"We keep trying to tell African American stories and African American food," said Joi Chevalier, founder of the Cook's Nook and one of the featured chefs at this year's Taste of Black Austin.
Taste of Black Austin Delivers a Savory Bite of History Austin Black Business - Read the full article!
Chef Adrian Lipscombe knows how to tell a story on a plate. At the James Beard House on Tuesday night, she and several other black chefs presented a delicious six-course meal to celebrate Juneteenth and honor the traditions of black American foodways.
Joi Chevalier knows how to create products that sell. While she was writing a dissertation on technology, pedagogy, and British Literature at the University of Texas, Austin and helping to develop some of the first network-based classrooms in the mid-1990s, she was recruited to work at an Austin-based startup.
That one in four households in Austin, Texas are food insecure is well known and well documented. And many residents living east of I-35, in particular, have to drive more than a mile—sometimes more than 10 miles—to reach the nearest supermarket.
Cook’s Nook Founder Joi Chevalier discusses her career, finding the sweet spot between cooking and technology
Joi Chevalier has spent her entire life on the leading edge of innovating and developing ideas for the public. Just like any great product, it starts with an idea, or a vision, or sometimes both. Following her heart and passion, Joi has found the sweet spot between food and technology.
Candy giant Hershey Co. said Monday that it had reached a deal to acquire the maker of Skinny Pop popcorn, Tyrrells chips and other snack brands.
The Cook’s Nook, a culinary incubator and commercial kitchen, is now open and accepting membership applications.
Joi Chevalier isn’t just creating a place for people to cook. She’s creating a community where food infrastructure challenges can be addressed and underserved communities can gain access to food ecosystems.
After a career in startups and a not-so-little startup called Dell, Joi Chevalier decided it was time to go to culinary school. She was well-established in the industry but not ready to retire. She grew up in a family where food was a central force and thought that might be a good pivot, but she didn’t want to be a chef.