CHATTING FABULOUSLY W. MANNY BAIDEN
If you know me then you know I love Twitter. It’s not only the place to get some opinions off your shoulders but a place for talent. I started following Chef Manny Baiden on Twitter and the talent jumped out. I always say that independent Chefs need very specific things to stand out if they aren’t going to specifically be in a restaurant kitchen and that is - marketing - branding - amazing photos - and perfect food that ties it all together. Chef Manny Baiden is the true definition of what I mean. Chef Baiden cooks picture perfect food whether it be for one of his pop-up events, a client or anything in between, presents it beautifully whether it’s on a plate or to go, and ties everything together with his crisp and clear branding. He’s one of my favorite Chefs to watch and interact with so I just had to chat fabulously with him on everything food, being a Chef and I also really wanted to know what’s in his fridge.
-Where Did You Get Your Education?
Chef Manny Baiden - I moved from Ghana to pursue a degree in Business Management at James Madison University in Virginia in 2014. I quickly came to understand that I loved being involved in business, but my passion was deeply rooted in hospitality. Having the ability to serve people and seeing them happy was what I always wanted to do, and cooking seemed to always be at the center of my life. This led me to reevaluate my career path and pursue a degree in hospitality.
-What is Your Current Position?
I am the Chef/owner of Manny Eats, a private Chef and catering company. When I am not cooking daily for my private clients, I am executing boutique catering events. My style of cooking is based on sensory pairings and thoughtful seasonal menus. I cook what feels right in the moment.
- What Do You See for Black Chefs & Black Food Entrepreneurs In The Next 5 Years As The Food & Restaurant Industry Tries To Come Back After Major Critique During The Racial Uprising Over The Last Summer?
We are already starting to see the shift. Black Chefs are now being named Executive Chefs. In an industry where its male dominated, we are now witnessing several dope Black female Chefs being named as Executive Chefs or being assigned leadership roles. It’s sad that it took a racial uproar for it to happen. Nevertheless, I am excited about the changes and seeing fellow Black Chefs being recognized for their work. In 5 years, I want to see Black food being served in an upscale fashion normalized. I specifically want to see African food on the map, there so much history being ignored, African food has shaped modern day cooking in many ways. Cooking techniques and preservation methods just to name a few. We already have chefs like Kwame Onwuachi, Serigne Mbaye and Eric Adjepong leading the way, but there several underdogs working hard and deserve the recognition.
- I Know You're An Avid Diner & Eater. What Are Your Thoughts On How Chefs & Restaurants Have Had To Change During Covid-19? And How Have You As A Chef Had To Make A Pivot?
The restaurant industry took a hard hit, no doubt about that. For a short time during the pandemic last year, I worked part time as a subcontractor a country club to make up for cancelled and rescheduled events. The to-go only model seemed to work really well. We had to change the menus often and add on weekly specials to make the menus attractive to the clientele. As far events, most of them were cancelled and others decided to reduce the guest counts in order to adhere to CDC guidelines. It was a weird time for sure. My biggest event last summer was 30 people as opposed to 200 the year before, ha-ha. I also spent some time seeking out sponsored social media campaigns and wrote two e-books. Now my business model is slowly coming back together as we have all found a way to live safely with the virus, executing events and cooking for private clients.
-What's in Your Fridge Right Now?
Eggs
Fermented pear juice
Milk
Heavy cream
Edible flowers
Bresaola
Nando’s peri peri chicken- the best grilled damn grilled chicken
Cookie dough
La Croix
A bunch of fresh produce
Butter
Left over butter chicken
Fresh Herbs
Organic chicken thighs
-What Do You Do To Have & Maintain A Fab Lifestyle?
Weightlifting + Yoga + Mindfulness. Yoga has been a very rewarding experience for me. It has helped reduce the back pain from long hours of standing in the kitchen and weightlifting. To the many line cooks and Chefs who have back issues. Yoga is the way to go! I also try to be mindful of the people around me and my surroundings, keeping in contact with friends and love ones. This past year made me a realize how life could quickly change for all of us
-What is Your Food Philosophy?
Food is love! Food is meant to bring people together. Growing up Sunday dinner meant everyone gathered around the table to share a meal from the same pot. My mom would spend hours to make fufu with light soup or palm nut soup, my favorite. My brothers and I would take turns pounding fufu. It is really a labor of love. My mom and sisters would work on the soups. It was all from a place of love and if we didn’t share that, those moments would mean nothing. Employ love in cooking, respect the ingredients and share it with a loved one.
-What is Your Food Guilty Pleasure?
Freshly baked chocolate chip cookies or what I like to call medium rare cookies. OMG, slightly under baked and allowing the residual heat to finish the cooking process. Crispy outside, gooey center. Top it with some flaky salt and it’s like magic! Everyone should try it.
-What is Your Favorite Quote at The Moment?
“where the money resides”
-Finish this sentence......" I Will Never Eat"
Deep fried king crab legs!
I’m not the type to knock something I haven’t tried, especially food. But I can’t wrap my ahead around deep-frying crab legs. I’d rather enjoy it butter poached with beurre monté for fabulous dipping.
Keep Chatting Fabulously w. Chef Manny Baiden
Website: mannyeats.com | Instagram - @mannyeats_
