The world of African-American delicacies is one that also has a lot to be explored, exactly as a result of it’s a basis for American delicacies. Among the many many personalities which are showcasing Black meals historical past in an interesting and full of life approach is Chef Jernard Wells.
Wells’ rise as a chef is buoyed by his love of cooking, fueled by his household upbringing in Chicago after which Mississippi. That zeal propelled the Atlanta-area resident into jobs with Tyler Perry and appearances on the Meals Community earlier than the internet hosting hit present New Soul Kitchen on Cleo TV. Now, Chef Wells is bringing the flavour with a brand new present on TV ONE, Savor The Metropolis. In Savor The Metropolis, Chef Wells takes the viewer on a journey by Black culinary excellence and hospitality as he visits cities similar to Oakland, New Orleans, and the Napa Valley area of California. We had an opportunity to speak to Wells on the cusp of the present’s launch.
This interview has been edited for size and readability.
Cassius: How did Savor The Metropolis turn into a actuality, from idea to point out?
Wells: Savor The Metropolis has been a love youngster and a need of mine most likely since I joined the City One/Attain Media household. I all the time needed to create one thing extra. After I was first blessed with the chance on Cleo TV six years in the past to host New Soul Kitchen and New Soul Kitchen Remix, I noticed what the African American diaspora wanted, and I noticed it from a spot of me being an African American who noticed what we would have liked, and the way we ought to be showcasing it. I believed this was all the time an excellent avenue and an effective way to, as I all the time say, “give folks their flowers now.”
And so to quick ahead, it simply morphed as I grew with the corporate, and so many key folks coming into play like Michelle Rice [and] Powerhouse Productions. It simply morphed into this superb endeavor of Savor The Metropolis. In Savor The Metropolis, what we do is we spotlight the very best in our tradition, in meals, leisure, in music, in artwork, in all the pieces that we do, as a result of we’re in each side of the world. That’s been one in all my greatest desires, watching it simply turn into a actuality proper now…It’s actually been improbable.
Cassius: Given the way you’ve approached presenting and showcasing our delicacies and the present state of issues throughout the nation, how important is it to you to show the delicacies of the diaspora for the present?
Wells: You already know, lots of people affiliate our delicacies with the terminology “soul meals.” And I’ll all the time clarify that the delicacies that was created by the African American—that was initially created by the African—is American delicacies. As a result of all the pieces that’s American that revolves round meals was on account of [us] being the muse of the landowners. Throughout [enslavement], not solely have been we cooking and creating for the sector palms—and taking the worst meals and making it style nice—however we have been additionally cooking the very best delicacies, as a result of that’s what they ate within the large home. So we have been cooking on each ends of the spectrum. And someplace alongside the strains, they coined the phrase “soul meals,” and I all the time say, “Soul meals will not be a delicacies.” Soul Meals is the strategy, the method, the way in which you’re feeling it once you create it. However on the finish of the day, it’s American delicacies as a result of we created it right here.
We transcend simply right here in the US. We even go to the Bahamas. My final aim is to essentially faucet around the globe and even cease in Africa. Our final aim is to attach the dots and present that America was actually the final cease from Africa and to cease in any respect these islands and anyplace else there was a port. We found that we’re multi function thread. We’re actually all one brother and sister.
The meals path runs this far, however past that, even our artwork, the place we ought to be etched in stone in historical past. And I take a look at this as a approach of not solely simply highlighting and shining the sunshine on the greatness and resilience of our folks and what we’ve contributed to the world, however it additionally reveals each different ethnicity on the planet how nice we’re, how we’re an asset. And I need to change the narrative on how they see us, as an alternative of each time you hear one thing, it’s adverse and a condemnation about us.
Cassius: For many who will tune in to Savor The Metropolis, what’s one favourite second from the season that you just really feel the viewers will love?
Wells: Nicely, I’ve had improbable moments in each metropolis the place my workforce and I touched down. The hospitality, the tradition, and the folks have been glorious. But when I’ve to choose one, it’s once we went to Martha’s Winery. They’ve this group, the Inkwell Polar Bears, and we went out into that chilly water…[laughs] It was a tremendous expertise. It was such a surreal feeling.
Cassius: Bonus query: What’s one dish that you’d introduce somebody to from our delicacies in the event that they’ve by no means tried it?Wells: Oh man…that must be barbecued shrimp and grits. I completely love that dish. And I’ve to say that at any time when I’m going to totally different eating places, if it’s on the menu, I’ll order it. Simply to see if it matches up in authenticity associated to its Creole origins. It was one in all my favourite meals experiences down in New Orleans.
