Black History Month

Knowing the Past Opens the Door to the Future

Chartwells’ chefs share their thoughts about Black History Month. With a nod to their culinary roots, they are all making significant contributions in our campus kitchens.

NORTHWESTERN UNIVERSITY Partnering with Pie Master of Harry’s Café

Maya-Camille Broussard teaches life lessons with pies, tarts and quiches. She tells stories and sells her Justice of the Pies baked goods at Harry’s Café, the Compass Group-managed restaurant at Northwestern University Pritzker School of Law. Her business is inspired by her father, Stephen J. Broussard, a criminal defense attorney who called himself the “Pie Master.” His passions were pies and social justice. A 1973 graduate of Northwestern law school, he was among a group of students who occupied the university’s bursar’s office for 38 hours, demanding better treatment for Black students. As Maya-Camille, who earned a master’s in theater from Northwestern in 2004, says: “People are drawn not just to the product but the why behind the product, the story behind the product and the people behind the product. To be in Harry’s Café felt like it was kismet.” “We are so proud to be part of the story of Maya-Camille Broussard and Justice of the Pies,” says Resident District Manager for the Chicago Campus Kwasi

McManus. “Justice of the Pies is much more than a local business. It’s an agent for change with which we’re proud to affiliate.” Broussard says food in crusts surpass class and social status. Everyone has eaten some kind of sweet or savory pie. Mexican empanadas, Indian samosas or Jamaican meat patties are

#BHMinspiredchefs

common foods because they’re portable. And getting food into people’s hands is another part of Broussard’s company mission. During the pandemic, she has been conducting virtual workshops to help teach children about food and combating food insecurities. “I can’t save the world from hunger, but if I can at least just affect a group of kids or show them a way to be self-sufficient when it comes to food, then maybe I can do a small part in eradicating food insecurities in their lives,” she says.

SOUTHEAST MISSOURI STATE UNIVERSITY Cultivating His Culinary Culture

SEMO’s Senior Executive Chef Kevin Yarbrough says he is passing down his family’s legacy and culture through food. “Most of what I learned about food I learned from my great grandma, grandmother, dad and mom,” he says. “A lot of our family recipes weren’t written down, but I’ve taken the time to write them down, test them out and share them with my teams.” So now SEMO students can sample some of his family recipes through campus dining. We caught up with Chef Kevin to chat about Black History Month and his aspirations. Why is it important that we celebrate Black History Month? “To me, it brings awareness to the things that African Americans and those who fought for equality went through to get to where we are now. African Americans had to overcome so much adversity and struggle – in the past and still to this day – and it’s important that we remember that.” What mark do you want to leave on Compass Group? “I just want to elevate the game. A lot of places think of food last, but Compass is an organization that’s culinary-driven, and we put food at the top. I want to add as much as I can to our culinary offerings and train as many associates as possible on my style of cooking and flair. I also want to continue to create new recipes and introduce new techniques, so that after I’m gone, they’ll continue to use them. That’s one of the greatest marks I can leave.”

UMBC Scratch-Made Story

UMBC Executive Chef Rachel Faulkner is passionate about teaching people to cook. From a family of 12 kids, she learned by watching her mom in the kitchen. Now this culinary educator and humble leader has been developing her craft and growing the UMBC team for 23 years. Chef Rachel, who has had a tremendous impact on others, says she likes to share where her people come from and what they have done. Watch her YouTube video.

Cooking reflects the nature of its people.” – Jonell Nash “

WINONA STATE UNIVERSITY The Dynamic Cooking Duo

This mother and daughter cook something delicious every day at WSU’s Jack Kane Dining Hall. We asked mom Darlene and daughter Bailei why Black History Month is important. Darlene (mom): “Until 1968, I attended a segregated school. After the Civil Rights Movement, I was enrolled in a desegregated school. I was 10 years old at the time. It’s nice to see that we’ve made some progress and have begun to educate people on the history of African and African American culture.”

Bailei (daughter): “It’s a time when I can celebrate my culture and heritage. I can lift up the accomplishments of other African and African American people who look like me and my family. It’s a month when we as a society are challenged to look beyond how we are portrayed in popular media and how we can rise above it.”