Amethyst is GOING to tell you how she feels about the current food industry and that’s what made me follow her on Twitter. Even on a digital timeline, she commands that you listen to what she has to say about food, dining and the disproportionate race game in the food industry. I reached out to Amethyst to chat fabulously because I needed to know more, and she in fact gave us more. Below, Amethyst or the hood Ina Garten as she references herself, shares with us what’s in her fridge, her food philosophy and why talking about the Gullah Geechee culture is so important in 2020.

Where Did You Get Your Education?
Amethyst G. - My formal education is from The University of South Carolina, but my degree wasn’t food related although I do use it in my food career in some unconventional ways. Having to get a degree is what led me to working in restaurants since no one would hire a student with a full schedule. Outside of that, most things I’ve learned have been self-taught or guided from other chefs and cooks I’ve worked with.

What is Your Current Position?
AG - Right now I’m gearing up ( after the coronavirus is over) and heading to Boston for an internship with America’s Test Kitchen. I have no idea what I’ll do when I get back; I have a lot of options so for the first time in my life and career, I’m trying to go with the flow. It’s driving me crazy though to be honest. But if we need a title, I’m a Chef. Weird. I’m also working on finally getting my events going and doing some freelance food writing.

Tell Us About The Gullah Geechee Culture And Why It's So Important?
AG - The Gullah Geechee, very very simply, are a group of people who are the descendants of the enslaved Africans that were brought to coastal areas from NC to Florida. They were brought to these areas specifically for their ability to grow certain crops like rice and indigo. As time went on, the groups of people were able to keep their cultural practices alive throughout and after their enslavement. The culture is important for a lot of reasons. The most important to me, is that while so many of us can’t trace our roots because of the Atlantic Slave Trade, the Gullah Geechee kept the practices alive so that there is an extremely strong tie not only to Africa, but other parts of the Diaspora. We have our own food, language, religions, songs and dance, etc. So, we may not be able to trace a name, but we can strongly identify with those people before us and other people across the world. As it relates directly to food, a lot of the food we know as American or Southern, has roots with the Low country and Gullah culture, and of course the African and African American diasporas.

How Do You Feel About Being A Woman of Color in The Food Industry Right Now?
AG - I feel good mostly. Things are starting to change, and I get to see more people that look like me, being recognized for their contributions and being successful. I have people I can look up to and reach out to for support and advice. There’s still a LOT of work to be done, so I try to always be mindful of that. I know I’m still going to get looked at last for some opportunities because of who I am, but I also know there’s a bit more wiggle room to put myself into those spaces now. More importantly though, there are spaces being made specifically for women of color in this industry, so I don’t feel like I have to force myself to be in places that don’t want me or only want a diversity hire.
 
You Live In New Mexico, What's The Food & Dining Scene Like There?
AG - I can only speak for Albuquerque, and I’ll say it is different than anything I’ve experienced before. There is a strong influence of Indigenous and Mexican cuisine which I’ve loved so far. I never had authentic fry bread or posole until I came out here and it is life changing. It’s also one of the few places I’ve been that has a strong tie to local ingredients and treating their farmers well so that makes a huge difference in the quality of the food. I will say, I’m about green and red chilied out though. It’s crazy because you can go to like Pizza Hut or McDonalds and get green chili on your pizza or burgers. It’s WILD. There is also a huge wild game and red meat culture. I can get lamb, goat, yak, bison, duck, quail, etc easier than any other place I’ve lived.  It’s a landlocked state, so seafood isn’t that great unless you’re paying a lot for it and even then, it’s coming in frozen. That hurts my heart the most. Fantastic trout out here though.

What's in Your Fridge Right Now?
AG - The better question is what’s not in my fridge. I always keep celery, carrots, stuff for salads…lots of fresh veggies and fruit. A lot of condiments and like 3 pounds of butter. I also have like 40+ eggs and a million types of cheeses & of course a lot of meat.

What Do You Do To Have & Maintain A Fab Lifestyle?
AG - I ball on a budget for the most part. I’m trying to maintain treating myself and those around me fabulously, so that may look like quiet time with a book, getting a pedicure, or spending an exorbitant amount of money on food and kitchen products. The biggest thing though, is trying to stay proactive and mindful in maintaining a healthy state of mind. That’s the most fabulous thing I can do for myself and others around me.

What is Your Food Philosophy?
AG - Oh man. I think I have a few that are all double entendre. One would be, “If you want to cook, don’t be afraid of the fire”. That’s probably the one I live by most. The others are a little risqué.

What is Your Food Guilty Pleasure?
AG - Ice cream. I have a serious problem. I will eat half a quart in one sitting. I don’t care if I end up developing a lactose intolerance, I’m never giving up ice cream.

What is Your Favorite Quote at The Moment?
AG - “That’s yo lil red wagon”…my great grandma used to say it all the time. Basically, that’s your problem. You gotta deal with it, not me.

Finish this sentence....." I Will Never Eat"
AG - There is nothing I will never eat. (see what I did there)

Keep Chatting Fabulously w. Amethyst

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