Skip to:
TALENTI CULINARY HEROES
As a brand that sources inspiration from the culinary world, Talenti is committed to supporting diverse culinary creators and celebrating their heritage, culture and contributions to their communities.
That is why Talenti is teaming up with Black Food Folks to recognize four Black chefs who are making a difference in the culinary world and their local communities as a continuation of their ongoing partnership over the last 3 years. This year, Talenti is recognizing a new group of trailblazing creators during July’s National Culinary Arts Month, providing grants to support these talented creators, amplify their voices, and highlight the impact they are bringing to communities across the country.
This year, Talenti is honoring its Culinary Creator Hero, Maya-Camille Broussard, a native of Chicago’s South Side and founder of Justice of the Pies. The three Culinary Creator Honorees include: Jasmine Macon from Charlotte, NC, Felicia Mayden, executive pastry chef at The Emily Hotel in Chicago, and Ashleigh Pearson, of La Petite Soeur in Washington D.C.
Talenti will also release a limited-edition Tasting Menu crafted by our Culinary Creators that will include delicious treats made by Jasmine, Felicia, and Ashleigh, using their favorite Talenti Gelato. The limited-edition treats can be found at the creators’ locations from July 18th - August 14th.
Check out the full list of Culinary Creators below!
2022 GRANT RECIPIENTS
MAYA-CAMILLE BROUSSARD – JUSTICE OF THE PIES
About: Chef Maya-Camille Broussard is a creative entrepreneur, author, one of the stars of the hit Netflix show Bake Squad, and the owner of Justice of the Pies, a Chicago-based bakery that specializes in sweet and savory pies, quiches, and tarts. Formed as an L3C, Justice of the Pies combats food apartheid through social-mission-driven initiatives, such as the I KNEAD LOVE Workshop, a one-day culturally enriching workshop with elementary-aged children who reside in food-insecure, lower-income communities. The children learn basic cooking skills, healthy eating habits, nutritional development, and practice exercising their creativity in the kitchen. A proud member of the Deaf and Hard of Hearing community and a member of the PWD (Person with Disability) community, Broussard uses her platform to advocate for accessibility. Broussard has been profiled in national and local publications, including the Chicago Tribune, Food & Wine, and Esquire, and has been featured on television shows such as the TODAY show. In the summer of 2019, Mastercard and Square Zero Films produced a short film on Broussard and Justice of the Pies as part of "FIVE," a collection of documentary short films following five women entrepreneurs from five countries, which debuted on Shorty TV on March 8, 2021, in conjunction with International Women's Day. Chef Maya-Camille is a 2022 Finalist for a James Beard Award in the Outstanding Baker category. Her book, Justice of the Pies: Sweet and Savory Pies, Quiches and Tarts + Inspirational Stories from Exception People (Clarkson Potter) will be released in the fall of 2022. A Chicago native, Broussard is an alum of Howard University (B.F.A.) and Northwestern University (M.A.).
Location: Chicago, IL
ASHLEIGH PEARSON – PETITE SOEUR
About: Petite Soeur is a specialty chocolate and confection business based in the Georgetown neighborhood of Washington D.C. Petite Soeur specializes in bonbons, confections, sablé cookies, and nostalgic treats. Our creations are rooted in quality ingredients and French technique but inspired by American traditions. Petite Soeur was created by Pastry Chef Ashleigh Pearson after over 12 years in the restaurant industry. Serving the clients of Marcel’s in DC and Per Se in New York allowed her to understand what brings true joy through the medium of chocolate and pastry. With a pastry diploma from Le Cordon Bleu in Paris she now focuses on bringing a french sensibility with a modern twist to each customer that enjoys her creations.
Location: Georgetown, D.C.
FELICIA MAYDEN – THE EMILY HOTEL
About: Pastry Chef Felicia Mayden discovered her love for pastry arts early on while baking with her aunt as a child. Thanks to an influential high school advisor who encouraged her to follow this passion, Mayden enrolled at Chicago's Kendall College where she received her Baking and Pastry degree in 2010 and a Hospitality Management degree in 2012. After beginning her professional career as a pastry cook at the former West Loop French restaurant Nellcôte, she quickly found a mentor in award-winning pastry Chef Sarah Jordan while working under her at Chef Giuseppe Tentori’s American seafood concept, GT Fish & Oyster, and later at the Venetian-inspired restaurant Cicchetti. Following her time with Chef Jordan, Mayden continued developing her skills in several kitchens throughout Chicago, including Footman Hospitality’s former vintage cocktail bar The Betty and Land & Sea’s Cherry Circle Room at The Chicago Athletic Association Hotels later becoming the pastry chef at B. Hospitality Co., creating pastries for multiple concepts including Formento’s, Nonna’s, and The Bristol. Now in 2022, Executive Pastry Chef Mayden works alongside Executive Chef Matt Danko, helming the pastry program for the Emily hotel’s all-day coffee bar while creating a rotating dessert menu for all outlets. Mayden presents a diverse menu of sweet treats, including various laminated pastries, breads, cookies, candies, and bars. She also showcased her skills as a contestant on the 2021 season of the Food Network’s hit show Best Baker in America. As a Chicago-native and single parent, Chef Mayden’s drive is to succeed in a competitive industry is fueled by her desire to be a role model for her young son and other working single moms.
Location: Chicago, IL
JASMINE MACON – LEAH & LOUIS
About: Jasmine Macon or better known as Confections of a Martian on social media. Is a native of Thomasville, NC and pastry graduated from Johnson & Wales University in Charlotte, NC. This alien persona was created in college and has followed her into her baking and pastry career. Confections of a Martian was a way to document and reflect upon all the contributing factors of her pastry journey. Her growth, passion, and dedication has now landed her an opportunity to take her favorite pastry… DONUTS, and open Charlotte’s newest dessert obsession late Summer or early Fall of 2022. Until then she is hosting a new number of pop ups with a local coffee shop to get people acquainted with her Beyond Amazing Donuts. As the former Pastry Chef of Leah and Louise, she plans to adopt some of the teachings she acquired there. Such as developing and maintaining relationships with local purveyors and eliminating waste by utilizing all nooks and crannies. As Chef Jasmine’s career advances, she hopes to challenge and define what the flavor profile of what a donut could be. While continuing to fall deeper in love with her craft, hoping to inspire the next quirky black girl to wholeheartedly accept her imperfections. It's not so bad after all.
Location: Charlotte, NC
2021 GRANT RECIPIENTS
BYRON BRADLEY AND DAVID HARGROVE – 2 BROTHERS 1 LOVE LLC
About: 2Brothers1Love offers nutritious simple meals based on contemporary Creole Cuisine. Our journey of taste starts in Louisiana goes through the Caribbean with African roots on an American palate, turning “Soul Food into Food For The Soul.” 2Brothers1Love delivers the unique energy coming from each plate that stands boldly and proud to express the diaspora of their culture via catering, private dinner events, and chef demos.
Location: New Orleans, LA
ERIKA DUPREE CLINE – SIMPLY ERIKA’S CHOCOLATE BOXES
About: Simply Erika’s is an online Chocolate company for true chocolate lovers that now can order anytime for a monthly subscription, or maybe order for a special occasion or just because. The online store has Chocolate bars, bonbons, truffle, and so many times made from Caribbena CoCoa beans. Chef Erika’s motto is: “A Day is Never Good Without Chocolate.”
Location: Jacksonville, FL
TRACYE MCQUINTER – AUTHOR OF ANY GREENS NECESSARY
About: Vegan trailblazer, award-winning public health nutritionist, and best-selling author Tracye McQuirter has spent the past 30 years teaching people how to go vegan to live a long and healthy plant-based life they love. Her work has been cited as a key factor driving the popular rise in veganism among African Americans, who are the fastest growing vegan demographic in the US. She recently launched 10,000 Black Vegan Women and has helped more than 15,000 black women and counting go vegan.
Location: N/A
