Podcasts about between harlem

"My journey has really been following the path throughout the African diaspora, on five continents, chasing the knowledge of essentially how through slavery, Africa changed the global culinary conversation."  Alexander Smalls Alexander Smalls began his illustrious career as a restaurateur in the nineties and furthered my appreciation for low-country cuisine when he opened Café Beulah, his first restaurant with its butter-toned walls displaying framed sepia-toned family photos.  That's how I remember that room, it was elegant and it was beautiful. Alexander, of course, was an immaculate host.  Prior to his restaurant career, after starring in Porgy and Bess performing at the Houston Grand Opera, where the production and Mr. Smalls won a Tony and a Grammy, he reluctantly left that stage telling the New York Times in 2020, "an operatic career was my dream, but I was not able to break that glass ceiling as an African American male."  Alexander reinvented himself as a chef, restaurateur, and cookbook author, winning a James Beard Award for Between Harlem and Heaven. Several restaurants followed, including Minton's and The Cecil in Harlem, created with the rising culinary talent JJ Johnson. Using African inspiration to create a global table, the restaurant was crowned Esquire Magazine's "Best New Restaurant of the Year" in 2014. Inspired by his world travels tracing the African diaspora's cooking techniques and culinary foodways, Alexander's newest venture is Alkebulan, the first dining hall in the world showcasing and celebrating African food. With locations in Dubai and London, he plans to bring the concept to multiple cities.  Please join me, your host, Brad Johnson, in welcoming Alexander, who has emerged as one of the most important voices in the African-American culinary journey, to Corner Table Talk.  * * * Instagram: Corner Table Talk  and Post and Beam Hospitality LinkedIn: Brad Johnson E.Mail:  brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Theme Music: Bryce Vine Corner Table™ is a trademark of Post & Beam Hospitality LLCSee omnystudio.com/listener for privacy information.

Acclaimed Chef JJ Johnson is this week's guest on Bread For the People, a podcast hosted by Television Producer and Bread Maker Jim Serpico. Jim and JJ discuss music, African American influences in American Cuisine, and the lack of diversity on certain Food Television Networks. BFTP was created to inspire and entertain people through conversation. Visit JJ Johnson's made-to-order rice bowl concept, FIELDTRIP, located in Harlem and Rockefeller Center in NY. His cookbook, Between Harlem & Heaven, is available on Amazon. Follow Jim Serpico on Instagram @jimserpico and subscribe to Bread For the People everywhere you can stream podcasts.

We welcome one of our favorite chefs in the game, JJ Johnson, back to the program. JJ is the James Beard Award–winning chef behind the fast-casual restaurant Field Trip and a coauthor of the cookbook Between Harlem and Heaven. In this episode, we catch up about JJ's time attending the Culinary Institute of America and what it was like being one of the few Black chefs in the program. Then we fast-forward to the present day and talk about JJ's big ambition with food television and his growing empire of rice-focused restaurants. We love chatting with JJ whenever we can, and we hope you enjoy this conversation.More from JJ Johnson:Chef JJ Johnson Is Making Rice Cool Again [Nations Restaurant News]JJ Johnson's Field Trip To Malliouhana [Forbes]JJ Johnson Is a Young Chef on the Rise, to a Hip-Hop Beat [New York Times]TASTE Podcast 62: JJ Johnson [TASTE]

This week on the pod I am joined by JJ Johnson. JJ is a dad to twins, the Chef/Foudner of FIELDTRIP, the co-author of Between Harlem and Heaven, and host of the cooking show - Just Eats with Chef JJ.JJ and I talked a lot about the intersection of food and culture on the pod this week. We dove into how he shares culture through cooking, why he feels it is so important to do so, and I asked him if he feels a sense of responsibility to share culture through his cooking and how he hopes to share all of this with his kids. We also talked about some of the cultural struggles of being a black father raising black kids, how he and his restaurant worked to support their community during the Covid-19 pandemic, and we had some laughs over him cutting his teeth as a parent with twins! A big thanks to JJ for getting into some heavy stuff with me during this conversation. In This Episode: Chef JJ Johnson on Instagram | WebsiteFieldtrip on Instagram | Website Buy JJ's book Just Eats with JJ JohnsonSubscribe: Apple Podcast | SpotifyCheck us out: Instagram | Twitter | WebsiteSupport the show (https://www.buymeacoffee.com/wakedaddrink)

He is a chef, dad, author and TV host based in Harlem, NY. JJ Johnson is a James Beard Award-winner for his cookbook “Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day.” He is the chef/owner of FIELDTRIP restaurant in Harlem (with other locations), which recently received the coveted title as one of the “Best New Restaurants in America” by Esquire magazine. In this episode we discuss the impact a trip to Ghana had on his culinary point of view and how his wife’s career as a nurse influenced him to feed frontline workers. He is a supporter of Share Our Strength, Food Bank For NYC and many more organizations. Enjoy this episode as we go Beyond the Plate… with Chef JJ Johnson.  This episode is brought to you by Martin’s Famous Potato Rolls.  Check out our merch at BeyondthePlateMerch.com. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

Chef Joseph "JJ" Johnson is an American Chef, Author, and Cooking Show Host who has been recognized as a trailblazer amongst the culinary elite over a very decorated career. His cookbook collaboration with Alexander Smalls, "Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day" took home the coveted James Beard Foundation Award in the American Cookbook category in 2019. He has spent his entire culinary career bringing culture to the center of the table, and his new venture in Harlem, FIELDTRIP, a global dining experience with community and comfort at the core of it's mission, is no different. Throughout the pandemic, FIELDTRIP has become a staple in the community and served over 50,000 meals to front-line medical workers and others in need. Check out Chef JJ's story, achievements, and accolades here:https://www.chefjj.co

Harlem Chef JJ Johnson joins Lisa Birnbach in a far ranging conversation about being a Black Chef in America in 2020. Join their conversation about the joys of cooking, the beauty of rice (yes RICE!) and what it means to be a black Chef in the year of the Pandemic, his restaurant - FieldTrip, and his cookbook Between Harlem and Heaven.Lisa’s 5 Things: 1. A great talk with Exhibit C, 2. Paying bills on time with checks, 3. No manicure in the time of Corona Virus, 4. No one is unreachable, 5. Ruth Bader GinsburgChef JJ Johnson’s 5 Things: 1. Family, 2. Real friends, 3. Good partners, 4. Focus, 5. Being true to yourself

I recently shared a terrific book on my blog, Between Harlem and Heaven, Afro- Asian- American Cooking for Big Nights, Weeknights, and Every Day, a collaboration between J.J. Johnson and Alexander Smalls with Veronica Chambers. This is not just a cookbook, but a melting pot of cultural stories with the advice of "just try the sauces on everything". This is a must-have as you begin to grow this season and celebrate the diversity found in the garden. You can read this review on my blog, https://www.cottageinthecourt.com. As I focus on cooking and growing, it is the perfect time to chat with a friend that understands cultural cooking. The Chinese Kitchen Garden - Growing techniques and family recipes from a classic cuisine by Wendy Kiang-Spray is another book to reference. A local gardener in the DMV, Wendy has such a delightful story to share. The story of how this book came about is quite touching. Wendy shares moments with her Dad in the garden. Together they sowed seeds of unspoken love, trials, and truth of immigrant survival. Wendy also shares her perspective on engaging with the earth for beginning as well as seasoned gardeners. Published by Timber Press it is a story, a resource, and more than worthy of being in your kitchen. A Timber Press book is always a good thing to have - especially when the topic is gardening! Follow Cottage In The Court on social media as I have fun engaging in all things gardening! Twitter/Instagram: @cottageincourt, FB: Https://www.facebook.com/cottageinthecourt as well as the blog: Https://www.cottageinthecourt.com You can also follow me on a collaborative podcast - Gardens 'n Plants. Peggy Riccio (Pegplant.com) and I chat about gardens and gardening events in the DMV (District, Maryland, and Virginia...and sometimes beyond) We are passionate Garden Communicators that want to share all things garden to our listeners. Join us? Enjoy!!

With a James Beard cookbook award for Between Harlem and Heaven, the permanently packed Henry at Life Hotel, and his new restaurant Field Trip opening in Harlem this week, it might seem like JJ Johnson is suddenly at the top of the world. But it's been quite a climb to get there. Johnson opened up about his years spent watching and learning in the kitchen, how he learned to be the man in charge, his plans for radical expansion, and the power of letting go and delegating. Follow JJ @chefjj Read his book: Between Harlem and Heaven

On today's episode of All in the Industry®, host Shari Bayer's guest is Joseph “JJ” Johnson, a James Beard-nominated chef best known for cooking the food of the African Diaspora. JJ is a chef on Buzzfeed’s Tasty platform and debuted a cooking show, Just Eats with Chef JJ, on TV One’s new network Cleo. He has two projects in New York from his new restaurant group, Ingrained Hospitality Concepts: Henry at Life Hotel, a full-service restaurant in NoMad that opened in early fall 2018 and was recently named one of the Top Ten Best New Restaurants by The New York Times; and Fieldtrip, a quick casual rice bowl shop featuring global-inspired flavors, which previewed at the US Open and will open its first location in Harlem in 2019. JJ’s signature style of transforming simple cuisine with bold and unexpected ingredients was inspired by the Caribbean tastes he grew up with, combined with inspiration from his travels and his signature R+B and hip hop playlist. JJ published his first cookbook in spring 2018, “Between Harlem and Heaven” (Flatiron Books). He serves on the James Beard Impact Programs Advisory Committee and is also on the board of Food Bank for New York City, taking action to ending hunger. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at chef Kevin Tien's Himitsu in Washington DC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! All In The Industry is powered by Simplecast.

We welcome the inimitable Alexander Smalls: self-described "social minister," chef, restaurateur, opera singer, and creator of Minton's Supper Club and The Cecil in Harlem. Most recently, alongside JJ Johnson and Veronica Chambers, he's the co-author of "Between Harlem and Heaven: Afro-Asian American Cooking for Big Nights, Weeknights and Every Day." Perhaps the only guest we'll ever welcome who is a winner of both a Grammy and Tony Award (for a cast recording of "Porgy and Bess" with the Houston Grand Opera, in 1976), AND Esquire's "Best New Restaurant in America" (for The Cecil, in 2014), Alexander gives us the low-down on the new book, his philosophies behind African diasporic cuisines, and, of course, what he's recommending. Recommended Reading with Food Book Fair is powered by Simplecast

Today's guest is JJ Johnson, chef, author and founder of Ingrained Hospitality here in New York City. Most recently JJ was the chef in residence at Chef's Club and before that he was the chef at The Cecil and Minton's in Harlem where he attracted international attention with a menu of Afro-Asian dishes. JJ is a James Beard Award nominated chef and has been featured in Forbes as part of their annual “30 under 30” list. This week, he and his mentor, the legendary restaurateur Alexander Smalls, released their first cookbook, “Between Harlem and Heaven” featuring recipes inspired by JJ's travels through the African diaspora. A Hungry Society is powered by Simplecast

In part 2 of my interview with JJ Johnson, the charismatic chef and co-author of Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day, I had to ask him to explain the book's lengthy subtitle word by word, and to explain what he and his co-author Alexander Smalls set out to do with it. The book, JJ says, "represents who we are and the food we cook. And there's nothing really out there that represents the African-American culture...who they are and where they come from and the makeup of the food."   As for what's next, JJ has big plans and even bigger dreams. First, he wants to open a rice-centric restaurant: "Everywhere in the world, there's a mother grain that represents the culture. Everywhere I've traveled over the last five years, rice has been the center of the table...and I've developed a concept around rice. And you're going to have four, five different rices prepared a different way. There'll be a dumpling, there'll be some roti, two salads. Order from the counter. And it will feel like you're at a Caribbean beach, but the vibe will give you '80s and '90s New York City."   But that's not all; JJ has both short-term goals, like starting a brand empire, and more ambitious long-term goals. "Short term goals, my own restaurant like a flagship, where you can come and see me every day. And then I would say a big goal is just developing the JJ brand around the world, where you could eat my food in the bottom of a hotel or in a mall or at a rest stop. Because what I'm doing is just not putting JJ or the name of my restaurant somewhere. For me, it's bigger than that. Like, I'm creating jobs for people that look like me...I'm giving them a safe place to work. Somewhere where they can create their ideas. Someplace where they get an opportunity and a chance." And for the long term? Aside from helping the food of the African diaspora enter the mainstream, JJ says his ultimate long-term goal would be to have his own Nike sneaker.    When our producer sent us the final edit of this episode, he wrote, "Wonderful that such an ambitious man could have such an unpretentious relaxed chat... Will make listeners hungry for both justice and ribs."   I couldn't agree more. Take a listen, and I bet you will, too.

My guest this week on Special Sauce is chef and cookbook author Joseph "JJ" Johnson. When I say he gravitated to kitchen work at an early age, I mean really early. He started cooking with his grandmother when he was four: "I didn't really watch cartoons...I'd step on like a milk crate. She would give me a peeler, which was probably like a phony play peeler, like Fisher-Price, and I would peel vegetables or I would scoop things out." Five years later, when he was nine, he saw an ad on television that sealed the deal: "So I saw a commercial back then for [The] Culinary Institute of America, when they used to run commercials, and I just said one day...I'm going to go to that school." Now that's what I call a really, really early decision application. After graduating from the CIA and doing a few stints in serious New York kitchens, JJ appeared on an episode of Rocco's Dinner Party, which led to an unlikely introduction to Alexander Smalls, the seminal African-American chef/restaurateur and Tony Award-winning opera singer (that's quite a combo, isn't it?). Smalls invited JJ on a trip to Ghana, and gave him an education on the food of the African diaspora, which was both foreign and familiar: "It also was a lightbulb moment for me because I grew up in the diaspora...So there was these things that would happen and I would say, I remember that flavor or I remember that scent. It really helped me develop who I was." JJ would go on to open The Cecil with Smalls, and although it is now, sadly, closed, it was named America's best new restaurant by Esquire Magazine in 2014. Since then, J. J. and Smalls have co-authored the cookbook Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day, and he's done a whole lot more, including cooking for Beyoncé. To find out just what those things are, you'll have to check out both this week's and next week's episodes of Special Sauce.