I write about food and what it teaches us.
As a Black Jewish sushi chef from the South, my stories live at the intersection of memory, identity, and transformation. From my days running a kosher deli to crafting plant-based dishes inspired by Japanese flavors, I return again and again to the idea that food is much more than what we put on the plate. It’s who we bring to the table and the stories that come with us.
Writings
-
The Moment I Knew I Wanted to Be a Sushi Chef
A bottle of Jack Daniels, a room full of Japanese businessmen, and a lesson I didn’t know I needed.
A cinematic turning point in my culinary journey and the night I stopped doubting whether I belonged behind the sushi counter. -
Why Is This Sushi Different Than All Other Sushi
A kosher deli, a sushi competition show, and the questions that followed me to the plate.
What it means to bring your whole self to the table, especially when the plate includes shrimp, and your past includes matzah balls. -
Tofu Wasn't What I Expected
The day I almost skipped class and instead fell for a jiggly, custardy block of soy.
From skepticism to reverence, I revisit my first taste of tofu, offer an ingredient spotlight, and share my recipe for Agedashi Dofu.