The chef's vision

My vision is to create a healthy eatery for the community.

To achieve this there is only one way and that is to take community driven recipes and themes and represent them in healthy, value conscious and tasty meals.

I want to do food that the community can relate to and appreciate but in a healthy way.

Furthermore, what is missing in all of these worthy missions conducted by other organization is the education that explains the journey from plant to plate. What good does it do to buy fresh ingredients but not know how to use it?

If I buy collard greens that I love, I do not cook it for hours until all the nutritious elements of this amazing anti-inflammatory and vitamin rich ingredient is then leached out. I use extra virgin olive oil for cooking oil and I use smoked turkey legs instead of ham hock.

My fried chicken is only fried for 2 minutes.

My Mac & cheese is made with Wisconsin cheese and not with so-called imitation cheese.

Plus all of the community will help me write the menu and price the items for our 3 Story Project restaurant.

I agree that accessibility and value are important and if and when my dream comes true, I will make sure that is the case.

But I will also teach and educate the cooking portion to not just the cooks that will train in the kitchen with me, but also to the families in the adjacent community. This is THEIR restaurant.