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A glimpse of some events that I loved organizing with Chef Kwame Onwuachi, Chef Thomas Keller, and Chef Thomas Allan ~

At the American Bounty Restaurant, I organized an exclusive dining experience with Chef Kwame for a talk about his cookbook “My America”, where a team of ten, worked on executing a three-course dinner that he curated from his cookbook. Chef Kwame Onwuachi is an alumnus of Culinary Institute of America, James Beard Award winner and Top Chef all-star. Working with him and his recipes introduced me to new ingredients and techniques. The Ethiopian Spice berbere being one of them, which has since become a staple in my own culinary creations.

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Working with Chef Kwame at American Bounty

At The Modern, a two Michelin-starred restaurant at the Museum of Modern Art in New York City, I have organized a range of events - from NYCs restaurant week, to buyouts for personalities such as Danny Meyer and festival-special events for New Year, Thanksgiving, Christmas, and Easter. 

NYC’s restaurant week is a semiannual program that celebrates New York City’s world-famous dining scene. At the Modern, a team of four have to prepare for 400 covers in a service time of three hours every day. I was awarded ‘cook of the month’ for not only ensuring the set up of my station but also supervising other stations and an overall smooth services.

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With Chef Thomas Keller

Apart from events at restaurants, I have worked at New York Food and Wine Festival, a four-day annual Festival showcasing the world’s most renowned chefs supporting New York City's provider of life-sustaining meals and nutrition counsel, God’s Love We Deliver. It is an high-volume off-site event, where I cooked, served, and networked.

As a culinary consultant at The Culinary Institute of America (CIA), I organized cooking classes with fresh, local produce from the Hudson Valley. It gave me the opportunity to share my culinary expertise and knowledge with others, while promoting sustainable cooking and the growing farm – to – table cuisine.

At the NYC Food and Wine Festival

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During the Covid 19 pandemic, I organized community kitchens in Varanasi, India, feeding over 100 citizens per event. I worked with a team of 15 people and cooked with locally sourced produce. The initiative involved meal preparation and distribution drives to different parts of the city. The community kitchen operated throughout the lockdown in India and fed 500 people who did not have access to basic needs such as housing and food.

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Community kitchen in Varanasi

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