Kahja interviews Erick Williams
Years from now, when we look back at this time in the culinary industry when Black American foodways finally got the mainstream attention long overdue, we undoubtedly will be talking about Chef Erick Williams!
A Chicago restaurant veteran and James Beard Award winner with over two decades to his credit, he's alchemized a career of experience into Virtue Hospitality Group, including concepts like Daisy's Po-Boy & Tavern, Cantina Rosa, Top This Mac & Cheese, Mustard Seed Kitchen, and the acclaimed Virtue Restaurant & Bar in Hyde Park.
This week, Kahja talks with Chef Erick about the importance of building in your own community, evoking the comfort of our history of hospitality, plethora vs. profitability, our well-earned time in the spotlight, the myth of being on top, the responsibility of mutual mentorship, balance over grinding, and re-examining our definition of entrepreneurship.
Recorded on location in Chicago, IL.
Virtue Restaurant & Bar l Cantina Rosa l Daisy's Po-Boy & Tavern l Mustard Seed Kitchen/Top This Mac & Cheese
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Intro music by Diff Works