The kitchen has always been my happy place.
I was in seventh grade when my mom asked me to help bake the chicken for Thanksgiving dinner. Although it was a little hard for her to admit, it came out better than she had ever made it. I ended up cooking nearly the entire meal that year.
As the eldest child and grandchild, I had the privilege of helping out in the kitchen with my great-grandmother, watching as she made magic out of the simplest of ingredients. It was sometime after that year’s Thanksgiving dinner that I realized I wanted to make a career out of cooking. I just didn’t know where to start.
I wouldn’t figure it out until the end of my sophomore year of high school. That’s when I first learned about the Aspen Young Leaders Fellowship program, a national program that equips young people with the resilience, confidence and skills to grow as leaders and make a difference in their communities. I joined the Delta chapter of AYLF during my junior year and will be forever grateful for the experience.
At AYLF, I wasn’t just a name on their roster. It was clear that they truly cared about me and my aspirations to build a culinary career. I received both individual support and opportunities to work with other fellows who were just as dedicated to personal development and making an impact as I was. AYLF saw something in me that this kid from Metcalf, Mississippi, didn’t always see in myself. They were eager to help me build the future I dreamed of and taught me the importance of being a mentor to others.
The guidance and support I received from AYLF cannot be overstated. Well-meaning family members told me I was making a mistake by pursuing a culinary profession—that I should’ve followed my second passion and gone to veterinary school. But I knew my advisors and peers were in my corner cheering me on every step of the way.
Since my time in AYLF, I have earned a bachelor’s degree in culinary arts and hospitality from the University of Mississippi and am currently working toward my master’s in hospitality at Ole Miss. I am the proud owner of my very own catering business, Hella Full, and also work part-time at Chick-fil-A, which offers me a window into the restaurant industry and a crash course in exceptional hospitality.
My culinary talents have taken me all over the world. I was able to participate in an internship program in Tokyo, where I worked in a Japanese-Jamaican fusion restaurant and learned about cooking across cultures. Earlier this year, I spent several months cooking in kitchens in Florence, Italy, through a study abroad program, being the only Black man to attend. I’ve cooked for events serving more than 300 people and built a name for myself in my hometown. I was even able to give back to my AYLF family and cater their graduation ceremony in June.
The Aspen Young Leaders Fellowship opened so many doors for me. As a beneficiary of AYLF’s programming and support, I consider it my duty to give back to future fellows and further its mission to invest in and inspire the next generation of leaders. I became a senior fellow upon completion of the program, which involves creating experiences for new cohorts. I developed a two-day event called Black of All Trades, where I offered a taste test of Hella Full’s first menu while having an important discussion about health and violence.
While life has certainly given me incredible opportunities, I am not an exception. There are young people across the Delta just like me who have big dreams. They just need someone to believe in them and invest in their futures. The Aspen Young Leaders Fellowship has taught me and so many others the importance of passion, practice and patience. It gave me essential tools and connections to get me where I am today. The work AYLF does, backed by major sponsors like the Walton Family Foundation, is urgent and necessary to shape the futures of our next generation and ultimately the future of our world.
As a child of the Mississippi Delta, I never imagined just how far my love of cooking would take me—from cooking soul food in my great-grandmother’s kitchen to preparing authentic Italian cuisine across the world in Florence. Every young person, regardless of where they grow up, deserves to reach their full potential. I am a testament to that.
As I continue finishing my master’s degree in hospitality at the University of Mississippi, I am already looking ahead to my next chapter. My current focus is on integrating farm-fresh, locally sourced foods into medicinal and wellness studies, exploring how intentional cooking can support healing and long-term health. This work bridges my culinary roots with academic research and community impact, allowing me to deepen my understanding of food as both nourishment and medicine.
Alongside this research, I am in the early stages of developing my first cookbook, “Element,” a project that reflects my philosophy of cooking with purpose, culture and care. While growing these initiatives, I remain committed to running Hella Full and serving as an active ambassador for my SAI family program based in Europe—representing not only my craft, but the belief that food can transform lives across cultures and continents.
This MFP Voices opinion essay reflects the personal opinion of its author(s). The column does not necessarily represent the views of the Mississippi Free Press, its staff or board members. To submit an opinion for the MFP Voices section, send up to 1,200 words and sources fact-checking the included information to voices@mississippifreepress.org. We welcome a wide variety of viewpoints.