<p class="shortcode-media shortcode-media-rebelmouse-image">
<img type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8xODk2Mzg1NC9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY2MTM2NjgwOH0.5sH8OMJys3VIzdn_4AKMt0i4VhRqEMURomeLlJ3-ZOg/img.jpg?width=980" id="78234" class="rm-shortcode" data-rm-shortcode-id="37aab8c764679988c0baeba63b6b6fb3" data-rm-shortcode-name="rebelmouse-image">
<small class="image-media media-caption" placeholder="add caption...">Photo by Rey Lopez, courtesy of Kith/Kin.</small></p><p><strong>What was one of the first things you learned how to make and who taught you how to make it?</strong><br></p><p>Eggs. My mom taught me how to scramble them. I would pull up a stepping stool to the stove, watch, and learn.</p><p><strong>Do you have any special rituals when you get into the kitchen and start creating a new dish? </strong></p><p>Not really. I'd say that I'm mostly inspired by the things I've eaten and tried before for when it comes to creating something new. </p><p><strong>Do you have any early memories of being in the kitchen with family, and if so what were some of those? </strong></p><p>Yes, my family wasn't well off but my mother always wanted to send gifts to everyone. So we would stay up all night making thousands of cookies to share with everyone!</p><p><strong>Your food has been called autobiographical, in what ways do you hope to connect people to your personal story through food? </strong></p><p>I hope that people can feel the soul behind my cooking and dishes. My menu is honestly a correlation of autobiographical anecdotes.</p><p class="shortcode-media shortcode-media-rebelmouse-image">
<img type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8xODk2Mzg1OC9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY0MDE3MjQ0MX0.aTngLUY-O159Zn1yBVdsRcCl-3I_uVxkTSJZvx77WIc/img.jpg?width=980" id="0768f" class="rm-shortcode" data-rm-shortcode-id="07a2afbdb879b77badb3e1ccf46900b7" data-rm-shortcode-name="rebelmouse-image">
<small class="image-media media-caption" placeholder="add caption...">Photo courtesy of Kith/Kin.</small></p><p><strong>What were you searching for when you landed on Kith/Kin?<br></strong></p><p>I really just wanted to represent my diverse culture. </p><p><strong>What do you think it is about Kith/Kin that makes it stand out from other restaurants in this city and what do you hope guests walk away telling someone?</strong></p><p>I think it is definitely the cuisine and the clientele. Our dining room is a rainbow. I honestly hope they walk away telling people how good it is and how great of experience they had. </p><p><strong>I know you experienced somewhat of a setback when your fine dining restaurant Shaw Bijou shutdown, how did that setback help to refine and refocus your craft? </strong></p><p>I honestly never stopped. I just started planning what was next for me. You don't have time to stay idle where I come from. I dusted myself off and got back up.</p><p><strong>You've gone from creating a fine dining sampling menu to Afro-Caribbean inspired cuisine to American classics with Philly Wing Fly. What prompted you to start Philly Wing Fly?</strong></p><p>I really just wanted to create a space that served American classics like chicken wings, waffle fries and cheesesteaks. It started off as a pop-up in Union Market which was successful, then I was approached with the opportunity to open up a shop in Whole Foods.</p><p class="shortcode-media shortcode-media-rebelmouse-image">
<img type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8xODk2Mzg2NS9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY0OTE4MDg1N30.nx3sba3Eozl2cnDqXaTTt-diWJioFIVYvH_HJCucj7A/img.jpg?width=980" id="4ebc9" class="rm-shortcode" data-rm-shortcode-id="fd63bb3e19a68cf6b12b222528fe2cca" data-rm-shortcode-name="rebelmouse-image">
<small class="image-media media-caption" placeholder="add caption...">Photo by Rey Lopez, courtesy of Kith/Kin.</small></p><p><strong>Does your family have any special holiday cooking traditions?<br></strong></p><p>We cook all the time. I have family from everywhere, so whenever we all get together it's a smorgasbord of Caribbean, West African and Creole food. Gumbo during the holidays is apart of that tradition. </p><p><strong>What has been one of your favorite places to travel internationally thus far? </strong></p><p>Mumbai, India. I love the flavors, the vibrancy of the city, and the different regions of the city. </p><p><strong>What are three pieces of advice you'd give your younger self? </strong></p><p>Don't go to college and collect debt. Listen more. Spend more time with family.</p><p><strong>How have you learned to define what success looks like for you? </strong></p><p>Success to me is happiness period. You can be theoretically on top of the world but if you aren't happy you have nothing.</p><p><strong>What's next for you? </strong></p><p>More Philly Wing Fry's! It's my version of a fast casual cheesesteak eatery.</p><p><em>Keep up with Kith/Kin on <a href="https://www.instagram.com/kithandkindc/" target="_blank">Instagram</a> and on their <a href="https://kithandkindc.com/" target="_blank">website</a>.</em></p>
Keep reading...
Show less