Young Singapore chefs serve up hope for street food’s future



a group of people eating food at a restaurant: Singapore is full of open-air food courts offering a wide variety of cuisines influenced by the nation's ethnic Chinese, Indian and Muslim populations


© Roslan RAHMAN
Singapore is full of open-air food courts offering a wide variety of cuisines influenced by the nation’s ethnic Chinese, Indian and Muslim populations

After the pandemic torpedoed his chance to work at a Michelin-starred New York restaurant, Lim Wei Keat returned to his roots by becoming a Singapore street-food chef cooking local fare. 

The 25-year-old is among a growing number of young street-food vendors — known as “hawkers” locally — fuelling hopes that a new generation will preserve the city-state’s culinary traditions.

Singapore is full of open-air food courts offering a wide variety of cuisines influenced by

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Local Chefs Teach Online Cooking Classes to Fight Food Insecurity in Hudson Valley NY

HUDSON VALLEY, NY — Janet Irizarry, the founder of Hudson Valley Eats, spoke with Brian Brodeur about her latest initiative, “Cooking For A Cause”. Irizarry started Hudson Valley Eats, whose main goal is to “make sure that everyone in the Hudson Valley eats, not just those who can afford it.” 

During the pandemic, it is hard for people to afford their basic necessities, including food. Irizarry is working to help people who are food insecure, by organizing five Zoom classes with five chefs who are popular in the Hudson Valley region, called “Cooking For A Cause.” The

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Food collective helps Black chefs survive the pandemic

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    Oakland, CA (KPIX) — An Oakland chef who gained fame as the winner of a popular TV cooking competition is sharing his good fortune and business skills with other black food entrepreneurs during the pandemic.

Shabriya Hill used to cook soul food like gumbo out of her home. But now, the chef and owner of Briya Be Cookin’ can fill larger orders in a certified commercial kitchen.
 
“It’s keeping me going. It’s keeping me afloat,” said Hill.
 
She’s one of 30 members of the Black Food Collective, founded two years ago

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