Wylie Faison, is an official LeanBack Soul Team member. He’s the life of the party. He loves his wife’s cooking as well.
I asked Chef Crissy, other than verbal, how can she tell her food is delicious. “When everyone is quiet. When you’re eating and it’s good, you’re not talking. But if you hear somebody murmuring, ‘it wasn’t good …’” and she laughed.
Who would she like to cook for? “Beyonce’ and Jay Z, President Obama and Michelle, and Busta Brown.” What an awesome way to end the interview. I left the kitchen the way Chef Crissy walked in – with rosy cheeks and big, bright smile. Read more from The Chronicle.
Chef Jeff Bacon is the executive director of Providence Restaurant and Catering, and Culinary Training Program. He is an ACF Certified Executive Chef and member of the American Academy of Chefs. He began the Culinary Training Program almost ten years ago, and has overseen the addition of a catering program, becoming a model member of the Catalyst Kitchens network, and achieving ACF Quality Program status. Chef Jeff is proud to be at the helm of his incredibly passionate and talented team.
“We don’t give a man a fish, we teach a man to fish,” says Jeff Bacon, the executive director of Providence Restaurant and Catering. “People go out to eat anyways but if you have the opportunity to go and eat and help someone [at the same time] then why not?”
By dining at Providence Restaurant or Providence Kitchen, diners are unknowingly supporting the graduates of a 13-week hands-on Providence Culinary Training program that works to help students from all walks to life, many of which often face barriers with unemployment or underemployment.
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