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•Providence Birth Me. Brooklyn Raised Me.
•Preserving the History of my People through Food and Photography.
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Came for tacos. Stayed for Unlocked core memories. @lafetaqueria taken in Hope by @black_bouillon
6
a day ago
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•The best Chinese food in Crown Heights
•The Obligatory Selfie
•My roommate documenting the recipes I left behind, including the very important instruction to ((“call upon Kelly’s ancestors.”))
•The BEST hot sauce I’ve had in a very, very long time from The One & Only @cherylsglobalsoul 
•Ice cream from @maple_creamery during the “Nor’easter” lol 
•And, naturally, a bodega kitty who clearly runs the place taken in Brooklyn, New York by @black_bouillon
4
16 days ago
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He really said: “Ours Now” taken in Crown Heights, Bklyn by @black_bouillon
9
19 days ago
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Food is coming. I promise. 🥹🙏🏾 
11.13.26 taken in Fox Point by @black_bouillon
15
a month ago
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In my Natural Habitat by @black_bouillon
8
2 months ago
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There’s a rhythm to this dish. The rice, the lentils, those crispy onions on top. You can’t rush this. I’ve watched it get made more times than I’ve made it myself, so today was me finally putting hands to pot and seeing what the elders already knew taken in Fox Point by @black_bouillon
0
3 months ago
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this was not a recipe, just a Tuesday in Bedstuy. eggplant blistered dark, chickpeas swimming in lemon + too much olive oil (as it should be) + something green, tomato for acid, mint because it deserved a second life…. Is mint in savory food genius or a crime? by @black_bouillon
0
3 months ago
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FIFA POV: You came for the football but stayed for the cup. 

Jerk Plantain Crumble carrying the smoke.
Dulce de leche drizzle dripping where it wants.
Coconut clouds resting on top. 
Dark cocoa for good measure. taken in Fox Point by @black_bouillon
8
4 months ago
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Crack that Coconut by @black_bouillon
4
4 months ago
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Who wants a REAL FLAKY, no sauce needed Jamaican Patty? No, Seriously. I gotchu. 💥 taken in Providence, Rhode Island by @black_bouillon
17
9 months ago
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Soup SZN 😈 by @black_bouillon
2
a year ago
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2025: I didn’t disappear. I was fermenting.

A living situation stripped me of my ability to create the way I once did in Brooklyn. Slowly, my light dimmed. I knew I couldn’t keep loving food the same way AND survive.

I had to figure out how to keep my love of food alive in a way that was sustainable, so I could show up as my most authentic self in the future. And that meant doing the unthinkable: I stepped away from the kitchen completely.

Please believe me when I say it was the hardest thing I’ve ever had to do

Texts went unanswered. DMs ignored. Requests to come back of house kept coming. But the truth is, I was empty. And empty people can’t create anything worth keeping.
From the outside, it may have looked like giving up. Letting go. Settling

I didn’t quit food. I protected it.

I stayed close to what was alive; produce, ingredients, growth. I took a grocery store job while I figured out how to come back to myself. From the outside, it may have looked like letting go. In reality, it was discipline. It was patience. It was choosing longevity over burnout.

I’m deeply grateful to the people who opened their kitchens and homes to me. Those who allowed me the freedom to cook, create, and do real R&D at my own pace. You never rushed me. You never doubted me. You stayed. 

And here’s what I know now:

It’s okay to start over.
I’ve been building a skill set for years without even realizing it.
My maturity is my edge.
My network is stronger.
My confidence is deeper.
My self-awareness is sharper.

And my flavor profile?
It’s rooted in lived experience. And this time I’m not rushing the return. taken in Fox Point by @black_bouillon
27
10 months ago
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