“We want to be your neighborhood bodega, but we also have this weird educational component, so we do a lot of explaining. We are sourcing your food from local farms and purveyors, but we can still feed a family of four for $10. We pay a living wage, not just a tipped minimum wage. We have a hospitality charge, because this is what it actually costs to put the food on your plate.
“I came back to see what was going on and sold out a whole weekend of pop-up dinners. Growing up in Detroit, you didn’t see chefs and restaurants elevated like that. It was Motor City, not Food City. Now I can invent a dinner based on the recipes of Hercules, a slave who was George Washington’s personal chef, and I can have my restaurant, and I can teach kids in the community. There are so many more ways to strive for greatness as a chef.”
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