Full Circle: Q&A with Chef Kwamena Jackson
All photos were taken by Jamie Kelter Davis.
While placing fridges is our bread and butter, we're excited to announce a new initiative from The Love Fridge, Full Circle. Starting in January, we began partnering with chefs and restaurants in our community to help stock our fridges with delicious and nourishing meals.
In May-June, we’ve partnered with Farm, Food, Familias with their chefs. Chef Kwamena Jackson of The #LetUsBreathe Collective made 120 meals for our fridges. Read our Q&A below.
If you’re able, please consider sponsoring the Full Circle initiative.
The Love Fridge: Where are you from?
Chef Kwamena: Bellville, Hill Country, Texas
TLF: What inspired you to become a Chef?
Chef Kwamena: My mother had a catering company as we were growing up and I would beg her to let me help. Food Network also was a big inspiration. Emeril Lagasse, Anthony Bourdain and Alton Brown were my early culinary educators. I helped open a couple restaurants with my Mama and the restaurant owners while and high school and after my first few line cook experiences I was hooked!
TLF: What is your favorite meal/food to eat, and also to prepare?
Chef Kwamena: Sunday Dinner vibes. Greens, sweet potatoes, mac n cheese, smothered chicken or Turkey wings, peach cobbler.
TLF: What kind of foods are your specialty or how would you describe your cuisine?
Chef Kwamena: Gulf Coast Regional is how I like to explain it. That encompasses cajun/creole cuisine, TexMex, BBQ, southern soul/comfort food. I like to elevate it a bit and have started incorporating northern and West African traditional spices and herbs as well as carribean fare.
TLF: What comes to mind when you think of Full Circle?
Chef Kwamena: Beauty in, beauty out. We sow seeds of all sorts whether it’s literal seeds or seeds of intention for relationships and connections we make to build community. The past 5 years in Chicago have really shown me that with focus and dedication all our efforts will come full circle. Things we were pipe dreaming and having vision meetings for 3 years ago are finally coming to fruition and all the dots are connecting and making the vision flow and shine.
TLF: What do you think about the Full Circle Initiative?
Chef Kwamena: I love that we are finding a way to get food to our neighbors for the free! I also love how the chefs pouring their soul into the meals are getting a little spotlight. I am so grateful for the platform because it gives me a chance to share my gifts with the community.
What are you planning on making for Full Circle?
Chef Kwamena: Smothered Chicken. Roasted Garlic Mashed Potatoes. Chicken spaghetti, Green Beans, Soft Dinner Rolls.
What does food mean to you?
Chef Kwamena: Food is a life force. We legit need it to live. Food also is a great connector. Everybody eats, including our non human friends and being able to contribute to the ecosystem by way of nourishment means everything to me. Food is ritual, a way to stay connected to source.
TLF: What does community mean to you?
Chef Kwamena: Community and building it out intentionally is what will help us thrive while coexisting in this world. Community is the glue for humanity. It bonds us, fortifies us to ensure that everyone is well taken care of and protected.
How have you had to adjust your practice because of the pandemic?
Chef Kwamena: The pandemic made me reevaluate why I am in the food industry and how I can shift my practice to be more meaningful/impactful to the community.
Check out more on how to continue to support Farm Food and Familias by donating to keep it going till December.
Find The #LetUsBreathe Collective, online:
All photos were taken by Jamie Kelter Davis.