Each week, Chef Preeti talks with some of their favorite food folks about their lives, food and social justice, and they do a little shit-talking too.
In this episode, Chef Preeti talks with Chef Debra VanTrece about her recipe for Baby Back Ribs with Sweet Tea BBQ Sauce. Chef Deborah shares her family's rich barbecue traditions and roots in Kansas City and how they influenced the development of her rib recipe (including the potentially controversial addition of sweet tea). Deborah recounts her pivot from a flight attendant to a chef and the prevalence of racism and sexism as she worked her way up in catering. They delve into the meaning of soul food and the importance of blending global inspirations into cooking, specifically in a world where "fusion" is used frequently. More about them: Deborah's WebsiteDeborah's InstagramHer Restaurants: Oreatha's at the Point | Twisted Soul Cookhouse and Pours Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.
In this episode, Preeti talks with Chefs Norma Listman and Saqib Keval, the duo behind Masala y Maíz and Marigold in Mexico City. The chefs share their unique culinary backgrounds and the melding of their heritages — Mexican, South Asian, and East African — into their cuisine. They discuss the process behind their lamb barbacoa recipe, a melding of Norma's Mexican family tradition with Saqib's South Asian flavors and spices. The discussion also explores the significance of maintaining cultural integrity while innovating with traditional recipes, avoiding the pitfalls of fusion for the sake of novelty. They also discuss the broader responsibilities of chefs in society, touching on labor rights in the restaurant industry, creating a supportive work culture, and the importance of political engagement through food. More about them: Norma's WebsiteSaqib's WebsiteTheir restaurants Masala y Maiz | Marigold Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.
In this episode, Preeti engages in a flavorful discussion with British Jamaican chef, food journalist, and friend, Jacqui Sinclair, also known as the Juicy Chef. They first discuss the recipe Jacqui shared with them, which is Lorna's Cottage Pie, originally made by Jacqui's mother. The recipe is a combination of Jamaican flavors with the British classic. Jumping off from there they delve into the history of Jamaica and the influence its colonial past has had on its cuisine. Jacqui shares personal stories, including growing up black in Brighton, England, her family's influence on her cooking and love for Jamaican cuisine, her professional journey from diplomacy to culinary arts, and the creation of Nyam and Trod, a food and travel movement emphasizing Caribbean flavors. The episode also touches on Jacqui's role in promoting Jamaican food culture through Kingston Kitchen and addresses broader themes like the impact of colonialism on food, global culinary influences, and the importance of cultural preservation and representation in the culinary world.For more from Jacqui: Her InstagramHer YouTube Channel Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.
In this episode, Preeti dives into the heart of food's nostalgic power with guest Telly Justice, chef and owner of HAGS in New York City. The conversation centers around Telly's family's old-fashioned cream pie recipe—a simple, yet emotionally charged dish that ties back to her German-American heritage and childhood memories. Telly's journey from a non-culinary family background to receiving the 2023 New York Young Chef Award by Michelin highlights the melange of personal and professional experiences shaping her approach to food. Through the lens of queerness and community, Telly and Preeti explore how food serves not just as sustenance, but as a medium for self-expression, healing, and connection. They touch upon the challenges and joys of operating a queer-inclusive restaurant that aims to celebrate identity and belonging, all while navigating the competitive landscape of New York City's culinary scene.For more from Telly:More about HAGSHAGS Instagram Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.
In this episode of Loading Dock Talks, Chef Preeti Mistry hosts Fernay McPherson, the chef-owner of Minnie Bell's Soul Movement, a fast, casual fried chicken restaurant in Emeryville, California, and soon to be in the Fillmore District of San Francisco. Fernay shares her journey starting Minnie Bell's in the historic Fillmore district, a place she aims to honor and return to with her business in early 2024. Fernay McPherson discusses her involvement with La Cocina and the support she received in starting her own business. She emphasizes the importance of building relationships with other women chefs and the sense of community that comes with it. Fernay also talks about the alternative paths in the restaurant industry and the shift towards a more welcoming environment. For more from Fernay:Her restaurantMinnie Bell's Instagram Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.
In this episode Chef Preeti interviews Leah Scurto, owner of Pizza Leah in Sonoma County, who shares her journey growing up in restaurants and her love for the craft of pizza making. Leah shares her mother Viola's picadillo recipe that she grew up eating, and the stories behind the beloved family dish. The pair also discuss the importance of intentionality in making a great pizza. During the conversation, Leah reveals some pizza-making secrets, her favorite pizza to try, and shares how her expertise in making good pizza dough has contributed much to her success.For more from Leah:Her restaurantHer Instagram Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.
In this episode, Hetal tells Preeti about her family recipe for seero, a sweet semolina pudding made with ghee and toasted nuts. Through the recipe, how she grew up learning to cook and garden with her family while living in a house with a constant rotation of family members immigrating from Gujrat. Hetal also shares her opinions on authenticity in cooking and her complicated relationship to the term "chef" after winning the Masterchef reality show. For more from Hetal: Her websiteHer bookHer Instagram Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.
In this episode, Chef Rahanna Bisseret Martinez shares more about her family recipe for Shrimp & Grits, one that she made for 40 people at a staff meal while interning at the age of 16. The conversation dives into Rahanna's thoughts on the role of family recipes in her cooking and the transition from home cooking to fine dining. She also shares her thoughts on the role of a chef in society and the importance of representation in the kitchen. Throughout the conversation, she reflects on her experiences as a young chef and the impact of being a young black woman in the kitchen. For more from Rahanna: Her InstagramHer book, Flavor + Us Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.
In this episode, Reem tells Preeti about Sayadiyah, a rice and fish dish packed with flavorful caramelized onions and spices. Through the story of how Reem developed her take on Sayadiyah for her books, Arabiyya, they discuss the connection between food and the Israeli occupation of Palestine, highlighting the impact of severing people from their land and culture; their personal experiences with cooking and the influence of their family, challenging the traditional concept of a chef and power dynamics in the culinary industry; and creating a safe space for vulnerability in her businesses and challenging traditional hierarchies. For more from Reem:Hospitality for HumanityHer book, ArabiyyaReem's California Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.
The new season of Loading Dock Talks is coming on January 18th. This season, Chef Preeti asked some of their chef friends to send them a recipe, whether it was a family recipe or something they grew up eating. They wanted to see a recipe that meant something to the guests. Preeti cooked these recipes so that they could dig into the ingredients, techniques, and stories behind them.This season on Loading Dock Talks, the guests and their family recipes include: Reem Assil's SayadiyahRahanna Bisserett Martinez's Shrimp & Grits Hetal Vasavada's SeeroLeah Scurto's PicadilloFernay McPherson's Mac & CheeseTelly Justice's Cream PieJacqui Sinclair's Cottage PieSaqib Keval & Norma Listman's Barbacoaand Deborah Vantrece's BBQ Ribs If you want to cook along, get the recipes, extra content, extended editions of the interviews, and additional recipes from Preeti, subscribe to their Substack, launching January 12th with their recipe for Handvo Madeleines.
Preeti and Devita talk about growing up in an empowering black space, why she founded FoodLab Detroit coming out of the economic crisis of 2008, and the favorite dish that she will never be able to eat again, breakfast at her grandma's house. For more from Devita:Instagram: @devita_davisonTwitter: @DevitaDavison FoodLab DetroitWebsite | Instagram | More AboutYou can find Preeti:Twitter | Instagram | Website Produced by Copper & Heat
Preeti's guest this week is Vinny Eng, celebrated sommelier and community activist. Their conversation revolves around safety; feeling safe as immigrants in the U.S., feeling unsafe as queer folks in college, and creating a truly hospitable restaurant by prioritizing the safety of your staff. For more from Vinny:Instagram: @engvinnyTwitter: @vinnyeng Safer Together SF Bay AreaWebsite | Twitter You can find Preeti:Twitter | Instagram | Website Produced by Copper & Heat
Preeti and Chef Mavis-Jay talk about discovering their chefiness as kids doctoring up boxed mac and cheese, why they decided to go to culinary school at CIA at Hyde Park, and how they left fine dining restaurants to work in restaurant industry activism. For more from Mavis-Jay:Instagram: @chefmavisjayTwitter: @ChefMavisJayDrive ChangeWebsite | Instagram | Twitter | FacebookYou can find Preeti:Twitter | Instagram | Website Produced by Copper & Heat
Preeti's guest this week is Chef Jenny Dorsey - chef and founder of the community think tank, Studio ATAO. Jenny talks about growing up questioning bias in the system, creating real change in the restaurant industry, and Preeti & Jenny debate the merits of Morton's Coarse versus Diamond Crystal kosher salt. For more from Jenny:Instagram: @chefjennydorseyTwitter: @chefjennydorseyStudio ATAOWebsite | Instagram | Twitter | FacebookYou can find Preeti:Twitter | Instagram | Website Produced by Copper & Heat
Preeti talks with Eric Rivera - chef and owner of addo restaurant in Seattle - about pivoting his business during the pandemic, being unfiltered on Twitter, and colonizing the colonizer by using Puerto Rican flavors in European dishes. For more from Eric:Twitter: @ericriveracooksInstagram: @ericriveracooks Addo restaurantWebsite | Instagram | Twitter You can find Preeti:Twitter | Instagram | Website Produced by Copper & Heat
Preeti talks with Brenda Buenviaje - chef and owner of Brenda's French Soul Food and Brenda's Meat & Three in the Bay Area - about growing up fishing, foraging, and cooking in Louisiana, starting her career in restaurants as a lesbian in the south, and navigating the spotlight as “The Brenda.” For more from Brenda:Instagram: @chefbuenviajeYouTube Channel: Cook Like Brenda Brenda's Restaurants:Brenda's French Soul FoodInstagram | WebsiteBrenda's Meat & ThreeInstagram | Website You can find Preeti:Twitter | Instagram | Website Produced by Copper & Heat
Preeti talks with Ashtin Berry - bartender, hospitality activist, and equity educator & consultant - about being raised empowered to speak her truth, chef heroes, and white saviorism in the hospitality industry. For more from Ashtin:Instagram: @thecollectressTwitter: @AshtinBerryRadical XchangeWebsite | Instagram | TwitterYou can find Preeti:Twitter | Instagram | Website Produced by Copper & Heat
Preeti talks with Zoe Adjonyoh - chef, activist, and author - about connecting to her ancestral Ghanaian roots and building community through food, being a queer black woman in the industry, and about some of her favorite West African spices and ingredients.For more from Zoe:Her websiteHer spices (and other fun things)Her cookbookTwitter: @ZoeAdjonyohInstagram: @zoeadjonyoh @ghanakitchenBlack Book: Website | Instagram You can find Preeti:Twitter | Instagram | Website Produced by Copper & Heat
Preeti talks with Nick Cho - Tik Tok star Your Korean Dad and co-owner of Wrecking Ball Coffee in San Francisco - about how he approaches tough conversations with sympathy, fighting for justice, and his favorite tacos from Taco Bell. For more from Nick:Your Korean Dad YouTubeYour Korean Dad TikTokTwitter: @NickChoInstagram: @nickcho_Wrecking Ball Coffee Roasters:Website | Instagram | Twitter You can find Preeti:Twitter | Instagram | Website Produced by Copper & Heat
Preeti talks with Asha Gomez - chef, activist and cookbook author - about her childhood growing up between India and the U.S., finding her voice in activism and policy work, and of course pani puri! For more from Asha:Her websiteHer culinary experiences: Third SpaceHer cookbooks: My Two Souths & I Cook in ColorThe organization CARE You can find Preeti:Twitter @chefpmistryInstagram @chefpmistryTheir website Produced by Copper & Heat
Introducing Loading Dock Talks, a podcast hosted by Chef Preeti Mistry. Each week, Chef Preeti talks to their favorite food folks about their lives, food and social justice, and they do a little shit-talking too.
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