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Chef Vaughnn Made It👇🏾

@chefvaughnn

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CIA’24 Culinary arts+Bachelor’s in Applied Food Studies
Better Together
Farm To Table Concentration
Food Photography📸
Frolicking in the Garden 🪴

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“Success is to be measured not so much by the position that one has reached in life as by the obstacles which he has overcome while trying to succeed," - Booker T. Washington
As a kid, I always knew that cooking would be in my future. The smell, the significance, and the bond that brings people together gives me the drive to rise in this industry that I’m dedicated to. It started just by cooking breakfast for the family, maybe I’ll burn a pancake every once in a while but they still appreciated it. It’s those little moments that I remember why cooking is so attached to me—it’s deeper than going to school…….
blackchefmatter #blackgradsmatter #cialumni taken in The Culinary Institute of America by @chefvaughnn

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2 years ago

Gather around for Black History Month honorary dinner!

Feb 20-21st 5:30pm-10:30pm

RSVP links for Resy will go live at 10am ET Today! Feb 7th (Link In Bio)

Please join us for a celebratory meal in honor of Black History Month presented by Chef Vaughn & Comptoir
Through ancestral techniques and diasporic flavors, Chef Vaughn has created a menu that showcases his personal journey, taste memories and the power of gathering with community.
MENU REVEAL NEXT WEEK!
#baltimorerestaurants #bhm #bmorefoodie #africandiaspora #winebar taken in Le Comptoir du Vin by @chefvaughnn

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6 months ago

Well I guess that’s 86… stay tuned

📸: @lavender.lenz @tkaiyadana by @chefvaughnn

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2 years ago

What an incredible turnout! When my guy @black.grealish mentioned his craving for some delicious food at the upcoming Reggae Derrière, I knew it was the perfect opportunity to unleash my culinary skills in the kitchen! The ambiance was absolutely immaculate, and I had the pleasure of meeting so many new people who were eager to sample my creations. It was an amazing time to dance, share food, and engage in meaningful conversations with wonderful individuals. I can’t wait for the next Reggae Derrière!

#dmvfoodie #beefpatty #jerkchicken #reggaederrière #dmvchef taken in Le Comptoir du Vin by @chefvaughnn

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2 days ago

THIS Sunday, July 19th we’re back again with Reggae Derriere Le Comptoir du Vin.

@ayannaheaven from New York, and @a.cosby from Pittsburgh, will join us with @faroutsoundsystem providing the vibrations @lecomptoirduvin .

@chefvaughnn is providing an amazing food menu.

During the show we will stream the World Cup Final.

There’s a chance of rain, so please prepare for that. We’ll try and make it as comfortable as we can for everyone.

This is a FREE event, but we’re going to be taking cash or Venmo donations at the door to help with costs. Space is limited, come early.

Looking forward to seeing everyone on Sunday : ) by @chefvaughnn

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10 days ago

Cooking has always been a way for me to connect with my Black heritage and learn about the rich traditions of Afro cuisine. Yesterday, I had the privilege of showcasing a dish on the menu at Le Comptoir du Vin, allowing me to express the flavors and ingredients that hold significance in my cultural background.

Fish was a staple in my stepdad’s cooking, and we often visited an African Fish Market to gather a variety of ingredients, including different types of fish and delicious snacks. Inspired by these memories, I decided to prepare Seared Rockfish with an African-inspired Soubise sauce. This sauce, made with red onions, white onions, peppers, tomatoes, smoked fish stock, and aromatics, was incredibly rich and added a comforting touch to the dish.

To elevate the dish further, I decided to create a Jollof Fried Rice Cake. This dish served as a palate cleanser, cutting through the spiciness of the jollof rice. A peach and sweet pepper chutney was placed on top of the fried cake, adding a burst of sweetness.

As if this dish couldn’t get any better, I decided to make a pickled black-eyed pea salad. Yes, pickled black-eyed peas! They provided a delightful tangy flavor that complemented the dish and was paired perfectly with some dressed watercress.

This moment was not just about showcasing my culinary skills but also about reflecting on the legacy of Afro diasporic cuisine. AND IN EVERY LIFE AFTER, I WILL CHOOSE TO BE BLACK!
#happyjuneteenth❤️🖤💚✊🏾 #afrocusine #blackcusine #storywithfood #dmvchef taken in Le Comptoir du Vin by @chefvaughnn

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a month ago

Summer is heating up in Baltimore
Great food, even better company, and a taste of the rainbow.

#softshellcrab #bmorepride #happypridemonth🌈 #comptiorbohgotgains #whereisyourkitchengains taken in Somewhere Over the Rainbow by @chefvaughnn

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a month ago

Cockiness
#Baltimorepride taken in Baltimore, Maryland by @chefvaughnn

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a month ago

MEET CHEF VAUGHNN☘️

A CFK scholarship recipient building a brighter future. ✨

Your support helps students like DeVaughn thrive.

Donate at link in bio. by @chefvaughnn

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2 months ago

😛😛😛 taken in Le Comptoir du Vin by @chefvaughnn

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2 months ago

💖 8 months at Le Comptoir🥹Thanks for the good times and good food chefs!!! 😘 @lecomptoirduvin taken in Le Comptoir du Vin by @chefvaughnn

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2 months ago

May the 4th be with you

#foodporn #cookingwithmybabygirls #foodwithfam #dmvchef taken in Baltimore, Maryland by @chefvaughnn

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3 months ago