Chef Eric Adjepong: how food helped him find pride and self-worth from a young age (S10/Ep.19)

Eric Adjepong is a father, chef, author, and Food Network host celebrated for bringing West African cuisine to the mainstream culinary conversation. From his memorable appearances on Top Chef to his collaboration with Crate & Barrel and his work with the PepsiCo Foods Culinary Advisory Board, Eric shares insights into his creative journey. He discusses the pivotal moment in culinary school when he realized he needed to focus on the culinary traditions of Africa. He also tells the story of which chef idol he declined the chance to work with—and the reason behind his decision. Beyond being one of the kindest chefs in the industry, Eric dedicates his time to giving back, partnering with organizations like Save the Children to support child nutrition initiatives. Enjoy this episode as we go Beyond the Plate… with Chef Eric Adjepong.This episode is brought to you by PepsiCo Foods.This episode is brought to you by Fords Gin, a gin created to cocktail. (recipe heard in episode is below)Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com***Ghanaian GimletRecipe courtesy of Joe BrookeMakes 1 cocktail1.5 parts Fords Gin1 part fresh lime juice.25 part tonic syrup.5 part mango purée.5 part simple syrupGrated ginger, to tasteLime wheel, garnishSlice or cube of mango, garnish1. Fill a cocktail shaker with ice and add all of the ingredients. Strain over rocks. 2. Garnish with a skewered lime wheel and piece of mango.

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