Welcome to Chatting Fabulously, a series where I chat with some select individuals who I think are doing dope things in the world. Here, you will get to meet them, discover how they are taking over the world and what's in their fridge, fabulously of course.

Nik & I started following each other on Instagram from the beginning, as we were both brown girls in the food industry looking for each other. When she came to NYC for vacation one year, we met up, had dinner and even cried. As I watch Nik maneuver through the food industry today, I love that she tries a various number of things. Now she is embarking on a huge journey of opening her own line of stores. Yes, you read that right… stores.

Where Did You Get Your Education?

Nik C. - I went to culinary school at the Art Institute in Novi, Mi.

What is Your Current Position?

Nik C. - This question always cracks me up because I’m doing so much. But you can say that I’m a Creator of spaces and energy and the Executive Chef of my company, Fork, Knife + Food.

Tell Us About The Food & Dining Scene in Detroit?

Nik C. - There are so many good things to eat here. There are so many smart chefs who run respectable business. Not to mention, there are so many farmers who care about what they harvest. People here are creative. I love that the arts, fashion, and food are major parts of Detroit culture and food business aren’t shying away from incorporating all of those elements. You really do have to visit and take a food tour.

You Have Fork Knife + Food, The Speak Easy and The Mérci Mart, Explain What Each Of Them Are.

Nik C. - Fork, Knife & Food is my food business that provides catering services for small parties and personal services for individuals. Through that business I teach classes and host my own dinner parties.

The Speak Easy is one of my most favorite projects to date! It’s got a life of it’s own and an electric energy. It’s where folks can come and get inspiration from other people who are willing to stand in front of an audience and tell a story filled with transparency. I’ve heard people reveal things at the quarterly event, that they would be scared to say in front of two people, let alone 120. This is a storytelling event unlike anything else I’ve ever seen. We have a Dj, an open bar, and of course an amazing spread of food. Then we take a chunk of the proceeds and pay it forward.

The Mérci Mart is a small “bodega like” store that I’m creating here in Detroit. I want to open several in the neighborhoods of Detroit.

What Sparked You To Create Your Own Grocery Store?

Nik C. - It’s not a full line of groceries but more items of convenience. Detroiters often refer to the city as a “food desert”. Even though the food scene is bursting here, we really don’t have a lot of places to shop for food. There also aren’t many places you can pop in to grab something you need and food. Like quality corner store situations. I’m not the first but there are definitely a handful of Detroiters that think we deserve the best of everything. I plan to provide things that are mostly local on these shelves. You’ll be able to pop in and get a quick quality meal or sit and stay a while. Detroiters deserve the best. And it’s my thank you to the city for being so amazing raising me to be so bad ass.

What Makes You So Passionate About The SpeakEasy?

Nik C. - Man, I really don’t even know how to answer that because the life of the project has really taken off all on it’s own. I created it. But it grew legs, took off and I just protect it. The space really belongs to the people. To the community. It’s a safe space. It’s inspiring.

Not that I don’t work hard for it, but it also works hard for itself. Every person that lends their time and talent do it because it really is that amazing. I really want people to win. Initially this was my way of encouraging. Even an outlet for me. Now, so much constant love and light fill the room. Did I mention music, booze, food and paying it forward!? I love the space!

What's in Your Fridge Right Now?

Nik C. - There’s a bunch of vegetables in my fridge currently. I make butter so there’s that. A bunch of cheese. Jams. Sake. Simple syrup, for cocktails. Champagne, cause always fabulous! There is never really much in there. I never cook for myself.

What Do You Do To Have & Maintain A Fab Lifestyle?

Nik C. - I’m really simple. I think anyway. I’m feminine and celebrate that part of me often. Something I didn’t do when I first started working in this industry. Of course I fill my body with good food and good drinks. I participate in 5 hours of learning a week. It can be reading, podcast, going somewhere to hone my skills, attending an event. I journal everyday, I meditate and I live a pretty free life. And I never forget to be grateful that everyday I wake up, I get to do one thing that make me happy.

What is Your Food Philosophy?

Nik C. - I’m really into trying to make people aware of where their food is sourced, it’s important. If the restaurant your supporting can’t tell you where they ingredients come from, they probably aren’t sourcing responsibly and you probably shouldn’t eat that. I’ve worked with so many chefs over the years who have made it a point to support farmers that grow locally and choose to eliminate chemicals. Together chefs and farmers are not just concerned about making quality dishes, but also they care about what you put in your body. Often more than you do.

What is Your Food Guilty Pleasure?

Nik C. - I love sugary snacks. Soft cookies…sour patch kids. Ice cream.

Where Do You Go for A No Fail Meal?

Nik C. - I switch up often but I’m loving Vertical. I’ve never had a bad meal or bad service there. The wine and specials are never a miss!

What is Your Favorite Quote at The Moment?

Nik C. - Right question so on time and uplifting literary genius Toni Morris, “If you surrendered to the air, you could ride it “. I live that.

Finish this sentence....." I Will Never Eat"

Nik C. - Watermelon!

Keep Chatting Fabulously w. Nik C.

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