Meriwether Godsey Names Denise O’Brien as President

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NWHM Feature Friday: Helena Rizzo

Helena Rizzo didn’t always dream of becoming a chef. Brazilian born, and the daughter of an artist and engineer. She studied architecture at the collegiate level, before dropping out to become a model. Years later she found a passion for food. She interned with two Michelin starred restaurants and eventually opened her own restaurant in […]

NWHM Feature Friday: Traci Des Jardins

Traci Des Jardins entered college at the University of Santa Cruz intending on becoming a veterinarian. She quickly learned her passion laid elsewhere. She petitioned star chef Joachim Splichal to give her a chance in his kitchen; he gave her two weeks to prove herself. “It was an atmosphere of militarism, aggression, abuse, yelling,” she […]

Roasted Mushroom Enchiladas

March 2022

BHM Employee Spotlight: Nesie Kyle

Career: Cook at MG in Washington D.C. Q: What are your fondest memories of being in the kitchen? A: “Why do this, you mean? I love to cook. I love to feed people. I have been cooking since I was 8 or 9 years old. Everyone in my family cooks, our family life centers around […]

BHM Employee Spotlight: Karen Ellis

Career: Baker at St. Catherine’s School, Richmond, VA Q: What did the kitchen / cooking represent in your family? A: “Food signifies holidays and get togethers. We eat, play games, and everyone brings their best dish! Everybody bonds over food, especially my family.” Q: Was there any person who inspired your love of cooking at […]

BHM Employee Spotlight: Kenneth Suggs

Career: Executive Chef at The SEED School of Washington D.C. Q: What are some of your most cherished dishes? A: There are two dishes I cherish the most; salmon cakes from my father and pecan wild rice from my mother. One signified Sunday breakfasts and the other the Holiday’s, but still bring back fond memories […]