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.

Read more at Winston-Salem Journal.