Chef teaches students ancestral principles of cooking

Twenty Minnesota State students got the chance last week to spend time in the kitchen with a top Twin Cities chef.

The kitchen meet-up — where students met and learned from Chef Lachelle Cunningham, owner of Healthy Roots Institute and Chelles Kitchen Catering —  was part of the Black and Beyond series organized by the Office of African American Affairs.

BalenciaSariah Crosby, director of African American and Multicultural Affairs, said this series “allows students to see multifaceted beauty of Blackness.”

Enettie Malangano, a graduate assistant for the Office of African-American Affairs who helped organize this event, said she hoped students were able to take something away from this event. 

“I hope that students will be able to learn how to make food. They will be able to know the recipe that goes into making different kinds of food, and then they should be able to if they are interested in cooking, then they can practice that in their apartment dorms,” said Malangano. 

Cunningham held the class at her commercial kitchen in South Minneapolis by George Floyd Square. Cunningham taught the students from the Pot Likka and Smoke Curriculum. She also taught them a few techniques, like cooking using fire or smoke, passed down through many generations of African Americans. 

“In the United States, our enslaved ancestors of African and Indigenous descent played a crucial role in developing these techniques. They mastered smoking foods and created Potlikker, a nutritious stew made by concentrating essential vitamins and nutrients,” said Cunningham. “In the cooking class, we explored smoking, grilling and stewing to create a delicious, sustainable meal. We also discussed the importance of sustainability in our approach to food as individuals, as a society and for the culture and the environment.” 

Cunningham has been cooking since she was a teenager and became known for her ability to satisfy the palates of friends and family. She said she fell in love with her food’s impact on people, which is why she wanted to establish Healthy Roots Institute in 2018, which has a mission centered on healing and social justice through food education, culinary arts, and entrepreneurship. 

“In 2012, Chelles Kitchen was born. I transitioned from being an executive assistant with a strong business background to becoming an executive chef with a focus on entrepreneurial ingenuity,” said Cunningham. “Through my work, I aim to connect with and support the community by making healthy local food accessible, delicious, and sustainable through cooking workshops.” 

Cunningham said she hoped that students got a lot out of her teaching. She also said she had a great time teaching the students. 

“I hope the students were able to gain valuable culinary skills and learn recipes they can carry with them into the future. These skills can empower them to make healthy, delicious, and sustainable food choices,” said Cunningham. “I am incredibly grateful for the opportunity to share my knowledge with the students and teach them how to make healthy local food that is both delicious, accessible and sustainable. It’s a fulfilling experience to help shape their culinary skills and understanding.” 

Write to Lauren Viska at lauren.viska@mnsu.edu

Header Photo: Students gather to spend time in the kitchen with Chef Lachelle Cunningham. (Courtesy of Lachelle Cunningham)